Hiatus... Again

Hi guys. I think I mentioned to y'all that aside from the health problems I've been dealing with, I've had some other major life changes underway. One of those changes is that P and I are not together anymore. I'm moving out of our house and into an apartment on Friday (well, I'm sure it'll take the whole weekend, but I start moving Friday), and I cannot imagine trying to get all my things packed and moved, figure out what P is keeping and what I am taking from the shared items, etc. while having to do the dishes after cooking. And while keeping up on my homework so I don't fail my classes. Moving mid-semester? Not something I recommend, so if you can avoid it please do so.

My plan is to cook nothing until after I am done with the move and am unpacked. This, I think, should not take me more than a week or two. I'm moving into a really small place compared to where I live now. This means I have to think carefully about what I'm bringing. I will, however, be bringing The Cave, so no one needs to worry about that. :) My plan is to leave P the foods he would actually cook and eat, which means most of the food in the house will come with me.

The upside is that once I'm on my own in the new place, I will probably be cooking a lot more (since you know I rarely seem to go for take out when I'm on my own), which means a lot more posting.

Anyway, I just wanted to let you guys know I'd be missing again, but that there should be more regular posting finally once I get back.

I think I normally give y'all dog pictures, but today is a cat picture. :)

Comments

  1. j.6:11 PM

    Wow, that's a busy week+. Concentrate on getting your stuff out first. It'll be easier to figure out what you need/ what goes with you from the shared stuff/ what'll fit after you've got your stuff over there.

    It's tough moving, but it's gotta be easier than staying after things go south. Good luck, think of it as an adventure, and don't forget to sleep!

    ReplyDelete
  2. Dea-chan5:23 PM

    Wow, good luck! I just moved all of my stuff into storage yesterday, so I have the sore arms to commiserate with the work ahead of you! You'll do fine, and it's always fun with a new place.

    ReplyDelete
  3. AlexB7:12 PM

    I've moved during a semester before. It was terrible, so I can sympathize. I think what killed me though was that after furniture was moved by movers, I had to spend a week moving boxes by car at night (2-3 loads per night). Additionally, I had to repaint the hallway that the mover's scuffed up. It was a ridiculous amount of work. I found myself at my wit's end at 2am night after night, thinking that nightmares don't get much worse than that when there is no time to study, no time to take care of your life's basic needs, sleeping little, and there feels like there is no end to the work in sight.

    Good luck with the move. Hopefully you don't have to repaint or clean too much, and it's just a straight-forward move.

    ReplyDelete
  4. Allie8:42 PM

    j,

    Yeah, for sure - stuff moved, then I can worry about what's missing. I think right now I'm torn between relief and resistance to change. But it'll be an adventure, regardless.

    Dea-Chan,

    Oh, I forgot about the sore arms! Mine will definitely be sore come Monday!

    OR,

    Oh, I hope I don't have to do any painting of any sort. The apartment is completely clean (I saw it today) and even the bathtub's been refinished, so that's a plus. They did say I can paint my walls in the apartment if I want to, though. Maybe I'll do that after finals. But yeah, I'm worried about getting no sleep on top of moving and homework and a big project I'm in the middle of for school.

    ReplyDelete

Post a Comment

Popular posts from this blog

Lentil, Chick Pea and Eggplant Boil

Image
Sorry for the delay. I actually made this days ago, but due to my busy school schedule (yay! The semester is finally almost over!), I didn't have time until now to post it. I always forget about lentils. I always have them in the house, and like them quite a bit, but most of the time, they don't even exist as an option in my head. I don't know why that is. I've been telling P for a while now I wanted to eat more lentils, so finally I just made some. I also decided to take this as an opportunity to use up some spare veggies laying about. Hope you enjoy! 1/2 anise bulb, sliced 1 small onion, cut into rings 1/2 jalepeno, minced 1 tablespoon olive oil salt to taste 1 cup yellow potato, cubed 2 cups cubed and peeled eggplant 1/3 cup pitted kalamata olives, cut into quarters 1 cup lentils 3 - 4 1/2 cups water 1/2 teaspoon pepper 1/4 teaspoon each: clove, cinnamon 1 teaspoon ground coriander seed 1/2 preserved lemon, diced 1 roma tomato, chopped 1 cup mixe...
Read more

Gems, Lovely Gems

Image
I actually have a bit more homework than I anticipated, so today I just want to tell you guys about gems. It appears that no one really knows what gems are anymore, but back in the 1800s they were a popular, if heavy, treat. So much so, that many pioneers even found room in their wagons to bring a gem pan. By the early 1900s, gems had fallen out of favour and most people just went with muffins. It's a sad, sad thing, really. Traditionally, gem pans were made from cast iron. You can still find beautiful, old cast iron pans on eBay. In fact, aside from scouring antique shops hopefully (and often fruitlessly), eBay is the only place I know that routinely "carries" them. You can find a proper gem pan for as little as US$5, and I've seen them as much as US$300. You just never really know. My advice, however, is to find one that's shallow, made in the mid-1800s (this is when the pans were really in their prime, quality-wise), and in extremely poor condition. I say to fi...
Read more

Bergamot Curd

Image
As promised, here is the curd recipe. This is perfect for scones, toast, just to eat, or for an unusual twist on the filling typically used in those little fruit tarts. If bergamots are not available to you, you could always use lemon, Seville orange, sweet types of orange (cut the sugar a bit though), lime, pomello, grapefruit or any other citrus. Enjoy! 9 ounces freshly squeezed bergamot juice 2 tablespoons finely grated zest 1 1/2 cups sugar 6 eggs 1/4 teaspoon kosher salt 12 tablespoons butter, cut into 1 tablespoon bits Whisk all but butter into a saucepan. Begin to heat over medium low heat and add all the butter. Whisking periodically, cook until the whisk marks stay in the curd. Pack into sterilised jars (or you can just put this in a jar and put it in the fridge, if you don't want to can it) and process 15 minutes. Makes about 3 cups.
Read more