Breakfast (11:30 a.m.): I love Fridays. It’s a prelude to wonderful things to come, as in Saturday and Sunday. Work was still stressful today but I’m beginning to realize that it’s me who’s putting unnecessary pressure on myself.I need to chill a little and not worry too much. I’m usually very carefree (or at least I think I am) but not when it comes to work-related things. Deadlines stress the heck out of me and I’m easily overwhelmed. I have to keep reminding myself that work is just work and my mental health is more important than that presentation I need to build!

Anyway, for late breakfast / early lunch, I had mom’s chicken dish with whole wheat short pasta. I measured it and this was exactly two cups of cooked pasta, which is way too much food for one sitting. My goal is to limit my pasta intake per meal to one cup.

Lunch (3:00 p.m.): I had more of the chicken simmer and tomato sauce for lunch, but with no pasta. I forgot to take photos. I ate a total of two wings and two legs … with skin. I’ll try to omit chicken fat but man, it tastes so delicious with.

Snack (4:00 p.m.): I ate oshiruko (sweetened red beans) with two mochi blocks. This was way too much carb! I don’t know what came over me but I was in a serious need of some chewy mochi.  I’m a total emotional eater.  I think I ate this snack because of the stress from work, and not because I was really craving it …

Dinner (9:00 p.m.): Tiffany hosted another Mozza Cookbook dinner party tonight for Shannon, Roya, Kevin, and me. Yipee! Shannon got down and dirty with cooking too, while I just sat and played with Rosco the dog.  Today’s menu was grilled flank steak with endive salad. Moonstruck chocolates and coffee for dessert.  It was so nice to relax and chill with the girls, plus Kevin (the honorary dude of the night).

I’m so excited about our mini getaway with the girls this weekend.  I gave myself permission to not thing about work at all and really enjoy the moment.  Everything is going to be a-okay.