My stories were new on NBC last night, but they weren’t very good. One highlight, though, was Turk on Scrubs wanting ‘brinner’ for his anniversary – breakfast for dinner. I’ve never been such a fan of brinner, but since food supplies are short ’round here and I happened to have bacon, that’s what we had. Here it is, told in pictures:
More
Don’t eat them right away.
So, it’s time for me to go to bed and it’s time to write something. Let me share with you some pictures from Sunday, after I had delivered the birthday cookies and had some left over. I now know that if you make homemade ice-cream sandwiches, you should not try to eat them right away in the car on the way to Lincoln. You will get ice cream all over your clothes and say some bad things.
Instead, wrap them in plastic wrap and let them sit in the freezer for a couple of days. The ice cream will firm up, the cookies will soften, and they will comfort you right before you go to bed.
Along those lines, chocolate chip cookies make a good s’more, too. (Or so I’m told. I just made them around a campfire once at the Sommerer family reunion. I don’t eat marshmallows, so I wouldn’t know.)
I wouldn’t open that
Lloyd here: I’ve had a long day today. I wasn’t sure just when our executive director Scott Ernstmeyer came to school each morning. He’s almost always there before me, and I didn’t want to take any chances, so I arrived at 6:30. Wouldn’t you know it? Scott didn’t arrive until 8:00 today.
Okay, it’s not actually filled with packing peanuts, but it sure looks like it is. Scott had a big meeting first thing in the morning. When he saw his office he just turned around and walked away. Later he would claim the he was never taken in. Sure, Scott.
One of our office staff was even more effective today. Kristine normally takes care of coordinating substitute teachers, but she’s been sick lately. Her email read:
As of next week, I will no longer be the substitute coordinator. I have made every effort to find an “outside” person to take this job on, but have had no success. The only option we have is for the teachers/staff to share this responsibility. Please see the list below for your week that you will have “sub duty”. Stop by anytime and I can give you the training on how to be the sub person! Due to the number of weeks left in the school year, teachers have been chosen by random.
You should have heard the complaining.
Stop: Tiffin Time.
I have become increasingly surprised at the quality of lunches we’ve had at my school. I’m not going to get all judgmental and negative, but there have been a few disappointing ones in a row. Every so often I wonder why I’m not taking my own lunch. A while ago I found out about bento lunches, which are just the cutest things ever for people with acres of time on their hands. People make up these delicious little boxes of good things to eat, like a tiny little potluck in a box. (They originate in Japan, so many contain sushi and things I can’t pronounce.) I successfully did not buy a Mr. Bento for months and months, which would hold tons of food. (It was insulated!! How could I resist?)
In Omaha on Saturday, I did cave and buy this little guy.
It’s called a tiffin box, and it was ten bucks. It’s a British/Indian thing to hold food. Stephannie has one in her kitchen, and I’ve envied it for years. This one is much smaller, but it’ll hold a lunch. I figure I can fit some cut-up apple and a little sandwich in there, and I’m good to go. Yes, I know it’s probably a foolish purchase – but it’s so gadgety, and much cheaper than Mr. Bento!
(Mr. Bento has the advantage of being microwavable. Mr. Tiffin will blow my microwave up.)
If I actually get my act together and pack a lunch tomorrow, I’ll try to post a picture.
UPDATE: I actually did it and I’m not going to be horribly late for work! (Chicken sandwich, apple, sugar snap peas, cheese curds.)
Oops.
I had a brief fling with fame when the tiny pies were listed on notmartha.org. She’s living the life I wish I were – supplying people with links to coolness. Anyway, I had it in my head to make another batch of pies and streamline the process of putting the dough in the jar. (I’ve got it figured out, but that’s another post.) Yeah, I knew bread flour would not be good for pie crust (makes it stretchy and tough), and thought I was using all-purpose. I was not. Blech.
I now have an additional flour container. This one is labeled.
Yes, that’s my handwriting. It’s like a mental patient’s, huh?
Prepping for summer
Blessed Easter, everyone!
Summer is coming, and I need to find a way to support my bread habit without having a 450 degree oven on for an hour. I’d really like to have some way to bake it in the basement, where it’s perpetually cool. I’ve given serious thought to this, and even went so far as to price those cute little 30-inch wide apartment stoves they have at Menards. I took a picture so I could remember the price, but some guy who works there said, “Ma’am, store policy says that you can’t take pictures in the store.” Dnag it, if I’d have been quick enough, I would have replied, “Well, it’s my policy to take pictures everywhere I go.” (I said it to the empty air in the car on the way home, and I felt much better.)
Back to the stove thing. I knew a crockpot wouldn’t get hot enough, and I don’t want to buy a toaster oven. ( Decide: are you a toaster or are you an oven? You can’t be both.) I gave a fleeting thought to a roaster, but the only kind they had at Shop Ko was a little oval one.
Well, Friday I went to a different Shop Ko, and they had the big one for the same price! I was hoping my Pampered Chef baking stone would fit inside, but it’s not to be. If I want to make the pain d’epi, I’ll have to get some unglazed tiles or something. For today’s prototype, I made the circle bread from Artisan Bread in Five Minutes a Day on my big plant saucer. I think it’s supposed to be much, much prettier than this, but it’ll do for dinner. As we say, “It’s good enough for who it’s for.”