Day Off

It’s my first day off in over two weeks. I’ve been so busy with work that I gave myself that last two nights off from the blog. Also, I haven’t had much to say. Work is going super well, but it’s all consuming. Fortunately, I’ve taken the lessons learned from last year and implemented them this year. Consequently, I work out before any shift and my production is more than double last year’s.

Nonetheless, it’s a bit isolating. I don’t leave the house ever, even my coffee is delivered. My social life has become my puppies. Obviously, they’re the best sales support staff I’ve ever worked with. Unfortunately, the hockey schedule hasn’t been great this year either. I’m missing a lot more games this year than I did last year.

I enjoyed my day off by finishing Maid on Netflix, cleaning around the house, binged the Great British Bake Off and baking. I started some brioche, which I’ll finish tomorrow after it rises for 24 hours. This evening, I baked some lasagna for dinner. Truly, this lasagna has been my favorite food since I was a little kid. My great grandma, my grandma and my mom all made it. Now, it’s my turn.

Anyway, it’s just after 7:00 pm and I’m ready for bed. Clearly, I’m adjusting well to the end daylights savings time. Or perhaps, it’s just that I’m utterly exhausted emotionally, mentally and physically. Needless to say, I’ll be in bed early again tonight. Hopefully, I’ll adjust to the time change some time soon.

Day Off

Today was my first day off since October 10th. It was definitely needed. I started my day by sleeping in a bit, which felt great. My goal for the day was to get a run in, finish the banenschnitten (Austrian banana dessert,) and work on organizing my kitchen. Fortunately, I got my run in, finished the dessert and made great strides in the kitchen.

I got a new food processor last week since the one we got for our wedding was on its last leg. Despite upgrading to the next model up, the new Cuisinart food processor cost me less than the old one. It also comes with a much better setup. All the accessories including all the very sharp tools are stored thoughtfully in a storage case. I’m excited to use it. Apparently, I’ve been watching the Great British Bake-off too much!

Both boys had games to officiate today, which was nice. They both are very expensive, so I’m excited to have their own spending money. I’m going broke subsidizing their social lives and Chipotle habits. I think the Mayor was just happy to be back on the ice after taking the week off. Fortunately, all of their games this weekend went well. It also gave me some quiet, alone time off at home on my day off. I don’t get much time to myself outside of my workday.

I am excited for the week ahead. Last week was great at work, so I’m excited to carry the momentum forward. Hopefully, the remaining six weeks of AEP are lucrative enough to fund my travel wishes for 2022. Honestly, I cannot wait to get back to Scandinavia and Europe. Obviously, I’ll be making another trip to Utah in the new year, which will be awesome. As for the rest of the night, I’m ready for bed. I don’t know why, but it feels three hours later than it actually is.

Homemade Chicken Broth for Dogs

Homemade Chicken Broth for Dogs is the perfect healthy treat for man’s best friend. I started making this when our dog Maya got ill in June. The hope was that it would help stimulate her appetite and increase her calorie intake.

Homemade Chicken Broth for Dogs
1 chicken carcass and bones (A store-bought rotisserie chicken works really well.)
4-5 carrots
Enough water to cover the chicken and bones

Maya enjoying the homemade chicken broth

1: Add chicken bones and carrots to the pot and cover with water.
2: Bring broth to a boil
3: Simmer on low for at least 1 hour. I prefer to simmer the broth for at least 4-5 hours
4: Allow the broth to cool before preparing to store it. I’ve been storing the broth in a pitcher, so it’s easy to pour into her bowl.

I don’t add onions to the broth as they’re not good for dogs. If I was making it for the family, I’d add both onions and celery to the pot.

On that note, I have to go finish the incomplete batch of broth I started earlier today. Then I’ll pack up the latest batch of fresh chicken broth!

Here are the tools I used to make the broth:

Peachy Keen Peach Crisp

As promised in my Peachy Keen blog, here’s my peach crisp recipe. I didn’t include it in the blog because who likes to scroll through a blog before getting to a recipe: nobody.

Peach Crisp:

3-4 Peaches – cored and sliced into wedges 1/4 inch thick. You can peel them if you like, but I left the skins on mine.
1 Tbsp lemon juice
1/4 cup granulated sugar
2 Tbsp flour
1/2 Tsp vanilla extract (optional)
1/8 Tsp salt

For the Topping:
3/4 cup packed brown sugar
3/4 cup flour
1/2 cup old fashioned rolled oats
1 tsp ground cinnamon
1/2 tsp cardamon
1/2 cup of butter, softened

Preheat the oven to 350 and butter a 2 qt baking dish.

Make the peach filling. Note you may need to drain the peaches if they’re super ripe before combining them with the other ingredients. In a large bowl, combine all the ingredients for the filling. Mix well, so that the peaches are evenly coated. Transfer peaches to the prepared baking dish and arrange them in an even layer.

For the topping. Mix together the dry topping ingredients in a medium bowl until well combined. Next, add the butter (I like to break up the 1/2 cup of butter and add in slices) and use a pastry blender to mix in the butter until the mixture is crumbly.

Finish the dish. Sprinkle the streusel topping evenly over the peaches. Bake the crisp for 38-42 minutes or until the topping is golden brown and the peach filling is bubbly. Remove from oven and let cool for twenty minutes before serving.

Notes: There are a lot of ways you can tweak this peach crisp recipe to make it your own. For example, you can give the topping your own spin by changing the spices. You could substitute nutmeg or allspice for the cardamon. Additionally, you could also add pecans to the topping. As for the filling, you could replace half the peaches with blueberries or strawberries.

Serve warm with ice cream of whipped cream. Enjoy!

Tools to use for baking the peach crisp: