This weekend, we caved and got a storage unit; we had one before we moved to Portland, but we had been using our spare room for storage, and since our daughter was born, we’ve been working toward making her room more hers. So while a friend watched her for a couple of hours, we made 6 or 7 trips back and forth between our apartment and our storage space.
We live on the third floor, and our storage space is at basement level, so each load — not even each trip, just each item I was able to carry — meant a round trip of three flights of stairs. Needless to say, by the time we were done, I was more than exhausted, and I was really glad that I’d had the foresight to put together a meal in the crock pot, which I usually don’t do on weekends. We were able to collect our baby, go home and collapse with a hot, homemade meal… and even rally a little second wind to finish arranging her room while she napped after supper.
My favorite sandwich in the world is turkey, stuffing and cranberry sauce. It’s just such a comforting combination, which brings to mind a day of family and food that makes me feel good inside and out, and since I had already thawed out some turkey breast cutlets, this was a natural choice for us on an exhausting day.
- 2 boxes seasoned stuffing mix
- 4 tablespoons butter, melted
- 3 cups water
- 4 turkey breast cutlets
- Pour both packages of stuffing mix into the crock of a slow cooker.
- Add butter and water, and arrange turkey cutlets on top.
- Sprinkle cutlets with salt, pepper, and sage.
- Cover and cook 4 hours on high or 8 hours on low.
- Serve with cranberry sauce, gravy, and your favorite vegetable.