Ugh Scrappy, I missed the details, but I'm sorry you're going through crap at work.
Ethan Rayne ,'Potential'
Spike's Bitches 42: Which question do you want me to answer first?
[NAFDA] Spike-centric discussion. Lusty, lewd (only occasionally crude), risqué (and frisqué), bawdy (Oh, lawdy!), flirty ('cuz we're purty), raunchy talk inside. Caveat lector.
The Swiffer that was leaning against the wall in the office fell down, and now the dog is terrified of the evil Swiffer. A couple of weeks ago, we had an incident in which the dog was crying and wouldn't come out of the den, because I had accidentally blocked his way with the scary reusable grocery bag that was big and made a threatening crinkling noise. Poor noodle.
I had a neighbor's dog decide that my grocery cart was a threat and bark every time I rolled it down the hall ... and keep barking until he was sure he'd scared it off. The thought processes of a dog are beyond MY understanding.
Thanks for the good thoughts heading my way, job-wise. I updated in Natter. Talked to Boss. He is still mad, but beginning to cool down. Wrote email to Execs and apologized. I hope that's all the fallout there is going to be, but I am not sure...
You'd think I'd be more excited about working on a world premiere musical.
Can I be excited for you and totally jealous of you at the same time?
Can I be excited for you and totally jealous of you at the same time?
Sure. Why not. It's a fun show and it's sounding good, so I'm happy with it. It's also a theatre I enjoy working for.
We had a dog who would get freaked out by the change in floor color between the kitchen (maple) and the dining room (dark wood) and not be able to cross the threshold. Sometimes she could manage by turning around and backing through the doorway.
Ugh, Scrappy--I do hope everyone calms down before your eval.
In foodie news, I got to cook for what felt like the first time in forever tonight. This is what happens when everyone is on a different schedule, which is frustrating because I love to cook, but only know how to do it in large portions.
Anyhoo, marinated pork tenderloins in an Asian ginger dressing for several hours then patted them dry, seared them in a blazing hot pan with a little olive oil and finished them off in the oven. For sides, I caramelized a huge Vidalia in a small amount of Irish butter, added a head of minced garlic, two Granny Smith apples, roughly chopped and a handful of sugar snap peas. A little apple juice, apple cider vinegar for bite, and sea salt finished that off. The second side was mashed potatoes with blue cheese and garlic.
OM NOM NOM NOM
(And there's enough tenderloin left over for Lewis to make sandwiches with tomorrow, so I won't be tempted by it.)
You'd think I'd be more excited about working on a world premiere musical.If your talking "Straw Hat", I can only imagine. The last workshop is was luke warm at best. How is Mark & Tom doing by you?
IOmusicalN, in a mememe fashion, the critics have spoken, and it looks like we may have a hit: [link] and [link]
Barb, remembering your opting out of fundraising efforts - around here they're having a serious fuss about fees for school things - gym towels, textbooks, etc. Seemingly some of the suburban schools have been instituting these fees - for necessities, not optional things - and the parents (who pay hefty property taxes for this "free" education) are fed up.