The trip ended on a good note: last night my husband and I went on a date to a delicious Mexican restaurant, and this morning we went running together along a cool, shaded path before we flew home. Time with my in-laws went as well as it possibly could have. I'm glad we went and grateful that I managed to hold it together.
I can't wait to sleep in my own bed. I can't wait to NOT see the inside of the airport for the next five weeks. I value any opportunities to travel, but after four trips in as many months, I'm ready for a break. I'm ready to establish a dull routine.
When we got home tonight I made a meal out of a can of garbanzo beans, a bag of pre-cooked rice, and whatever vegetables hadn't gone bad in the refrigerator while we were away:
Chickpeas and zucchini mixed with olive oil, turmeric, cumin, and coriander, roasted for 30 minutes at 400 degrees in the toaster oven
Caramelized onion (photo shows mid-caramelization process)
Rice - I am a big fan of this brand when I want to take the easy way out
+ tomatoes and spinach =
easy, healthy dinner + leftovers for tomorrow's lunch:
Yum. I especially love the caramelized onion/roasted chickpea combination.
And now to collapse in a heap, on my own bed.