Good news: I have been blessed with good vision and made it this far in life without having to wear glasses or contacts. I've saved tons on prescription eyewear!
Bad news: You know that saying "If Mother Nature doesn't get you, Father Time will"? Yeah, he got me.
I've been doing the squinting thing and having to hold my book out at arms length for the past ... year.
Good news: I finally made an eye appointment and was able to squeeze it into my busy work schedule today.
Bad news: I forgot they would dilate my eyes. My workload included creating several number-intensive detailed reports that are due by the end of the day that I didn't do before the appointment. Doh!
Blurry vision + accounting numbers = visions of Enron dancing in my head
Good news: I have 20/20 vision and I probably will for the rest of my life. I'm not bragging or anything, my optometrist told me that. True story.
Bad news: I still need reading glasses. ForEVERRRRRR.
Good news: If I look at that last one differently, I should be saying, "Hooray, I have a solution to my squinting problem! Take that, crows feet!" It won't hurt that I'll be able to see better too.
Bad news: I'm notorious for losing or breaking sunglasses. This might be a little challenging for me to keep track of my reading glasses. I'll have to get a backup pair for my backup pair.
Good news: When I got home, I couldn't read my computer screen to do my reports so instead I made one of my favorite lunches instead, a Grilled Chicken Caprese Wrap (were you wondering where I was going with all this? Longest segueway ever!)
Bad news: By the time I ate lunch and played with Maggie the Dog Wonder for a bit, I was able to see well enough to read the numbers on my computer and finish those reports.
Oh wait, I think that's supposed to be good news.
Good news: My tummy was really happy for the rest of the afternoon.
It's good to end on a good note. :)
|Make me a sandwich!|
Even though you could leave the balsamic vinegar reduction out, you really should try it. It's kind of the superstar of this wrap and it's gooood. When you take balsamic vinegar and reduce it down, it becomes thick and syrupy and mellow and sweeter. Just be prepared for a noseful of vinegar smell when you start to heat it up. It's strong. Like, make-your-children-gag strong. They'll get over it though and you'll have black liquid gold.
This post is for my friend Ashley who has been feeling under the weather and dealing with "stuff" lately. It's her fault that I've been craving this, all her talk about caprese sandwiches and all. :) Here's to you Ash! Feel better soon! Muah!
Grilled Chicken Caprese Wrap
3 T. fairly inexpensive balsamic vinegar
1 small whole wheat tortilla (I like the Mission Carb Balance whole wheat tortillas)
1-2 oz. sliced or shredded part skim mozzarella (if you're not watching the fat, fresh whole mozzarella is amazing in this)
2 oz. chopped cooked chicken (I used leftovers)
1 T. oil-packed sundried tomatoes, drained and roughly chopped
Salt and pepper to taste
Olive oil cooking spray or mister spray, or about 1 tsp. olive oil
1-2 leaves of basil, chiffonaded (sliced into thin ribbons)
Heat a small saucepan or pan over medium-high heat and add balsamic vinegar. Bring to a boil and simmer, adjusting the heat down if needed so it doesn't burn. Continue simmering until the vinegar is reduced down to a syrupy thickness. This takes me anywhere from 3-5 minutes for me. Remove from heat.
Layer on the mozzarella cheese, cooked chopped chicken, and sundried tomatoes onto the tortilla. Season to taste with salt and pepper. Roll lightly (or tightly, whatever you prefer) or just fold in half like a quesadilla.
grill pan over medium heat. Spray a coating of olive oil to coat the pan (I love my Misto sprayer!). Add the rolled wrap to the pan and saute on both sides until the cheese is melty and gooey. You can also stick this under the broiler to melt.
While still hot, carefully open the wrap back up and add the basil chiffonade, then drizzle on the reduced balsamic vinegar. If you're using fresh tomatoes, I'd add them at this point too. Now eat up while the cheese is all warm and gooey.
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