I think I’m failing.
No, wait….let me back that up. I don’t think I’m failing, I know I am. Failing in my never ending quest to be supremely organized and on top of every facet of my life.
ba ha ha ha ha ha ha – like that could ever happen…
In the infinite words of wisdom from my father, “In the grand scheme of life, learn to let the small stuff slide, because almost all of it is small stuff”.
And while that is true, I have expectations for myself….goals that I try to accomplish every day. It’s good to set deadlines and push yourself to always try a little harder and go a little farther than you did yesterday.
I think I heard that on a commercial…. I’m can’t remember….
Anyway, it reminds me of the bike ride that I coerced my father into taking with me yesterday. It was supposed to be an simple 8 mile ride.
Supposed to be.
17 miles later, I made it home just after dark, shivering because the air temp had dropped 15 degrees and I was in lightweight workout gear (i.e. tank top and capri workout pants). However, I actually got away easy. I came home to leftovers and whipped up pasta marinara for the posse.
My father? Not so much. He had to face my mother – who was not pleased (read: extremely incensed) with the multiple scratches on his arms and leg where he brushed up against a plant.
It wasn’t good.
If you’re wondering where I am going with this whole story, I’ll tell you – I’m trying to stop pinning, bookmarking, and saving so many recipes and actually start working my way through them. Setting the goal and working towards it.
Ok, enough cliches for the day 🙂
Monterey Chicken – adapted from a recipe on Pinterest
4 boneless, skinless chicken breasts
1/2 cup barbecue sauce
4 slices of bacon, cooked and chopped up
1/2 cup shredded cheddar/jack cheese blend
1 can Rotel tomatoes with chiles (drained lightly)
3 green onions, sliced
Pound the chicken breasts until evenly flattened. Grill them until they are 3/4 way cooked. Place them on a foil lined sheet, and top with the barbecue sauce, bacon, cheese, tomatoes and green onions. Put the pan in a 400 degree oven, and cook until the cheese is melted and everything is hot, about 10 minutes. Remove from the oven and serve over a bed of arugula.