Yesterday I took a day off—well, my work schedule was adjusted to include an extra day off—and I’ve been savoring the space it gives me.
Recently I’ve felt overwhelmed working a full 40-hour week at my day job. I enjoy my work, but I also miss having time for other interests. My partner Eric and I discussed and prayed about cutting back one day so I could focus on blogging, reading, home projects, crafting, and the small pleasures I’ve been missing. I’m grateful that this change is now possible.
For context, I work for a grant-funded program. This year the grant budget couldn’t support two full-time dietitians, so we shifted to four-day work weeks. I felt relieved and blessed by that decision. It felt like an answer to my desire for more balance and margin in life.
I’m excited about this new rhythm. With one free weekday I hope to do more of the things that nourish me, including:
- Blogging from a coffee shop in the middle of the day
- Sewing and crafting
- Decorating and tidying our home
- Testing new recipes and baking again
- Reading in the park—my booklist keeps growing
- Studying and seeking supervision in eating disorder nutrition therapy
- Playing with my camera and editing in Lightroom
- Taking slow morning walks to soak up fresh air and sunshine
- Practicing yoga
- Enjoying relaxed breakfasts, coffee, and quiet time
Yesterday I got to enjoy a few of these small pleasures—like having lunch at home. It was simple and refreshing, and reminded me how much I’d missed the everyday moments.
Mediterranean Pasta Salad
Makes 4 servings
Ingredients:
2 cups 100% whole wheat rigatoni noodles
4 stems leeks, washed and chopped
1 large red bell pepper, sliced
1/2 cup plum tomatoes, whole or halved
5 baby bella mushrooms, sliced
3 tablespoons olive oil, divided
1 cup watercress, roughly chopped
1 can navy beans (no salt added), rinsed and drained
Fresh basil, chopped for garnish
1/3 cup feta cheese, crumbled
Instructions:
Boil the rigatoni until al dente. In a large skillet, heat 1 tablespoon olive oil and sauté the leeks, bell pepper, mushrooms, and tomatoes until they’re slightly softened. Season lightly with salt and pepper.
To assemble, combine the cooked pasta with a drizzle of olive oil, then top with crumbled feta, chopped watercress, the sautéed vegetables, and the rinsed navy beans. Garnish with fresh basil. This salad comes together quickly once the pasta is cooked.
It made a perfect lunch for me and dinner for Eric—simple, satisfying, and just what I needed on my day off.