Terrible, Horrible, No Good, Very Bad Day!

I try very hard to keep my work life off the blog.  I will not discuss work matters on the internet or exploit my students in any way.  However, I cannot go without mentioning that I would’ve given my right arm to be quietly working in some office somewhere today.

It started out like any other day…and ended in the emergency room! I took my first ride in an ambulance today.  Suffice it to say, five year olds can easily confuse nail glue for visine. It wasn’t a good thing.  Luckily, everyone involved in the events of today came out unscathed – with the exception of one traumatized teacher! There is never a dull moment at school.

***

I felt like I had a brick in my stomach today, but I couldn’t resist snacking when I got home from work.

Bread = Comfort.

Toast with apricot preserves and PB.

I intended on having a slice of toast with PB, but I didn’t want to throw out the little end of the loaf, so I toasted it up and smeared it apricot preserves.  I sat down, ate slowly, and relived my day for the 100th time!  This was a pretty big afternoon snack, but I needed it and it fueled me as I whipped up dinner.  I decided to cook early, so I could meet my aunt for a 5:30 run and have dinner ready when I returned.

Inspired by this recipe that I found on the Whole Foods website, I made a hearty batch of Turkey Taco Stew.

Per usual, I prepped the ingredients first.

The prep station.

• 1/2 lb 93% lean ground turkey (unpictured)
• 1 jar (12 oz.) TJ’s Salsa Authentica – or your favorite medium salsa.
• 1 can low sodium black beans – drained and rinsed.
• 1 can diced tomatoes with mild green chiles – plain diced tomatoes will do.
• 2 c. low sodium chicken broth
• 1 lg. onion, chopped
• 1 tsp. minced garlic
• 1 c. frozen corn
• 2 c. frozen okra
• 2 T. low sodium taco seasoning

Bubbling away!

Directions:

1. In a large pan, brown turkey.
2. Once meat is cooked through, remove from pan and set aside.
3. In the same pan, saute onion and garlic.
4. Add meat and taco seasoning to onion/garlic and mix together.
5. Add all other ingredients.
6. Stir and simmer at least 20 minutes.

Stew always improves over time.  My pot simmered away while I went for my run and was hot and ready when I returned.  I promptly served up a bowl for myself.

Thick and hearty.

I topped my stew with Mexican shredded cheese, blue corn chips, and a healthy dose of hot sauce.  It was so flavorful, veggie-packed, and delicious.  I love easy, one-pot meals and this fit the bill.  We have a big pot, so I know I’ll be able to enjoy leftovers for lunch, too!

***

A  good dinner always helps a bad day, but the real highlight was running outside with my aunt.  I needed to run today and was grateful to have a partner to get my mind off of the day.  We continued to bask in the glory of springtime and enjoyed a sunny, breezy run.

Total Distance: 4.97 m

• Mile 1 – 8:43/mi
• Mile 2 – 9:07/mi
• Mile 3 – 9:08/mi
• Mile 4 – 9:18/mi
• 0.97 m – 9:18/mi (9:02)

Total Time: 45:20

It was a comfortable run – exactly what I’d hoped – and I feel like I will have fresh legs for the St. Pat’s 5K on Saturday.  I also think my beefed-up afternoon snack gave me any extra boost of energy because I felt some pep in my step!

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Days like this one require bubble baths.  I am off to enjoy mine.  Sorry for bringing my day to you, but sometimes this blog is my forum to let it all out!  I am definitely ready for it to be Friday!