Quick life update:
We are over hump day, the week is almost over! Just to catch you up on what's going on in my life, the weather has been wonderful. Spring is bringing lots of flowers.
Dylan found out that he is being deployed in October. Lame. But at least we found out well in advance!
I thought about it, and I decided that I am not going to return to my job as a special ed assistant next school year. Since Dylan will be gone practically the whole school term, I don't want to have to have a full time job there. Instead, I am going to be a substitute teacher! I will still be working, but I won't have to deal with any stress from having a full time job. Also, I will want to go back to the states to be with my family and, as a sub, I won't have to worry about trying to get time off work.
Not to brag or anything, but we have some exciting trips coming up.
And in June my parents are coming out here to visit.
And in July Dylan and I are going to Majorca! I am currently planning this one out, trying to find the perfect hotel on a stellar beach. Being a California girl, I cannot wait to be back at the beach!
So, something that I've been really enjoying making myself for lunches these days have been overnight oats. I mean, you can totally eat these for breakfast or a snack. Overnight oats are perfect for when you only have two minutes to prepare something, and need something you can eat right away.
Just prepare it the night before, and it is ready to eat the next day cold.
1/2 cup oats (rolled oats will be mushy, steel cut oats will have more of a crunch. I prefer steel cut.)
1/2 cup milk of choice (I use almond milk)
A generous sprinkle of cinnamon and drizzle of honey
1 tsp sugar
Mix all ingredients together in an airtight container, and keep in the fridge.
I've also made these with chocolate (sooo good).
I am actually about to make myself some right now for tomorrow's lunch!