Golly, I’m so cheerful its sickening! Today was another 6 hour shift, and I do love these days. I get up 2 hours later than my normal days, and I get done with work in plenty of time to do a bit of shopping if need be, get in a nice walk with Noah, and then cook a good dinner, and eat while reading my favorite blogs. And then I still have enough energy to write a blog post. As compared to the 12 hour shifts, where I get up at 4 am, and arrive home at 9pm feeling sad, depressed, and exhausted. Okay, I know I sound like a broken record about this.
Anyway, today was a good day. My sewing machine needed to go in for some repair work, and since the repair place is in Sacramento where I work, the 6 hour days are the perfect opportunity to drop it off and pick it up. Most sewing machine repair guys are pretty gruff, and this guy was no exception, but as I talked with him about what was wrong, and asked a few questions, he started to lighten up, and was nice enough to give me a lesson in sewing machine maintenance so, in his words, I ‘wouldn’t have to pay $85.00 to have it fixed up.’ Sweet, huh? I will be so glad to have it back though. I have a little old-fashioned sewing machine (Singer Featherweight) that actually works great, but it ONLY does straight stitch. In the meantime I am doing some hand sewing which I actually enjoy very much.
Okay, the only real thing I wanted to write about tonight was another new and very tasty recipe that I tried–Sweet and Spicy Garlic Green Beans. Found it over on this gal’s blog when she commented on my IE posts. The flavor combo was absolutely delicious. You could vary it a couple of different ways–add a little sesame oil for a more asian flavor. You could also cut the oil and butter in half and I think it would be fine. Quite decadent this way though. Again with the no pictures. Sorry bout that. I have leftovers of the fried rice and the green beans so maybe I’ll get some pictures yet.
I was going to have some custard oats for dessert, but I was too full (paying attention to my hunger!) I have a new idea to try, so I’ll have them for breakfast tomorrow. Its pretty simple really, but it just came to me that I love that flavor combo from my Sugar and Spice Zucchini Bread recipe (that I never make any more…) So I am going to add lemon zest, cinnamon, and nutmeg to my custard oats tomorrow morning. I even read on some blog that they added shredded zucchini to their oatmeal to make it like Zucchini bread or cake. I would try that but I don’t have a zucchini. Good way to get veggies in at breakfast though.