I go to school Monday through Friday and work immediately after I get out of school. This is what the schedule of a full time employee and full time student looks like:
Monday: school 8:20 am-11am; work 11:30 am-7:00 pm; homework 7:30 pm-2:30/3:30ish am
Tuesday: school 9:00 am-6:30 pm//no work//homework until 1:00ish am
Wednesday: school 8:00 am-9:00 am//work 9:30 am-5 pm//homework 5:30 pm-1:00ish am
Thursday: school 9:00 am-4:00 pm//no work//homework 6:00 pm-1:00ish am
Friday: school 9:00 am-10:20 am//work 11:30 am-7:00 pm//homework 7:30 pm-2:30ish am
Saturday: work 9:30am-5:00pm//homework 5:30 pm-1:00ish am
Sunday: work 10:30am-6:00pm//homework 7:00 pm-1:00ish am
Not to mention I was hit by a bike, as mentioned in my last post. Also, if you follow me on Instagram you know that two days after being hit by a kid on a bike the key to my house broke off in the deadbolt. This was after spending 9 hours at school and needing to study for a major test. A few days later I was told I still have a kidney infection.
You read that correctly: I still have a kidney infection. By kidneys have consistently hurt since I was checked out of the hospital for a kidney infection. After feeling more intense symptoms I went back to my primary care to have urinalysis done to confirm that I indeed have a kidney infection, still. I am on pretty heavy duty antibiotics and for everyone that knows me knows how much I despise taking antibiotics. It goes against everything that I believe in, BUT I can NOT be in the hospital again. A hospital stay will force me to take more time away from work and school, and school is mandatory. If I miss even one day I am jeopardizing my grades. The medication has nasty side effects such as harsh stomach pains and cramping and intense migraines. The last two days my school work has suffered because I have felt absolutely awful. Lucky you guys get to read about it! I am resting as much as I can, but with a schedule like mine I barely have time to sit down.
Through it all, I have continued to cook when I can. Cooking is such an anti-stress for me because it forces me to focus on what I am doing at the moment rather than let my mind spin out of control with all the things I should be doing other than cooking. This recipe for Smokey Tempeh has become part of my favorite breakfast and afternoon snack. Smokey tempeh sandwiched between toast, dijon mustard, and lettuce, all topped with buttery avocado. I call it a B.L.A.T! Yuh-um!
- 8 oz plain block tempeh
- 2 tbls agave
- 2 tbls maple syrup
- 3 tbls EVOO
- 3 tbls apple cider vinegar
- 1 tsp chili powder
- 1 tsp cumin
- 2 tsp hickory liquid smoke (use more or less)
- 2 tsp soy sauce
- pinch black pepper
- Slice tempeh block into thin slices, about ¼ inch thick.
- Combine all ingredients, minus tempeh
- Layer into storage container, tempeh, marinade, tempeh, marinade, etc and marinade overnight
- Heat EVOO in pan and cook tempeh until golden brown on both sides
Start with block of tempeh:
Cook in olive oil until golden brown and crispy:
Spread mustard on toast and top with lettuce, tempeh, and avocado: