Howdy!  I have not been following my sleep schedule – – at all – – but I can say that today was quite productive.  Every item on my list is now to-done!

The dog has been getting in and out of bed all night long recently and between that and my usually fitful sleep, mornings have felt very difficult this week.  I barely had time to make it to work today so I had to take breakfast with me on the walk.  This Wegman’s Bean and Cheese Burrito was good but not great.

Something about the flavor and texture made me long for a beverage, and I ended up exploding pinto beans all down the front of my winter coat.

I ate a Honeycrisp apple mid-morning.

Then I spent the rest of my day holed up in the basement like a retail hermit.  We got in tons of tons of shipments on Monday and I opened and priced 99% of them today.

I never did have time for lunch at work (I kept my packed food in the fridge for an easy lunch tomorrow!) and I ended up doing double dinners.  First was Wegman’s hot bar on a mini-date with the husband.

Wok-seared veggies,

and chicken dumplings and chicken salad.

Adam and I are obsessed with the dumplings’ dipping sauce and the combination of the sauce stirred into my chicken salad was the bomb.com.  <– legit, it tasted so good that was the first expression that popped into my head!

I also ate a big bag of Easter candies from the bulk bins and gave myself a stomach-ache.

A little pain was worth it, the sugar rush totally helped me through the remainder of my internship journaling.  Minus breaks for making food and eating food, I chugged away for the remainder of the evening.

Our home dinner was vegetable fried rice.

In the wok (for 2) –

• 1/2 Tbsp sesame oil
• ~1 heaping cup peas
• ~1 heaping cup roasted broccoli
• ~1.5 cups leftover brown rice
• 1 Tbsp tamari
• 1 Tbsp rice vinegar
• 1.5 Tbsp fish sauce
• 1 Tbsp Sriracha
• 3 large eggs

The dish had the potential to be great, but it was way too salty.  It’s been awhile since I’ve used fish sauce and I forgot what a sodium-punch it packs.  I ate a little less than 2/3 of my plate.

Dessert was a giant, delicious cookie.

Coconut Chocolate Lavender Cookies = this recipe for single serve cookies plus 1 tsp minced culinary lavender and chopped Sweetriot 70% dark kickin’ coconut chocolate subbed in for chocolate chips.

We were both big fans of the big cookies and big taste.

The winner of my Hey Shuga! giveaway is:

(#1) Jenny, shoot me an e-mail with your mailing address.