For Real, Guys, It’s October.

On the one hand, I’m panicking a little bit because holy crap this project flew by and there’s no way we can get everything done we need to get done in just four more weeks. (Actually, yes, we can, but we’re not cruising to the finish.) I’m also wondering where the heck I’m going next. My company is awesome, but one of the catches with the way we work is that we get assigned our projects last minute. If you have any extra patience you can send my way, I’d appreciate it.

On the other hand (four sentences later), I’m quite excited, because if things go as planned (emphasis on the “if”), I’m leaving Texas in less than a month.

Don’t get me wrong. This has been a great project. I’m learning a lot! Texans are quite friendly, polite, and hospitable. I’ve been living very comfortably, and I’m now a Platinum Elite rewards member at my hotel. (Those minimum 75 nights in a year rack up pretty quickly when you literally live in the hotel.)

Nevertheless, I don’t have people here. I have my wonderful coworkers and the great team at our client. If I ever needed something, I would feel comfortable reaching out to any one of them. I have never before appreciated the powers of technology to keep me connected with friends and family. Not even in Chile was I this deeply appreciative of Skype and FaceTime and instant messaging. But none of that replaces actually being able to get in the car with somebody you don’t work with and go somewhere. Anywhere. Heck, even just shopping or to the park.

So I guess I’ve learned my limit for how long I can go without being around my own “people” is about four months. That seems to be my maximum for how much I can stand spending my weekends running errands and watching TV. That’s also the amount of time I can live without an oven.

The food rut is real. I think it’s contributing to my overall boredom. Same foods, same scenery, same stuff going on all the time. I’m listless and restless and antsy and lazy all at the same time. Today I ate a frozen single-serving pizza that I heated up in the microwave to “mix it up.” Living on the edge, right?

Here are some of the things I do to bide my time and keep occupied (and get my butt off the couch).

I've been trying to sustain plant life. I failed with a succulent and with a bouquet of sunflowers. These hydrangeas were moderately successful.

I’ve been trying to sustain plant life. I failed with a succulent and with a bouquet of sunflowers. These hydrangeas were moderately successful.

On Sundays, I spend quite a lot of time watching football. If the Packer game isn't on regular TV (which it almost never is, because Texas has two football teams), I head out for wings and beer.

On Sundays, I spend quite a lot of time watching football. If the Packer game isn’t on regular TV (which it almost never is, because Texas has two football teams), I head out for wings and beer.

I take a lot of walks on the weekends. This is from my favorite park.

I take a lot of walks on the weekends. This is from my favorite park.

This is from the path behind my hotel. It gets a pretty decent view of the sun right before sunset.

This is from the path behind my hotel. It gets a pretty decent view of the sun right before sunset.

I've become quite a connoisseur of Blue Bell ice cream flavors. I've also decided I need to step up my workouts.

I’ve become quite a connoisseur of Blue Bell ice cream flavors. I’ve also decided I need to step up my workouts.

I write this blog. How meta.

I write this blog. How meta.

Oh, and I cook! Yes, I do have some new food to show you this week. Not much, but it’s something!

Last weekend, after indulging in hibachi and beer and wings and all kinds of goodies, I recognized that I needed to put a little good in. So I pan seared a tuna steak and sautéed some zucchini and summer squash.

To prepare the tuna steak: put about a tablespoon or two of olive oil into a pan and get the pan nice and hot. Pat the tuna steak dry and season with salt and pepper. Sear the tuna steak for three to four minutes per side. And that’s all!

Cooking up. The white stuff is just fats oozing out a little. Yeah, it's kind of gross.

Cooking up. The white stuff is just fats oozing out a little. Yeah, it’s kind of gross.

I’ve sautéed summer squash on the blog before. Treat as you would any other vegetable: wash it, chop it up, sauté in a pan with olive oil and butter and seasonings until just golden.

Healthy and quick!

Healthy and quick!

In case fish and vegetables aren’t your thing, I also made some really great French toast!

Honestly, there’s nothing special about my French toast recipe. But French toast is one of those indulgent breakfasts you can make for one person, and it doesn’t require any unusual ingredients or tools- or heck, even an oven.

For one person, take two slices of bread. If you don’t remember to dry it out ahead of time, toast it on a very light setting. Mix an egg with a couple splashes of milk. Add two healthy dashes of cinnamon and a good half-teaspoon of vanilla. Stir that together. Dunk the bread in the egg batter and fry on the stove until golden on each side.

That's just about the right shade of golden.

That’s just about the right shade of golden.

I had some packets of syrup from the downstairs breakfast bar, but I wanted to do something different. So I smeared on plenty of Nutella. And it felt as indulgent as eating cake for breakfast.

The eggs are just for protein. The French toast is really the highlight here.

The eggs are just for protein. The French toast is really the highlight here.

So there you go! Don’t think that just because you’re solo means you can only eat basic breakfasts. Joy the Baker has a recipe for a single serving of pancakes somewhere. You can also find all kinds of recipes online for coffee cakes and muffins made in a mug in a microwave. Fancy weekend breakfasts are not just for crowds!

Hey, I’ve got Nutella-smothered French toast, lots to read, plenty on TV, and lots of friends and family I can text/message/Skype at almost any time of day. I guess life on the road isn’t so bad. I think I can make it another four weeks. 🙂

With love,

Gaby

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1 Comment

Filed under My Hotel Kitchen

One response to “For Real, Guys, It’s October.

  1. I really love your blog! Your posts are all so lovely and amazing 🙂 I am so glad I got to discover you ❤

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