Even knowing that I have A Plan to finish my degree, and not yet BEING finished, I still feel like a weight has shifted. In fact, as part of the "this is fated" childcare situation, my advisor emailed me on Friday to check in. I responded, explained the "I’m so not done, but now I have a PLAN!" situation, and she responded to ME to say that I am not the only one in This Situation (her caps) but that I seem "poised to finish ahead of anyone else…" Damn, I’m freaking out and none of my practcium-mates are as far as me?!? And they don’t even have BABIES!!! So, I feel really good about that.
I’ve also been working to cook more Real Food, instead of bag dinners and the ol’ standbys, so I made a menu for the week. A MENU! And I went grocery shopping while Dave took ingrid to MILs for a visit, which is awesome IN AND OF ITSELF, as it was their first time flying solo and everyone did well. Anyway. I made a plan! for the WEEK! And bought three types of meat that I’d never tried before. Tilapia (which we ate tonight — yum! We like!) pork tenderloin, and kielbasa. I know. I’m so pathetic. Tomorrow is the pork tenderloin, the kielbasa is for a chicken and sausage crockpot stew for wednesday.
When I got home, Dave had to race to Tom’s to shoot, so Ingrid and I made cookies. Baking with my mom is one of my most favorite memories, and Ingrid sat in the highchair while I read her the ingredients and explained all the steps. She blew raspberries at me, mostly, or cooed and ‘talked’ to me while I mixed, but it was just, awesome. I’m so glad we have the peninsular countertop, and that Ingrid CAN be part of the action, already. And when she’s big enough to stand on a chair, she can do that, too, without worry of bumping her head on a cupboard or falling into terrible danger or whatever while we cook. (Also, Ijust saw photos of Miss O cooking with her mama, and was so excited to realize that Ingrid at the counter is really not as far off as I first thought!)
Anyway. Today? I felt like I CAN DO THIS. I will finish my degree. I willbake cookies with my daughter. I CAN DO THIS.
Kielbasa = awesome. It’s FABULOUS grilled, fyi. That was one of my favorites as a kid. I’m also a fan of regular italian sausages: easy company dinner is to grill up a tray of them and serve with roasted quartered new potatoes (blanch, then roll in olive oil and roast with some cloves of garlic and sprigs of rosemary) and a vegetable, something like beans or asparagus. I also use sausage instead of beef in pasta sauce, which on week nights is just Newman’s Own tomato & basil, the only jarred sauce that works for me.
The key to pork tenderloin is not to overcook it. Remember that pork has been bred to be VERY lean, and it dries out easily. Yummy, though. I need my mom’s standby recipe for grilled tenderloin. Mmmmm.
*Round of applause for all these great developments!*
I am sorry to be a dolt, but what are you getting your degree in? (I am sure I should know this but I don’t.) Anyway the practicum word brought back memories of my own student teaching….and good for you for feeling accomplished.