(no subject)
I've been off work the past few days.
I feel relieved not having to wake up and go to work.
That feeling will soon be over though.
I start up again on Thursday and I work 3 nights in a row.
I'm not very pleased with that.
I want school to start so I can start working more days and fewer nights.
I'm excited for November to get here.
Thanksgiving and then Disney.
Its going to be a great time.
I want to be in a kitchen working so bad right now but I know it would probably not allow Disney to happen so I have to continue to wait until December to find a job somewhere else.
The wait will only make the experience more rewarding.
Made Boeuf Bourguignon the other day.
Thats something more for winter months.
Very hearty and very very tasty.
not for summer at all.
I've been taking advantage of seasonal fruits and vegetables also and that is something I will continue to do.
Apricot and blueberry pie was delicious.
Plum and lime tart was amazing.
Fresh green beans and radishes and now my favorite vegetable side dish.
I don't even like vegetables.
I want pork shank.
I want duck confit.
I want veal tenderloin.
I wish veal wasn't expensive.
I wish people around here sold duck.
I wish my mom would let me use pork shank.
I've chosen a name for the restaurant I will eventually open.
I figure I should be able to do this by the time I'm 30.
If I haven't achieved this goal by then I might as well give up.
I have decided that there will be a lot of improvising when it comes to this plan I have but I like to make plans.
I have also learned that plans cannot be made for anything that is life altering because the outcome will not be in your favor.
This is why I will plan but not see it as a solid future.
The only part of it that I really want to have happen and will strive for is the by 30 part.
I feel relieved not having to wake up and go to work.
That feeling will soon be over though.
I start up again on Thursday and I work 3 nights in a row.
I'm not very pleased with that.
I want school to start so I can start working more days and fewer nights.
I'm excited for November to get here.
Thanksgiving and then Disney.
Its going to be a great time.
I want to be in a kitchen working so bad right now but I know it would probably not allow Disney to happen so I have to continue to wait until December to find a job somewhere else.
The wait will only make the experience more rewarding.
Made Boeuf Bourguignon the other day.
Thats something more for winter months.
Very hearty and very very tasty.
not for summer at all.
I've been taking advantage of seasonal fruits and vegetables also and that is something I will continue to do.
Apricot and blueberry pie was delicious.
Plum and lime tart was amazing.
Fresh green beans and radishes and now my favorite vegetable side dish.
I don't even like vegetables.
I want pork shank.
I want duck confit.
I want veal tenderloin.
I wish veal wasn't expensive.
I wish people around here sold duck.
I wish my mom would let me use pork shank.
I've chosen a name for the restaurant I will eventually open.
I figure I should be able to do this by the time I'm 30.
If I haven't achieved this goal by then I might as well give up.
I have decided that there will be a lot of improvising when it comes to this plan I have but I like to make plans.
I have also learned that plans cannot be made for anything that is life altering because the outcome will not be in your favor.
This is why I will plan but not see it as a solid future.
The only part of it that I really want to have happen and will strive for is the by 30 part.