And Spring Break Comes To A Hopeful Close

That’s right.  I woke up this morning wishing it were summer already but then I started thinking about work.  I thought about how it’s nice to have recess outside, how I’m teaching about spring, and how, at the end of the day, I get to come home.  It sounds silly, but I was focused so much on school I forgot about coming home at the end of the day.

I so enjoy coming home in the spring to a few hours of daylight left!  It makes me feel like I can still get some things accomplished at home.  It also makes me think of dinners on the grill and capping the day with a glass of wine or a swig of beer.

So, in conclusion, I have spring fever and I have it bad.  So today I planted some things.

These are the pots that were used at our wedding.  yay!

That bigger yellowy-green plant is a sweet potato vine!

I also got a fern where birds will probably make a home — just like they have the last two years.

But before I did any of this I ATE!  Breakfast was a classic.  I had banana oats with flax seed (that was a new addition), cinnamon, almond butter, raisins and walnuts.  Also, I love flax seeds.  They taste like spring — just fresh and delicious and nutty.  Buy some now.

For lunch I had the second half of a vegetarian burrito from Moe’s.  A wonderful student gave some Moe’s money for Christmas and I JUST now got around to using it!  The burrito had:  rice, cilantro, sour cream, guac, mushrooms, salsa, and black beans. YUM! Oh, and cheesy cheese.

I had a shakeology snack after I went to the store.  Admittedly it’s a large snack, but I really wanted something chocolately — I was craving it!

We’re having veggie Rueben’s for dinner!

Before you even start you need homemade sauerkraut.  If you don’t have homemade, don’t bother with this recipe.

This was canned by my uncle Steve.  His holiday presents are always right up my ally — homemade EVERYTHING!

Then you make some homemade Russian dressing.  Mayo — although I’m sure you could use Nayonaise or something like that — some ketchup, and relish.  The recipe called for capers, but I hate them, so I left them out.

Then you grill up the insides — spinach, mushrooms, and onions.  And make your reuben!

We had to use forks to eat these bad boys!

That’s right, our forks look like tridents!  Also, these sandwiches are awesome because they look like deliciously greasy reubens that you would get at a diner or something — but they are actually pretty good for you!  WIN!

You know I’m packing a reuben wrap for lunch tomorrow.  Ahh, back to the grind!


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