Happy Saturday! Alex and I have big plans to stay home, relax, and nurse him back to health. Poor guy has been dying all week from a cold and I feel bad I wasn’t home to help. Luckily, I’m back and can’t wait to do nothing. Have a fantastic day 🙂
Yesterday started off with a 25 minute run on the treadmill. Running on the treadmill twice this week has reminded me of one reason why I don’t belong to a gym – I can’t run in a straight line. I know that sounds ridiculous but it’s true! I move a little to each side and have been in danger of falling off on multiple occasions. Running in the hotel gym also made it feel like 23896532 degrees since I swear there was no moving air in the room.
I got ready quickly and finished packing before heading down to breakfast. I was hungry and didn’t want to be late for work since I needed to check out before leaving so I didn’t get a picture of my breakfast. My meal included an omelette, wheat toast and fruit. I missed fruit this week! Then it was time to say goodbye to my beautiful hotel 😦 I was definitely sad to leave because I absolutely loved the building. I will not complain at all if I need to go back to Michigan for anything as long as I can stay there.
Because of my flight, I was only in the office for about 2 hours before heading to the airport. It was a nice way to end the first week by going over a few things with my boss and figuring out that security mailed my badge back to New Jersey. My boss and I were so confused so hopefully it’ll be in my new building Monday. The drive to the airport was uneventful and I was finally able to listen to Russel Dickerson’s album. I love “Blue Tacoma” on it!
The flight back was a little delayed due to some wind at Newark. I got nervous when the gate agent announced the delay because it was for an unspecified amount of time. We started boarding 20 minutes later and still arrived early so that was a travel win!
Alex requested some chicken noodle soup for dinner so I headed to the grocery story to pick up a few ingredients that we didn’t have on hand. When I got back, I unpacked aka put everything into the laundry basket, cleaned a bit, and chopped up the veggies for the soup.
I had never made chicken noodle soup before so I was a little nervous going into it. Thanks to Google, I was able to compare a few different recipes and then I threw together my own. Why I was nervous, I’ll never know because it was so easy! Alex and I both had a bowl and a half and it really filled us up. Plus I made a big batch so we have leftovers for later this weekend.
We spent the rest of the night, hanging out on the couch and watching “Burn Notice”. This is probably what we’ll be doing all weekend but I have no complaints.
Homemade Chicken Noodle Soup
What you’ll need
Half of a white onion (I froze the other half)
3 gloves of garlic, finely chopped
3 large carrots chopped
Half of a celery stalk (keep the tops with the leaves)
3-4 chicken breasts
4 cans of chicken broth
Chop the celery and carrots and set aside in a bowl.
Chop up the onion (I made large chunks so I could pick it out of my bowl) and the garlic.
Add a small amount of olive oil in pot. Saute the onion until it gets tender, 4-5 minutes. Add in the garlic and cook for 1 minute.
While the onion is sauteing, cut up chicken into bite size pieces.
Add in the chicken, celery, carrots and chicken broth to pot. Stir. Put in basil, oregano (I used dried for both), salt and pepper to desire flavor.
Simmer for about 20 minutes until the veggies are tender and chicken in cooked.
Add in half a bag of egg noodles and cook for 15-20 minutes until the noodles are tender.
Place in a bowl and enjoy 🙂
Question of the day: What is your favorite type of soup to make? I want to fully capitalize on the cold months and learn a few more soup recipes.