Last week was, in some ways, a tough one for me. I’m feeling burned out on winter and there are some areas of our life that feel uncertain to Mr. Monkey and me. Uncertainty can be so tiring, especially when you are waiting for things that are out of your hands to get resolved (basically, Mr. Monkey is in the midst of the emotional rollercoaster that is job searching).
The one bright side of last week, aside from all of the brightness that is inherent in having the baby monkey around, is that I did some kick-ass cooking last week. I like to cook, generally, but last week I tried some new recipes and they all turned out really good. The highlights include making spicy Brazilian rice and black beans, spicy braised beef with sweet potatoes and chickpeas (made in the slow cooker) and a particularly yummy batch of chili in the slow cooker.
I mention earlier that I made blacked eyes peas using this recipe. It was spicy and yummy over brown rice. Also a slow cooker recipe, which brings my slow cooker use to a record of three times this past week, which delights me for no good reason.
If you are paying attention, you’ll notice that almost all of these meals were bean centered, which is yay! for budget and for overall health but is um, not so good, in the general decorum department. Let’s just say that I’m glad I don’t have to share my office with anyone else.