svn commit #3

2 of 5

I really, really, really need to stay on a schedule.

Nightmares: Don’t remember any dreams at all.

Work: A bit of a rollercoaster. See, I made a mistake at work. I fixed it myself and contacted the affected parties. And all the while I was thinking to myself, “I screwed up again, I screwed up again” but I told my boss after things had been settled. He thought this was great news, because it showed I had taken ownership of the problem and gone through all the right steps to resolve it.

Really, I should be old enough to know better than this, but, well. I’m not the most introspective person in the world.

Tomorrow I get my first night oncall in two weeks. Oh boy.

Food: Ate my own for lunch today: Tom Kha Gai dumped on rice and topped with fresh baby spinach, warmed up in the microwave. It was quite rewarding. I’m going to need to cook for two the night before every weekday, just to have a decent meal that won’t hurt me. Well, when I’m eating it, anyways.

Tonight’s meal was Shanghai Golden Fried Rice (pictured), which is where you coat rice with egg and then fry it. It’s quite good. I added shredded carrots and shrimp. Here’s how you cook Golden Fried Rice when you’re in a hurry and have no old rice to use:

  1. Pop 2 cups of uncooked rice (to yield 4 cups of cooked rice) into the rice cooker. While it cooks:

    • Set out 1/4 cup of frozen chopped onions to thaw because you don’t have the equivalent in green onions. Or normal onions, for that matter.

    • Search all over for 1/2 tsp dried sherry and do not find it. Swear to use the mirin next time regardless.

  2. After the rice cooks, spatula it into a large mixing bowl. Spread out to let cool a bit. While it cools:

    • Thaw 4 oz frozen shrimp by the bowl of hot water method.

    • Measure out 1/2 cup shredded carrot.

  3. Break 2 large eggs into the rice, add the onions and 1 tsp salt. Mix it all up good with the rice spatula, making sure all the rice gets coated.

  4. Get out the largest, deepest non-stick frying pan and heat 2 Tbsp of peanut oil in it over medium-high heat. Toss in the shredded carrots, cook for 30 seconds. Toss in the shrimp, cook for 30 seconds.

  5. Switch to not-all-the-way-there high heat and pour in the rice mixture, stir and incorporate for 10 minutes.

  6. Eat one quarter of the results, save the rest for later.

This is going to be tomorrow’s lunch, dinner, and the day after that’s lunch. I don’t really want to cook while I’m oncall.

Schedule: Broken by an hour, but still shakily on schedule. I really, really have to leave work on time. If I hadn’t moved dinner cooking to a later time I don’t know what would have happened. Nothing good, likely. You can’t live on bananas.

Books: Still reading Lust Lizard and am enjoying it.


ARGH: Today was horribly grey and downcast in the afternoon, which I notice really tanks me. Not in a minor way, either, because the interior lighting is very minimal at work—we rely on huge windows to carry in most of our light. This is perhaps not the best approach in the Pacific Northwest. I’ve ordered a new Ott-Lite Pod lamp for work, because the one at home works quite well due to its ultra-flexible neck.

Cow of the Day: Large Round Cow, for being Large and Round when I need it most.

Link of the Day: Hella awesome SFF infographic.