I’m slipping again! I went from five posts in two weeks to, well, nothing for nearly a month. Boooo!
Life’s been a mess lately1. I snapped royally at work a couple weeks ago. I manned up and asked a girl for her number2. Cooking went to pot3.
Amidst all this terror’o’life bullshit, there’s at least a couple gems amidst it all. The big one? New York state has finally gotten my VW’s title and registration completely up to date!!! Now the bank can quit bugging me to get that updated per the terms of their lien when I refinanced the Jetta. Talk about a nightmare, navigating the NYS DMV system for the past five months. I have less and less appreciation for the bureaucratic system that is New York State, day after day. I wonder why??
Cooking is coming back this week. I perused my cookbooks last night and just flagged off dozens of recipes to try. I may need to limit myself to only one pasta dish per week, however. I’ve got nearly two dozen flagged recipes in my pasta cookbook alone!
I’m trying to avoid a fixed ‘this dish for this day’ planning this week. See if it makes things any easier. Then I can get through this 24oz of fresh mushrooms4 quicker, hopefully! The docket for this week is as follows:
- Broccoli, onion, and mushroom quiche with Vermont cheddar cheese
- Bacon, onion, chive, and thyme quiche with Swiss
- Chicken and leek cobbler
- Beef, onion, and mushroom stroganoff
- Penne with roasted Marsala mushrooms
- Tagliatelle bolognese ragù (once I get some ground skirt steak)
Yeah, I know there’s a lot of quiche (which I love) on there, but it doubles nicely as a breakfast, and I’m expecting leftovers of those to take over breakfast and not lunch cuisine. Let’s see if I can pull this stuff off and still have a life in the evenings. I have a BPO concert coming up this Saturday, which I was hoping to take a certain lady to, but it is quickly appearing I will have to find another guest to accompany me.
In the interim, I will be finishing laundry and chores before volunteering for a few hours at the Buffalo WinterFest Powder Keg in downtown Buffalo! Go check it out if you haven’t been to it yet (or last year)!
2Finally…for all the good (or lack thereof) that it has done me. I’ll elaborate later.
3No pun intended. I cooked well for that one week, cooked well for a second week, ate leftovers from the second week for the third week, and just ate like shit for all of last week. Also, each of those first two weeks, I basically worked all day, came home, cooked until 8 or 9, ate, did dishes, then went directly to bed. I need a little more free time than that…
4One and a half pounds of fresh mushrooms looks like a lot more than you would think! Dang!