Pronoun Trouble

Dear My Parents,

Sometimes when I am making a meal that is more complicated than a sandwich, I want to make it for just me. Especially when I have only bought ingredients with a meal for a single person in mind. Like, I'm usually happy to make something else instead! Just. I'd like to know before I start making a meal for Just Me that it's instead going to be for three people. Possibly so I can start making something else instead.

(I would be willing to accept "Not feeling guilty when saying that I'm only making enough for one" as a compromise.)

Yours,
Someone who really wanted to eat what was initially planned as one hungry person's worth of gyudon last night.

Applesauce would be really delicious if it weren't for the damned texture.

At least the applesauce-oatmeal cookies are pretty good. Well, once I add in some caramel nibs, at any rate 😅 Operation: Get More Fiber in Socchan's Food has a promising new* recipe in the toolkit!


* ...two-weeks-old-ish recipe. Adapted from one from the 80s. Close enough!

I almost passed out at work today! 🙃 I strongly suspect it was low blood sugar, dehydration, and/or heat (we had all the ovens on and it got to about 66F today), at least two of which I have firm plans to fix tomorrow (and the third I can do relatively little about).

In what I'm currently blaming on my highly-irregular-for-capitalism sleep schedule, I wasn't very hungry at lunch time, and mostly just wanted an excuse to sit down for half an hour; I ate maybe a third of the plate of food I was provided (house made fried rice with chicken) and threw the rest out. It could also be that, in the almost eight months since I was last working at the hotel, I lost some of my ability to eat random foodstuffs I usually avoid. I mean, I am physically able to eat those things? But if it wasn't lack of appetite, then it was some sort of weird, executive dysfunction-like block. More data is needed.

As for what I did today, I made four batches of our most recent dinner roll dough—or maybe our previous dinner roll dough? It sounds like we hadn't made it in a while. Anyway, our recipe makes something like six gallons at a time, which we have to divide between three five gallon buckets, because overnight the yeast will make it grow to fill that space. So we're going to have something like sixty gallons of bread dough tomorrow, which we'll need to shape into dinner rolls for people to buy and take home or something. Work is work, I guess!

I also made two batches of our biscuits, and wow, our recipe is delicious. It's like...

( Let's see if I can recreate this recipe from memory )

They ended up getting a little pyramid-y on me, but whatever, they'll still be delicious. If you try making them yourself, be warned that they're a little crumbly; better for biscuits and gravy than for breakfast sandwiches. They apparently mix really well in an actual mixer, though I pretty much always mix them by hand.


Anyway, I have definitely earned a good rest tonight. Time for shower and then sleep.