I made a costly mistake at work. I hate that feeling. Now, I have to go in tomorrow and tell the CEO about it. It was on his account, of all people. Argh. I hope I don’t get in trouble. It might cost like $9,000 that the company will have to eat.
Anyway. Not going to think about that right now. Jason and I exchanged Christmukkah gifts today. I got him a new leather jacket (sorry vegans!) and he got me some hot yoga classes and this cookbook. Yay for holidays.
We’re about to go the gym. My knees have been sort of sore lately. Not painful, just sore. Should I be icing them? I’m really not running more than about 8 miles a week; I’m not sure why they’re bothering me. I’ve been told that my running form is bad and is going to cause me trouble in the future which I hope is not what’s happening. It’s so hard to correct your running form thoug, especially since what I am doing feels normal to me.
We’re going to Jason’s parents house for the weekend and don’t have many groceries in the house, so I think we might pick up some Chinese takeout after the gym. I almost always get some sort of vegetable soup and then steamed shrimp (or sometimes chicken or tofu) with veggies. It comes with a sauce, so although it’s not quite as good as if it were stir-fried with the sauce, it’s still pretty tasty and it’s much healthier. I did make a recipe earlier in the week that went unpictured.
Portobello Mushroom Chili (from allrecipes.com)
Sidenote: I love that you can upload your own pictures to Allrecipes. I do it with every recipe that I make from there.
2 tablespoons extra virgin olive oil
2 medium onions, diced
2 cloves garlic, chopped
1 tablespoon chili powder
1/4 teaspoon ground cayenne pepper
1 1/2 pounds portobello mushrooms, cut into 1/2 inch pieces
1 (28 ounce) can Italian-style diced tomatoes
1 (19 ounce) can red kidney beans
salt to taste
1/2 teaspoon ground black pepper
Heat the oil in a large pot over medium heat, and cook the onions until tender. Stir in the garlic, chili powder, and cayenne pepper. Mix the mushrooms into the skillet, and continue cooking, stirring frequently, 10 minutes, or until tender.
Pour the tomatoes and beans into the skillet. Season with salt and pepper. Reduce heat to low, cover, and simmer 40 minutes.
I have a go to chili recipe but felt like switching it up some. This was good, but I don’t think it’s going to replace the other recipe. You have to like mushrooms to enjoy this chili; it had three packages in it!
Have you ever made a big mistake at work? Did you get in trouble or (gulp) get fired? I don’t think I’m going to get fired. I know I’m not but still, $9,000 is a lot of money.