Hour After Hour

You might wonder where I come up with ideas for this blog. Believe me, my mind is a strange place to be stuck all the time. I don't know where these things come from, but for some reason I have had Gansta's Paradise stuck in my head today.

That's right.
Coolio.

But, the lines 'minute after minute. hour after hour.' gave me an idea...

A day on the farm, hour after hour(ish).

Tuesday, July 5

sleep. in. :)

9a- The day's first order of business...coffee. Pour over is the way to go in the condo. Although, I might need some pointers from the experts on proper technique....something tells me I'm lacking.

930- Next: catch up on the happenings I missed while sleeping...Facebook/email.

10- Head down to the house for a little B&B, bagel and briefing of course. I meet with the head chef to find out what still needs to be done for lunch. Today I need to make a salad, fruit salad and vegetarian entree for myself and one other veggie on the farm (that's right! I am not alone!!).

1015- Go shopping!! This means a tour of the coolers. First stop, fruit cooler. Then on to the 'drive in' cooler (pretty much the biggest color I have ever seen) to gather veggies. Last stop into the walk in cooler to grab a few odds and ends.

1030-12 prepare salad, fruit salad, veggie entree and set up lunch buffet.

lunch veggie entree: My ode to Dr. Suess 'everything green pasta' basil/almond pesto, bok choy, broccoli, snap peas, onion and chick peas

Typical lunch set up.

The crew.

1215- Eat lunch, manicure buffet, set up for dish-doing.

1245- Start bringing in dishes/left overs and doing dishes.

130- Lunch clean up finished and I head back up to my condo to figure out what the heck I'm going to make for dinner/do general food research. Also, I make revisions to my newsletter draft or recipes.

4- I head back down to the house to prep for dinner, make the snack for Wednesday. Today I also need to clean a shelf unit in the kitchen (an on going and rotating cleaning project) and pull peaches to ripen for next day.

The snack I made was peanut butter, walnut and chocolate chip blondies. nom.

630/7- Serve dinner. Dinner tonight: more green things...
mint pea soup (chilled)
entree salad of spinach and mixed greens, roast beets, avocado, green onion, basil chiffanode, kohlrabi, hard, salty cheese, fried curried chick peas and chicken breast dressed with white balsamic vinaigrette
warm baguette

veg count: 9

730/8- clean up dinner

8- Retire to my condo for the evening to make additional revisions to my newsletter contributions and also starting planning my dinner menu for the following week.

10- watch Bones!!! My new addiciton since my regular addictions (America's Next Top Model and Gossip Girl) are in between seasons.

12a- bed time. zzzzz

Also in the mix....random exchanges of emails through out the day, skype, periodic FB checking and fetch with Pretty Boy Jack.