I love working from home
Sep. 27th, 2019 10:15 pmToday was a work from home day, which meant that while working I was able to run some laundry, and for my lunch break I took a long enough break to get complicated with my cooking:
First I pierced the skin of a spaghetti squash in a few places (so steam could get out later) and set it in the oven to roast at just under 150 C. While it slowly roasted I cooked up a sauce from canned tomato, tomato paste, the last of my garden beet greens, and garden kale (harvested last week before the frost), some store bought garlic, some finely chopped walnuts, almond, and sunflower seeds, plus some haloumi, a bit of Hushållsost ("household cheese"), and couple of handfuls of frozen black currants (from our garden), and some green herbs and spices. It was so good I was forced to eat seconds.
Sadly, the first bowl was enough to fill my tum, which wasn't so happy with me for the next hour or so, but my mouth has no regrets...
Then I resumed work for a few more hours, working right through the normal Friday afternoon Phire practice session at 16:00 (so I haven't made it on a Friday once since we started back up this autumn). Then I decided that since I hadn't gotten any exercise, and because the car was acting weird on the drive home from Herrskapsdans on Wednesday (refusing to go into 3rd or 5th gear, but 1, 2, and 4 were ok), I would bike to the store to get a few groceries. I biked there, filled my basket with food, and started biking back. By a funny coincidence I saw David, who was just getting off of work for the day (they had some stuff to do on a server that is best done after regular business hours), so I stopped and chatted with him a bit, and resumed biking. However, I quickly noticed that while I was no longer riding on the annoying bumpy bricked pavement between the buildings, I was still experiencing a rhythmic bumping. So I stopped, looked, and saw that my rear tire was flat (the one under the very full basket full of food, of course).
Since I had only just passed E house, where the uni has an air station for filling tires, I dragged the trike back to it, and discovered that I had ridden on the flat tire long enough without noticing that the inner tube has rotated a bit, and the nozzle had shifted to an angle, with the end pressed up against the spokes in such a way I couldn't attach the end of the air nozzle onto it. So I called David, and he agreed to bring the car and rescue me. While I waited I took the stuff out of the basket, removed the center bolt, took off the seat, and folded the trike in half, as far as it will go with the basket still attached. I tried to remove the basket too, to get a lower profile, but while my bike repair kit has a monkey wrench which would turn the nuts holding the basket-attaching bolts on, I didn't have anything to keep the bolt from spinning. Luckily it turns out that we could just wriggle the trike into David's car in that position, so we didn't need to take the basket off. We put it into the garage, and tomorrow I will look at the tire and find out if it does, in fact, need a new inner tube (it has been quite a few years since I have had a flat, so it wouldn't surprise me if it does need replacing).
After putting the groceries away I went on to the the next stage of cooking. I took the yummy spaghetti squash and harvest/tomato/nut/cheese sauce and used it as filling in 12 pastie-shaped bread pockets. Then, since there was room for four more on the second pan I mixed some of the remaining sauce without squash with a bit of chopped fresh spinach and sprouts to make four more bread pockets, these shaped more like dim-sum (so I can tell them apart later). Then there was just enough bread dough left to make a large deep dished, covered pizza, so I took more of the sauce and added some chopped artichoke hearts and some more of those bean sprouts and filled the pizza. That left enough sauce to save some in a glass box for tomorrow, and the rest is in 9 silicon muffin cups in the freezer. All of the pockets and the pizza have been brushed with melted butter and put into the fridge to rest till morning, when I will bake them. All of the bread pockets will go into the freezer for easy meals later, and I can eat the pizza over the next few days. My future self is so going to appreciate today's efforts...
First I pierced the skin of a spaghetti squash in a few places (so steam could get out later) and set it in the oven to roast at just under 150 C. While it slowly roasted I cooked up a sauce from canned tomato, tomato paste, the last of my garden beet greens, and garden kale (harvested last week before the frost), some store bought garlic, some finely chopped walnuts, almond, and sunflower seeds, plus some haloumi, a bit of Hushållsost ("household cheese"), and couple of handfuls of frozen black currants (from our garden), and some green herbs and spices. It was so good I was forced to eat seconds.
Sadly, the first bowl was enough to fill my tum, which wasn't so happy with me for the next hour or so, but my mouth has no regrets...
Then I resumed work for a few more hours, working right through the normal Friday afternoon Phire practice session at 16:00 (so I haven't made it on a Friday once since we started back up this autumn). Then I decided that since I hadn't gotten any exercise, and because the car was acting weird on the drive home from Herrskapsdans on Wednesday (refusing to go into 3rd or 5th gear, but 1, 2, and 4 were ok), I would bike to the store to get a few groceries. I biked there, filled my basket with food, and started biking back. By a funny coincidence I saw David, who was just getting off of work for the day (they had some stuff to do on a server that is best done after regular business hours), so I stopped and chatted with him a bit, and resumed biking. However, I quickly noticed that while I was no longer riding on the annoying bumpy bricked pavement between the buildings, I was still experiencing a rhythmic bumping. So I stopped, looked, and saw that my rear tire was flat (the one under the very full basket full of food, of course).
Since I had only just passed E house, where the uni has an air station for filling tires, I dragged the trike back to it, and discovered that I had ridden on the flat tire long enough without noticing that the inner tube has rotated a bit, and the nozzle had shifted to an angle, with the end pressed up against the spokes in such a way I couldn't attach the end of the air nozzle onto it. So I called David, and he agreed to bring the car and rescue me. While I waited I took the stuff out of the basket, removed the center bolt, took off the seat, and folded the trike in half, as far as it will go with the basket still attached. I tried to remove the basket too, to get a lower profile, but while my bike repair kit has a monkey wrench which would turn the nuts holding the basket-attaching bolts on, I didn't have anything to keep the bolt from spinning. Luckily it turns out that we could just wriggle the trike into David's car in that position, so we didn't need to take the basket off. We put it into the garage, and tomorrow I will look at the tire and find out if it does, in fact, need a new inner tube (it has been quite a few years since I have had a flat, so it wouldn't surprise me if it does need replacing).
After putting the groceries away I went on to the the next stage of cooking. I took the yummy spaghetti squash and harvest/tomato/nut/cheese sauce and used it as filling in 12 pastie-shaped bread pockets. Then, since there was room for four more on the second pan I mixed some of the remaining sauce without squash with a bit of chopped fresh spinach and sprouts to make four more bread pockets, these shaped more like dim-sum (so I can tell them apart later). Then there was just enough bread dough left to make a large deep dished, covered pizza, so I took more of the sauce and added some chopped artichoke hearts and some more of those bean sprouts and filled the pizza. That left enough sauce to save some in a glass box for tomorrow, and the rest is in 9 silicon muffin cups in the freezer. All of the pockets and the pizza have been brushed with melted butter and put into the fridge to rest till morning, when I will bake them. All of the bread pockets will go into the freezer for easy meals later, and I can eat the pizza over the next few days. My future self is so going to appreciate today's efforts...