Chaos in the office

[unicornduke]

I'm here to print things out and the 4-h kids are having a big event in here today. Not ideal, but it'll be fine. Conference, then a new evening course to teach starting tuesdays next week and the wed night course is almost done, so they'll overlap for two weeks or so. Bleh. Printing list is currently 21 items with a minimum of 10 copies and a maximum of 300 copies, averaging 50 copies, some need stapling (thank you wonderful auto stapling printer) but these things take time. 

I spent yesterday baking stuff since I had the day off from working Saturday, I baked oatmeal chocolate chip cookies, roasted a squash, squash pie (no crust), chocolate squash cake and bread. I'm unsure of how I feel about the chocolate squash cake, it's very spiced, probably needs some icing. I also made approximately taco stuff last night, so I'm ready to eat my weight in food to keep me going. 

I had about 10 side job requests come in during the last three or four days. It's fine, I'll chug through them starting this weekend. There's two newer folks requesting plans and so they don't quite provide me all the information I need sometimes, so getting those done takes longer compared to my favorite person to work with who emails everything all at once. 

I"m currently alternting between printing jobs and stuffing name tags. weeeeee

Comments

[reedrover]

Wow. Sounds massively busy!

What is “approximately taco stuff?” Is it something vegetarian?

[unicornduke]

It started out with a taco recipe and it has drifted enough away that I can't really call it tacos anymore, but it's vaguely tacos for my own reference. So depending on what I feel like or have on hand, it could be chorizo or ground meat with spices, rice either spanish style or not, sweet corn or other vegetables, beans or not, cheese, torillas crisped in a pan or corn chips scooped or nacho style or over rice.

So last night's was chorizo, brown rice plain, frozen corn, peas, carrots sauteed with cumin seeds and tomato paste, cheese and corn chips scooping. not really tacos, but vaguely could be taco related.

[reedrover]

Makes plenty of sense to me. “Inspired by tacos!”

We joke about Adult Hamburger Helper sometimes. Might have pasta, might have rice. Might have onions or spices or maybe leftover mixed vegetables…

[which_chick]

I also do what would be "squash pie" if it had a crust but since it is crustless, it's a lot more like a squash custard but if you tell people that, they cringe, like "Who tf would even eat such a horrible-sounding thing?" meanwhile I'm over here clutching the bowl to my chest like a food gremlin and going "mmph, mmph, nom! nom! nom!". It's basically a large gooseneck squash (these things are like three feet long, curvy neck, bulbous seed end), cut into large hunks (the size of half a normal butternut squash) and oven-roasted until soft (be sure to use a tray with edges as these are very juicy squash and they ooze a lot of liquid when roasted), then pureed and frozen in 1 cup+ amounts until need. Eggs, milk, cornstarch and flour, sugar, spices (cinnamon and nutmeg in about a 3:1 ratio), bake until knife in center comes out clean. It's wonderful.

[unicornduke]

That is very similar to my squash custard! Although I use any squash that I have on hand roasted. I like the measuring amounts are easy for the recipe I have, a cup of eggs, a cup of cream, cup of sugar and the rest of spices, no cornstarch though, it sets up soft and delicious and custardy. I do like leaving squash chunks sometimes for little squash nuggets in the custard. Faster too if you don't use a crust. nom nom nom