Let me start this Friday out by saying that I like my job. I don’t, however, like it as much as I like time off with my friends and family… if you know what I mean. With that being said, you will rarely find me asking for more days to work in the week, but this week? I could use at least one or two more. Being out last Friday/Monday put me really behind and my to-do list is literally off the page. Le sigh. I’m hoping that I can up the efficiency factor and head into the weekend feeling a little better about where I’ll find myself come Monday morning.
For the weekend? It’s going to be top notch. I can’t share all the details just yet because some of them are still top secret, but I can tell you that we’re having two fun family dinners, a fancy steak dinner for Christian’s birthday and we’ll probably head to the farmer’s market (where I’ll spend a ridiculous amount of money on the BEST watermelon I’ve ever tasted). Also, I have to find time to clean… the kitchen is clean, but that’s about it (oh! and the dogs need baths, I can’t even remember the last time they were bathed), it’s gross.
How was your week? Anything fun on tap for this weekend on your end?
Here are some of my favorite finds from around the interwebs:
We all have those little things that we’re so good at — the things we don’t even recognize because we’ve done them for so long? You know what I’m talking about? For instance, I’ve been using URL shorteners for years and it’s not even something I think about. However, there are plenty of people in this world that have never heard of bit.ly or goo.gl or all the others. Ever thought about sharing your obvious talents with someone else?
This paragraph on writing hit me so, so hard:
I didn’t start writing because I had a novel to publish or even an idea of what the hell that would look like. I didn’t start writing because I had some master plan about where this was all going. I started writing because when I was a kid, I saw an old man make people happy by grabbing a pen and not overthinking the words he put to paper.
I always find myself caught up in little nuances and I let it get in the way of just writing to make me happy and to make others happy.
One of the places I’ve always wanted to live is North Carolina — there’s something about having access to both mountains + ocean + southern charm that just completely draws me in. That’s why I have entered (every single day) to win this sweet little cottage in NC. Would you want to win a vacation home on the water?
Historic black and white photos always look so poignant and beautiful — I could frame a lot of them and never get sick of looking at them day in and day out. These updated, colorized versions of historic photos are amazing, and I’m pretty sure some of them even look like they could have been taken today (or any day). Sometimes I just love technology and what we can do with it.
There’s always that moment when making guacamole where you wonder if you’ve made too little (the shame!) or if you’ve made too much (the waste!). I’ve tried every trick in the books for keeping guacamole fresh and none of them ever work to my satisfaction. That’s why this tip on keeping guacamole fresh seems so amazing — it actually makes sense.
Apparently ketchup isn’t the most healthy condiment? According to some people, that are clearly not me. I even took the time to check out the back of the bottle last night and wasn’t completely repulsed by the calorie count — I mean, it’s a little high, but has nothing on, say, a dollop of chipotle garlic aioli. If I were to cut out store-bought ketchup (which I have no plans to do), I’d want to try this homemade ketchup recipe. I might try it anyways, because it sounds so intriguing.
** Update, I made a loaf of the paleo bread I posted about a couple of weeks ago and it actually turned out really well. I even messed up the ratio of egg whites and left out the honey, and it’s still definitely edible (even delicious). The texture is like a really moist pumpkin bread and it has a bit of nuttiness from the cashew butter. If you’re looking for a paleo/gluten-free/sugar-free/dairy-free bread, then this is the ticket (and here’s the recipe). Here’s how it looked fresh out of the oven: