Hola, internets. Sorry to have been away for so long! 

It turns out that working full-time and taking an organic chemistry class and lab is kind of hard to do! I’m just starting to figure out how to handle the oodles of homework and lab prep and still make time for things like reading books for fun or seeing friends or blogging.

The thing I’m not liking about the whole process is that I’ve been so stressed out and time-strapped that we’ve been eating out a LOT. Thankfully we have no shortage of restaurant gift cards, so it’s not entirely on our dime, but I do miss home-cooked food. And I miss cooking. 

So I’m saying here today, in public, that this week I will cook. I will plan the meals for the week tonight and get groceries tomorrow morning. I will actually have food to pack for lunches and snacks. I’m pretty excited about it! Remind me of this little promise on Wednesday night, when I get out of lab at 9:30 p.m. after a long day at work…

Also, I forgot to post this soup from back when I actually was cooking. I found the recipe here. We really liked it… you can’t tell from the photo, but there’s actually tiny bits of pasta at the bottom of the bowl. The meatballs are flavored with feta and parsley and fresh oregano, and the broth is bright and lemony. I will say that if you have leftovers, the next day the pasta will have soaked up most of the broth, making it more of a soupy pasta dish, but it’s still good.

Okay, I’m off to plan menus for the week. I think I’ll be making Eva’s Roasted Chicken with Lemon Potatoes tomorrow, which sounds sooooo good. I can’t wait to bite into those perfectly flavored potatoes. 

Happy Saturday, everyone!