My weekend technically begins the moment the last bell rings at 3:15pm on Friday. I step out of the classroom and instantly shift into a different pace — slower, gentler, and focused on recharging before another week of teaching Kindergarten. Even though I try to leave work at the school door, lesson planning often follows me home. I prefer to reserve a couple of uninterrupted hours on Friday evening when I can sit in my favorite chair, in comfy clothes, with a cup of coffee and a snack. A long block of time helps me think more clearly and plan more efficiently than stealing minutes here and there. That said, I love my job, and planning is part of it. Striped socks, a warm drink, and a bright plate make those work sessions enjoyable.
On many Friday nights I don’t feel like cooking, but last Friday I pulled together a quick chicken and pasta dish that was both simple and satisfying. The trick was cooking the broccoli right with the angel hair pasta: bring the water to a boil, add the angel hair and one cup of chopped broccoli, and cook for about five minutes. Then I stirred in sun-dried tomatoes, artichoke hearts, a wedge of garlic-and-herb Laughing Cow cheese blended with a quarter cup of milk, and cubed cooked chicken. The result was a creamy, Alfredo-like sauce without piling on calories.
Saturday mornings are my favorite. In winter I savor hot oatmeal with coffee or tea while curled up on the couch with a cookbook or the Food Network on in the background. In spring I love getting up early and grabbing a bite before heading out to the farmers’ market. Summer mornings often mean an early long run to beat the heat. Seasons change my routine, but I always linger over breakfast. This particular Saturday the house was chilly and I was enjoying as much oatmeal as I can before summer temperatures arrive and I lose the appetite for it.
If errands don’t fill the day, I usually make a quick lunch. I have a soft spot for paninis—recently I’ve been loving arugula and roasted or grilled cherry tomatoes. When fresh tomatoes aren’t on hand, sun-dried tomato paste works well. My go-to combination is chicken, fresh mozzarella, and peppery arugula, pressed until the cheese melts and the bread is golden.
Saturday night is usually for grilling, though that depends on my partner Stephen’s work schedule—he’s the grill master and handles the charcoal. When he’s working, I opt to roast meat and vegetables in the oven. This weekend I roasted a chipotle-rubbed pork tenderloin alongside cabbage, fennel, and sweet potatoes. Roasting brings out a caramelized sweetness in the roots and a mellow flavor in the cabbage that pairs beautifully with the spiced pork.
I also made an apple-and-bacon stuffing using leftover jalapeño cornbread. The recipe is simple and delicious: cook three strips of bacon and set aside; sauté half a cup each of celery, red onion, and diced apple for eight to ten minutes; add two cups of crumbled, cooked cornbread and sauté uncovered for another five to ten minutes until browned; finish with chopped or powdered sage (or poultry seasoning), salt, pepper, and the crumbled bacon. Keeping the pan uncovered prevents steaming and keeps the cornbread from turning mushy.
Sunday afternoons are dedicated to grocery shopping and batch cooking for the week. We both bring leftovers to work, so I plan meals that double easily and reheat well. Vegetables play a starring role in our weekly prep. For this week I baked a brown rice pilaf and roasted baby root vegetables — both versatile, nutritious options that can be served over arugula or paired with pork or chicken for added protein.
Fruit is always on the menu too; a simple mixed fruit bowl makes a great snack or breakfast topper and keeps things bright and fresh in the fridge.
Sunday also includes my long run, the one that makes the post-run nap feel absolutely earned. I often fantasize about that nap during the final, stubborn mile. By Sunday night my goals are practical: clean clothes, a stocked fridge and freezer, and a finished run. Some weekends everything goes smoothly; other times I’m scrambling for a missing sock, a banana, or a snack for lunch, promising myself to get organized on Monday. Either way, I always take a moment to appreciate the little things—especially our dog, Frankie, whose small, cheerful presence makes the weekend feel complete.
