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Monthly Archives: March 2014

 

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Last week was a real crappy one for our house. It started Wednesday morning, when we discovered fraudulent charges on our bank account. When you’re on a super-tight-to-the-penny budget (like most folks these days), missing $300 unexpectedly is no bueno.

Thursday morning we lost power at the house. Not an issue, usually. But when you’re working from home and have a pile up of files to edit and get through production, it throws your entire day off. But not like getting in a car accident on your way to pick up your daughter from school. Yup, that’s what happened later in the day. And I was at fault. Boo. Thank goodness for car insurance and our $500 deductible. Ah, but remember our to-the-penny budget? We’re screwed now.

The end of this month can’t come soon enough. Or at least my office lottery pool needs to hit at some point. That would be all kinds of awesometastic goodness. One can dream, right?

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Olas & Chanclas | Pasta with Marinated Roasted Peppers and Bacon

My husband set me up for a challenge (sorta) yesterday when I asked what he wanted for dinner.

At this exact moment in time our cupboards are bare and the fridge is practically empty. We are definitely due for a big Costco run this weekend, so I didn’t want to go to the grocery store for just one or two ingredients. I hate wasting time. But he reminded me that we had bacon and joked we could make all 3 lbs. of it. I chuckled. He said to make pasta. I said we didn’t have anything to put into the sauce (we always have a bottle or two for a base sauce to which I add protein and veggies). We agreed we’d throw together some quesadillas for the kids (most times we go without at night — I know, I know, bad habit!). But when I was done texting him, I set out to use said bacon in a pasta dish.

And it just so happened that in the morning I found my leftover roasted bell peppers that I had made for a pizza topping the week before. I was planning on eating them for lunch and had whisked up a quick vinaigrette/marinade in the morning to boost their flavor. But I’m a giver, so I decided to skip those for lunch and instead incorporate them into the pasta dish. Now I was set.

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