Since going back to work full time at the end of July, I’ve been putting in a full 40 hours (or more) every week. As I had spent the four prior months either not working at all or part-time, due to the pandemic and shutdowns, I have grown somewhat unaccustomed to working many hours or long days. It seems like I’m more tired after working than I used to be—or maybe it’s just a product of getting old😂. Actually, I think it’s just because I worked so much before the pandemic (like 60 hours every week), I was constantly exhausted and numb.

As evidenced by this blog, some days after work, I’m so tired that I end up not even having the ambition to write anything, much less prepare dinner for my kids. In the last couple of days, however, I did make my family some dinner. Yesterday (Monday), I made some shrimp Alfredo. Tonight was some steak fajitas. Mind you, I’m in no way a professional chef, just a mere line cook. I don’t take random ingredients and make a gourmet meal. I can follow a recipe decently and tweak a thing or two, but I try to simplify things where I can, like using store-bought jars of sauce or fajita seasoning packets.

Yesterday’s pasta was some angel hair I had in the pantry, mixed with spinach that I cooked in some canola oil and garlic. I used actual garlic, as my jar of minced garlic was gone, either used or misplaced (either way, it wasn’t in the fridge). Once the pasta was cooked, I drained it and added the Alfredo sauce, and thawed shrimp. I use small shrimp, as there’s more to the package, so everyone gets more shrimp in their bowl. Since my daughter is vegetarian, she separated hers before I added the shrimp.

Tonight was my fajitas. I cut some thin sirloin into strips and cooked them with some fajita seasoning. I also seasoned some peppers and onions. The lesson I learned today was never to use frozen pepper and onion blend again. After thawing, it kinda turned into a mushy mess. Next time, I’ll go back to using actual bell peppers and onions that I cut into strips myself. Normally, I like to use different colors of bell peppers—red, green, yellow and orange—to give the food a little color variety. After warming some flour tortillas, everyone assembled their food how they wanted. I had steak, vegetables, then a little shredded cheese and sour cream. You might be thinking “cheese doesn’t go on fajitas!” I guess we’ll have to agree to disagree🤷‍♂️.

To finish this post, here is today’s random motivational quote:

“The purpose of literature is to turn blood into ink.”
– T.S. Eliot

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