Listen. I feel like I owe y’all a little bit of an explanation.
I know that I mention “work” from time to time, but I never get too specific about it because, well, about seven years ago when I went to my boss about transitioning to part-time (I transitioned back to full-time when Alex started going to school for a full day), I very awkwardly uttered one of the most awkward sentences there is.
“I feel like I need to tell you that I have this, um, BLOG where I write some stuff sometimes.”
My boss was super supportive and enthusiastic and whatnot, and then he gave me some wise and sage advice that I think about every single day of my life:
“I don’t think you’ll ever regret having firm boundaries in terms of writing about work on your blog.”
Those words have stuck with me. In fact, when I was talking to Emma Kate this past weekend, she said, “You know, you really are very protective of your work stuff.” And I am. It’s a huge part of my life, it’s a huge part of my heart, and it’s also a huge part of my day-to-day right now. But it’s off-limits as far as the blog goes (sometimes I wish that it weren’t off-limits, because OH SWEET MERCY, THE STORIES).
SO. That’s why I’ve been a little scarce around here lately. Work has kept me hoppin’. What I know for sure, though – because it’s proven true year after year after year – is that things will start to settle down in the next month or so, and there will eventually be a morning when I wake up and don’t feel like my to-do list is screaming at me. And when that happens, the blogging switch will flip to “on” again and angels will sing (not really) and my hair will suddenly look fantastic (not really – but oh, a girl can dream).
And in truly important news, COLLEGE FOOTBALL STARTS TONIGHT. We are giddy with anticipation in our house – and equally excited about waking up Saturday morning and being able to turn on College GameDay. I don’t have any idea what kind of season Mississippi State will have, but I can’t wait to see the boys in maroon and white hit the field. I also can’t wait to hear the fight song and maybe bear witness to a little good-natured pre-game swagger (all in the spirit of competitiveness and sportsmanship, of course). It’s the very best time of year.
Plus, you know, DIPS.
I didn’t get a chance to pull together a DipTacular like we’ve done in the past (not that it requires a whole lot of organization, but it does require some forethought), but all day long I’ve felt compelled to share the tailgate foods that we’ll be having for supper tonight. I’ve never really been one for the full-fledged execution of a theme, but there’s something about the beginning of college football season that makes me crave the stuff we’d enjoy at my friend Daph’s family tailgate (fried meats, various cheese-laden delights, lots of chocolate, etc.). So it seems only fitting (at least to me) that I’d share our 2013 Kick-off Menu.
(That sounded very official, didn’t it?)
(Please keep in mind that I am feeding upwards of three whole people.)
So here’s what we’re having:
Bacon and Blue Cheeseburger Potato Skins (only I’m using cheddar instead of blue cheese, primarily because that’s what I have in the refrigerator)
Best Pasta Salad Ever (I know it’s another starch, but it’s leftover from last night, so we’re running with it)
1 pound rotini pasta
1 cup sun dried tomatoes
2 cups sliced cucumbers
1/2 cup red onion
2 small cans of sliced ripe olives
1 8 oz. bottle of Kraft Caesar salad dressing
1/2 cup of shredded Parmesan cheese
1/2 teaspoon freshly ground black pepper
Cover tomatoes with water and boil for about 12 minutes or until tender. Drain, chop into small pieces, and set aside.
Cook rotini according to package directions, then drain and let cool.
Mix all ingredients together (GENTLY!), then chill in refrigerator overnight. This is even more yummy the second and third days – if you can keep it around that long.
It promises to be a delightful evening.
What’s on your menus, college football fans?