A recap, a recipe & ridiculous rambling

Someone discovered they have about 5 different jobs.

Someone also discovered that they try to be superwoman.

I would be said someone.

(I was tagged in the above photo on Facebook, so I haven’t the slightest how to cite it)

Job 1 requires me to properly get up on time, force myself to wear something besides sweats, and arrive at the workplace in an efficient manner 20 hours out of each week.

Job 2 requires the ongoing coordination of dishes: enter the dishwasher, go to your home, enter the dishwasher, now go to your home, the insane amount of laundry produced by only two people, the nightly dinner, the meal planning, the grocery shopping, the weekly sheets changing routine I despise, the nearly daily vacuuming/swiffering that comes with owning a shedding dog, the dusting, the plant watering, the….oh, you know, all the household chores!

{disclaimer: my husband doesn’t expect these things, and he is gracious and helpful when asked, but I’m a neat freak and I need everything spic & span before beginning a new week. Or before bedtime for that matter. }

I’m thinking Job 3 is quite similar to parenting a toddler, except it’s co-parenting this little diva.

She’s precious. She’s well-mannered. She’s super smart.


There are a multitude of reasons why I ditched a well paid job in corporate insurance and
instead chose to work part time at our church, but let me just say for the
record that Lucy factored right into that decision. She wasn’t “the” factor, but she was in fact, “a” factor. There. I said it. The priss can’t be left for longer than 5 hours a day. I mean she can, but Lord help us she would be the  most miserable and sad pup on the planet. When they say Cavalier King Charles  Spaniels are true companion dogs, they’re not joking around.

It was get a part time job, or get a job where she can go to work with me.

Which brings me to Job 4 which is my desire to get this etsy shop, blog hop, hip
happening social media world ball moving. And moving at a much faster pace than
I have in the past. The debut line of reversible, embroidered Valentine’s Day
Mommy & Me aprons have been photographed and are just in the waiting stages
of getting my hands on the photos from the photographer. I’m already
pre-planning for St. Patty’s Day and Easter. It’s some exciting stuff, I tell you.

And finally, Job 5 which is simply to maintain my sanity and have a life outside of my
job(s), husband, and dog.

I could potentially put being a wife as Job 6, but something about calling my marriage
a “job” seems pretty insignificant but doesn’t discount the fact that
there are times when my duty as his wife, and the demands of his job begin to
feel a little like a job. I mean hello, I had an itinerary for the National
Championship game weekend. With dress codes!

Speaking of husband, we had our first real argument this weekend. You know, the kind where someone (or everyone) shouts, someone might cry, and you both feel awful afterwards.  Ironically, it wasn’t about anything mentioned above which is why I said this post was “rambling”.  And while arguements were bound to  happen-we’ll have been married 2 years this June- it still sucked. (my mother taught me never to say something “sucks” but it did, sorry mom).

It was completely stupid and actually quite humorous afterwards.

In attempt to make amends, he got around to switching out the bathtub fixtures, and I
whipped this up:

Paula Deen  Shrimp & Grits

Who can stay mad when there’s Shrimp & Grits to be devoured? Neither of us.



1 cup quick-cooking grits
(not instant)

2 tbsp olive oil

1/2 cup chopped tasso ham

2 tbsp chopped yellow onion

2 tbsp chopped green bell pepper

20 medium to large shrimp, peeled and deveined

2 tbsp white wine

1 cup heavy cream

1 scallion, chopped, for garnish


Cook grits according to package directions; set aside and keep warm.

Heat oil in a large skillet over medium-high heat. Add tasso and saute until crisp. Add diced vegetables and saute until onions are translucent. Add shrimp and saute for 30 to 45 seconds, or until pink. Remove from the pan and set aside. Deglaze the pan with a little white wine. Slowly add the cream and let reduce until thickened. Season with salt and pepper, to taste.

Line plate with the shrimp along the edges, then divide grits among 2 serving plates. Pour sauce over the grits and top with green onions.

My addition includes:

With the remaining white wine in hand, sit back and wonder what on earth you had the argument for in the first place and vow that you won’t argue over stupid things, but know that it’ll probably happen again someday.

Such is life.

Anybody do anything fun this weekend??


  1. 1

    Jen Knight says

    You are a busy gal! Brian may start to pick fights with you now if he knows he may get shrimp and grits after! :-) Looking forward to seeing the Etsy site!

      • 3


        Thanks, thats very ueufsl stuff to know! I admit I’m a bit useless in the kitchen, but I’m trying my best to learn. Admitting iis the first step right!? I promised to cook something for my wife this weekend for the first time – very exciting! I found some at this website, seems to be designed exactly with people like me in mind, which is fantastic! Anyway, thanks, I’ll be sure to bookmark this site to read more.

  2. 5


    Hey there, just smtubled upon your blog through Google, and found it to be really informative. I’m gonna keep an eye on this one. Cheers!

Leave a Reply

Your email address will not be published. Required fields are marked *