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 :(

Last night 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)

Ingredients:
3 Pork Chops
1 Family Size Can Cream of Mushroom Soup
6 Peeled Russet Potatoes
1 cup water
Fresh Rosemary
Salt and Pepper to taste

Method:
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!

Comments

  1. Erin says:

    Kim! Hit me up on google chat if you need to talk. I know a thing or two about funks and you’ll get through it. Focus on visiting Seattle for Thanksgiving!

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