108 – 111

You know what helps fight off cold weather chill?

 

Chilis

 

 

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I put two in when I made the curry…then pretty much said “To Hell with it” and added another

 

I feel like today is the first day I’ve really had to just sit and do nothing – recharge, if you will – from my trip. Considering I pretty much hit the ground running with teaching right when I got back (including back-to-back 8:00am classes on Wednesday and Thursday…oy), it’s a wonder I hadn’t collapsed yet.

 

 

Given my teaching schedule, I’ve had to push my market days from Wednesday to Saturday, meaning there was a point during the end of this week where I had to get a bit…creative with my meals. This is what happens when you’ve got almost no food in your house, save for a few things  in the freezer, and you’re just too damn tired from jet-lag mixed with incredibly early mornings (because yes, I still insist on sticking to my workout routine) to really care.

 

 

Maybe it’s just that time of year, but I’m also starting to get into that mindset of  feeling as though I really need to expand my social circle. Funny how you don’t really think about these sorts of things until you are knee-deep in a professional track that, for the lack of a better word, can feel somewhat isolating from time to time. This could also have something to do with the fact that…and this is something I started to realize right before I left for California…I actually miss being in classes with people. Like seminar-style classes. Even if I never see those people again afterwards, something about that kind of intellectual exchange never ceases to stimulate me. I was too wrapped up in figuring things out (and in tutoring gigs…if we’re being honest) this fall to really take advantage of the fact that I legitimately could go sit in on any seminar that interested me at pretty much any university here (point to you, Paris, for that bit of intellectual accessibility), but I am set to take one starting in a couple of weeks. If nothing else, at least it’ll keep my mind busy. I find I work best under pressure.

 

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Took me until two days ago to finally have a jambon-beurre again since I moved back…

 

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