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I’m really tired. So tired that I looked at the pile of unfolded laundry last night on my bed and instead of folding it, I moved it to the chair so that I could go to bed. I was so tired last night that I stared at the Yankees game for four hours without blinking, too tired to shout at their lost. The lure of the boob tube seemed more intoxicating in my tired state then even my bed did.

At first I thought it was from my fun weekend with Kate. We saw a lot of sites, shopped, ate and drank a lot too. It was tiring, but the kind of tired I’m feeling is more like the feeling of being drugged. Like back when seasonal allergy medicine used to turn you into zombie.

So why might I be unable to move this morning? I think it’s because I got a job. I’m excited about the job, but the hustle to get it was absolutely exhausting. The coffees, lunches, not interviews, interviews are over. Thank goodness. The plotting and scheming and shoe-horning my resume is over. Thank goodness.

I have two weeks before I start and for the first time in three months I feel like I have time to RELAX. I’m still in my PJs at 10am. I may go back to bed even. I dunno. What I do know is that my web browser is open to my email only, not 7 tabs of job descriptions or possible organizations to solicit my wares to. So despite this great news, I am inert this morning. Or maybe I’m just beginning to unwind.


Food notes
Since I missed Friday Food last Friday due to job negotiations, let me at least say that I came up with several great dishes last week. The winner was teriyaki salmon.

Teriyaki Salmon: It wasn’t the ingredients, which were fairly standard: salmon, soy, vinegar, ginger, garlic. But again I learned a new technique. I marinated the salmon for an hour that put it in a pan. I took the left over marinade and as instructed by the internets, boiled it down in a pan until it thickened, poured it on top of the salmon and then roasted it for 10 minutes. Delicious!!

Buffalo Tufu Portabellos: It's all in the name. I created a quick buffalo sauce consisting of about 2 tbsps of chili paste and a teaspoon of butter. I stirred in the tofu. Once coated, I poured it into a hollowed out portabello mushroom and topped with cheddar cheese. I baked it until the mushroom was cooked and voila!

Wine Log
In an effort to drink and not horde wine, I have created a wine log at the bottom of this blog. Since most of the wine I have are one off bottles from very special places, it's hard to drink them. Each has a memory and each probably cost more than it should but was carefully selected based on taste and exclusivity due to how few I could carry with me back from California, Italy, France or South Africa. I will also use this for other that maybe just deserve a special mention for future reference.