28 days.
That’s how long some sort of flu bug has been lingering in our home.
First I got the stomach flu, then Dad got a chest flu, then I caught the chest flu, then SBean was home for 8 days with a fever/cough flu, and then last Thursday, while I was at work, I got a call from the vice principal at their school saying that HBear was down as well. 😷
I have disinfected light switches, doorhandles, remote controls, and everything else anybody touches. Whenever the sun comes out I open up all the windows to shoo the germs out!
I don’t want to complain. I can’t imagine what parents go through with truly sick children. My heart goes out to them. However, 28 days. I basically have not left my house in 28 days. I have been sick or I’ve had a sick child to look after for a month! Just when I think we are free and clear I hear a new cough. I am so grateful that it is just the flu but WTF? This Mama needs to get some stuff done 😂!
We were planning on making nice little spring/St. Patrick’s Day/Easter treats for all the Girl’s classmates the day before school ended… Thursday. However, HBear came home on Wednesday and said their spring movie was going to be on Thursday instead 😳. So, I brought some Easter candy out, started popping popcorn and we started stuffing treat bags! We were almost done when I picked up the mini marshmallow bag. They were completely stale and hard as rock 😂. I looked at the Girls and said, “why didn’t you tell me?” They thought they were perfectly fine 😒. OMG There was no way we were picking them out of 50 bags so we finished up but honestly every time I think about those marshmallows going out to 50 kids… I blush in horrified embarrassment 😂!
One Pan French Onion Pork Chops
Adapted from The Chunky Chef
2 yellow onions cut in half and sliced
3 tablespoons butter
1 tablespoon oil
1 cup plus 1/4 cup beef stock
4 boneless pork chops
½ teaspoon salt
1/4 teaspoon pepper
½ teaspoon dried thyme
¼ teaspoon garlic powder
2 ½ tablespoon flour
1 cup shredded gruyere cheese or swiss
Preheat oven to 400.
Season both sides of pork chops with salt, pepper, thyme and garlic powder. Transfer onions to a plate, do not wipe out skillet.
Reduce heat to medium and cook pork chops, about 3-4 minutes per side, until golden brown. Transfer pork chops to plate.
Return onions to pan and sprinkle with flour. Stir to coat and cook about a minute. Add remaining 1 cup beef stock and stir often until mixture comes to a boil. Season with a pinch of salt and pepper.
Place pork chops back into the pan, spooning some of the beef stock over the tops of the chops. Top with a mound of the shredded gruyere (about a ¼ cup on each chop).
Add skillet to oven and bake 8-10 minutes, until cheese is melted.
Before serving, spoon some of the beef stock/onion mixture over the top of the cheese.
This week with the sunshine and with me feeling better, I went hard in our step challenge! I got back to running during HBear’s swim classes! It feels so good to watch her swim her little heart out below while I sweat and run it out above 😊. My hard work paid off and I hit all my goals for the week and won the challenge!
By lunchtime she was curled up in a fetal position 😞.
While I was HUNGOVER, ugh, in bed on Sunday Ninja took SBean to the park to run off some steam.
He also played beauty shop with her for over 2 hours 😂.
On Monday, the 1st official day of Spring Break, HBear still wasn’t feeling up to par so we did crafts! We made stickers, plaster stepping stones, painted ceramics and made puppets!
As soon as Ninja got home, I took SBean to the park to get some fresh air.
This week also began the last week of the hockey pool I am in with The 4th Line Podcast. I made it to the Championship Round!!!! WTF? Super exciting! I am up against the Host of the pool and the Podcast, BBQ Pulled Bourque! Wish me luck!!!!
