This week, I feel like I’m in a series of holding patterns. Since Parrish and I moved, I had to leave my position at Tidal Creek. My last day was March 31st, and I start my new job as Assistant Director at a local non-profit on Monday. I’m nervous, excited, and waiting.
My Grandmother is being moved to a hospice house today. Her kidneys have failed, and her fragile body is tired. I am hopeful and happy for her soul to be free of the weight her body has given. She has been suffering from dementia for many years, though she was always happy. So now my family and I sit, talk, and wait.
Anytime I feel anxious, I cook or clean. There’s something about moving the body that can calm the mind. I’m going to make some gluten free chocolate chip cookies to take to the hospice house tomorrow. Two of my aunts and my uncle have Celiac Disease, so I hope they will offer some comfort. Tonight for supper I made Parrish and I some comfort food with a healthy twist. Roasted Red Potato Salad. It turned out really tasty.
10-12 small red potatoes
1/2 cup 0% fat plain Greek yogurt
1/4 cup shredded cheddar cheese
1/4 cup diced spring onion
3 garlic cloves, diced
Scrub the skins of the potatoes and dry. With a paring knife, slice a small circle off each potato. Toss the potatoes with olive oil and the diced garlic.
Spread into a shallow baking pan and cook for about 40 minutes at 350 degrees. Once cooled, cut the potatoes into quarters and mix with the yogurt, cheese, and onions. Enjoy!
Crisp, crumbled bacon would be a great addition, but I’m not keeping it in the house these days. I figure if I don’t keep my vices at arm’s reach, I’ll hopefully be able to avoid eating them daily! :)