When he went to college and taught classes at a Christian school, he was up super early to do his lesson plans, study and create whatever handouts he needed before leaving. Me: I can not sleep if I had that hanging over my head! I would be creating those handouts in my head, worrying I would not get it all done in time, etc.
So that being said, I had a late night. Finally, getting the tall ladder out of the garage, a big deal for me, I got all the light bulbs replaced in my office motivating me to get a lot done. Had I done that one day before, I could have raised my hand when pastor asked at church last night if anyone I had unexpected $ come to me. I found a check I did not remember having!
Today, I worked on completing color solutions for a home to go with flooring, etc. I can not reveal yet as I have not had my presentation with my client yet. It's a bit different from any other projects. Fingers crossed they will love it as much as me. Listening to my clients, I think I have nailed it.
Pictured is a new leather 3 ring binder that matches my logo and has kept me organized. I keep all jobs that I am presently working on along with an ongoing to do list for each job.
Tonight, Abbey is with us. Per her request, I made her favorite dish that I make, chicken and rice casserole. I will share the recipe. She surprised me by setting the table. We loved it! She was proud of herself. She ate her food and then was able to enjoy her cookie dough ice cream for dessert.
Chicken and Rice Casserole
Via Jan Madden
- Boil chicken tenders in water with 2 bouillon cubes till tender
- Pour 2 cups of instant rice into a 9x12 casserole dish
- With the hot broth from cooked chicken, add about 2 1/2 cups of the broth
- Let chicken cool a little then cut into bit size pieces
- Add the chicken, 1 small can of mushroom, stems and pieces and 1 small can of green chilies along with about 3/4 of a bag of grated sharp cheddar cheese, 2 cup size bag.
Mix together and arrange evenly in dish
Top off with the rest of the grated cheese and bake in a 350 degree oven for about 30 minutes or until all cheese is melted and getting a little brown.
Just be sure there is enough broth to make it not too dry, but not soupy.
Note: I used about 6 or 7 tenders. This recipe is great for a budget. It's an easy one to stretch if you don't have a lot of meat or if you like it more meaty, you can add more.
See you tomorrow night.
