I've Missed You - Part 2

Those words sound familiar, huh! I can't believe I haven't posted since November! Well, actually I can. Remember that "Work-Life Balance" calculator from my "About" page? Back in August, I input my "life" into the calculator to see how things fell out. Based on that, I had about 16.5 unplanned hours. At that time, I felt that 16.5 hours was a bit of a stretch. What I'd give now for 16.5 unplanned hours!

Since October I have been in what seems like a constant busy season. Typically, we are busiest from January through April. Contrary to popular belief, my busy-ness is not due to taxes whatsoever. It is purely due to the fact that TONS of companies have a 12/31 year end. My company audits those financial statements. However, my busy-ness has carried on for months now. Due to being short staffed and the numerous "quality" changes that we had to implement my schedule went from a typical 40-45 hour week to a 50-55 hour week, during the off time. Fast forward to busy season...Consider the same set backs (short staff, improved quality measures) and add to that shorter timelines for your audit turnaround and multiple jobs going on at once. You know what that equals? NO TIME. Then, go an extra mile and add to that studying for the CPA Exam and you get me - very tired, very burnt out. It kind of sucks.

Just for fun I went back and filled out the "Work-Life Balance" calculator based off my schedule from last week and here's the result:


Yep - that's right. I'm somehow wrong in my calculations because it says I'm doing more in a week than physically possible. Lumped into the "Chores" section is basic daily routine for showering/getting dressed for work and the night time routine for getting ready for bed, as well as study time.

Maybe I'm overestimating the time I sleep or eat. Luckily my boyfriend has been handling the cooking and cleaning the past few weeks, so that helps dramatically. Unfortunately the "work" hours are correct. My "Time & Expense" tracking software at work shows that I have worked 480 hours since January 3rd, 77 of which occurred last week. Over the 8 week period, that's an average of 60 hours a week. While that may or may not seem like a lot, believe me, it's enough to burn you out, especially when trying to study on top of that.

Good news is that I take my exam on Monday, the 28th. Hopefully I've managed to squeeze enough study time out of the past few weeks to enable me to pass. After that I will just be down to the typical busy season hours for about another month until busy season is OVER!!

After I take that exam I plan to post some things that will seem out of date, like my Christmas goodies that I never got around to getting on here. So while they may seem irrelevant, I still want to share them! I can't wait to get back to my life and enjoying my hobbies again!

I've missed you!

Hello Blog World!


I know I have been pretty terrible at updating my blog lately. The combination of working (out of town, nonetheless) and studying for my next exam has left me with approximately 5 minutes of free time each day. I promise I will be back in action beginning the week of Thanksgiving! I have many posts planned and will have much more free time to crank them out! Love you all!


Sincerely,
Bailey

Spicy Broccoli Pasta

Hey There!

As you probably know I've been working out of town the past couple weeks. Well I have training today in my office so I came back last night to save myself an early morning commute. Since I've been gone so much lately I have hardly any food at my apartment. So for dinner last night, I had to improvise.

I looked in the pantry and fridge and saw that I had some pasta, some frozen broccoli and some parmesan cheese and though oooh! I know what I can make! Awhile back I saw a recipe for spicy broccoli pasta and decided to try it out. It's a simple recipe and doesn't take very long to cook! I love spicy food, so I added some red pepper flakes, however, you can adjust the spice level to your tastes!

Spicy Broccoli Pasta
1 lb. broccoli (preferrably fresh, but frozen will work if you're in a pinch)
½ cup extra virgin olive oil
4 cloves garlic, minced
½ tsp. crushed red pepper flakes
1 lb. pasta, cooked  
Hot Sauce, to taste - a few drops (My Favorite is Sriracha)
Parmesan for sprinkling on top

Cook broccoli in boiling water, 3-5 minutes until just tender**.  Heat oil in skillet over medium heat.  Add garlic.  Cook over medium heat until just golden, about 2 minutes.  Add drained broccoli and red pepper flakes, and cook 5 minutes.  Add salt and pepper to taste.  Add hot sauce to cooked pasta.  Toss and serve.

**If you're using frozen broccoli, skip this step. Just warm it up and toss it in the pan and saute with the garlic.

(Ignore my messy stovetop!!)

And here's the finished product!

Source: Adapted from Annie's Eats

So fast and so easy! It was ready in about 15 minutes and tastes yummy! It did make quite a bit, but you can store for a couple days in the fridge.

I hope you enjoy!!

Sincerely,
Bailey

Ohhh my!! It's time for Pumpkin Pie!

After traveling the past couple weeks, it's so nice to be able to spend the weekend at home. Today has been very relaxing. I slept in MUCH later than normal and then just lounged around for awhile. After spending some time out on the deck admiring the scenery and cool Fall air, I decided that I MUST bake a pumpkin pie. There was no getting around it!

 I have to say that pumpkin pie is probably one of my most favorite pies! The combination of cinnamon, cloves and ginger is amazing! And of course, the pumpkin! I could eat pumpkin most days if given the opportunity! It's so versatile. I try to limit myself to pumpkin during fall only. That way it seems more like a treat and indulgence. I don't get tired of it that way!

So I spent this evening baking my first pumpkin pie of the season. The recipe I used is the classic pumpkin pie recipe from the back of the Libby's pumpkin can. It's so wonderful,  I just don't see a reason to alter it. The pie turned out beautifully!!



Classic Pumpkin Pie
3/4 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 large eggs

1 can (15 oz.) Pumpkin

1 can (12 fl. oz.) Evaporated Milk

1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Whipped cream (optional)

Combine sugar, cinnamon, salt, ginger and cloves in small bowl. In a separate large bowl, beat the eggs. Stir in pumpkin and sugar-spice mixture into the large bowl. Gradually stir in evaporated milk.

Pour mixture into pie shell.

Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Source: Libby's

Stay tuned for my attempt at homemade pumpkin spice latte!

Enjoy!

Sincerely,
Bailey