Where I wish I were:
Aaah, beautiful Oregon.
Where I actually am: back at work. Kind of.
Real life hits in ONE WEEK when the kids come back to school, and I’m spending lots of time trying to sort through all the stuff that was left in the classroom I inherited, figure out how to get 6th graders excited about Earth Science, and determine how exactly I’m going to balance school, time with Ellie and Mike, training, blogging, cooking, making sure the house doesn’t get ridiculously filthy, and having some semblance of a social life.
By the way, where are all the triathlon or running blogs by moms who work full time? Or is it truly not possible to do all that? If you know of any, please let me know, because I really want to see how other women balance it all. Please tell me it can be done.
I’ve made so many mediocre veggie burgers lately, but these are significantly better than the crusty, dry outside, mushy inside mess that I’ve been dealing with. Shredded beets, quinoa, sunflower and sesame seeds… I was not expecting them to be this delicious.
They are a little crumbly, but were amazing on a bed of lettuce with avocado on top (or goat cheese, if you’re into that). The hardest part is just peeling the beets. I think I’m going to make a gigantic batch and freeze them.
(slightly adapted from Color Me Vegan)