Today is an official state telework day and so I took the Governor up on his offer and have been working from home today. It’s funny how productive I can be when I work from home. I’m sure I would have been able to be productive at work today but I don’t know that I would have finished a massive task I’d set out for myself if I’d been at work. There are way too many sit around and BS periods at my office. We call it consensus building or mini-unit meetings, but really it’s BS.
I’m not sure how I’d feel about working from home every day but sometimes it’s the best for cranking out tasks. I know on days where I don’t have enough to do and sometimes that problem stretches for weeks at a time, I’d be hard pressed to ignore that I’d like to vacuum or wash the kitty blanket on the guest bed. Or write something on the blog (wink).
Yesterday was oddly productive as well as we made tomato sauce and salsa, canning both. We also froze a gazillion squash and zucchini and made three servings of pesto that went right into the freezer. All of that was completed before 2:30. The rest of the afternoon was spent enjoying a cheese, salami and cracker lunch, naps and reading. Dinner was stuffed zucchini and was followed with more reading. A lovely day, indeed.
What did you stuff the zucchini with? I’ve been so lazy with the garden, just eating it as it comes out. I think that was my intent when I planted. The tomato plants took a beating with that tornado that came through so hopefully they will yield.
I really do need to teach myself canning.
I think I would have a hard time working at home. The highlight on my days off is watching reruns of Stewart and Colbert on Comedy Central.
I stuffed them with themselves, raisins, sliced almonds, rice, tomatoes, green peppers, garlic and onions. Pretty tasty…there’s no sauce though. I recently had some at a work pot-luck and that person stuffed them with sausage and there was tomato sauce over everything. Also good.
Canning is really simple. I’d recommend getting the Ball Blue Book and a hot water canner to start off with. You can do pickles, tomatoes and anything with an acidic base in a hot water canner. For things without acid you have to use a pressure cooker. Whenever we get too many green beans they are processed in the pressure cooker. So far this year, I haven’t used it.