'The Cautionary Tale of Numero Cinco'
Off-topic discussion. Wanna talk about corsets, duct tape, butt kicking, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
That sounds really nice.
My dinner won't be ready until about 8pm. So late! I am subpar on keeping myself fed this week.
ETA and that was before I realized I completely omitted the breadcrumbs and egg from my meatloaf. Ah well, maybe it will hold together. And maybe I will turn it into katleti. Either way, will probably taste pretty good. Eventually.
Maybe I will stop trying to accomplish things for today.
Today, I continued my streak of breaking things in ops that never should have made it through test. Sigh.
Somebody has to do it.
It's so warm in my apartment that my knees are sweating, so I'm not sure what I'm having for dinner since my hot food options are unappealing now.
It's just exhausting. And everyone gets mad at you (for pointing out their lack of foresight, for not being prescient, for bogging everything down because of all in a very public manner,) but luckily I have a thick skin. And have been very diplomatic in pointing out the flaws in the system design that have serious implications.
As we look at changes coming end of September that make those system design changes really problematic.
All because test does not even begin to mimic ops in terms of true volume(s) and this is a bugaboo we've had since... 1991. Never been listened to. One lesson we can't get the mission to learn.
Salad, constructed or not ( cuke spears, cherry toms.)
Also, froz (veg?) packs on your neck, head, wrists. Helps.
And ice cold wine.
Softer cheese like brie, cream cheese, or sour cream (which is not really cheese, I know) that has mold is something I'll toss out entirely.
Wait. People have cheese long enough that it molds? How?
I was an asshole today. and I didn't realize how much until I got home. All through dinner I had that itchy anxious feeling until I could apologize. Now I feel betterish.
I made the mistake of checking work email.
Now I want to nuke everyone from orbit.
Wait. People have cheese long enough that it molds? How?
Sometimes a hunk of cheese gets pushed to the back of the cheese drawer (we, uh, have a LOT of cheese in the cheese drawer, seriously...we might need an intervention), and if I forget about it and it doesn't manage to rotate to the front, it gets moldy. (See also, the Great "When Did We Buy Manchego?" Incident of 2013.)
People have cheese long enough that it molds? How?
Mostly by having rather a lot of many different kinds of cheeses at once and having one or two varieties get a little neglected.
I am hoping that vacuum sealing technology will help me with this problem.
Because i'm unlikely to just buy less cheese.
I mean, really, that's not gonna happen.
Step away from the email, sarameg. Retcon it away.