Sundays always go by so fast! I am hoping that the rest of the afternoon will go by much slower – I still have a lot to do and am running out of time today. It probably doesn’t help that I was totally confused as to what day it was when I woke up this morning. Anytime we go see my parents or Nick’s parents, we usually stay for the entire weekend, so it took me a while to realize today was Sunday and not Monday. I was happy when I figured that out this morning, but it seems like Monday is just itching to get here.

Nick and I made one of our favorite Sunday breakfasts, only mine had grits and his didn’t.

I had a serving of grits, 2 over easy eggs with some awesome chili garlic sea salt that Beadie brought me last weekend, and 1 slice of bacon. Nick and I split this huge grapefruit, too.

I took my coffee to go since I didn’t have time to drink it at home. After church, we had to run by the store to pick up a few last groceries that I couldn’t get last night and then we headed home for lunch. I needed some cooked chicken for the dinner I’m making tonight, so we bought a rotisserie chicken to have for lunch today – that makes for easy and delicious leftovers. That’s also my favorite way to make chicken salad. Rotisserie chicken makes the best chicken salad if you have any extras.

I had some chicken, plus some roasted red potatoes with rosemary/garlic/olive oil/salt, and a green bean dish I’d been dreaming up since last night. I had some cremini mushrooms that needed to be used today, so I made a dish that tastes like green bean casserole without the creamy soup or fried onions.

Stovetop Beefy Green Beans

• 6-8 oz. sliced fresh mushrooms (we used cremini, but this would be good with any kind)
• 1 tsp olive oil
• 1 Tbsp whole wheat flour
• 1 tsp beef bouillon (or use 1 cup beef/veggie/broth of your choice instead of this + water)
• 1 cup water
• 1/2 Tbsp cornstarch
• 2 cans french style green beans, drained
• 1 Tbsp onion flakes (could also use soem fresh diced onion and cook with the mushrooms)
• pepper
• salt, to taste, if needed

1. Heat olive oil in pan over medium heat.
2. Add sliced mushrooms and let brown in pan.
3. Stir in whole wheat flour until mushrooms are coated and flour is no longer raw.
4. Add in either bouillon + water or broth and bring to a boil.
5. Mix cornstarch with cold water in small bowl until dissolved, then stir into mushroom mixture.
6. Once mixture has thickened, stir in green beans and onion flakes and let cook until warmed through.

They were really good and really tasted like the green bean casserole that is usually on every Thanksgiving table.

I’ve got a bunch of stuff to do, but some of it will be fun, so I’m just hoping I can get it all finished!

• Laundry – half done right now and working on it
• Clean the house – not yet, but I’ll start once I’m done with this post
• Bake cookies – soon!
• Another baking project – possibly? It may have to wait.
• Switch out winter/summer clothes – done!
• Run – who knows? It’s been raining most of the day, so we’ll see if we get a break in the weather.

Maybe time will slow down if I start moving realllllly slow? or talking really slow?