Something that I take a certain degree of razzing over at work is my habit of using vacation days to create three-day weekends. This weekend is the second in 3 weeks that I lengthened, originally for a planned camping trip. Unfortunately I wound up not going, but given that it’s raining up there this weekend, it might not be that bad.
I prefer three-day weekends to week-long staycations, though. I took 4 days off and laid them across a weekend to create a rather awesome vacation configuration that gave me 6 days off bracketed by two three-day weeks. It was a nice, productive, relaxing time, and I may do that again yet this fall, but I really like the three-day weekends because when it’s just me, there’s not much point in taking 5 days. I’d rather save vacation days and spread them around then use 2/3 of them on a vacation I don’t have the money for or the interest in doing on my own. I suppose you could call it a hidden benefit of the kickin’ bachelor life.
Instead of camping, I’ve spent a lot of time sleeping this weekend. Seriously. Yesterday I slept a good 10-12 hours, and today I’ve gotten about 10-12 hours again, and at only 9pm I’m already feeling like I could head back to bed. Two weeks of staying up late at night have taken a toll on me. Camping would have been fun, but I’d rather catch up on sleep in the comfort of my own bed. If I can just keep Sam from pestering me at 6 in the morning I’ll be in great shape.
Tomorrow I’m making beef stroganoff, to put a nice finish on what’s been a pretty tasty weekend. Yesterday I went over to a friend’s and had sizzlers with garlic scented tomato salad, bread and garlic herb butter, and mocha chocolate truffles. Today I made enchiladas with my mom and rediscovered my grandmother’s chicken enchilada recipe (quite good), and tomorrow I’ll make stroganoff. At some point before the farmers market switches to squash and pumpkins I need to make minestrone soup again. While soup typically isn’t something most people go for in the summer, there are so many fresh vegetables that go in this stuff that you really can’t make it in the winter. Perhaps I’ll offer it up as an option for when I make dinner for my boss in a couple weeks.
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