For the first time in a full year, I officially have absolutely nothing to do.
I am not complaining!
I’ve spent the last year working my butt off trying to finish my nursing pre-requisite classes, working different jobs, and dealing with lots of stress. I honestly couldn’t see the light at the end of the tunnel, but now, I’m finished!
On Friday, I finished my last day of a week-long training course to become a Certified Nursing Assistant. Now that I’m done with that, I just have to wait for a letter telling me when and where I can take the state board examination. I will have to take a written exam, and then complete 3 different nursing skills that a supervisor will choose at random. Once I pass, I can start applying to jobs! Fortunately, there are a lot of places hiring CNA’s right now, so getting hired shouldn’t be a problem. I cannot even express how excited I am at the thought of finally having a job- and not just any job, a nursing job! I hope that letter gets here SOON.
For now, I’m definitely savoring every precious moment of down time that I have, because I know my schedule will be back to crazy in no time- especially when I add wedding planning and nursing school to the mix!
I made a delicious yogurt bowl yesterday, made with a cup of Fage 0% Greek Yogurt, a handful of Honey Bunches of Oats with Almonds, sliced strawberries and a drizzle of honey.
I’ve decided that honey + Greek yogurt is the ultimate combo.
Yesterday’s lunch was something a little different, and totally inspired by Julie at Peanut Butter Fingers!
I made one of her “Cheese and Jelly Bagelwiches”, served with a side of baby carrots.
I spread a toasted whole wheat bagel thin with a little strawberry preserves, and melted a slice of Meunster cheese on top. Delish!
When Corey got home from work, we tossed around some dinner ideas before deciding that turkey burgers sounded perfect. Corey seasoned the meat with garlic powder and a little BBQ sauce, and then I made the patties and popped them under the broiler for 10 minutes.
We served our burgers with steamed broccoli, brussel sprouts, and some Sante Fe rice.