While school doesn’t officially start until August 30, yesterday was my first day back to work, with dorm planning in the afternoon. I’m realizing that going back to school is very similar as a teacher as it was when I was a student. To some degree, I’m really bummed the summer is over. I enjoy reading, crafting and baking. On the other hand, this week I’m beginning to get bored being home all day. Perhaps its because I planned my crafting well and all my major projects – fixing up the apartment, knitting baby presents, and working on my quilt – have now been completed, but Thursday I sort of just wandered around trying to figure out what I should do with myself. I think I am putting pressure on myself to make this last week of break relaxing, but productive, while also fun. It’s not really working out.
Last night, for my last hurrah before the dining hall reopens, life gets crazy, and I only bake for the boys on duty night, I decided to make a really tasty dinner with fresh tomato sauce using CSA tomatoes, meatballs, creamed corn, and a peach tart (Baking by Dorie Greenspan). It was a little over three hours or prep, cooking, and dishes, but I loved every minute. When the meatballs took slightly longer than I anticipated, I decided to cap the meal off by getting out our wedding China. David wasn’t quite as excited about cooking for two hours when he got home from work, but he participated willingly, especially once he tasted dinner and then had leftover meatball sandwiches today.
Let’s just say it was a night well spent, capped off by watching the new British miniseries Sherlock on instant netflix. If you like CSI or Castle then you should give this a try, it was really good, but the episodes are on the long side at 1.5 hours.