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May. 23rd, 2006
(no subject)
May. 23rd, 2006 07:58 amOK, so here's the schedule I came up with.
( Read more... )
Since I only take half an hour for lunch, that gives me 8.5 hours to bill every day, so I can take off a bit early on Mondays (for FOW night) and Tuesdays (for my weekly with Peter and Bryan) and still come out at 40/week.If I have to do errands during the day, that just takes a bit of time out of the ~3 hours I have at home in the evening.
The problem is that it's hard to fit my (preposterously time-consuming) correspondence with friends and relatives into that schedule. I can easily spend an hour or two in the morning reading and writing mail and making journal entries (like this one). I can't push that off to the middle of the day--I do too much of that at work as it is.
Quandry.
( Read more... )
Since I only take half an hour for lunch, that gives me 8.5 hours to bill every day, so I can take off a bit early on Mondays (for FOW night) and Tuesdays (for my weekly with Peter and Bryan) and still come out at 40/week.If I have to do errands during the day, that just takes a bit of time out of the ~3 hours I have at home in the evening.
The problem is that it's hard to fit my (preposterously time-consuming) correspondence with friends and relatives into that schedule. I can easily spend an hour or two in the morning reading and writing mail and making journal entries (like this one). I can't push that off to the middle of the day--I do too much of that at work as it is.
Quandry.
I'm not Mr Cook most of the time, but I do enjoy it when I do something that comes out tasty I'm inordinately pleased.
I had some fish in the freezer waiting to be cooked, so I moved them down to the fridge to thaw out. I had some salad (spinach, celery, carrots, tomato with a little shredded cheese and light Italian dressing) while the broiler heated up (I will be very glad if the next place I settled down has a gas instead of electric range). While continuing to wait, I buttered a dish (OK, I buttered the aluminum foil I'd put in a pan), put the orange roughy filet in it, poured some slightly sweet white wine over it and sprinled on some sage and thyme. That soaked in for an unconscionable time while the oven heated, then I broiled it for about 6-8 minutes. It was, I have to say, delicious; I only wish it had been twice as bit a piece of fish! :-)
Next trial will be the other piece of fish (cod) and hopefully something interesting that I can figure out to do with the turnips and potato that I have waiting about.![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
redactrice gave me some excellent Scottish cookbooks...(Peter, Bryan, don't worry; I have spaghetti for tomorrow night...)
I had some fish in the freezer waiting to be cooked, so I moved them down to the fridge to thaw out. I had some salad (spinach, celery, carrots, tomato with a little shredded cheese and light Italian dressing) while the broiler heated up (I will be very glad if the next place I settled down has a gas instead of electric range). While continuing to wait, I buttered a dish (OK, I buttered the aluminum foil I'd put in a pan), put the orange roughy filet in it, poured some slightly sweet white wine over it and sprinled on some sage and thyme. That soaked in for an unconscionable time while the oven heated, then I broiled it for about 6-8 minutes. It was, I have to say, delicious; I only wish it had been twice as bit a piece of fish! :-)
Next trial will be the other piece of fish (cod) and hopefully something interesting that I can figure out to do with the turnips and potato that I have waiting about.
redactrice gave me some excellent Scottish cookbooks...(Peter, Bryan, don't worry; I have spaghetti for tomorrow night...)
