65 Minutes from Work to Table
Adjusting to a 40-hour work week isn’t easy. However, a thoughtful husband makes things run more smoothly.
Joel has lightened the load by offering assistance with the housework, now that we are both gone from 6:30 a.m. until 4 p.m. Monday through Friday.
This afternoon I left St. Louis Park at 3:25p.m and we had supper on the table by 4:35p.m.
No, it wasn’t all leftovers! Joel husked the corn, while I snapped the fresh green beans. The ciabatta bread warmed in the toaster oven while I sliced the steak and seasoned it with Canadian Steak Seasoning, red wine vinegar, and lime flavored olive oil. I sliced half an onion and sauteed the rings in olive oil while the vegetables steamed on the stove top. While the steak sizzled in the George Foreman grill I melted butter to season the corn and green beans. A dollop of ( store bought, I must confess) potato salad completed the meal.