Older and Likely more Boring Posts
I went back to work yesterday. At the hospital. At 8 weeks postpartum.
It was a fight to get that much leave, but it was actually OK being back.
I sort of took a soft maternity leave in that I continued the Varsity Vocals work I do since Beck was born. I tried to be super prepared before she came so that I didn’t have a ton to keep up with, but our shows take place in January-April so taking a true leave this time of year would mean missing out on almost the entire season, and I didn’t really want to do that even though it was offered to me. But, I stopped teaching yoga a few weeks before I gave birth and took 8 weeks away from the hospital. …
Well, well, WELL.
The vegetarian husband has glazed us some bacon.
Last week when we had the epic snow that was very non-epic, my sister stayed the night because her power went out (a light breeze knocks the power out on her street, it’s really remarkable), and since calories don’t count on snow days Jay made us burgers on Saturday. They were EXCELLENT and involved caramelized onions and super juicy patties and onion buns, but the best part was this bacon on top of the burger. It was so good, in fact, that I decided it could stand alone, and boy can it. I made this last week for my fairly-healthy, mostly-vegetarian family, and it was GONE in approximately 4 seconds.
Now, the Green Jar Spice is famous in our family, we all keep a can around and find that it just fixes any number of sins food-wise. If you have another Cajun or Creole seasoning you like, by all means use that. You can also use my recipe for homemade blackening seasoning if you’d prefer – it’s completely up to you.
Last night I took yoga at the hot studio where I teach, and this morning I’m teaching my first yoga class postpartum at the Y nearby.
I’m not nervous, but it’s an 8am class and Beck and I prefer to sleep until 10 because we were up alllll night so, late morning nap is coming our way later on.
During our class yesterday, though, my friend Courtney was talking about how there’s a certain feeling you get when you walk into our studio, and it’s so true – I exhale a little bit deeper every time I’m there, and I’m so glad that I’m getting to go back, even though I’m not teaching there yet.
Ok so here’s our next recipe for the Super Bowl.
It’s this weekend! What are you doing for it? What are you making? And, most importantly, why is the Monday after the Super Bowl not a national holiday?
This is a real question.
The other real question is HOW would you like to eat this beer cheese? The eating it two ways kind of happened as an accident – I wanted this to be more like hotdish – a casserole topped with tater tots, kind of like an awesomely ghetto shepherd’s pie. So I did that, but then the tots all sank into the cheese while it baked, which was delicious but not appetizer-ish enough for a big sporting event, imo. SO we have two options: both start with beer cheese and kielbasa and kraut. One involves baking tots right on top and eating this on plates for the best most unhealthy dinner of. your. life. The other option involves keeping the tots and cheese separate and serving it like a dip. You can also skip the tots completely and serve the cheese with pretzels like a good German.
But you might not be German, so you might not care about being a good one.