My teaching partner went on maternity leave a month back, and I’ve been covering her classes for a bit. All that to say that I have been working full-time for three weeks now and am spent. I knew it wasn’t going to be easy to balance work and home life, but I honestly thought it would have been easier than it’s been. The main thing that’s been working against me: spring. Every school teacher has a love/hate relationship with spring. The end of the school year is near, which is exciting, but it’s also really difficult to get students to focus and finish out the year on a positive note. It’s even harder working with students who can drive. (Remember those high school days?) However, my husband has been more than supportive, helping me with Matthew and cooking dinners on a number of occasions. It has made the transition from part-time to full-time a bit easier. (Not to say I don’t deal with the mommy guilt that goes along with leaving my baby for 8 hours a day, but that story is for a different day, and maybe a different blog.)
So, tonight I decided to make a simple dinner that I could whip up in 10 minutes and didn’t have to turn the oven on. I’m all for not heating the house when it’s warm outside. What I love about this recipe is that I can get all my favorite veggies in one sandwich, and with a little bit of cream cheese in the mix, feel a tad guilty for enjoying it as much as I do. You can make it vegetarian if you like; just omit the deli meat. Continue reading
This summer I grew a lot of basil. And I mean a lot. So much I had to give some of it away. But of what I kept, I made pesto and froze it, so in the winter months, I have reminders of summer. Since I have quite a bit of pesto, I thought making it with a sandwich sounded pretty good (especially since in the past I’ve always used it with pasta). Oh, I am a genius! haha
This is a fantastic sandwich for a fall afternoon. You only need a few ingredients and a few moments and your sandwich is ready. Plus, if you pair it with an end-of-the-summer fruit, like apples, you’ll definitely have a fall meal. (Or even have it with a small bowl of soup.) Add as many or as few vegetables as you like. For me, I like a loaded sandwich, so I topped it with everything that I had in my fridge.
Fall is slowly making its way here. The weather is cooling, the color of the leaves are turning, and I am no longer having to exercise really early in the morning or around dusk. I also feel like I can finally turn my oven on without cranking up the AC. And I can now start wearing my new back-to-school fall clothes! (That’s what matters, right? Being a teacher, I love getting to add a couple of new clothes to my work/school wardrobe.) And now that fall is vastly approaching, it’s going to be harder to want to eat cold sandwiches, so I have to get my fix in now. What’s great about this recipe is that not only does it taste fantastic, but it makes enough that you can have leftovers. Good leftovers you can take to work and not worry about stinking up the lunch room. (I have some co-workers who reheat fish and what-not and that really permeates the place!)
If you’re worried that the curry will be too strong, I promise you it’s not. It has such a slight hint and with the apricot jam, it sweetens the salad, so it’s perfect. Continue reading