Well, things haven’t improved over here on the messy front…in fact, I think they’ve gotten worse!
Our bedroom has now also fallen victim to furniture construction. 😯 (But check out the nightstands that went in last night – looking good!)
So Brandon is in the midst of furniture making, night two and things have only gotten more complicated. He’s putting together a big dresser and it took him an hour just to unpack the boxes and get all of the pieces set out. I have to give him credit though, he’s really doing a great job and hanging strong with the 29 page manual!
I have stayed out of the way as much as possible and done things like grocery shop and cook a delicious dinner! (And sidenote, the UGA rug does not live in our bedroom. It is just there for floor protection while the furniture is assembled.)
Let’s talk about grocery shopping. A lot of you commented that you would like to know more about my time management. One of the ways I pull off cooking dinner most nights with my busy schedule is by planning in advance. I menu plan for the week and do one big grocery trip. I have found that this is the only way I can manage doing what I love to do to unwind at the end of the day – cooking. Check out this post about “How to Menu Plan and Grocery Shop for the Week.”
And here is a look at this week’s groceries. The G2’s in the back were a splurge to help me through yoga teacher training because I heard a horror story today that there’s a real possibility that we’ll practice four hours a day. Oh what have I gotten myself into?
Dinner tonight was something that I’ve been meaning to make since Josie posted the recipe in September – Chorizo, Potato and Mushroom Tacos with Roasted Tomatillo Salsa. When Josie included this recipe in her 2010 favorites post, I knew it had to finally go on the dinner menu this week.
I started by making the Roasted Tomatillo Salsa.
I am kind of embarrassed to admit that this is the first time that I’ve ever made homemade salsa. I don’t know what took me so long because this salsa was incredible.
I also used to hate cilantro but over the last few years, it’s really grown on me. I might go as far as to say that I kind of love it now.
And then I made the Chorizo, Potato and Mushroom taco filling.
It sounds like a crazy combination but trust me, it works.
I served the taco filling with warm corn tortillas, the tomatillo salsa, chopped cilantro and (unpictured) Greek yogurt. Black beans with sauteed onions and jalapeno on the side. I loved this dinner – it is definitely a repeater!
Brandon took a furniture construction break to give Sullie a treat. She received this bone for Christmas from my BodyPump co-instructor at the Y.
Sullie is feeling very displaced by all of the mess. 🙁
I think the bone made it better? It definitely distracted her for a while. Can you tell that Sullie has been the subject of many practice shots with the new camera?
Other tidbits from the day: I taught BodyPump this morning, had banana pumpkin oatmeal for breakfast and another pita sandwich for lunch today.
Off to bed. Early ashtanga practice tomorrow morning. It’s been TWO WEEKS since I’ve practiced ashtanga. Can’t wait!