My little guy just had surgery this morning and is sleeping next to me like a little angel (Tubes, andnoids, tonsils).
I have simply taken on more than one girl can handle both physically and emotionally.
I got my first grocery order on Thursday (yay!), but this means that I have been working my tail off to get my product produced and ready for Thursday in addition to my full time job (and of course my #1 job as mommy).
We just heard from the doctor that Colby is out of school until next week.
I started crying.
Like I said- a basket case.
Did I mention I also left the oven on for 18 hours on Sunday?
Yep. These things happen after 7 days of working straight.
I am thrilled to be given so many opportunities.
To have two jobs, when many are struggling to finde one.
To have children who are normally happy and healthy.
A gazillion and one blessings.
But, I am sorry.
I am overwhelmed.
Even to me-The girl who takes pride in never slowing down…
I make these Green Bean Fries year round as they are a fan favorite in our family, but they were especially grand with the organic produce I picked up from Keewaydin Farms…
Here’s What You Need: (Serves 4)
1-1.5 lbs Green Beans
Extra Virgin Olive Oil
Sea salt + Pepper
For Italian flare:
Balsamic vinegar and Italian seasoning
For a Lemony flare:
Trinidad Garlic Lemon Seasoning from Penzey’s and a dash of real lemon (my fave)
Here’s What You Do:
Preheat the oven to 450. Trim the beans and put them on a baking sheet. Drizzle with evoo to coat and season generously with salt and pepper and your preferred seasoning. Bake for 15-25 minutes or until they start to get all crinkly and turning golden in some places. (Stir a few times during cooking) Drizzle with your vinegar of juce or add a dash of lemon and serve.
Ditch the utensils and serve these just like fries-finger food!