What are you doing today?

I caught the flu back in early November. I'm still feeling the effects from it in the form of congestion and sudden drops of energy.
I do hope all get well fast, or stay well, and that we all roll into the New Year in the best of health.
 
I caught the flu back in early November. I'm still feeling the effects from it in the form of congestion and sudden drops of energy.
I do hope all get well fast, or stay well, and that we all roll into the New Year in the best of health.
I hope you feel better soon. Take it easy and cuddle with the kitties.

I didn't have the flu, but had that chest congestion, a cough, lost my voice, and felt like I had no energy. I still have the dang cough, not as bad as a few weeks ago. But very annoying.
 
I’m at church. Jan 1 is the vicars birthday so the church ladies planned a not so surprise party after mass. I channeled my Mormon roots and made funeral potatoes.

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Yesterday I went with Nancy to her ophthalmology appointment in Burien then went to Metropolitan Market for cheese and olives for NYE. Today I will go to gun club and shoot skeet since weather is so nice, albeit a bit cold. Afterwards will go to commissary and Class VI store.
 
I worked from 6p-1a this morning.
Those were the hours my director sent me, so I agreed to go in.
NEVER again.
We are at low census and probably will be for quite some time.
That early evening shift is so much more difficult than being there all night until morning.
Ugh
We have the heaviest med pass and treatments than any other place.
We nearly got a re-admit.
Thank God it didn't happen.
The paperwork for those is a bitch.
 
It’s been terribly foggy here with moderately bad air quality. Intermittent drizzle should help but no shooting. I stayed for the conversation and coffee, one guy and his wife stopped by before heading to SeaTac and flight to Viet Nam for the winter. His wife is Vietnamese and a sweetheart, probably same age as me.
 
Today’s all about experimenting in the kitchen! Trying out a new roasted vegetable recipe with garlic, herbs, and a pinch of Himalayan pink salt — fingers crossed it turns out as good as it smells. What’s everyone else cooking or up to today?
 
Today’s all about experimenting in the kitchen! Trying out a new roasted vegetable recipe with garlic, herbs, and a pinch of Himalayan pink salt — fingers crossed it turns out as good as it smells. What’s everyone else cooking or up to today?

Hi Faisal - we welcome new members who are interested in sharing recipes, techniques and photos of dishes that they have prepared.

If you would like to stay with us, please post a little about yourself in the Introduction thread
Thanks!

Lee
 
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