Yikes. It’s been one of those weeks where nothing seems to go as planned!
Just when I thought I was settling into the new semester, this week sent some major curveballs my way. I suddenly realized I’d forgotten to register for a credit I needed, a potential job opportunity fell through, a communication error caused some issues with myself and my friends studying abroad, and a breaking news event kept me on my toes at the Collegian.
Here’s how I’ve been managing these unexpected bumps in the road:
- Getting organized. When things start to feel chaotic, I find it helpful to make a list to stay focused on what I need to do. I write down deadlines for projects and papers, but I also write down the smaller stuff that might fall through the cracks, like remembering to pick up a package at the RSD, send a professor an email, or even text a friend a happy birthday message.
- Asking for help. I stopped by CHC advising last week when I needed some last-minute help with my schedule. Those drop-in hours are a lifesaver! The advisor helped me register for the honors credit I needed, just in time.
- Staying positive. Even during a difficult week, every day has its bright spots, so I always try to keep a lookout for them! This week, pictures of my brother’s new puppy (pictured above) have been a source of cheer.
But when it rains, it pours, and even my dinner plans aren't spared: on Tuesday, I decided to make spinach and chickpeas, because it reminded me of a Spanish dish I tried at a cool tapas restaurant this summer. So I took out two cans of chickpeas, only to realize...I don’t own a can opener. I ended up using the spinach, two eggs, and the little bit of mozzarella I had left to make an omelette. My meal didn’t go according to plan, but you know what? That’s ok! Sometimes you've just got to improvise.
Tomato, Spinach, and Mozzarella Omelette
- ½ cup spinach
- 2 slices tomato
- ¼ cup shredded mozzarella cheese
- 2 eggs
- Salt and pepper
- Olive oil, for the pan
Heat a few tablespoons of water in a skillet, add the spinach, and cook until wilted. Transfer the spinach to a plate.
Beat the eggs together in a small bowl, with the salt and pepper. Re-heat the skillet on medium heat with cooking spray, or a drop of olive oil.
Pour the eggs into the skillet, and arrange the spinach, tomatoes, and cheese on top. Cook for three minutes, flip, and cook an additional three minutes, or until the omelette is fully cooked.