Becca inspired me to make a chore chart. I never felt like I needed one when I stayed home all the time because I knew what I had done, I saw it daily, and would do it again when it got messy. But since I have started working 40 hours a week my weekly chores have been turning into biweekly or embarrassingly longer. So here is the chore chart, along with daily tasks (reading my bible is not a chore), and a grocery list (which is perfect because this is hung in my pantry) and a to do list for the things that need to be done on a one time basis. What I am doing for my weekly things is cutting my self some slack on the whole "weekly". When I accomplish a task I am going to write the date on the right hand side and within a week and a half of that date the chore should be done again. I am excited to see how this works out. :) Thanks Becca for the inspiration!
Thursday, March 10, 2011
Short blog before the craziness of work.
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I love your chore chart - it looks so YOU. :) Sometimes I get a little embarrassed that I have one, because I don't have a pantry to hide it in and EVERYONE looks at it, but that actually just motivates me to do more on it. I figure its only embarrassing if I don't actually do anything on it. Doesn't it help?
ReplyDeleteLove that you got such a great deal on your dining room table! It must be nice to not have that big empty space anymore! And, I totally agree, enchiladas are one of my favorite easy go-to recipes when I don't know what to make!
I love your chore chart too! Your dining room set looks amazing, and what a great price! My quick meal is a rice bean concoction. It takes 20 min and has black beans, green pepper, tomatoes, topped off with cheese. (yum, maybe that's what I'll make for dinner tonight!)
ReplyDeleteThanks girls! And Candice, I think I may need to make that for dinner/lunch sometime in the very near future. Sounds super yummy!
ReplyDeleteSpicy Rice, Bean and Cheese Skillet
ReplyDelete1 Tablespoon Olive Oil
1 Green Pepper Chopped
2 Cups canned diced tomatoes w/juices
1 540 mL can black beans, drained and rinsed
3 garlic cloves, minced
¼ cup fresh coriander or parsely
1 cup cheese (chedder)
(cook 1 ½ cup of rice on the side)
Heat oil in skillet over medium heat
Add green pepper, cook 2 minutes until slightly tender
Add tomatoes, chillies, beans and garlic
Bring to boil. Simmer for 10 minutes
Stir in cooked rice.
Remove from heat. Stir in coriander, sprinkle with cheese.
Serve with salsa, olives, and sour cream as toppings.
Thank you so so so much! I am excited to make it!
ReplyDelete