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And so we come to another Thursday, wondering where the week's gone already.
And not only is it Thursday, which has a weird vibe of its own because it's right between Hump Day and Friday -- you're over the hump, but the weekend's not quite in sight as of yet, sort of a limbo feeling -- but it's a wet, damp, dreay, cloudy, darkened Thursday. Combine that aspect, which produces a feeling of low energy, with the Thursday vibe, and you get... well... probably major cases of the "Sod it!" bug.
In any case, I'm going to work on cleaning up my cube here. It's gotten to a point where it's a bit untidy, plus we're going to be straightening up the MIS area tomorrow anyways, so I thought I'd get a jump start on it... clear off some workspace so I can work on a few machines when they come in.
In other news... I may be experimenting with a new wonton /potsticker recipe this weekend... got it from last night's episode of Good Eats. The only questionable ingredients in it are the ketchup and mustard. I'm willing to try it, but I have some reservations. Those I'll make into potstickers; for the steamed ones going into broth, I'll use a more traditional recipe with ground chicken instead of pork.
The pear dessert wontons sounded pretty cool though... however, I have to find a way to do some deep-frying...
More later as news warrants...
And not only is it Thursday, which has a weird vibe of its own because it's right between Hump Day and Friday -- you're over the hump, but the weekend's not quite in sight as of yet, sort of a limbo feeling -- but it's a wet, damp, dreay, cloudy, darkened Thursday. Combine that aspect, which produces a feeling of low energy, with the Thursday vibe, and you get... well... probably major cases of the "Sod it!" bug.
In any case, I'm going to work on cleaning up my cube here. It's gotten to a point where it's a bit untidy, plus we're going to be straightening up the MIS area tomorrow anyways, so I thought I'd get a jump start on it... clear off some workspace so I can work on a few machines when they come in.
In other news... I may be experimenting with a new wonton /potsticker recipe this weekend... got it from last night's episode of Good Eats. The only questionable ingredients in it are the ketchup and mustard. I'm willing to try it, but I have some reservations. Those I'll make into potstickers; for the steamed ones going into broth, I'll use a more traditional recipe with ground chicken instead of pork.
The pear dessert wontons sounded pretty cool though... however, I have to find a way to do some deep-frying...
More later as news warrants...
