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Things in spring
Apr. 11th, 2022 07:26 amI keep thinking about posting, and every time it seems like I should just wait a couple more days until something notable happens that would be worth reporting, and then several weeks slip by.
There have been a couple major updates recently. The work on the sewer line in my backyard was finally completed, and my dad reassembled the raised beds that had been removed to allow the work to be done. Potatoes and raspberries were planted. I have a number of squash, pepper, and tomato seedlings that will be ready to get in the ground within the next few weeks.
Our chief's plan to hire new supervisors from outside the area failed miserably (no one wants to move here, since it's ridiculously expensive if you didn't get in when house prices were low a decade ago), so he finally relented and promoted one of my fellow handlers to a supervisor position. Along with various other staffing changes, that means I'm moving up in seniority on the team. Hopefully that means I'll be in a good position to achieve a favorable work schedule from now on.
I've also been working on getting my second novel ready for uploading to Amazon. It took longer than I anticipated to put together the cover picture, but I finished that over the weekend. Now I just need to do the final edits and formatting on the text. If I stop procrastinating, it could be ready to go next weekend.
I keep watching news on Japan's travel restrictions, with fingers crossed that I'll be able to take a vacation there again eventually, but it seems that it won't be anytime soon. Perhaps next year. In the meantime, I'm accruing a lot of annual leave and have few plans to spend it. If this year is anything like last year, I'll end up burning my use-or-lose time just staying home and doing things around the house or yard. Next fall I will bump up to the next tier of leave earning as I hit my 15-year mark, so I'll have even more time to burn if travel doesn't go back to normal by then.
I've been working on baking different kinds of bread over the past couple months, and I believe I have two recipes polished enough to post for posterity. One is for a tofu-enriched dough that can substitute for a brioche-style soft bread (I've been using it as a base for cinnamon rolls), and the other is a plain whole wheat baguette.
There have been a couple major updates recently. The work on the sewer line in my backyard was finally completed, and my dad reassembled the raised beds that had been removed to allow the work to be done. Potatoes and raspberries were planted. I have a number of squash, pepper, and tomato seedlings that will be ready to get in the ground within the next few weeks.
Our chief's plan to hire new supervisors from outside the area failed miserably (no one wants to move here, since it's ridiculously expensive if you didn't get in when house prices were low a decade ago), so he finally relented and promoted one of my fellow handlers to a supervisor position. Along with various other staffing changes, that means I'm moving up in seniority on the team. Hopefully that means I'll be in a good position to achieve a favorable work schedule from now on.
I've also been working on getting my second novel ready for uploading to Amazon. It took longer than I anticipated to put together the cover picture, but I finished that over the weekend. Now I just need to do the final edits and formatting on the text. If I stop procrastinating, it could be ready to go next weekend.
I keep watching news on Japan's travel restrictions, with fingers crossed that I'll be able to take a vacation there again eventually, but it seems that it won't be anytime soon. Perhaps next year. In the meantime, I'm accruing a lot of annual leave and have few plans to spend it. If this year is anything like last year, I'll end up burning my use-or-lose time just staying home and doing things around the house or yard. Next fall I will bump up to the next tier of leave earning as I hit my 15-year mark, so I'll have even more time to burn if travel doesn't go back to normal by then.
I've been working on baking different kinds of bread over the past couple months, and I believe I have two recipes polished enough to post for posterity. One is for a tofu-enriched dough that can substitute for a brioche-style soft bread (I've been using it as a base for cinnamon rolls), and the other is a plain whole wheat baguette.
