I am exhausted. But in a good way.
A good exhausted if you will…
I briefly mentioned that I recently started monitoring sea turtle nests – I walk the beach and record sea turtle crawls and nests for a sea turtle monitoring program. I’ve only been doing it for a few weeks now and I’m already loving every second of it…
Minus getting up at 5am. Okay, 5:09 am if you count my snooze button. Once I’m awake and on the beach, reality sets in and the 5am wake up call quickly vanishes.
Can you see why? Pictured above is a loggerhead “false crawl” – that’s when the female comes up onto the beach and for an unknown reason (something spooked her or she just wasn’t happy with the beach), she decides not to nest and chooses to head back into the deep, blue sea. Hopefully this momma will come back and lay those eggs soon. 🙂
Did you know that sea turtles will nest up to ten times in a single season? In Florida, loggerhead sea turtles nest by the thousands on the central east coast. Unfortunately, humans are affecting where they nest. Beach erosion caused by coastal armoring and navigational inlets, artificial lighting and beach renourishment are all impacting once pristine beaches. These changes will likely have lasting effects on future nesting patterns. One of the many reasons I decided to get involved in monitoring, because the more we understand about how, where and when sea turtles nest, the better we will be able to protect their nesting habitat.
Sooooo after I get off the beach in the morning, I head home for a quick breakfast, puppy cuddles, and then I’m off to the vet clinic until 7pm. Needless to say, I’m a bit tired when I come home so I haven’t been spending a lot of time in the kitchen….
I hope you’ll forgive me… ya know, I’m just out there helping save animal lives and stuff…;)
Speaking of saving lives, this Rice Dish has been a lifesaver for me. It’s super simple, healthy and versatile and I can’t stop eating it. It’s been the perfect meal when I come home from a 12-hour day.
Rice Bowl with Chickpeas
Yield: 3-4 servings
1 cup white (or brown) rice
2 cups water (or veggie broth)
1 (15oz) can of chickpeas, drained and rinsed
1 teaspoon cumin
1 T dried parsley flakes
1 clove garlic, minced
salt & pepper to taste
INSTRUCTIONS: Bring water to boil and add rice. Cook according to package – I used the 5 minute rice. Stir in the chickpeas and add seasonings. Stir until combined and enjoy!
I been making a large batch and using it throughout the week – you can eat it on its own or put it in a tortilla with more veggies and avocado…
Add it to salads..
The options are endless! You can also try adding steamed broccoli, grilled onions etc. I didn’t have any on-hand or else I would have. 🙂
Okay, it’s past my bedtime. 🙂
Hope y’all are having a good week so far. Good news: Bryan gets home Monday! I must admit (don’t tell Bryan), it’s going to be weird having him back! It’s amazing how well we can adjust to different phases and stages in life isn’t it? Me and the pups have missed him and we can’t wait until he is home.
Have a great Friday everyone.