This past week; or, the benefits of working third shift.

So my new job is working out well. I’m learning a whole lot, I’m meeting so many new people, and I’m getting to spend more time in the city.

I’m also working different shifts every two weeks.

First shift= woof. Like, majorly, horribly, hate your life woof. 4 AM? That is not a time that anyone should be waking up. And I made the mistake (as those of you on twitter saw) of riding the bus for the majority of my first shift training.

Third shift started Monday, and it has taken some getting used to. I go in to work at 10 PM and leave at 6 AM. I fight sleep on the drive home, and then conk out until 2 PM. Sure, my day’s shifted back a little, but once I get up at two, I have the whole day to eat and play and go to the gym(?) and do whatever. It’s nice.

Here’s what I’ve been up to:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

We can wrap things up with this, which is not worth your time, but might lead to things that are in the future.

Just kidding, we’ll end on this glorious note.

Off to third shift!

Sweet success.

I did it!

I made vegan cinnamon rolls!

The last cinnamon roll I had was probably in sophomore year of college. And it came from a can. Hello Pillsbury!

I used Mama Pea’s recipe from her cookbook, Peas and Thank You, but you can also find the recipe here on her blog.

We didn’t have any blackberries, so I used blueberries. Still good. So good. Someone please come take these away from me.

Can’t. Stop. Eating.

I’m having a lazy day. I’m on first shift again next week, which means I have to leave the house by 4:40 AM to make it on the horrendous lovely and wonderful bus.

I had an idea last week: What Not To Wear Takes Over The CCT Buses. I’d call the overall style of my fellow bus riders creative. Stacy and Clinton would call it other things. It’d make some seriously good TV.

I did make a little coffee treat to have alongside my cinnamon rolls.

I just mixed 8 oz. of coffee with a Tbs each of cocoa powder and coconut milk, then poured it over ice. Yum! Happy Sunday to me indeed!

Now it’s time to kick my feet up and lounge about.

Rhett agrees. He’s lounge-tastic.

Breakfast because I said so.

This morning my head popped off my pillow at six AM. It’s Sunday. There’s something so wrong about being awake so early on the last little weekend day.

But I guess that’s what I get for waking up at 4:30 AM all week for work. (Which has been AMAZING by the way, thanks for asking!)

So, I spent my morning reading, browsing style blogs, browsing food blogs, listening to Ray LaMontagne, folding laundry, and walking Rhett.

And then it was seven AM.

And then I was hungry.

I have an Amy’s frozen breakfast burrito in the fridge, and I was all, “This looks like a good idea,” but then I remembered that I also had tortillas and beans and tomatoes, which is basically all that’s in the breakfast burrito. What makes it a breakfast food? The fact that you eat it before noon, that’s what.

Breakfast Quesadilla with Mango Salsa

This was really more of a non-recipe. I basically cooked up some black beans and diced tomatoes with chili powder, garlic powder, paprika, and a teensy dash of cayenne, then put that in between two corn tortillas with some Daiya Pepperjack.

I SUCCESSFULLY cut a mango and mixed it up with some chopped up roasted red pepper, then threw that on top of the quesadilla with some mashed avocado and sweet corn.

And we shall call it breakfast!

I’m off now for a (hopefully) productive day of thrifting. Good thing I had a feast for breakfast.

See ya soon!

And my newest addition/addicition…BlogLovin. Check it out in the sidebar. It’s the one blogplace to unite all blog places.

Pinky up!

Today is my last day of work at my current job! So sad!

Monday I start my brand new job! So exciting! Also scary.

In honor of this big exciting change, Alex and I celebrated last night. And by celebrated, I mean we ate a lot of food and played Sorry with our friends. Big timin’.

Crab Cakes and Fried Green Tomatoes with Red Pepper and Corn Salsa

Recipe for the crab cakes can be found here. They’re amazing. Seriously. I put them in sushi, sandwiches, and my mouth. Such a good recipe from an even better cookbook, The Conscious Cook by Tal Ronnen. I love this cookbook, because at first, you’re all, “Whoa! That looks amazing. And difficult. I don’t know if I could make that,” and then BAM, your friends are all, “Wow Karen, I really love this peppercorn-encrusted portobello with yellow tomato bearnaise.” Plus, you get to read this cookbook with your pinky up.

We layered crab cake, vegenaise, FGT, and the salsa, which I made by sauteing a diced tomato, a handful of corn kernels, a few diced roasted red peppers, and a little bit of sugar.

Easy as pie. We made extra crab cakes and froze them. And by we I mean me. I had one for lunch today, and it was just as delicious as last night. This was a super easy meal to make, and it would totally impress your non-veg friends.

Have a wonderful weekend!