I knew it would be like this. I previously mentioned how I am changing classrooms within the same school, and I knew this would be a huge transition. From the amount of hours I went in this weekend, I can definitely say I was right! I think the hardest part is over, and we will be able to settle into our new classroom tomorrow! (Special thanks to Matt who was a huge help moving all the heavy stuff!)
Have you ever been to work during off hours? I have a few times, and I have to say I find it extremely eerie! 😯 At one point, I thought I heard the elevator go up and down, but nobody else was there that I knew of! Eek! Good thing Matt came a couple of hours in!
Tonight I finally get to relax! Ahh…relaxing feels even better after a super productive weekend! We picked up a rotisserie chicken and some Bud Light Limes on our way back from the school!
I made some red quinoa with low sodium chicken broth and added fresh herbs (thyme & sage), chopped grape tomatoes, and a little bit of tomato sauce. I also steamed some broccoli.
Matt proved himself a great husband tonight, too, by cutting up and storing the rest of the chicken meat, and now he’s making broth! Oh my…what shall I make with my homemade broth this week?
Homemade Chicken Stock
- Chicken carcass, bones, and skin leftover from chicken
- 2-4 carrots
- 2-4 ribs of celery
- 1 onion, quartered
- 3 bay leaves
- Take carcass, bones, skin, vegetables, herbs, and spices and put them in a large pot with enough cold water to cover chicken.
- Add about 1/2 tsp. salt and 1/4 tsp. pepper.
- Bring to a boil. Then reduce heat and bring to a low simmer. Occasionally skim the foam off the top of the pot.
- Simmer uncovered for about 4-5 hours.
- Take the bones out and strain. Store refrigerated or in the freezer.
Alrighty, off to watch the Steelers/Jets game. Unsure about who I want to win…some people at work are Jets fans so that might make for a better day tomorrow! 😉