Now I wish I had guacamole.

Oh Kat, I can't even imagine! I'd have to totally change my grading system.

So DH is here. Go Metro Rail!

Got it during the previouslies! Insignia is spared my wrath for an evening.

Okay, work rant.

Now, I'm not a certified person who works professionaly with people with cognitive and physical disabilities. But I am a person who works with same. At work we just started work with a new group, three days a week, just an hour and a half each day.

The coordinator for this is a complete flake, and his cohort seems even more flakey. We recieved three different groups over our three-day work week when we had thought to recieve the same single one for the next quarter. So instead of one day of orientation and two days of work, we end up with 2 hours of actual work. They sent us kids who weren't dressed to work outdoors, no changes of clothes or shoes, one group was frantic to leave by 11:35 for their 8 minute commute back to their center.

My biggest frustration isn't the kids with the disabilities, it's their coaches.

Is it the golden rule that teachers are only a grade smarter than their students? I'm sorry to be offensive to teachers, but the idiocy coinciding with student's teachers is phenomenal here, and my respect for those who chooose to work with those with disabilities is at war with my confidence with their intelligence, especially with regards to their common sense.

Sorry, TL;DR, I know. We're going to adjust our schedule and downsize our workload with this group. I'm just flabbergasted by the fucktards who seem to be working with these kids.

I often have texture issues with puddings. Custards, brulees and flans pretty much are OOT for me.

Memorial 'service' (aka gathering at the house in Parkton) for my neighbor-friend's dad tomorrow. Going to market, then clean, then memorial, then swim, then nails and maybe more cleaning. Sunday is any leftoever cleaning and nails if I didn't get to it. Swimming, duh. And IF the weather is gonna hold, putting on my rain-directing/diverting contraption over the deck door. Involving drills and caulk and screws. And it is really ingenious, if I say so myself. I totally bent up the sheet metal right!

have you seen that Christian Mingle ad? Where the man claims the site is where he met "my beautiful wife?"

I always reply: "that is not your beautiful wife"

[link]

I am pretty sure I love all puddings. I made Thai black sticky rice coconut pudding last week. Man! Tasty stuff.

Rice pudding, along with tapioca, remains on my Never Again list. My mom used to make sweet rice with milk and nutmeg and cinnamon and even the smell now sends me running. Texture is such an odd thing. It took me a long time to come around to grits, and even then, it's a gamble. So far, Clementine and Kiss My Grits win. Especially KMG. I asked for pot crust if they had it and they delivered. I'm hoping to indulge again tomorrow morning.

Because I am all about troubleshooting through reproducing the problem, I made that CI roast chicken where you turn off the oven partway through for dinner, this time using the temperature rather than time guidelines. First off, my replacement probe worked fine, so that's a good thing. Secondly, I am not at all sure about this whole internal temperature of the chicken rising 5 degrees after it comes out of the oven. I left the probe in while the chicken rested, and the temp definitely went up a degree or two, but I was making a pan sauce and didn't keep watching it. By the time I thought to look at it again, it was going down (and had gone down bunches). So I don't know if it got up to actual safe to eat chicken temperature before it declined or not. And the skin certainly could have been more golden. So in the future, I think I will keep it in the turned off oven for that extra 5 degrees (at least) and see how that works.

When I carved it up, it didn't look underdone, though. The joints weren't pink, and I could rip the thigh bone away from the rest of the carcass easily, so I'm pretty sure it was okay just not as done as I like it (which is really quite well done, falling off the bone is good).

That sounds delish. I am really inconsistent with that sort of thing.

Ha, that sounds great, Kat. It's ridiculous that you have 307 students. It truly is. But I think that's a great solution to the bitching.

I have never had texture issues with any food, but then I have the least discriminating palate of anyone I know.

You need to take a pic of your engineering when it's done, sara!

Ooh, I finally got my Tivo back working again! I mean, it was working, I just didn't get locals. Because they made some sort of software upgrade that killed them. Which I find annoying. But anyway, I could never get software updates, because I don't have a landline. I have VOIP, but the connection is cellular, and it's just not enough to handle data over VOIP.

But the SO suggested that we'd have access to landlines galore while we were traveling, so I totally packed my Directivo and LCD monitor along with us (bonus, I could watch my tivo'd shows while I was on the road! negative, it wasn't recording whilst disconnected from the satellite, no Ponds, woe.)

But it worked! I'm pretty sure the hotel staff was looking askance at me both when I was carrying it in and when I was carrying it out, but I don't care, because I have locals again finally. And I didn't spend $50 on a useless service call, which was the first CSR's suggestion. And I didn't spend $450 on a new tivo, which I thought was a much better solution, albeit not an economically smart one.