...I feel like it got away from me. I had requested to not be scheduled to work at my 'real' job, in order to have it free to donate my time to working behind the scenes at a Christian retreat up in Harris County. I try to make myself available each spring and fall when these events are planned, and have been doing it for a number of years. The area I volunteer in is not labor intensive, and not even particularly time consuming. But due to being there, I don't get anything done here at home.
It is always a neat experience, to go and devote the time to making the weekend run smoothly, be a small cog in the running of a machine that requires dozens of people doing their part to make it appear to be effortless. The people who are attending, spend much time in study, listening to speakers, eating well and often - with every need and necessity provided for from Thursday evening through Sunday afternoon. They are always very moved, when, at the end of the event, after they are served lunch on the last day, the 'behind the scenes' people who have devotedly done the cooking, cleaning, set up and assorted preparations through out the time, seem to magically appear. Letting them see the faces of all the previously 'invisible' folks who put in the legwork to make the weekend so meaningful.
Most of those worker bees pack to go and stay for the weekend in a staff dorm. I drive back and forth. Only about a thirty minute drive: but done in the dark, both ways - leaving before daylight and returning home well after dark. I know I would not sleep well in a room full of noisy women, getting up all night long, letting the bathroom door bang shut. So though I loose an hour driving to-and-fro, I think my sleeping will be of a better quality, more restful than what would (not) happen if I were to stay up there in the woods the entire weekend.
Got home Sunday night and fell into bed, wore down to a nubbin. Knowing I would get up and drive to Valdosta and back on Monday. Due to having to go to work today. Feeling sort of jet-lagged.... I am glad I could make myself available for the Emmaus walk over the weekend, but it will probably take me a week or so to get fully caught up on home chores as well as sleep!
Tuesday, October 21, 2014
Monday, October 20, 2014
a body in motion....
stays in motion, right? That would be me, over the last five days.
Let me tell you about it backwards/sdrawkcab: I got up this morning at 4:30, which was not hard to do, since I was to tired yesterday, it was not hard to go to bed at 9:00, and immediately fall asleep. I did it deliberately, knowing I would have to get up really early if I was going to get to south GA by 8:00. It went according to plan. I have been doing a whole lotta driving in the dark in recent days - which might be totally out of your comfort zone. But I don't think about it. Like Nike: 'Just Do It.'
And got back to town before it got too dark to see. Which was really nice, since I was driving north, back across south Georgia in the daylight and seeing fields full of cotton. Mostly defoliated, and ready to be picked to roll up in big bales and cover with plastic. Until time to take to the gin and process, turn into bales that will be turned into The Fabric of Our Lives. I'm partial to this time of year. I don't think there are all that many people who would say that Fall is their favorite season - most would likely prefer Spring. But, for me, it's always been Fall.
Let me tell you about it backwards/sdrawkcab: I got up this morning at 4:30, which was not hard to do, since I was to tired yesterday, it was not hard to go to bed at 9:00, and immediately fall asleep. I did it deliberately, knowing I would have to get up really early if I was going to get to south GA by 8:00. It went according to plan. I have been doing a whole lotta driving in the dark in recent days - which might be totally out of your comfort zone. But I don't think about it. Like Nike: 'Just Do It.'
And got back to town before it got too dark to see. Which was really nice, since I was driving north, back across south Georgia in the daylight and seeing fields full of cotton. Mostly defoliated, and ready to be picked to roll up in big bales and cover with plastic. Until time to take to the gin and process, turn into bales that will be turned into The Fabric of Our Lives. I'm partial to this time of year. I don't think there are all that many people who would say that Fall is their favorite season - most would likely prefer Spring. But, for me, it's always been Fall.
Thursday, October 16, 2014
drinking beer for supper, part 2...
.... along with a bowl of Cheerios and milk with a sliced banana. Not something I would recommend, but it worked. I went in at 3, and cooked that same recipe three times before quitting at 8, and leaving there at about 8:15. I got it all cleaned up, and put away, and was Very Ready to go home.
The recipe, which I will not repeat here (I assume it is trademarked or registered or something) was for chicken and rice. But not that same chicken/rice you had as a kid that grandma used to make when you were sick, and she claimed it would cure all your ails. This one had lots of good stuff added to make it into a meal for adults. Likely not something that would appeal to the younger set, but I got lots of compliments, so think it was pretty tasty. I didn't try it, even though at one point I guess I could have instead of throwing extra in the trash that was not dished out to customers in the thirty minute period they allow before you have to toss it.
In the recipe with the chicken was chicken broth, ginger, red pepper flakes, sliced spring/green onions, soy sauce, honey, asparagus and mushrooms. If you wanted to look it up at publix.com, and go to the Aprons meals tab, it's called Asparagus Shitake Chicken. There was some brown rice that went along with it, that had sesame oil, toasted sesame seeds, juice of a fresh lime and diced green onions. If I was to make it at my house, which I won't, I would be leaving out the mushrooms... just personal preference.
So once again, I cooked and cooked and cooked. And feel like I have looked at, stirred up, and served that recipe so many times, I should be able to recite it in my sleep. I won't be back in the store until there is a new recipe on Tuesday. (There is a calendar the company prints for the month, telling the names of recipes from week to week, but it was all I could do to keep it all going - so don't know what's up next.) You might remember the variety shows from years ago, where the guys would come on with dogs, or bird,s or monkeys trained to do amazing tricks? And ventriloquists? Other guys would come on for the next act and be doing this thing where they would balance plates on dowels and keep 'em all spinning. I feel like I've been doing that all day!
The recipe, which I will not repeat here (I assume it is trademarked or registered or something) was for chicken and rice. But not that same chicken/rice you had as a kid that grandma used to make when you were sick, and she claimed it would cure all your ails. This one had lots of good stuff added to make it into a meal for adults. Likely not something that would appeal to the younger set, but I got lots of compliments, so think it was pretty tasty. I didn't try it, even though at one point I guess I could have instead of throwing extra in the trash that was not dished out to customers in the thirty minute period they allow before you have to toss it.
In the recipe with the chicken was chicken broth, ginger, red pepper flakes, sliced spring/green onions, soy sauce, honey, asparagus and mushrooms. If you wanted to look it up at publix.com, and go to the Aprons meals tab, it's called Asparagus Shitake Chicken. There was some brown rice that went along with it, that had sesame oil, toasted sesame seeds, juice of a fresh lime and diced green onions. If I was to make it at my house, which I won't, I would be leaving out the mushrooms... just personal preference.
So once again, I cooked and cooked and cooked. And feel like I have looked at, stirred up, and served that recipe so many times, I should be able to recite it in my sleep. I won't be back in the store until there is a new recipe on Tuesday. (There is a calendar the company prints for the month, telling the names of recipes from week to week, but it was all I could do to keep it all going - so don't know what's up next.) You might remember the variety shows from years ago, where the guys would come on with dogs, or bird,s or monkeys trained to do amazing tricks? And ventriloquists? Other guys would come on for the next act and be doing this thing where they would balance plates on dowels and keep 'em all spinning. I feel like I've been doing that all day!
Wednesday, October 15, 2014
drinking beer for supper...
...again. Does it sound like I might have a problem? Too tired to even think about finding something to eat. I will likely be in bed by 9:00 again.
I cooked and cooked and cooked and cooked. Meaning I did the same recipe four times. Which sounds pretty impressive to me. But in a perfect Publix world, it should have been cooked, and sampled five times in the course of the day. I know that is what they expect, but I was pretty dang impressed to put it together and serve to customers/passers-by the four times they enjoyed free food today. Lots of people commented, reported how good it was.
I did not taste it. I was told I am supposed to give it a taste, but I could not figure out any way to do that and not be standing there, in front of customers, forking food in my mouth. Then by the time it was gone, it was gone. So it was time to go wash everything, sanitize and start over. I've gotten the ingredients pretty much memorized. Can't tell you the amounts of different things, but could certainly recite the list of what goes in the Shitake Asparagus Chicken dish, as well as the Sesame Rice.
Even though I never actually put any in my mouth, the consumers told me that it was very good, and it smelled wonderful, so I'm pretty sure it was a success. The sauce for the chicken had ginger, low sodium soy sauce and honey in it. My mouth was watering the whole time. It smelled wonderful. I have to go back tomorrow and make it three more times.
I cooked and cooked and cooked and cooked. Meaning I did the same recipe four times. Which sounds pretty impressive to me. But in a perfect Publix world, it should have been cooked, and sampled five times in the course of the day. I know that is what they expect, but I was pretty dang impressed to put it together and serve to customers/passers-by the four times they enjoyed free food today. Lots of people commented, reported how good it was.
I did not taste it. I was told I am supposed to give it a taste, but I could not figure out any way to do that and not be standing there, in front of customers, forking food in my mouth. Then by the time it was gone, it was gone. So it was time to go wash everything, sanitize and start over. I've gotten the ingredients pretty much memorized. Can't tell you the amounts of different things, but could certainly recite the list of what goes in the Shitake Asparagus Chicken dish, as well as the Sesame Rice.
Even though I never actually put any in my mouth, the consumers told me that it was very good, and it smelled wonderful, so I'm pretty sure it was a success. The sauce for the chicken had ginger, low sodium soy sauce and honey in it. My mouth was watering the whole time. It smelled wonderful. I have to go back tomorrow and make it three more times.
the third day...
...of my training to un-learn everything I know(about cooking) , and practice my newly indoctrinated skills as an Apron's food demonstration/serving/sales person. Will be challenging and anxiety inducing. I actually cooked and served yesterday afternoon, under the supervision of my trainer and another young girl who is experienced, came in from another store. A recipe that I never in a bazillion years would have cooked otherwise. Salmon - something I do not eat, and would not prepare unless I was well paid for the experience. It's just too fishy. I suspect the recipe had enough stuff added to the pan to make it palatable even for those of us who are not seafood afficiandos, but I didn't taste it so don't know for sure.
So I came home with another headache, took drugs, got a cold beer and went to bed before 9:00. Needless to say, I was awake at 12:30, wandering around the house, doing things that are recommended for sleep, trying to turn my brain off. Today I will be thrown in to see if I can swim. It is not just without supervision/moral support, but a new recipe as well.
I have already taken a double dose of Tylenol and will think positive thoughts. I am currently trying to convince myself that the lack of anyone who will stand around and offer suggestions and encouragement is to my advantage. I clearly remember my early years as a floral person, when there really was not anyone who knew what I was supposed to be doing. Over time I discovered as long as I could keep myself busy and looked like I knew what I was doing, management people pretty much left me alone. Which will likely happen today, though I am sure they will stroll by and check on me - especially if I am cooking up something that catches the attention of their noses.
While I fumble through the learning process, figuring out what and how, the sequence of events to make everything ready to serve at the same time. I guess it will be good that there is no one standing there watching, observing as I muddle through. Making notes on the ensuing confusion. And I am sure there will be plenty of that!
So I came home with another headache, took drugs, got a cold beer and went to bed before 9:00. Needless to say, I was awake at 12:30, wandering around the house, doing things that are recommended for sleep, trying to turn my brain off. Today I will be thrown in to see if I can swim. It is not just without supervision/moral support, but a new recipe as well.
I have already taken a double dose of Tylenol and will think positive thoughts. I am currently trying to convince myself that the lack of anyone who will stand around and offer suggestions and encouragement is to my advantage. I clearly remember my early years as a floral person, when there really was not anyone who knew what I was supposed to be doing. Over time I discovered as long as I could keep myself busy and looked like I knew what I was doing, management people pretty much left me alone. Which will likely happen today, though I am sure they will stroll by and check on me - especially if I am cooking up something that catches the attention of their noses.
While I fumble through the learning process, figuring out what and how, the sequence of events to make everything ready to serve at the same time. I guess it will be good that there is no one standing there watching, observing as I muddle through. Making notes on the ensuing confusion. And I am sure there will be plenty of that!
Tuesday, October 14, 2014
yesterday was not...
... something I would add to my list of most fun ever. Probably not even in the top twenty. It was so....something... that by the end of the day, when I got home I had a miserable headache. I never, ever have headaches. Something I will attribute to leading a life of little stress and very little anxiety. Just don't do things that would bring on the stuff that causes pain in the head. But it hurt on Monday. So much, that I wondered if I needed something to eat, as you know you can get something of this sort from low blood sugar. So I medicated with a Snicker bar.
Now I am thinking the problem was due to spending the day in a small room with a man who was trying to crash-course me on everything one needs to know to do the cooking demo. for the famished public. Sort of like when you are not even remotely thinking about food, never considering you might want something to eat: then you smell the fried chicken. You can be out in the parking lot, and have it invade your senses from the exhaust fans on top of the store, wafting across the neighborhood - and find yourself floating into the store, like some cartoon character, without feet touching the ground. Following your nose to the deli, demanding to be fed.
Or you can be in the store, industriously being industrious, doing your job, and someone will pass by with a box of hot, freshly cooked chicken pieces: whereupon you ask if you can go home with them to help with the consumption. Never even thinking you are hungry until that odor assails your nose. Then suddenly ravenous.
I'm going to start cooking today. Another few hours of being cooped up in the training room, with the man reading to me from the big training binder. Then we will put on our hair nets and gloves, go out in the store, start practicing how to smile and chop at the same time. I think I will go ahead and take some more Tylenol before I leave the house... and maybe put a few in my pocket for emergency use.
Now I am thinking the problem was due to spending the day in a small room with a man who was trying to crash-course me on everything one needs to know to do the cooking demo. for the famished public. Sort of like when you are not even remotely thinking about food, never considering you might want something to eat: then you smell the fried chicken. You can be out in the parking lot, and have it invade your senses from the exhaust fans on top of the store, wafting across the neighborhood - and find yourself floating into the store, like some cartoon character, without feet touching the ground. Following your nose to the deli, demanding to be fed.
Or you can be in the store, industriously being industrious, doing your job, and someone will pass by with a box of hot, freshly cooked chicken pieces: whereupon you ask if you can go home with them to help with the consumption. Never even thinking you are hungry until that odor assails your nose. Then suddenly ravenous.
I'm going to start cooking today. Another few hours of being cooped up in the training room, with the man reading to me from the big training binder. Then we will put on our hair nets and gloves, go out in the store, start practicing how to smile and chop at the same time. I think I will go ahead and take some more Tylenol before I leave the house... and maybe put a few in my pocket for emergency use.
Sunday, October 12, 2014
after the nap...
...rarely occurring on a Sunday afternoon as I am usually found plugging away at work, with no time to waste. But I did take one today. And had a really productive day after I got up. I've been wanting or possibly threatening to get some plants in the ground. To make the likelihood of surviving cold weather better, even though trying to plant them during such a desperately dry fall is not wise. I hope I can keep them watered and they will adapt, grow roots while appearing dormant over the winter.
I planted some stuff that has been lingering on the floor of the carport for weeks, dug up at the home of a generous friend. Who will hopefully not read this and know that those plants laid around getting crisp and crispier for so long before finally getting in the ground today. Also the two milkweed plants I got from the guy at the Day Center yesterday. He gave host plants to all the participants of the Monarch workshop, and let me take home the two that were leftovers/extra.
Dug up some foxglove to relocate, replace some along the back edge of the bed in front of the house that did not survive the blistering hot summer. Something else to try to keep watered during this dry, dry, dry season. Put a lantana that has been sitting around getting pot-bound for months, in the edge of the woods, where it will get lots of sun, and hopefully attract the nosey attention of hummers, bees and butterflies. I'll be happy to see them put their little snouts down in those colorful blooms. Took a couple of forget-me-nots I had started from seeds out of the pot and put them in the ground, to water for the next few weeks. Trying to get everything in the ground, so I won't have to keep watering, dragging hoses around, coiling them up again before the mow'n'blow guys come along...
One lantana, two forget-me-nots, two butterfly weed, three ornamental, yummy smelling ginger, four foxgloves - and a partridge in a pear tree.
I planted some stuff that has been lingering on the floor of the carport for weeks, dug up at the home of a generous friend. Who will hopefully not read this and know that those plants laid around getting crisp and crispier for so long before finally getting in the ground today. Also the two milkweed plants I got from the guy at the Day Center yesterday. He gave host plants to all the participants of the Monarch workshop, and let me take home the two that were leftovers/extra.
Dug up some foxglove to relocate, replace some along the back edge of the bed in front of the house that did not survive the blistering hot summer. Something else to try to keep watered during this dry, dry, dry season. Put a lantana that has been sitting around getting pot-bound for months, in the edge of the woods, where it will get lots of sun, and hopefully attract the nosey attention of hummers, bees and butterflies. I'll be happy to see them put their little snouts down in those colorful blooms. Took a couple of forget-me-nots I had started from seeds out of the pot and put them in the ground, to water for the next few weeks. Trying to get everything in the ground, so I won't have to keep watering, dragging hoses around, coiling them up again before the mow'n'blow guys come along...
One lantana, two forget-me-nots, two butterfly weed, three ornamental, yummy smelling ginger, four foxgloves - and a partridge in a pear tree.
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