As I’ve mentioned before, I am always running a few minutes late. Especially in the mornings. Which is a bit of a problem for many reasons but, most importantly, because mornings are a huge source of frustration for the hubby and me. You see, the two of us work for the same company. And the hubby does not like to be late. At all. Ever.

My continual tardiness can be attributed to a multitude of things:

• I’ve never been the best at judging how long it will take me to get from one place to another and am notorious for underestimating travel time
• I’m always trying to fit in “one more thing” before I leave the house
• I absolutely despise getting out of my warm bed – though, once up, I’m surprisingly chipper

(Quick aside: In high school, though I was a straight-A making, super-involved student, I once got in-school suspension for having too many tardies. True story.)

It’s been said that getting up just 20 minutes earlier can relieve much of the stress and rushing around associated with trying to get out the door on time. So I figured that I’d give it a try.

Inspired by challenges such as Kendi’s 30 for 30 and Rosi + Tart’s 10 with 5 (which are both ultimately about keeping things simple), I decided to institute my own personal challenge: Project 20 for 20.

Here’s how it works:

Starting tomorrow – and for the next 20 work days – I commit to getting up and out of bed 20 minutes earlier than usual. I’ll keep myself honest by posting a screen shot of my cell phone/alarm clock daily and promise to let you know whether or not my getting up earlier has any positive affect on our morning routine.

1. Heat oven to 425 degrees
2. In large bowl, toss potatoes, onion, 2 tablespoons of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper
3. Transfer potato mixture to rimmed baking sheet (I like to line mine in foil to make clean up a snap!) and roast until tender, 20 to 25 minutes
4. Meanwhile, heat a tablespoon of oil in a skillet over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until browned and cooked through
5. Rinse bowl and add spinach and ¼ teaspoon salt.  Squeeze lime over the spinach
6. Add the hot chicken and the potato mixture to the spinach and toss (spinach should wilt slightly)
7. Serve with glass of chilled white wine, preferably on patio

Serves four. Makes decent leftovers (believe it or not).

KT loathes Valentine's Day and all that it stands for: greed, corruption, the demise of American society. (Or was that how he feels about Perez Hilton? I get the two confused.) Anyway, once - sometimes twice - a day for the past week, he's launched into a rant about Valentine's Day being a fabricated commercial holiday, designed by the greeting card industry to...blah, blah, blah. So, naturally I bought a sappy $8 greeting card professing my undying love. Duh.  But I didn't want to press my luck so I left it there. No flowers. No chocolates. No gifts.

I arrived home this evening and started to prep for dinner when KT informed me of our impending Valentine's Day reservations. Imagine my surprise, confusion and delight (in that order)!

So, all of that to say that tonight's planned recipe post will take a back seat to my enjoying a fancy dinner prepared by someone else.

I hope you're enjoying your fabricated commercial holiday with someone special! I sure am.