Sleeping and Succotash

I am back to the vicious cycle of staying up late (reading blogs of course). I am not getting nearly enough sleep, crashing in the middle of the afternoon, surviving on way too much caffeine, and my exhaustion is no longer fun nor anyone wants to hear about it.  

Tonight I promised the Chef I would be in bed by 10pm. You can only imagine his reaction – he first laughed at me (he knows me too well, but I am out to prove him wrong) and said “don’t get mad at me when I yell at you to go to bed”. So I will be making this very quick…because I will not get laughed at nor yelled at 😉

I had so much fun with Kiki this afternoon. She discovered the iPad, so we played with some toddler appropriate apps, even though she was mostly interested in Home button. She also unpacked my goodie bag from this past weekend, and was smitten with a deck of cards. We played cards for almost 20 minutes – she would give me two, herself two, than two to me, four to herself, and four that she would try to hide in her diapers. I am not sure who taught her how to play cards,  but I don’t think casinos would approve of her tactics. 

I can’t believe we ate our dinner and cleaned up kitchen tonight by 9pm. That is unheard of for us. Usually I fall asleep while putting Kiki to bed, or the chef is at the gym, but we are never at the table before 9 or 9:15pm, so tonight was a miracle.

We had a good dinner tonight – really simple, but very filling. While I browsed the Cooking Light magazine on Monday I saw an ad for “al fresco sundried tomato chicken sausage” with a recipe for Mediterranean succotash. This dinner was my cup of tea for sure… crunchy, hearty and spicy. It was great for a weeknight too – quick – less than 15 minutes. 

I think I will have to start a blog page of quick recipes. I am always looking for quick weeknight meals and searching through my blog because I know we’ve made them, so having them all in one page would be really helpful. I think I have some blog maintenance to work on this weekend.

It’s exactly 9:59pm right now, so I am off… hope you have a good night.


oz package al fresco Sundried Tomato Chicken Sausage

tbsp extra virgin olive oil

fresh garlic cloves

cup sweet red bell peppers, chopped

cups frozen sweet corn

oz baby lima beans

tsp table salt

tsp black ground pepper

tbsp chilled orange juice

   2 tbsp fresh
parsley chopped


Heat a medium skillet with oil over medium-high heat. Add
chicken sausage, garlic and peppers, and sauté, for about 5 minutes. Remove
chicken sausage, set aside, and slice ½ pieces when cooled slightly. Add corn and
lima beans to skillet, cook for 5 minutes or until vegetables are heated

Add chicken sausage back into the skillet. Season with the salt
and pepper, then stir in parsley. Transfer to individual dinner plates or bowls
and serve immediately.

P.S.  I purchased this product myself, Al Fresco does not know who I am, nor did they ask for the product review – I just like it….

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