Another weekend wrapped up — this one seemed to fly by. Here’s a recap of what we did and ate.
Friday night turned into a clean-out-the-fridge feast. I had leftover salmon, rice, and vegetables with a cider, while Matt and Riese finished some pasta and meatballs with broccoli.
For dessert I had a molasses spice cookie. Lately I’ve been eating more cookies than usual and I’m definitely not mad about it — these were so good.
Saturday morning was relaxed. We had leftover vegan strawberry scones with nut butter, then mid-morning Matt and I joined a virtual boot camp/HIIT class led by his brother — our new normal. It was cloudy but mild, so we took the workout outside and Riese joined us for most of it, which made it extra fun.
After our workout I had more leftovers for lunch: the last of a kale salad, some quinoa tabbouleh, and smoked salmon. A bit of a random combo, but it hit the spot.
While Riese napped, I went for a walking phone date with my friend Janae. We had talked about planning a running trip this spring but that didn’t end up happening, so the walking date was the next-best thing. It was great to chat, though I was a bit jealous of her sunny mountain views.
For Saturday dinner Matt grilled chicken, asparagus, and zucchini. We enjoyed it with baked beans. He seasoned the chicken with a BBQ rub that was tasty but a touch salty.
Sunday started early with Riese since Matt had the sleep-in shift. We had oatmeal topped with frozen mango, chia seeds, and chopped walnuts — simple and satisfying.
Riese’s current favorite game is helping me organize Nespresso pods, which is adorable and keeps her entertained for a while.
Later I met my friend Kathleen for a virtual running date. It was gray and drizzly, but we didn’t cancel. The first 1.5 miles were run/walk because my stomach wasn’t cooperating, but after a quick pit stop at home I felt much better and ran the rest of the route, which felt great. Talking made the miles go by faster.
When I got home Matt and Riese had made quiches for brunch. These were a Blue Apron meal; we swapped the onion for yellow pepper and the quiche included mushrooms, garlic, and gouda. It was huge and delicious — definitely brunch-worthy.
We served the quiche with a simple arugula side. I often feel lazy about salads because chopping feels like a hassle, but a handful of arugula with a light drizzle of homemade balsamic vinaigrette is effortless and tasty.
The afternoon was a bit rough: Riese has been resisting nap time and yesterday she only napped about 30 minutes. Lately she gets anxious when we leave her in the crib and calls for “mommy stay.” I stayed with her until she fell asleep once, snuck out, and when she woke shortly after she was upset I had left. It’s tricky — we want to comfort her but not create a new sleep association where she only sleeps while we’re in the room. Some days she’s totally fine and others she’s clingier, so we’re figuring it out.
Dinner was another Blue Apron meal: chicken with roasted potatoes and sautéed snap peas. It was delicious and hit the spot after a day of on-and-off naps.
I posted on Instagram Stories about how it feels like all we do is dishes lately. Eating every meal at home generates so much cleanup, but podcasts make the chore time more pleasant.
Finally, I’m trying to learn how to knit. I wanted a hobby that feels meditative and productive, something besides scrolling or TV. I ordered a kit weeks ago and finally decided to dive in. I’m learning from YouTube tutorials and attempting a blanket — it won’t be perfect, but I’m excited to keep practicing. Zara was confused that the yarn wasn’t for her, as you can see in the photo.
Hope you’re doing well — sending love. <3