The Love of My Life is Quite Possibly BBQ

19 hours is. A. Lot. A lot a lot. I didn't realize how much organization it would take. I think a lot of it is me still getting settled but a lot of it too is there is just a bunch of school stuff going on. 5 Projects all due roughly at the same time. This wouldn't be awful if it was just me, but because they're group and most college students like to procrastinate it'll be difficult to juggle them all at the same time. Not to mention, they're all relatively pretty huge. The biggest being my Skyviews dinner series. Skyviews is a Texas Tech run restaurant that is located on University and 19th on the 6th floor of the Bank of America building. What we do in dinner series is partner up with somebody, the chef gives us a featured item (mine is beef medallions), we come up with a theme, get decorations, prepare it (I will not be preparing the beef medallions but the pot roast which is for another group -- this is what you do when you are the kitchen manager), invite everybody you know and make the reservations (100 people is what it takes to make the grade), and you manage the restaurant for that night. You also work with the two other groups in your week and collaborate on everything. We'll just see how this goes. I'm not too concerned, but I hate when I can't do much yet (mine is October 27th so it's hard to get reservations and trust people won't forget this far in advance). Frankly, it stresses me out. Fortunately or unfortunately -- however you want to look at it, I stress on the inside and rarely actually show it outwardly. So, I guess that is unfortunate for me and my little nerves as well as the people I may yell at on the road (in my car -- they don't hear me but they may think I look a little funny), but fortunate for everybody else;) The bright side is after this semester I'm pretty sure I'll be positive I can take on the world. This is even harder than working in the restaurant for 40 hours in 3 days. Yuck.

It's been hard to make a lot of different recipes because I've been on a budget for one (trying), and school is just taking up a lot of mental capacity as well as time. There just isn't much creative juice at the end of the day, and I feel like I'm "wasting" my time when I spend the time coming up with something new. That will change as the semester goes on. I'm already getting better about it. Today I had lunch with my mom and our family friend Ruth who told me "Life by the inch is a cinch. Life by the yard is hard. Life by the mile is a trial." So true. I've been telling myself to not look too far into the future (and by that I mean next week or the week after -- too many tests and papers and projects and homework!! Talk about mental overload!!). The farthest I'm letting myself look is the end of the week just to make sure I'm on top of everything, but I take it day by day. It seems to be helping a lot with the stress. And that's another thing, I am not a very stressed out person at all so this is something I'm learning to deal with. Running/swimming/gym, you are my savior in this respect.

However, in the midst of all the crazyness I make sure I have time for fun:) Fun is necessary for happiness afterall. This weekend I went home to Dallas with Patrick to see his mom and step-dad which was SO MUCH FUN! Big boost towards happiness;) Not to mention a much needed break. We went to the Rangers v. Yankees game on Friday night where the Blue Man Group did the national anthem and a little 5 minute number after the show -- followed by fireworks!! :) Then the next day we hung out with his family and went to Frankies to watch the Tech/NM game -- Wreck Em' Tech! This weekend is also the Tech/Texas game and it's here on our home turf. Pretty excited!! My mom is already here (though she isn't going to the game) and my dad and sister are driving out on Friday. Sarah (my sister) went to UT so it'll be a good game either way;) I'm making the BBQ sauce for the tailgate so I'll be sure and post that recipe after it's been made and fine-tuned:)

This is us at the Rangers game:) 13 innings is a long game, that's for sure! But it helped to make up for my 11 years of not being to a baseball game -- that's a long time for anyone let alone a sports lover. Apparently the Rangers and Yankees knew that so they tried to help me out;)

Gorgeous sunset on our drive back to Lubbock last night -- just wanted to share:)

But back to the not cooking new things as much. What I have been doing a lot of is making shakes for breakfast and maybe having a handfull of cereal to go with it (Kashi cinnamon harvest is what I've been munching on lately -- love those whole grains!) To do this, I take 1 cup of Organic Pacific Vanilla Almond milk (70 calories per cup), roughly 1 - 2 (probably usually in the 1.5 cup area) cups frozen or fresh peaches/bananas/blueberries/rasperries/strawberries/mango/etc. Whatever combo you so desire:) Sometimes I throw in a little cocoa powder (I rarely measure it, I just start with 1 Tbsp and add on from there -- 1 Tbsp is about 20 calories) and then blend! Lately it's been the almond milk + strawberries + 1/2 banana + cocoa powder. This morning I switched it up with almond milk + frozen peaches + frozen rasperries + blueberries + cocoa powder + lavender infused honey (I got this in San Antonio at the Pearl Brewery farmers market they hold on Saturday mornings). D'LISH! I've officially moved on from the strawberry banana concoction:) Lunch sometimes will be just a cherry dark chocolate Kashi bar when I can't make it home and have to live off what I bring to school, but I've also been making a lot of healthy bbq sandwiches. Here is how I make these:

Ingredients:
Organic free range chicken tenders
Stubbs chicken marinade OR their texas steakhouse marinade
Stubbs smoky mesquite bbq sauce
Orowheat double fiber bread (1-2 slices whether you are wanting a half or a whole -- I usually make a half but 2 tenders should be enough for a whole as well)
Pickles (I like Claussen sandwich slices)

To keep chicken (and this also helps to tenderize as well as absorb the marinade better), I put it in a plastic baggie (usually 2 tenders to a bag) and put the marinade in with it (just enough to cover the chicken -- it doesn't have to be completely submerged). Then I put it in the freezer. Even if I know I'm going to be making it the next day, I just like what it does for the flavor and texture of the chicken.
When it's time to actually make the chicken, I take it out of the freezer and run it under ROOM TEMPERATURE WATER and let it sit for about 20 minutes (until thawed). While I'm doing this, I preheat the oven to 375. When my chicken is thawed, I place it in the foil with the marinade and close it on all sides so the chicken is in a little pouch. Now I pop it in the oven for about 30 minutes (this is for both tenders). Once done, I put the bread in the microwave for 15-20 seconds. Now I tear the chicken (I like tearing more than cutting because it goes with the grain) and place on half of the bread. Top with the bbq sauce, the pickles and finally the other half of the bread. ENJOY!!:)

This is great for college and for bbq lovers -- SO much healthier than the fatty beef and white bread you get at bbq places and just as good in my opinion.

Dinner is whatever I'm feeling like. Either veggies, something from Market Street, chicken, a salad, whatever. I do try to keep it healthy and I'm trying to not eat after 7-8 PM. I have been drinking a lot of sangria and shiraz in these hours though;)

Have a good night and be happy<3