Hey, look at that… it’s Monday again! How did that happen so quickly?
I hope you had a wonderful weekend. My weekend felt like a bit of a blur. Friday evening, my daughter had her first hip hop dance class. She took ballet for several years, but this summer announced that she’s “a sporty girl now”, and wanted to try something else. She started out slowly during the first class, but by the end of the class she had really warmed up and was strutting her stuff. I think she’s really going to enjoy this class.
She was supposed to have her first fall gymnastics class on Saturday morning, but we had to hit the road early to get to my sister’s house outside Boston, for my nephew’s fourth birthday party. The drive is roughly four hours each way, so I spent a significant amount of the weekend sitting in the car. I used my time to get in some naps, and to read Columbine, which I started about a week ago. (You can see my full fall reading list here.)
The party was a lot of fun, and I always enjoy catching up with my sister in-person. (Now that we both have families, it’s so much harder to schedule visits.) I also got to see my parents, and got in some snuggles with my younger (seven months) nephew, who will be having surgery this week. Please send lots of positive thoughts his way!
The Week Ahead
Life gets just a bit more complex for my family this week, as I’m returning to my (very) part-time job at a college, after a four-month summer break. I work two days a week, although I may add a third day as our office gets busier. I feel silly saying this, since there are lots of mothers who work full-time and have more kids than I do, but life at my house feels much more chaotic on my work days, and I always experience a brief period of readjustment when I go back in the fall.
With that in mind, here’s what’s on my dinner meal plan this week:
- Monday: (Brownie pick-up at 5:00) Baked ziti with salad (I’m going to add some Italian sausage to the sauce.)
- Tuesday: (First day back at work!) Leftover baked ziti with frozen peas
- Wednesday: Slow cooker beef brisket with roasted carrots and parsnips
- Thursday: (Work) Leftover brisket and roasted veggies
- Friday: (Home from dance class at 6:30) Cheese quesadillas and 7-layer dip
- Saturday: Leftovers
- Sunday: Garden vegetable lasagna soup w/ bread
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