Eggstra Special

This is an extra-special post – it’s the first one I’ve managed to get up all week!

I had a giant presentation to give on Tuesday, an important quiz on Wednesday, and on Monday the dog had another series of 2 am seizures.  Yay.  <– sarcasm

Since the start of this rotation all of my classmates have reported getting to bed by/before 10pm but I’ve stubbornly, stupidly stayed up until at least 12.  I’d been doing ok, but my weeks of lost sleep and this week’s trifecta of late nights hit me hard on Wednesday.  I wandered around in a daze all day yesterday and then hurried home and got into bed at the record-breaking hour of: 7pm!  I got up for an hour or so around 9pm, but went back to bed for an amazing 10 hours total!!!

I felt much better today.  So of course I’m staying up late.  What can I say, I’m an idiot.

After that long introduction, let’s do this quickly…  Coffee at the hospital.


Dark roast with french vanilla creamer.  The sweetened creamer is not a habit I want to get into, but while I’m somewhere without milk it is fun.

I had cafeteria pizza for lunch, but I didn’t think about taking a picture until after my plate was bare.  Whoops.

Plus candy.


And when I got home I had this bowl of goodness.


A serving of Liz Lemon Froyo, a Dannon Oikos Toasted Coconut Vanilla Greek Yogurt, sliced mango, and fresh blackberries.


It was yumtastic.

For this evening’s fun, we dyed Easter eggs.




Except that it wasn’t fun at all.

Because my “hard-boiled” eggs were raw.  And we were all hungry.


But they were pretty, and Adam salvaged a few by breaking the partially cooked eggs into a skillet and making us dinner.


We had fried eggs,


with white toast with Earth Balance.


And big salads – baby spinach, pink salt, cucumber, cherry tomatoes, feta cheese, and homemade maple vinaigrette (1 tsp sweet hot mustard, 2 Tbsp maple syrup, 2 Tbsp rice vinegar; shaken and split into two portions).


With quinoa dark chocolate for dessert.


Goodnight, Webster!


2 thoughts on “Eggstra Special

  1. Pingback: Break Begins | Eating Chalk

  2. Pingback: My 27th Year Is Coming To A Close | Eating Chalk

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