I’m nearly on spring break! That means I’m also done with my Med-Surg II clinical rotation on the neuro/spine unit, and I start my OB/Peds rotation in 2 weeks! That makes me kind of nervous — I guess just because I really can’t relate, although I love cute baby faces just as much as the next 24 year old female.
Anyway, my point about spring break is that I’ll be able to cook and bake soon! And actually enjoy it and not stress out about how I should be writing a careplan or reading a textbook. 10 glorious days off. Although, I won’t be home for all of it. Brent and I are going to Chicago next weekend, so I can spend some long overdue time with my friends. I can’t wait! Part of spring break will also be spent cleaning and getting the house ready to go on the market again. Hope we have better luck this time around!
Tonight’s dinner was super simple. I bought 2lbs. of asparagus on Saturday, and I was basically just trying to find something to add to make it a complete meal. I used some Artisan Bread Deli-Style Rye dough to make a small English-muffinesque bun on the griddle (I prefer doing this for simple one-meal buns because I can control the shape a bit better), and just heated up a GardenBurger as well. I roasted the aspargus with a bit of canola oil and garlic in the oven and that’s it. A burger and asparagus fries. Super simple.
Also, I wanted to mention this Linguine with Cilantro-Basil Pesto and Artichokes that I made for the second time last week. My first attempt was more attractive, but this time I just used whole wheat spaghetti, and halved the recipe, but kept the whole can of artichokes. I still love it. I need to eat more artichokes.