Working Mommy Wednesday: Funk
Sometimes, you just don’t want to work anymore. Today is one of those days. I’d much rather be home holding baby Spencer – who is speedily becoming not a baby anymore.
I’m in a funk and that’s all I feel like sharing right now
we I had a good dinner. I cooked enough for everyone but Mack only wanted to go to bed and Nick “wasn’t hungry” after eating a pb&j. Sometimes I wonder why I bother.
I told you I was in a funk.
Perhaps your family will enjoy this meal more than mine.
Mushroom Rosemary Pork Chops
Prep Time: 5 min. Cook Time: 1 hour on 350. Serves: 1 pork chop per person (I made three servings)
3 Pork Chops
1 Family Size Can Cream of Mushroom Soup
6 Peeled Russet Potatoes
1 cup water
Salt and Pepper to taste
Peel potatoes and dice into quarters.
Layer potatoes and pork chops in a baking dish.
Add in water.
Sprinkle with salt and pepper.
Top all with condensed soup.
Cover and bake.
I thoroughly enjoyed my meal! And now I have lots of leftovers for lunch
Perhaps tonight calls for a long run to clear my head. Send me kind thoughts, I need them. Much love guys!