One of the worst times of year for a teacher is the two weeks before school starts. It’s not because we are dreading it, but the anticipation of the work load, and wanting to enjoy every last drop of summer–those two things form a dichotomy that keeps many a teacher up with insomnia at night and cranky during the day. I am starting to have stress school dreams and I am starting to get on my husband’s nerves. Buckle up, sweetie, we’ve only just begun.
We didn’t get the best news today either. Henry got hired at a new job and they originally wanted him to start next Wednesday. Sweet. We made camping plans for this weekend. They called today and said, actually, can you start Friday. He wasn’t in the position to say no–so I am going camping by myself. Well, not all by myself, but without Henry. Bummer. This was our last hurrah for the summer.
Our consolation prize? Fajitas for dinner. It’s not camping, but it’s something.
- 1 pound steak, sliced
- 2 tsp garlic powder
- 2 tsp chili powder (I used california)
- 2 tsp dried Mexican oregano
- half of an onion, sliced
- 2 tsp cumin
- salt and pepper to taste
- juice from half of an extremely juicy lime
- zest of half of a lime
- half of a large red bell pepper, thinly sliced
- large drizzle of garlic olive oil
Marinate for 30 minutes to an hour.
Fry it up. Serve it up. Try to not pout about not camping with your sweetie.
I separated out the peppers and fried them first. It’s super important that you don’t overcook your steak, and if you separate out ingredients that cook at different rates, you can make sure that doesn’t happen.