Saturday mornings, our routine is this:
5:00 a.m.: Hear our child (Beebs), start to chatter. Husband (J) gets up to go for his long run and makes coffee. Beebs stays in her room, undisturbed.
5:15 a.m.: Beebs gets a little bit more animated, but still seems happy. I remain in bed, Oxford, the petulant old-man cat, nestled up against my leg.
5:30 a.m.: J leaves for the lakefront to run. Beebs is still chattering away. I continue to lay in bed, attempting to not remember what it was like to sleep past 5 a.m., but remembering and feeling ohsosad.
5:31 a.m.: Beebs starts to cry, and my resolve to leave her in her room until 6 a.m. is shatter. I drag myself out of bed, disturbing the cat, shaking out the cobwebs from my brain, and plod down the hall for our first-born.
Sigh. My life is so so so different. Saturday mornings start with an early wakeup, and our big outing of the day is to the grocery store. Generally, I meal plan and make lists on Friday evening so we are all set. My life needs lists for EVERYTHING otherwise I remember NOTHING.
We go grocery shopping AFTER J gets back from his run, showers, and has breakfast. He goes early enough that we can be out of the door between 9:30 a.m. and 10 a.m. Not too shabby.
I try to get breakfast ready for J as soon as he’s done with his shower. (What’s great is that he does the same on the mornings I do my long run. We like to scratch each other’s backs like that. He’s pretty much the best.) This morning, it was a garbage omelet. Garbage means I take all the produce I can salvage from the week before and throw it in with some eggs. Lucky us, there was bacon left, so that went in with some green pepper, chopped green onions, and swiss cheese.
For lunch, I try to think of something kinda fun that we don’t eat all week. Today, I adapted this recipe, which I have made before and thoroughly enjoyed, but wanted to slightly change it. I subbed out the red pepper sauce for pesto and eliminated the basil leaves. Not too shabby! I cheated and used the pesto from Trader Joe’s, but pesto is really, really easy to make. I use the Mark Bittman recipe when I feel so inclined.
So, here we are, 1:04 p.m., and I think it’s family nap time. Beebs, the notorious non-napper, has fallen asleep despite the massive construction on the building next to ours, and there is a slight break before the next World Cup match.
Until next Saturday!
Allegedly Delicious 