Thursday, June 26, 2008

Snippets of My Day

4:55 a.m.--Jumped out of bed before the 5 a.m. alarm (I HATE to be shocked awake by an alarm) and headed straight to the Bunn.

Brushed teeth while coffee brewed. Savored a nice rich cup of the brew while visiting a few blogs.

5:45am --showered, did hair and just a touch of makeup. Looked for something to wear.

6:10am Decided I needed to iron this white eyelet jacket. It took forever--- about 20 minutes.

6:30 a.m. -- all dressed for work in a wrinkle-free jacket. Grabbed a bagel and headed out the door.
Construction all the way...O.K. I don't drive that far, but it's annoying nonetheless.
This is where I pull into the driveway at work. I am lucky that I didn't get hit by that big yellow thing.

Once I was safely at my desk, the day flew by with activities like these:

I did contracts for a few group room bookings and a cancellation, I met with a bride/groom to get their final wedding set up and menu details, I spent over 30 minutes on the phone with one client that I've spent three weeks explaining why food prices had to increase and why it was still a bargain (today he finally agreed and faxed over a signed contract for the remainder of the year). I always spend a lot of time on the telephone at work, (which is why I hate to talk on the phone when I get home). I did the daily deposit and the daily labor, I input a couple of new employees into the payroll system and terminated a few, and I made a report for the Big K to show how much the increase in the minimum wage would affect us for the remainder of '08 and for 2009.

It seemed like I barely looked up and it was 3:30 p.m. I like days like today. Busy with no major problems.

Dinner was grilled chicken breasts with a skewer of red peppers and Vidalia onions.

It has not rained for over 24 hours, so I had to water the deck plants while the chicken grilled.

Vidalia onion season is nearly over. We hate to see them go, so I decided to chop up a few and freeze them.
I filled a Folger's coffee can. They will taste great in November on a grilled steak.

And here it is 7:00 p.m. and I am winding down with this post while watching a parody of Bill Gates last day at Microsoft.

It's been a good day.


  1. Seems like a long, thought provoking day to me! Busy is good-you are correct, makes the day go by faster.
    Still 5 am....ugh! Sean's been getting up at 6 am and will have to continue 'early' until August 15th.

    I noticed you had a visitor from Lansdowne, PA-that's where my mom grew up.

  2. Back from holidays and it was fun to catch up with your last few posts.
    Love that white jacket, very pretty!
    Your yard looks amazing..I know you put a lot of work in to make it look like that.
    My garden is coming but it's slow.
    Just had a storm roll through with a lot of rain this evening.

  3. Zoey,

    Way to go with the coffee container full of Vidalias. Some other tips and info for your readers:

    Vidalia® Onions have a higher water and sugar content than regular storage onions, making their shelf life shorter and causing them to be susceptible to bruising. Therefore, they must be handled with care by the grower, the retailer and you, the consumer. My favorite way to store them is to wrap them individually in paper towels and place them in the veggie bin in your fridge (with the vents closed). You will lose a few, but many will keep for months. Buy a big bag at the end of the season and you should have some through the holidays!

    The key to preserving Vidalias® is to keep them cool and dry. Here are some more tips:

    Store them:

    • In the refrigerator crisper, wrapped separately in paper towels or newspaper.
    • In the legs of clean, sheer pantyhose. Tie a knot between each Vidalia® and cut above the knot when you want one. Hang in a cool, dry, well-ventilated area.
    • On elevated racks or screens, not touching and in a cool place.
    • Vidalia® Onions can be chopped and dried in the oven. Use the lowest setting and remove when thoroughly dry but not brown.
    Store at room temperature in airtight containers.
    • Vidalia® Onions can also be frozen. Chop and place on a cookie sheet in the freezer. When frozen, remove and place in freezer containers or bags, and seal. Remove the amount you want as needed.
    • Freeze whole. Jumbos can be peeled, washed, cored and dropped into a plastic bag. Once frozen, they can be removed like ice cubes.
    Whole frozen Vidalias® can be baked.
    (Freezing changes the onion’s texture, so frozen onions should
    be used for cooking only).

    Have a "sweet" day!

    W. Brannen
    Executive Director
    Vidalia Onion Committee


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