First of all, just a note to say that I’d forgotten how summertime is kind of….chaotic. It is very nice to have the boys home. I like seeing them more. But, even though they are older and things are much, (MUCH) easier now, having them home still throws me off a bit. Especially at first while we all re-adjust.
They still manage to find ways to interrupt me, and I’d forgotten how driving them places eats up any “free time” in my work day that I would normally spend on a more restorative break (a walk, a workout, puttering around the house).
I definitely have to be more intentional about my time. Also, as I have other summers, I often end up working LATER into the evening in the summertime. Mostly because my days end up being split shifts, with some larger breaks woven in. That’s okay- it all works out. Sometimes the kids are off playing outside in the evenings anyway, or using their screen time with friends. So it’s not really a bad thing. Sometimes it makes the day feel extra long or weird, though, if I start working before 6 am and don’t officially wrap up until 8:30 pm. Total hours are the same, but stretched out….
Yesterday I took a longer break in the afternoon and walked to the gas station with Asher. He got a smoothie, I bought a Diet Dr. Pepper! (As previously mentioned, what I really love is regular Dr. Pepper, but I’ve been trying to curb that habit. This one gas station has Diet Dr. P as a fountain drink, which is a close second (I hate all other diet sodas- Diet Dr. P is pretty decent.). I don’t buy diet soda to keep at home, so this fountain drink was just a little treat to sip on during my afternoon of working. 🙂 )
Last night for dinner I made this Tangy Barbecue Skillet Chicken recipe that I really like. I hadn’t made it in ages. It’s an old one- not sure where I ever got it from. I have it hand-written in a recipe book. The entire family agreed it was very tasty! Easy, too.
Tangy Barbecue Skillet Chicken
- 1/2 tsp garlic powder
- 1/2 tsp nutmeg
- 1/8 tsp pepper
- 4 chicken breasts or pork chops (I just used a pack of chicken in whatever size I had)
- 1 tbs oil
- 1/2 c. ketchup
- 1/8 c. Worcestershire sauce (it says “or 1/4 c soy sauce”- never tried that option though)
- 2 tbs. brown sugar
Combine garlic powder, nutmeg and pepper. Sprinkle mixture on both sides of meat. (Reserve any extra). Heat oil in skillet over medium heat. Add chicken- cook 2-3 minutes or until browned.
In another bowl, combine ketchup, Worcestershire sauce, brown sugar and remaining garlic powder mixture. (I ran out, so I just sprinkled more seasoning in). Pour over chicken. Reduce heat to low- cover and simmer 10-15 minutes or until meat is tender and cooked through. (Chicken cooked in a skillet often seems to take me longer than whatever recipes say? I don’t know. I just cook it ’til it’s done.)
“Serve with mashed potatoes” (per the recipe 😉 )
I have had this with mashed potatoes before, and it really is a great combo. Usually with green beans also.
Last night, I made some summer squash with onion and tomato, and we had sweet potatoes on the side (needed to use them up), though.
I am grateful for butter. I don’t eat a TON of butter, but there are certain things- like, toast…or sweet potatoes…that I really love to put butter on.