Lately I’ve been thinking about our future A LOT and trying to figure out what is best for us.
Decisions are hard! Life-chaning, grown-up decisions play such a large role in where life takes us and affects so many different areas of our lives. It probably doesn’t help that I am the most indesicive person EVER!
Craig and I have spent a lot of time talking about our future lately:
- Do we stick with our current career paths or go in a different direction?
- Do we try to find jobs out of state with the current high unemployment rate?
- Do we buy a house–even though I don’t want to live in Alaska?
- When should we start having kids?
- Where should we travel to next?
I am a planner. I want to know everything: what is happening, where I am going, what will this entail, etc.
I wish it was as simple as making a pro/con list but that NEVER works for me. Each item in each column “weights” differently, so I never feel like I can just count up the total for each column and whichever column has the most wins.
I often seek input from family and friend, which does help, but ultimately I am the one who has to live with the decision.
How do you make decisions?
I hate wasting food. I do my best to use everything we buy, so nothing goes to waste.
When I am planning my lunches and dinners, I always take into account what needs to be used up.
Today’s item that needed to be used up: brie cheese
Let’s just cut to the chase and say that this was far from stellar.
I am not sure if it was the combination of foods or the brie itself. The cheese wasn’t bad/moldy; I just don’t think I am a brie kind of girl.
I’m just glad it is gone now.
The carrot sticks tasted good though!
When I pulled these out of the fridge yesterday, they were pretty limp. I stuck them in water overnight and viola, they are now crisp and crunchy!
I seriously had brie phlegm in the back of my throat, so I had to wash it down with some of this:
This afternoon, I made it my goal to use up a few other items that had been lingering in our fridge for a while:
- cooked quinoa
- cooked bulgar
- 1/2 lemon
Naturally I Googled: “broccoli quinoa salad.”
Broccoli Quinoa Salad
(Based off this recipe.)
1-1/4 cups quinoa, cooked
1/4 cup bulgar, cooked (I only added because I had some leftover.)
2-1/2 cups broccoli, cut into florets
1/3 cup sliced almonds, toasted
1 garlic clove
1 Tablespoon lemon juice
1 teaspoon nutritional yeast (opt.)
2 Tablespoons half-and-half
1 Tablespoon olive oil
1/4 cup feta
1. Heat a small amount of water in a medium-sized pot and bring to a boil. Add broccoli and cook for 1 minute.
2. Drain broccoli and rinse with cold water to stop cooking process.
3. Add half of almonds, garlic, lemon juice, nutritional yeast, and 1 cup broccoli to food processor. Process.
4. Add half-and-half and oil. Process until smooth.
5. Combine quinoa, bulgar, remaining broccoli, remaining almonds, and feta in a bowl. Stir to combine.
6. Fold in broccoli puree from food processor.
I was pretty happy with how the salad turned out. It didn’t blow my socks off, but I tend to be pretty critical of my cooking—and myself in general. I’m a perfectionist, what can I say?
I’m off to spend some time with Craig for the evening!