I am not 25 any more. I can’t function on three hours of sleep for days on end and still have a spring in my step. Stress wears me down more than it use to and I’m counting the weeks until I finish grad school and can focus on just one thing at a time again.
Bob and I knew this semester would be rough – work full time, intern and class. We were prepared for it, but the reality is that I’m just tired. The kitties and Arthas help, but when I worry about the little ones playing around Arthas’s head, or using him as a launching pad for to the couch (I’m looking at you, Alinea) I do wonder about the wisdom of adding two kittens to the house at this time. But then they curl up with me or I see Tigger playing with them or cleaning them and I know it was the right decision. … So … cute pet pictures:
I am also behind on taking notes on wine. I have some that I remembered, but others that I just totally forgot. So .. for the wine I’ve had recently that didn’t make an individual post because I lost track of time …
This Pinotage and Shiraz blend was fantastic. I’ve had wines from Spier before and generally liked them, but this was just amazing. Both Bob and I loved it and found it really easy to drink. I’m a fan of Pinotage in general and was surprised at how good this blend was. And for an $8 bottle of wine, I am definitely picking this up again.
The Furmint was ok – not as good as the bottle we had from Weekly Tasting, but not bad. It has some interesting notes and is easy to drink. As the weather gets cool
er (well, cooler for Florida) I’m sure I will be drinking less and less white, so this was a bit of a last nod to summer.
I’m sure there has been more wine, but I didn’t take pictures of the bottles so I don’t have them to post.
On the food front, it has been Hello Fresh boxes or old stand by meals. Poor Bob has not had any experiments in a while and I miss exploring different combinations. Unfortunately I just don’t have the energy to search for new recipes, shop for all the ingredients and then make a totally new recipe right now. What I have been cooking has been pretty good, but basic:
I will admit the pesto pizza was fantastic – spinach pesto with mozzarella and pecorino cheese. So good.
Not the most exciting catch-up post ever, but right now I will take it. I am looking forward to January when I can slow down a bit, enjoy the babies more and experiment with food more. I’m looking forward to going to work just for the hours I’m to work and not add many more hours for internships. I’m looking forward to reading something just because I want to read it and not because I’m researching and I’m looking forward to not feeling guilty for taking a morning to myself since there is so much work to do. I am definitely not 25 anymore.