I'm such a creature of habit and I have to admit that the craziness of the new job made me a little anxious over the last few days. I think it's just what I need though because I really need to learn to let go of some control and trust that the world is not going to end if I have to do a run a little later in the day than usual or if the bathroom gets cleaned on Monday afternoon instead of Sunday morning.
I'm also learning quickly that some things will have to give and some things will have to change. Based on the shifts that it looks like I will be doing not only on the weekends but also of an evening after my regular work, it appears that our meals are going to have to get a whole lot more simple and easy to pull together. And I won't be able to rely on having Wednesday nights free for grocery shopping any more. This is actually a blessing in disguise because for a while now I've been wanting to switch grocery day to Sunday so that we can hit up the Farmer's Market for our fruit and veg but I have been too lazy/stubborn to make the change.
Why does all of this matter?
Basically it's my attempt into a smooth segue as to why 'Menu Plan Monday's' will be on hold. At least until I develop some kind of new, solid schedule and routine for my menu planning I think it will all be a little too chaotic to be of use to any one. Obviously I will still be making a plan but I'm not sure how exciting it will be to read about the many variations of (quick and easy) grains, beans and veg that we will be eating!
Speaking of new 'routines' and adjusting to changes, I really need to develop some kind of plan for eating well when working shift work. The unfortunate thing about restaurant jobs is that you are generally working at meal times! Usually, dinner for Danny and I would be between 7pm and 8pm. My evening shifts start at 6pm and go until 9.30-10pm! Ain't no way my stomach and temper could hold out until 10pm!! But eating before 6pm? Errghh... I'm generally not hungry which means I either have to cram in food I don't want (no fun!) or I eat the small amount that I can and then come home ravenous and find myself eating choc-chip cookies and spoonfuls of peanut butter before going to be feeling a little ill!
Maybe a smaller lunch is the key? Then I will be more ready for an early dinner? I will have to take a couple of weeks experimenting with timing to get a system that works right for me. In the meantime, it's time to put the 'easy to grab' treats under lock'n'key. Any suggestions from others in a similar situation are always and forever appreciated!
Despite my complaining about the job changing my precious routine, I have to say I am really enjoying the new role. I have already learnt some pretty nifty tips so maybe as a trade off for the menu planning tips I can start sharing the little gems that I am learning in the kitchen instead?
I think we have an official winner for Danny's Birthday Cake/Cupcakes!
I was actually gunning for the polka dot cake by I think I am quietly relieved that it was one of the less labour intensive options that won out! I let Danny in on the surprise and he seemed pretty happy with how the votes swung :) Now we just need to hope for a sunny, warm day - Pina Colada cupcakes and cold weather just don't mix!!
What has been your most memorable birthday cake?
I honestly couldn't tell you mine... I've never had a stand out cake which is probably why I get such a kick out of making something special for others.