It is such a rare occasion that I find myself blogging about the present day. This Saturday is lending itself to such a rarity. My Saturday mornings usually find me sleeping a little later than normal – today was no exception. After waking up, I started documenting my day via Instagram, a photo editing app on my iPhone. Come along with me for a glimpse into my Saturday routine.
My morning started at the rec – not too early though, only around 10 a.m.
I headed to get groceries at HEB and got inspired for lunch. I made these chicken queso poblano sausages with grilled yellow squash – delish!
My afternoon then moved on to the not-so-glorious task of unloading the dish washer and cleaning up from lunch.
There is always some sort of studying involved on my weekends. Today’s text of choice, Psychosocial Care of Children in Hospitals.
Of course my studying wouldn’t be complete with out breaks spent changing laundry or browsing Pinterest.
My afternoon was topped off with a lovely visit with my Aggie friend, Madelyne. We both enjoyed our non-coffee drinks at Starbucks as we chatted catching up on the months that have passed since we last visited each other. Engagement rings, moving, Washington D.C., and friends were just a few topics we caught up on. We both agreed that Starbucks provides the perfect atmosphere despite both of our dislikes for coffee. Our next visit will be before Madelyne heads back to College Station and crafting will be involved!
I came home to a Pinterest recipe success! This crock-pot roast is delicious.
All you do is mix italian seasoning, ranch dressing, and brown gravy mixes with 1/2 cup water and pour it over the roast in the crock-pot. Cook it until it is fork tender. After I removed the roast, I let the remaining juices cook further to thicken into a sauce.
While my sauce was thickening, I busted out some fresh brussel sprouts I got at the grocery store earlier. I decided to roast them because that is my favorite way to cook vegetables these days. I mixed some smashed garlic with salt, pepper, and olive oil to then drizzle and coat the split sprouts. I roasted them at 425 for about 20 or so minutes. I just made sure they were slightly charred and fork tender.
Once they were finally ready, I discovered how well they paired with the roast. Roast and brussel sprouts – who knew they made such a pair.
Now all that awaits my Saturday is some laundry folding and finishing this blog post.
I hope your Saturday finds you filled with homegrown JOY.