Oh my good god, I love vacation. I have five days off this week.
My ideal schedule that I'm working toward would be as follows:
Three days at the bookstore. Four days working from home.
I just love the whole free-form aspect of working from home. Two hours cataloging books in the morning over coffee, then packaging orders to take to the post office, then off to thrift shops and other resale shops in town in search of books to resell.
Lunch and visit with my mom and/or dad. Or lunch with my husband.
Then grocery shop, run errands and be home in plenty of time to clean house and plan and cook dinner.
I have had the best time these last two days doing just that.
Sour cream corn casserole and chicken with tomato and mozzarella cooking as I type.
Granted, it will be a while before my website affords me this luxury. Either that, or when my husband's salary can take up more of the slack. We just both zeroed out our credit card debt this month, so we're creating more wiggle room. Feels pretty good.
Ok, and because I know you're always looking for new recipes that are quick, tasty and easy, I give you....
Sour Cream Corn Casserole
1C. sour cream (I used 1/2c yogurt and 1/2c sour cream)
1 can creamed corn
1/2 stick butter melted
1 box jiffy corn bread mix
1 can kernel corn, drained
2 eggs beaten
1C. cheddar grated
1 small can chopped green chiles
Combine all ingredients. Pour into greased 8x8 casserole dish. Bake at 350 for 45 minutes.
I just tasted it and it is super good. Like all things that are bad for you are.