Work is kicking my ass. Like hard. Not that long ago I worked a series of 50 hour weeks and it was hard, but I managed. I’m in the midst of one right now and I am not coping as well as I thought I would be. For one, I let myself get lazy and stopped getting out of bed before 7 most mornings. For two, I’m not having caffeine. For three, I am having my period, which makes the no caffeine thing seem silly in retrospect, but I would rather keep up the good work with the no caffeine thing than backslide and live to regret it more than I regret not having any in the first place. Run on sentence ran on. It’s making me feel a little loopy, very disconnected. I feel like I haven’t seen Drew or Monster in days (Drew and Monster are asleep when I get up, I’m basically asleep when he gets home). Couldn’t really pass up the extra money, though. Tomorrow is my 1 year anniversary at this job, too.
Anyway. Moving along. I’m totally exhausted and didn’t feel like really cooking (even typing this blog is becoming a real chore). I don’t have much to cook right now anyway, because our schedules have been strange and I haven’t cooked much, which means i also haven’t shopped much. But I needed to eat, because I was hungry and I can’t sleep if I’m hungry. So I rooted around in my fridge and came up with eggs, sourdough, mayo, good sharp white cheddar. So I made myself an open faced egg sandwich. It occurred to me while I was making it that egg sandwiches are a) excellent when you only have random components and b) very versatile. Have eggs, bread, mayo, lemon and spinach? Make aioli, smear it on bread, top with spinach and an overeasy egg and you have a Florentine-ish sammich (I like tomato on mine). A little hot sauce in the mayo, some good crumbley Mexican queso? Mexican egg sammich. the important part is having eggs, bread and, really, how well the egg is cooked. I like mine runny, with a good thick yolk. I don’t like it to be watery. I did myself a huge favor recently and picked up a set of good quality hard anodized pans and a thin silicon turner and it’s made for some amazing eggs, grilled cheese, pancakes, etc. I had to learn to cook again, in pans that heat evenly, but I think I’ve gotten the hang of it. My eggs were perfect. The yolk was runny but thick, the whites were firm and slightly crisped on the edges… delicious. I’ve found that pasta salads and mac and cheese are also an excellent “my food options are limited but I refuse to eat pb&j” meals. One of our household favorites is leftover mac and cheese, left over chicken or pork and a dollop of barbeque sauce. Also pantry dive tuna salad (pasta, tuna, peas, pickles or celery, etc).
I’ve used my homemade scrubs a few times and I’ve worked out a rough recipe for each the body and face scrubs, but both are very open to interpretation, manipulation and personalization, so I’ll give you the basic proportions I used and you can go from there.
Body scrub
- 1 cup brown sugar
- 1/2 cup olive oil (I have to stress using olive in place of other oils- it’s mostlike the oil naturally produced by your skin)
- 3-4 tablespoons of coffee
Your scrub may feel dry after it’s been stored for a while. I store mine in mason jars, so I turned them over and let the oil run back to the top before using it, or you can just drizzle a little oil in, mix it up with a spoon, etc.
Face scrub
- 5 tablespoons of salt (regular table salt)
- 1/2 honey
- a squeeze of lemon juice
- a sprinkle of baking soda if you want it to get a little bubbly and frothy
- if you want more scrubbing action, a little brown or turbinado sugar is great.
This one is really rough. Your mileage may definitely vary.
I’m going to bed now. Drew just came home and found me asleep sitting up at my computer. I just had to type computer 5 times before it came out right. Definitely bed time.