While I was trying to get the dog to come in the other morning, something that’s becoming more of a challenge, I managed to get this picture of a bumblebee in the grape hyacinths. And that’s good because those flowers are being destroyed by the dog. If she’s not digging in the beds she’s laying on the flowers, sunning herself. I’m not exactly impressed.
In other news I have pretty well lost track of how long I’ve been doing this “work from home” thing though my research this morning suggests it’s been since March 23rd, so that’s roughly 1000 weeks, right? Don’t get me wrong, I feel very fortunate to still be employed and earning a salary, totally. I’m not exactly excited that we’ve been told we’ll be operating like this likely the whole summer. Not thrilled.
I have to admit that it’s nicer now that I have a proper office space to work in and I have an extra monitor for my laptop. That’s actually helping a lot.
The house is coming along nicely. The only area that’s still being worked on is Lancelot’s man cave, formerly known as my office in the basement. He’s got a LOT of DVDs and books and we still haven’t moved everything in yet. It’s a process. But progress is being made.
So here’s something those of you who have never been in a relationship with someone who does shift work have thought of – meal planning, how? Consider… I work days and so eat my final meal of the day around 6pm. He works nights and so eats his final meal of the day around 10am. I hate cooking for myself and I don’t want him to have to cook for himself.
My new criteria for “dinners” are that they make enough for both of us to have at least one meal, preferably two, are considered at least a little healthy, and that they reheat well. I am not finding this as easy as I had hoped I would. Enter the Crock Pot.
Some of you may know this culinary wizard as a slow cooker, same thing. And it is my new best friend. Right now I have a batch of meatballs cooking that I will later throw over mashed potatoes. These are frozen meatballs taking a bath in beef broth, cream of mushroom soup, and Lipton’s beefy mushroom soup mix. I have high hopes for this.