Thursday’s are my hardest days. Not only is it my longest work day, but I am also away from my son for twelve hours. Clients make it easier but I still need some small tricks to make the day go by. Like, looking forward to noon when my friend/co-worker starts her day, eating my two o’clock chocolate covered espresso beans or that perfectly chilled can of cold La Croix sparkling water. It seems silly, but it really is about the little things. Did I mention scrolling through a thousand pictures of my son?
Both Wednesday and Thursday’s are long days. In order to make sure we eat healthy and we do not spend money on take out, I enlist my crock pot to help me out with dinner. This past Wednesday I made a simple Mexican shredded chicken. We ate it last night with green peppers, black beans, refried beans, lettuce, cheese and tortillas. Tonight we will make salads. It’s nice knowing that I can spend the few hours before Mason’s bedtime kissing his sweet cheeks instead of in the kitchen.
Simple Mexican Shredded Chicken:
1 bottle or can of amber beer
4-6 frozen chicken breast
2 tbsp of chilies in adobe sauce
2 tbsp garlic
2 tbsp cumin
1 tbsp onion
Salt/pepper to taste
Throw it in, turn it on low, cook for 4-6hrs. Shred and serve.