Happy Friday! Ah, it’s that time in our yearly schedule where, once again, I tell you how much I enjoy our six weeks on/one week off schedule. That’s because next week is break week! Seriously, this schedule has been such a sanity-saver. I wish we’d started it years ago.
It’s been a very enjoyable week for us. For one thing, it was review week which typically means a bit lighter schedule and a sense of accomplishment as we finish books we’ve been reading for the past six weeks.
Another huge factor has been the weather. It has been gorgeous! Somehow, everything just seems better with the windows open and a cool fall breeze blowing through the house.
Then, there is the fact that I have been so much more productive since I’ve been getting up earlier consistently, even though I didn’t do as well this week as I did last week. It’s made such a difference, though, that there will be a blog post coming up about that soon.
I felt like Supermom this week. Brian has been out of town on business (he’ll be back later today…yay!), so I’ve done all the errand-running. Granted there hasn’t been a lot, but I’ve managed to keep everything running smoothly and get everyone where they needed or wanted to go.
My Crock Pot has become my new best friend. Every meal we ate was from the Crock Pot this week. It just made my day so much easier not to have to worry about dinner, especially the two days that someone had to be somewhere right around dinner time.
I even tried a comfort food from my childhood in the Crock Pot. It’s something I haven’t fixed very often because it takes so long on the stove. It made a simple Crock Pot meal, though, and the kids surprised me by loving it. I’ll totally be making it again.
Want the recipe?
1-2 lbs of beef tips
2 cans cream of mushroom soup
1/4 c water
1 T Worcestershire sauce
baby carrots (I used about half of a small bag)
frozen green beans
Spray slow cooker with cooking spray. Place beef tips in cooker. Mix together soup, water, and Worcestershire sauce and pour over beef tips. Dump in the carrots and green beans. Cook over low 5-6 hours or until beef tips are done.
Server over egg noodles or toast…or both.
This recipe seriously couldn’t be any easier and all the kids loved it…even the one who doesn’t like carrots. Since they were baby carrots, they were easy to pick out (and get eaten by someone else).
Now, to top off my week, Brian comes home today and we have no major plans for the weekend – just relaxing. And, we might even get a date night Saturday night. And, we’re on break next week. And, I am now a contributing writer for The Busy Mom and Our Homeschool Forum. And, I have a new social media client.
It’s been a seriously good week.
By the way, have you seen the button in my sidebar for the Speckled Swan? It’s an Etsy shop run by a super-sweet homeschooling family that I know personally. You should check it out – start planning ahead for Christmas.
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