It’s almost 6 p.m. and I still haven’t made it to the gym. But for good reason!
Our apartment is clean.
Floors are vacuumed (and scrubbed!). Counters are wiped down. Towels and floor mats are washed. My suitcase from last weekend’s trip to Chicago is finally unpacked.
But, perhaps the most freeing thing I did today was pack up three bags full of clothes, accessories and shoes I no longer want or need.
I tend to hold on to clothes for a very long time. In fact, the majority of the clothing and accessories you see pop up on the fashion page are items I purchased years ago. This isn’t a bad thing, but it’s not a particularly good thing when it comes to closet space.
When I went through my clothes this afternoon, I got rid of the clothes that fell into the following categories:
- Winter apparel that I didn’t wear once last season. If I didn’t like it enough this year, chances are I won’t like it next year either.
- Unflattering clothes I wish looked good on me. Sometimes I buy trendy items hoping that maybe they’ll look good on me. In the end they always make me feel awkward and self conscious. Gotta go!
- “I don’t care if these get ruined” clothes. I save some older clothes to have on hand just in case I need to wear something I can get ruined. I’m pretty sure three pairs of “I don’t care if these get ruined” jeans are two pairs too many.
- Duplicate items. For example: Button down/professional shirts. Now that I’m working from home, a small handful of professional shirts is plenty.
- “Bypass” clothes. You know the clothes you think are okay, but always bypass in favor of something you actually like? I got rid of a ton of those.
And then, since I was feeling oh-so-domestic, I decided to try my hand at making a whole roast chicken for dinner!
Ryan is still en route to Orlando (he should be here in an hour!) and I wanted to surprise him with a clean apartment and a filling dinner. Since chicken is to Ryan as whipped cream is to me, I think he’ll be excited! (And you thought you’d never see SAT/ACT-esque sentences again after high school! Psh.)
I didn’t really know what to do with the chicken, so I followed the directions on the packaging, and rubbed the flesh (underneath the skin) with some Woody’s Gourmet black truffle and fresh thyme herb sea salt and olive oil before rubbing the outside with more olive oil and a tiny bit of salt.
I then chopped up some carrots and onions to stuff inside the chicken and set it in the oven at 350 degrees to cook for a while (an hour and a half?). Cross your fingers that this bad boy turns out okay! We’ve got 45 minutes left on the timer.
And if it tastes terrible, there’s always fro yo…