Saturday Night

by Michelle Lasley

Michelle Lasley is a mother, wife in Pacific Northwest learning to balance green dreams with budget realities.

April 9, 2011

Last Wine Night

Last Wine Night in Tuscany (2006). Image by alexis22578 via flickr.

The husband is snoozing on the couch. His glasses resting snugly on his lap. New Tricks is playing on OPB, a new to us episode, finally. Our weekly “Saturday Night Date Night” rejuvenated?

Tomorrow, I am Eucharistic Minister. Head Eucharistic Minister. That means I stand next to the priest. Sure, the line is not complicated, but I am always a little nervous in this role. And, now, after only a few months of holding this role I have the lead position. I’d rather just serve the wine.

  • Today was composed of fixing cars, taxes, and quick dinners. I awoke to a text from a friend, apologizing for the late night message that could have waken us. It didn’t. Turns out her radiator blew a piece off late in the evening. So, she absconded my husband for a few hours so they could diagnose and fix her car.

Mid-afternoon, we (this friend and I) visited Portland State for some free tax advice from CASH Oregon. It’s a training opportunity for up and coming certified tax consultants or something to do for retirees: prepare tax returns, free of charge. I had already prepared mine, but given potential food club complications, we wanted a pair of expert (or near expert) eyes to look it over.

While we were gone, my husband fixed the lawnmower and worked on the brakes for the truck. Unfortunately the brakes weren’t as easy as our friend’s radiator!

And, that, is more or less a typical weekend day for our family. Tomorrow, I want consumed with bread baking, a pot roast for dinner with some roasted vegetables.

Tonight’s Curried Rice

  • 2 cups (dry) brown rice cooked in 4 cups chicken broth and 1 heaping tablespoon of muchi curry
  • 2 tbsp sesame oil
  • 1/2 yellow onion, chopped
  • 3 cloves garlic, minced
  • 3 large carrots, chopped
  • 2 small zuchinni, chopped
  • 2 cups frozen peas
  • 2 cups frozen green beans
  • 1 cup peanuts
  • 1/4 cup shredded coconut

Heat large pan (I used a wok). Add oil around edge of pan, coating. Add onion and garlic. Soften for a few minutes. Add carrots. Add peanuts. Sautee on medium-high heat for maybe 5 minutes. Add frozen vegetables, heat through. Add curried rice. Taste. Adjusted seasoning by adding 1/2 tsp salt, cloves, and 1 tbsp cinnamon.

For Levi and me, topped with whole, plain yogurt. Served with leftover spicy black eyed peas.

The husband had three helpings throughout the evening.

Enhanced by Zemanta


Submit a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Read more on this topic…

No Move for Us

No Move for Us

Well, we didn’t move. No move for us. We will be staying in the Pacific Northwest for an unknown amount of time. It could be the rest of the school year, and we try again in the spring, or if the kid thrives at school – we could be looking at another 4 years, minimum. Either way, right now, there is no move for us.

Summer Musings

Summer Musings

In 2007, we looked at where we were and where we wanted to be, and we decided in 10 years, we’d move. My husband moved...

All the World’s a Stage

All the World’s a Stage

All the world’s a stage. This keeps coming up for me. When I read as a lecture during Catholic mass, but especially when I help put on an event. Each space has its directors, its producers, its actors who all play a pivotal role. Each space has its problems and everyone has to pivot. And, the thought has occurred to me – everyone should, yes, I daresay should, take some acting classes in their formative years so they can truly learn the ins and outs of “all the world’s a stage.”


Your Cart