o.m.g.

Y'all. I am not one to normally complain about Monday. {Though, I am certainly one to speak highly of Memorial Day!} Mondays are usually good around our office. A meeting to take up a good portion of the morning, catching up on weekend emails, small odds and ends to start the week off right.


Today though, was a totally different story.


Today was a doozy. Capitol DEE OH OH ZEE WHY.


Three of our six staff members were out, leaving 2 recruiters to handle the visits. One of our new recruiters started today, so our director was busy most of the day starting her training. And of course, it was as if outsiders knew we were down in staff and decided to pay us a visit. All day long.

I feel as if I worked a whole week in just this one Monday. I certainly hope this day doesn't reflect what is to come for this week. I'm not sure I can handle it!


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In more interesting news, I tried a new recipe tonight!

My mom sent this to me a while back. I've actually had it at her house and wanted to make it for Cody. Here's the recipe:

Red Pepper Frittata

1/2 cup water
1/3 cup uncooked couscous
1 tablespoon water
3/4 teaspoon salt
1/4 teaspoon black pepper
4 large egg whites
3 large eggs
Cooking spray
2 cups red bell pepper strips
1 cup thinly vertically sliced onion
2 garlic cloves, minced
1/3 cup (1 1/2 ounces) shredded Manchego or Monterey Jack cheese

Preparation
Preheat oven to 350°.
Bring 1/2 cup water to boil in a small saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
Combine 1 tablespoon water, salt, black pepper, egg whites, and eggs in a medium bowl, stirring with a whisk.
Heat a 10-inch ovenproof nonstick skillet coated with cooking spray over medium-high heat. Add bell pepper, onion, and garlic; sauté 5 minutes. Stir in couscous and egg mixture; cook over medium heat 5 minutes or until almost set. Sprinkle with cheese. Bake at 350° for 10 minutes or until set. Let stand 5 minutes before serving.


Now, I didn't follow this recipe to a t, though it was delicious that way. I'm trying to do Phase 1 of the South Beach Diet again so I left out the cous cous and added squash to bulk it up a little more.

Saute your squash until tender.



Add your thawed {previously frozen} bell peppers.



Add eggs {I only used egg whites}



Let sit for 5 minutes, top with cheese and put in oven for 10.



Tada! Super easy and delicious. I will say though, I enjoyed the texture of this frittata more when it had the cous cous. Next time I will definitely add it in. I had a side salad with mine, but am a noble wife and served Cody's with sausage. The man can only handle so much egg :)


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We're now relaxing for a few minutes, though laundry is calling my name, along with a stack of garage sale items that need to be priced. Anyone want to come help? I'll let you have first choice!

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Hope you had a better Monday than I did!