If I haven't mentioned yet, midterms went well, I got As on both of them. Of course, now that half of the semester is over, things will begin picking up the pace. But I have gotten a new organizer, which has room for all of my homework assignments in it, so hopefully that'll help me stay caught up. Also, I get to start picking classes on November 18th for next semester...woo. It looks like I'll be taking either three psych classes, or two psych classes and a p.e. class (aka, yoga, aikedo, tai chi, etc.)...not sure which I want to do yet though. It sucks only being able to take 3 classes -_-'
I have been progressively learning how to cook vegan-style (mainly out of necessity) and have learned that there are many wonderful things that most meat eaters have never experienced. For example, how many of you (with the exception of Jaime, if he reads this, because he's a Chef and doesn't count) actually know what "Nutritional Yeast" is? No, it's not normal yeast. It's yellow, and flaky, and makes things taste like cheese...bizarre, non? Also, for those of you who want your soy to taste like meat, there's this wonderful stuff called 'Soy-Rizo' which tastes much like chorizo but is much better for you and such. In fact, I think I shall cook some of it tonight. Bwahaha!
So anyway, both Tim and myself (as a result of getting off of our asses and actually biking/cooking food at home/eating more healthy stuff) have been shrinking horizontally. Mainly Tim...I don't have that much further I could go anyway.
Also, the whole thing regarding coming back to Oregon for a couple of weeks over the summer is looking somewhat sketchy, as Greyhound are no longer doing their $99 anywhere in the U.S. deal anymore, and therefore a round trip bus ticket would be as much as a plane ticket right now. So we shall see how that goes. Hopefully it'll all work out.
That is all for now. Byes.
-Mari
1 comment:
Of course I read your blog, it's nice to keep up with distant friends. Abby and I are doing wonderfully here in Corvallis. I too have been spending more time in the kitchen, but it's been mostly with bacon as well. The Halloween business is almost to and end (which is nice, I'm not sure how much I like this management stuff) so I won't be working EVERY day. As the opening manager I don't have the time before (or the energy after) work to pack a lunch so it's mostly been fast food, my middle isn't going anywhere. When I get a new job (I'm thinking restaurant work) I'll have more time to focus on health; it's sad when that isn't a priority. Well, I'm glad you two are doing well, keep up with the posts.
~Ian
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