I’ve done several stupid things recently. When I found out I was going to be working from home, I figured all I would need is a laptop and I could just carry it around the house and work from wherever.
Uhh, not so much. I have so much crap already. And by ‘crap,’ I mean very expensive equipment that caused me to nearly pee myself with excitement when I got it in the mail. #nerdtoys
Because of all the stuff I need, I decided to get myself a desk. I bought one from Ikea, got it home, and wanted to set it up rightthisminute and start getting organized. I texted the GS “I really want to try to carry my desk in by myself, but it’s really heavy and I know I shouldn’t.”
How do we think this played out?
My Body Pump muscles do not outweigh the fact that I am a relatively small female trying to carry a massively heavy and awkwardly shaped box. My foot hit the curb, and I went down. It was really painful both physically and emotionally because there were people outside who saw me fall. A guy came running over and asked if I wanted him to help me carry it in. Given that I was unsure of whether I could even get myself off the sidewalk and in the house, I whimpered a request for him to just put it back in my car.
The scabs on my knees have healed pretty nicely, but I still have massive bruises on both legs. We just spend the weekend with the GS’ family in Rhode Island and I reassured them that he doesn’t beat me, I’m just an idiot.
My next stupid thing was less of a faux pas; I was making banana bread and put too much faith in my pop-top container of flour. I was holding it by the top and it came off and covered me and the floor with flour. These are always the most fun messes to clean. The last stupid thing is really small. I forgot to buy an avocado to add to this recipe. That’s the only thing missing here. Learn from my mistake. Chicken Burrito Bowl
inspired by Jo Cooks
1 package brown rice
2-3 chicken breasts
2/3 package of taco seasoning
1-2 bell peppers, chopped
1 can black beans, drained and rinsed
8 ounces frozen corn
2-3 tomatoes, chopped
1/4 cup cilantro, chopped
2 scallions, chopped
1 avocado (you should add it!)
1/2 cup shredded cheese (I used Monterey Jack)
salt and pepper to taste
Chop the chicken into bite-sized pieces. Toss it with taco seasoning. I am 100% supportive of buying pre-made taco seasoning for 89 cents. If you want to be an over-achiever and make your own, I guess that’s okay. In a large skillet, add a little bit of cooking spray or oil. I recommend vegetable oil here- higher smoke point than olive oil. The smoke detector in our new house is absurdly sensitive. Cook the chicken for 7-8 minutes (depending on the size of your pieces) until browned and cooked through. While the chicken is on, cook the rice. I like the boil-in-bag brown rice, but you can use whatever variety you like. Remove the chicken from the pan. Lower the heat slightly, and add the corn. I used about 8 ounces of frozen kernels. Cook for 2-3 minutes until slightly charred and cooked through. Rinse the black beans. Chop up the bell peppers, tomatoes, scallions, cilantro, and avocado. Toss everything together and top with cheese. Any cheese you like will do- Monterey Jack, cheddar, or even queso fresco if you’re feeling extra authentic. Season to taste with salt and pepper. I made this ahead of time and ate it cold after the gym and it was fantastic. It was also good re-heated, and at room temperature during our road trip up to RI. I love the combination of the cooked and fresh ingredients. And it’s super flavorful and colorful and healthy! Triple threat recipe. This was one of my smart decisions.