Tuesday, December 28, 2010
Thursday, December 9, 2010
Back to business
I’m trying to get back into the blogging. I’m sure it won’t last very long, but I think it will be my New Year’s resolution to write something every day on the blog, even if it is just a list of things I need to get done for the next day or my schedule or a rough draft of an article for the paper.
Today was a very good day at work. I woke up pretty early this morning and wasn’t very tired, but I tried to go back to sleep anyway. I got out of bed around 8:05 am, which is about 25 minutes earlier than I normally get up to be to work by 9. The extra time gave me the chance to shave my legs, condition my hair, blow dry it thoroughly, put on make-up, and eat breakfast. Naturally, this put the day off to a good start.
I was late to the cookie exchange, but Christie was kind enough to trade some of the cookies I made for some that she had collected. I took the rest of my cookies over to my old department to share with them for the day.
At the end of each of our terms, Cindy, my supervisor, takes the whole department out to a lunch of the intern’s choice. As the only intern for the department this term, I chose Bubba’s Sports Bar and Grill for their deliciously large portions and small prices. I spent my morning talking to my coworker Chris about a few things (some of which were even work-related) then we went out to eat at 11:45. We were gone for an hour. When we got back, I started working on the report I was supposed to write, since Neal had finally finished the template and run it by Cindy. That took me most of the afternoon. Now it is 4:30 and my day has passed wonderfully.
I have enough work to do and I know what I have to work on tomorrow. I know what work I have to do at home in the meantime. Life is good.
I guess on that topic, I can list my evening activities. No one really cares, I think, but it helps me to make lists. This weekend is “Cutler Christmas” at my grandparents’ house in Port Sanilac, so I have to pack for the weekend at their place. I have wrapped almost all of the presents that are going across the state with me this weekend, but there are a few left to take care of. I was also recruited to make my breakfast casserole on Sunday morning, so I need to remember to bring the breakfast sausage from my freezer. Obviously, I need to eat dinner, but I made enough food last night to feed me through five meals. It was delicious, too!
Recipe, for those who care (and because I can tell you and it might give you ideas or something):
1 box bowtie pasta
1 can chicken broth
1 bag frozen broccoli florets
1 lb chicken, cut into thin strips
3 tbsp extra virgin olive oil
1 bag frozen peppers (I used a “pepper stir fry” package that had onions, too)
1 cup finely shredded Italian cheese blend (parmesean and mozzarella at least)
garlic salt and black pepper
1. Heat olive oil in a large skillet over medium heat. Don’t kid yourself, either. You need a HUGE skillet. Put the chicken in the skillet with the garlic salt and pepper and cook it about 5-7 minutes, or until clearly cooked and potentially browning just a bit on the edges. Remove chicken from skillet.
2. This is the point where I would start cooking the bowtie pasta according to the package directions.
3. Add peppers, broccoli, and chicken broth to the skillet. Cover and cook about 5-6 minutes or until the broccoli is tender, stirring occasionally. I turned up the heat a bit for this step.
4. Add the chicken back to the skillet and cook another minute or so. Pour off some of the broth. Or most of it. Do what you want, I guess. I got rid of quite a bit of it.
5. Is your pasta perfectly cooked and ready to drain? Perfect! Do that!
6. Carefully fold the cheese into your blend until it is gooey. It should start being that way about as soon as it gets at all hot. Add the pasta next and CAREFULLY blend it all together. Be careful or you will make a mess. You have WAY too much shit in that skillet.
7. Put some in a bowl. Put the rest in bowls for four to six other people. You have enough. If you have no one willing to eat this delicious concoction in your home except you, put it away for later. It will keep in the fridge. Also, you could put extra cheese on it. It's even good when it's getting cold.
So, that’s what I’m dealing with. I like writing things and sharing recipes is something I might do more frequently on here.
<3
Today was a very good day at work. I woke up pretty early this morning and wasn’t very tired, but I tried to go back to sleep anyway. I got out of bed around 8:05 am, which is about 25 minutes earlier than I normally get up to be to work by 9. The extra time gave me the chance to shave my legs, condition my hair, blow dry it thoroughly, put on make-up, and eat breakfast. Naturally, this put the day off to a good start.
I was late to the cookie exchange, but Christie was kind enough to trade some of the cookies I made for some that she had collected. I took the rest of my cookies over to my old department to share with them for the day.
At the end of each of our terms, Cindy, my supervisor, takes the whole department out to a lunch of the intern’s choice. As the only intern for the department this term, I chose Bubba’s Sports Bar and Grill for their deliciously large portions and small prices. I spent my morning talking to my coworker Chris about a few things (some of which were even work-related) then we went out to eat at 11:45. We were gone for an hour. When we got back, I started working on the report I was supposed to write, since Neal had finally finished the template and run it by Cindy. That took me most of the afternoon. Now it is 4:30 and my day has passed wonderfully.
I have enough work to do and I know what I have to work on tomorrow. I know what work I have to do at home in the meantime. Life is good.
I guess on that topic, I can list my evening activities. No one really cares, I think, but it helps me to make lists. This weekend is “Cutler Christmas” at my grandparents’ house in Port Sanilac, so I have to pack for the weekend at their place. I have wrapped almost all of the presents that are going across the state with me this weekend, but there are a few left to take care of. I was also recruited to make my breakfast casserole on Sunday morning, so I need to remember to bring the breakfast sausage from my freezer. Obviously, I need to eat dinner, but I made enough food last night to feed me through five meals. It was delicious, too!
Recipe, for those who care (and because I can tell you and it might give you ideas or something):
1 box bowtie pasta
1 can chicken broth
1 bag frozen broccoli florets
1 lb chicken, cut into thin strips
3 tbsp extra virgin olive oil
1 bag frozen peppers (I used a “pepper stir fry” package that had onions, too)
1 cup finely shredded Italian cheese blend (parmesean and mozzarella at least)
garlic salt and black pepper
1. Heat olive oil in a large skillet over medium heat. Don’t kid yourself, either. You need a HUGE skillet. Put the chicken in the skillet with the garlic salt and pepper and cook it about 5-7 minutes, or until clearly cooked and potentially browning just a bit on the edges. Remove chicken from skillet.
2. This is the point where I would start cooking the bowtie pasta according to the package directions.
3. Add peppers, broccoli, and chicken broth to the skillet. Cover and cook about 5-6 minutes or until the broccoli is tender, stirring occasionally. I turned up the heat a bit for this step.
4. Add the chicken back to the skillet and cook another minute or so. Pour off some of the broth. Or most of it. Do what you want, I guess. I got rid of quite a bit of it.
5. Is your pasta perfectly cooked and ready to drain? Perfect! Do that!
6. Carefully fold the cheese into your blend until it is gooey. It should start being that way about as soon as it gets at all hot. Add the pasta next and CAREFULLY blend it all together. Be careful or you will make a mess. You have WAY too much shit in that skillet.
7. Put some in a bowl. Put the rest in bowls for four to six other people. You have enough. If you have no one willing to eat this delicious concoction in your home except you, put it away for later. It will keep in the fridge. Also, you could put extra cheese on it. It's even good when it's getting cold.
So, that’s what I’m dealing with. I like writing things and sharing recipes is something I might do more frequently on here.
<3
Wednesday, December 8, 2010
Current Feelings
Overwhelmed.
With work and the upcoming end of the term, I am starting to feel like I have a lot on my plate and very little time to get rid of it.
Stressed.
At work, I've been given a new project that my supervisor wants done before I leave. It is approximately the equivalent of my thesis work, only slightly less intensive.
Content.
In general, I feel like I'm happier than I have been in a while. I am satisfied with where I am right now, though I am working to be in a better place. My old regrets are less painful, and new realizations work with only a dull ache against the general feelings of satisfaction.
Concerned.
I worry about my friends in general. I am concerned that I am doing a poor job of being there for my friends and family as much as I should this season.
Regretful.
New regrets plague me more than those that were heavily on my mind for the last few months. Now, almost all of my regrets focus on other friendships and relationships I have failed to properly maintain or to nurture. I miss having more friends. I had a "big sister" and a lot of friends. I made some incredibly stupid decisions, but the worst of those was to lose contact with the people who had been there for me.
Proud.
I am proud of some of the small things I've been able to do. I have successfully acquired all of the Christmas presents I need to get. I have wrapped most of them. I am going shopping tonight and cleaning my apartment. I have spent my money in a way that I will have money left over after next school term if I continue how I have. I made a blanket. My work term is almost over. I have not killed the cats that live with me. I have made some closer friendships with coworkers. I have been responsible and have had some good displays of priorities this term. I feel that I have grown as a person through living by myself and doing this job.
With work and the upcoming end of the term, I am starting to feel like I have a lot on my plate and very little time to get rid of it.
Stressed.
At work, I've been given a new project that my supervisor wants done before I leave. It is approximately the equivalent of my thesis work, only slightly less intensive.
Content.
In general, I feel like I'm happier than I have been in a while. I am satisfied with where I am right now, though I am working to be in a better place. My old regrets are less painful, and new realizations work with only a dull ache against the general feelings of satisfaction.
Concerned.
I worry about my friends in general. I am concerned that I am doing a poor job of being there for my friends and family as much as I should this season.
Regretful.
New regrets plague me more than those that were heavily on my mind for the last few months. Now, almost all of my regrets focus on other friendships and relationships I have failed to properly maintain or to nurture. I miss having more friends. I had a "big sister" and a lot of friends. I made some incredibly stupid decisions, but the worst of those was to lose contact with the people who had been there for me.
Proud.
I am proud of some of the small things I've been able to do. I have successfully acquired all of the Christmas presents I need to get. I have wrapped most of them. I am going shopping tonight and cleaning my apartment. I have spent my money in a way that I will have money left over after next school term if I continue how I have. I made a blanket. My work term is almost over. I have not killed the cats that live with me. I have made some closer friendships with coworkers. I have been responsible and have had some good displays of priorities this term. I feel that I have grown as a person through living by myself and doing this job.
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