I had a pretty quiet weekend, it was nice.  On Saturday I attended a Blanket Ministry meeting at church.  I'm hoping to finish my quilt this year to be donated.  On Saturday we sorted blankets, made sure there were labels and counted them.  We have 200 to be donated to various groups.  I'm hoping to give 1 this year!  On November 30th, Pastor Steve will bless all the blankets before they go on their way.

My husband had to work Saturday and didn't get home until about 9:30 pm.  Apparently his day did not go smoothly.  I went to the toy store to get grandson birthday presents and I really need someone to slow me down.  I saw lots of fun things and decided finally on 2 race cars, one marble game and a fire truck you have to build.  I saw other things but walked away.

Sunday we drove to Greenville to give the presents to Matthew.  We missed the party Saturday due to the not smooth day of work but were able to go Sunday.  We met at Beth's house, opened presents and then went with Beth, Matthew, Chrissy and Chuck to lunch.  Beth's husband Michael had a work thing he had to do so he missed a good Southwestern lunch.

We walked in the park afterwards since it was a beautiful day and the color of the leaves this year is great.  I know it looks cool, but why is there a scary bridge that moves when you're standing in the middle that is fun for grandchildren?  I went on it and discovered my stepdaughter Beth is not good with heights either, so I was not alone in my fear.  Still afraid, just had company.

I took the family picture since I really don't enjoy being in pictures. We headed home about 5:30, got home about 8 and had hot apple dumplings for dinner.  We had had a big lunch so they were perfect!

Today is the normal office work getting ready for this week's customers.  I have to check with one couple to make sure the menu is good.  I'm also doing a class tomorrow night for our women's center so I got ready for that.  I volunteer to do classes for them once or twice a year. 

I have the last of the bushel of apples on and simmering for applesauce.  Yay for me!  That was a lot pf peeling and no I don't use a fancy gadget, just a potato peeler.  The house smells good now though.

Tonight's Jazzercise recipe for gifts from the kitchen is going to be cocoa mix.  I have it all printed to take.  If you like the convenience of hot chocolate mix but don't like all the ingredients listed in commercial products, this is a good choice.

Hot Cocoa by Alton Brown

• 2 cups powdered sugar
• 1 cup cocoa (Dutch-process preferred)
• 2 1/2 cups powdered milk
• 1 teaspoon salt
• 2 teaspoons cornstarch
• 1 pinch cayenne pepper, or more to taste
• hot water

1. Combine all ingredients in a mixing bowl and incorporate evenly.  In a small pot, heat 4 to 6 cups water.
2. Fill your mug half full with the cocoa mixture and pour in hot water.  Stir to combine.
3. Seal the rest in an airtight container, keeps indefinitely in the pantry.  This also works great with warm milk.
4. Yields 5 1/2 cups mix.

I love cranberries and I saw that fresh cranberries are in the stores now.  Of course I will get several bags and stash them in the freezer for later but I bought some this week for a customer menu.  I had some left, with some orange juice and searched for a recipe for muffins to use up my leftovers. I found this one from Taste of Home Magazine, made it yesterday and it is fantastic!

Cranberry Muffins

• 2 cups all purpose flour
• 1 cup sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 2 teaspoons grated orange peel
• 1/2 cup shortening (I used butter)
• 3/4 cup orange juice (some from the orange, the rest from the carton)
• 2 eggs, beaten
• 1 tablespoon vanilla extract
• 1 1/2 cups coarsely chopped cranberries
• 1 1/2 cups chopped pecans

1. In a large bowl, combine flour, sugar, baking powder, nutmeg, cinnamon, bakig soda, ginger, salt and orange peel. 
2. Cut in shortening until crumbly.  (I used my fingers and rubbed it in.)
3. Stir in orange juice, eggs and vanilla just until moistened.  Fold in cranberries and nuts. 
4. Fill greased or paper lined muffin cups tow-thirds full.  (I used paper liners.)
5. Bake at 375 degrees for 18 to 20 minutes or until a toothpick comes out clean.  Cool in pans for 10 minutes before removing to wire rack. 
6. Makes 18 muffins. 

I did get 18 muffins from the recipe, sometimes I don't get the same yield when baking.  The papers come off the muffin easily and don't stick to the muffin leaving big chunks on the paper.  I ate some yesterday and will eat more today and then will individually wrap each remaining muffin in plastic wrap and toss them in a freezer bag to enjoy later.

Today I am going to my library (Spruill Oaks) to present a cooking class on Quick and Nutritious Meals.  I'll be starting there at 12:30 if you're in the neighborhood.   

I've mentioned that I teach for the Culinary Business Academy for people that want to be personal chefs.  It is fun and I get to meet lots of interesting people.  The last class we had, there was a man who loves to cook and also makes soap.  He showed us his brochures and it looked very interesting.  Once he got home, he very generously sent some soap to the class and teachers. 

His name is Tim and you can check out the soap at Soap Alchemy .  He sent me several different kinds and right now I'm using the Lemon Zest and love it.  It is all natual and many of the soaps are certified as vegan.  Since we're getting into the holiday season, think about gifts for friends and family. 

I need to make sure I have all my equipment and ingredients for my class.  Have a great weekend.

October is almost over and it has gone by quickly.  I can't believe that it's been so many days since my last post!  I try, but things - work, Jazzercise, reading, knitting, dinner, get in the way! 

Since I last posted I've been to Macy's twice demoing the wonderful pasta attachment for the stand mixer.  I talked to many people, assured them it was as easy as they saw and sent a few people home with new pasta makers.  They will love them!  Today I am going to Macy's again with the stand mixer and the food grinder attachment.

Seriously now is a great time to purchase a stand mixer if you're thinking about it for a gift for yourself or others.  With the purchase of the mixer, you can get a free attachment (food grinder or ice cream) with many of the stand mixer models.  It's a great offer and good only until October 31. 

On Sunday we went to the Fox to see Wicked.  It was wonderful.  I think my husband was a little concerned that I wanted to see a show about how the WIcked Witch got to be wicked, but we both loved the production. 

Monday I had my usual work in the morning to get ready for the week and then I went to lunch with my friend Scott.  He's also a personal chef and we just don't see each other much.  We made plans and they worked!  He suggested Pappadeaux's.  I had never been but I know Scott likes good food so I agreed.  It was very good.  We had the lunch buffet and it had many things.  It started with a beautiful green salad and a fruit salad, boiled shrimp, catfish nuggets, chicken nuggets, shrimp ettoufee, gumbo, chicken and catfish with shrimp topping.  Yum! 

Yes I went to Jazzercise and have been going 3 to 4 times a week.  Several months ago in response to a request from our teacher, I started taking tried and true recipes to the class each week.  People seem to like them and like trying new things for dinner.  This week I made a slight change.  I had had several inquiries about good recipes to give as gifts so I decided to give food gift recipes until the end of the year.  This is the one I chose this week:

NESTLÉ® TOLL HOUSE® Chocolate Chip Pie

• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell *
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 3/4 cup (1 1/2 sticks) butter, softened
• 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts
• Sweetened whipped cream or ice cream (optional)

Directions:
PREHEAT oven to 325° F.
BEAT eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.
BAKE for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream, if desired.

When I gave these to customers as gifts, I bought some ceramic holiday pie plates, put the baked pie (in the foil pan) in the ceramic plate, wrapped it in cellophane with ribbon.  It looked nice and the pie pan can be used later.  It's a tasty gift.  Try the Nestle's site for more good recipes. 

I had customers on Tuesday and Wednesday and am going to Macy's today.  I am planning on nothing tomorrow.  It is Halloween and things get crazy here with traffic.  I think it will be a perfect knitting day.  I also might make muffins since I have some fresh cranberries and orange juice left from cooking this week. 

Life is back to normal after vacation.  I am very fortunate that I am very busy.  I try to not take that for granted.  Saturday we just got organized from being away.  I did some laundry, unpacked everything, I wanted to take the time so I wouldn't be overwhelmed later.  The Fly Lady really does help. 

Sunday was a beautiful day for the wedding expo.  I do not like to get my picture taken, but my husband snapped a few while I was not paying attention.  I think my table looked pretty nice and inviting to the brides.  A personal chef is a great wedding gift!

If you didn't get to the expo and are planning a wedding, I have great ideas for photographers, cakes, limos, etc.  Let me know and I can send names and websites.  I personally tasted several wedding cakes, the people insisted, and found some good ones.  I also found that even with tiny tastes you can get cake overload, especially if that is all you eat for several hours.  

Since we still had no time for grocery shopping, I always need a menu and list, Saturday was a freezer save meal with spaghetti sauce.  Love the freezer!  I do have a menu now and plan to go grocery shopping today. 

Monday was a normal working day.  I got my paperwork ready for my  2 new customers this week.   The client yesterday received me as a baby shower gift.  Her friends decided that meals would be a great gift.  I am also a gift for the client tomorrow.  She is a photographer, has been working from her home, got very busy and expanded to a location away from home.  She's very busy getting organized and her friend thought meals would help. 

I do love my job and am very appreciative to be considered as a gift for people. 

Friday and Saturday I will be at Macy's at Northpoint demonstrating the pasta attachment for the KitchenAid stand mixer.  If you have a mixer, want a mixer, never knew there were attachments, need holiday gifts for yourself or others, stop by and say hello.

I'm going out to dinner tonight with my KitchenAid boss who lives in Pittsburgh.  In the two years I've been working with KitchenAid I've only met her once!  We talk on the phone and through email though and she's very nice.  It will be good to see her.  My husband will be having vegetable lasagna from the freezer. 

I have a few pictures to post of the cypress swamp.  They were on the laptop and too time consuming to get from there.  You can see the trees, the water lilies, the turtles and even the alligator.  The wood duck lives in the swamp, is shy and is one they have in the butterfly house.

The wedding expo that seemed so far away is almost here.  The date to remember is October 19th and the place is the Mansell House.   If you are in the North Metro area and planning a wedding, you need to attend.  There will be about 60 vendors covering cakes, hotels, catering, limos, carriages, music, dancing lessons, gift baskets and me.  A personal chef service is a wonderful gift. 

I had some time today luckily and spent it getting things ready for my table.  I have signs, brochures and I think all I will need.  I am slightly decorating impaired and not good with crafts involving glue guns so I have tried to keep things simple. 

I've also just gathered all my materials for teaching tomorrow and Thursday.  I'll be teaching for the Culinary Business Academy for people who want to be personal chefs.  The days are always fun. 

Last night I finally tried Curry Simple Sauce for dinner.  I bought it at Cook's Warehouse while I was there teaching on Saturday.  I sauteed some chicken breast added some red bell pepper, spinach, zucchini, carrot shreds and green onions and served it over rice.  It was tasty and easy.  I used the green curry last night and it was spicy but not overly fiery.  It's supposed to be the spiciest and I'll compare when I try the red that I also bought. 

Tonight is "whatever" for dinner and I have no idea.  I am leaning to Amy's Organic Cheese Pizza though.  I have severe carb needs. 

I got a nice surprise in the mail today.  Last October in the Halloween kid's class we had a guest photographer who took pictures for a story that came out this year.  The writer sent me some copies of the magazine and the article is very nice.  If you want to check it out and get the recipes and you are not one of the EMC members that receive the magazine you can look here. 

I have to go now and pick up my printing at Office Depot.  When I called to ask if it was ready they asked if it was the "chef stuff".  I'm hoping that they remembered the chef materials because they were so much fun and so easy to do.    

I haven't posted a recipe for quite some time because I really haven't been using them since I got back from conference.  Once I got back last Tuesday I had customers, knitting class, a meal for Loving Meals, kid's class and KitchenAid demo. 

Last Friday I delivered the meal I made for Loving Meals.  I rarely know the people that I take meals to since we attend 8:00 church services and many, many more people go to church later than that.  I called, made sure they would be home and went with my meal.  I was chatting with the woman a little, she was so happy since the night before had been difficult, she was tired and now dinner was done.  Her teenage son came home, she introduced me as the woman who brought dinner and he gave me a huge hug.  Teenagers normally seem polite with strangers, usually say hello, usually don't hug.  I guess food conquers all.

Saturday after the kid's class I just made pizza.  I always have flour, yeast and water for crust and then can forage in the fridge for toppings.  Sunday I made some seared tuna on a salad and used no recipe for that.  I finally used a recipe this past Monday. 

I get many emails from many sources for many recipes.  This one came from the Cattleman's Beef Board.  It's a new and easy way to serve ground beef.

Buffalo-Style Beef Tacos

• 1 pound ground beef
• 1/4 cup cayenne pepper sauce for Buffalo wings
• 8 taco shells
• 1 cup thinly sliced lettuce
• 1/4 cup prepared blue cheese dressing
• 1/2 cup shredded carrot
• 1/3 cup chopped celery
• 2 tablespoons chopped fresh cilantro
• carrot and celery sticks optional

1. Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into small crumbles.  Pour off drippings, if necessary.  Stir in pepper sauce.  Cook and stir 1 minute or until heated through.
2. Meanwhile heat taco shells according to package directions.
3. Evenly spoon beef mixture into taco shells.  Add lettuce;drizzle with dressing.  Top evenly with carrot, celery and cilantro.  Garnish with carrot and celery sticks if desired.

I didn't use the shredded carrots because I made a huge pot of chicken soup Monday and used all the carrots for that - some while simmering the chicken, some for slices after the soup was done.  No carrots left when I made dinner.  Not a problem, it was still good.

I had a number of errands Monday but put the soup on at 9:30 and left it until 4.  I was in and out and checked it when I got back each time.  The chicken was on sale at Publix so now I have 5 good size containers of soup I just put in the freezer.  I love to have it waiting when needed!

Today I meet with a new client who received me for a baby shower gift from her friends.  They thought she would like food after the baby came.  I also have a meeting for the wedding expo that happens October 19th.  I need to work on what I'm doing for that.  A personal chef service does make a lovely gift for many occasions!

I've written a lot about the food I had while in New Orleans at conference, but I did learn some things too!  I teach a lot of cooking classes so it's a nice change to be a student and take a class.  No pressure, just learning. 

I had some excellent classes while attending the conference.  Sunday morning started out with a keynote panel titled Women Chefs and Restaurateurs - Yesterday, Today and Tomorrow.  The panel consisted of Leah Chase owner of Dooky Chase restaurant and Ti Adlelaide Martin managing partner and owner of Commander's Palace. 

Ms Chase led the discussion and spoke of her years cooking, the changes and the similarities for everyone.  Ms Chase started cooking when she was 18 years old, in the segregated South and has some stories, she's in her late 80's now!  I could have listened to her for much longer.  Ms Martin, the youngster, has known Ms Chase for a long time, her mother is Ellen Brennan of the Brennan restaurants who has been friends with Ms Chase for a long time.   A great opening.

After the opening (and a networking break with food in case we got hungry after breakfast) I attended The Foods of Southern Louisiana:What Makes it Creole or Cajun and Why?  Again a great panel - Leah Chase, Poppy Tooker, Marcelle Bienvenu, Michaela York. 

Ms York led off with a quick history of who settled in Louisiana and when.  There are seven significant nations that have contributed to the food history - Native American, Spanish, French, African, German, English and Italian.  No wonder there is so much good food!  Again I could have listened to the group for much longer.  They had a heated roux discussion and discussed the differences of Cajun and Creole.  There was no big overall agreement except they agree that everyone does things their own way. 

I moved on to A Modern Take on Southern Desserts (yes, after lunch, we try to go very little time without nourishment) where 3 New Orleans pastry chefs demonstrated how they take some classic recipes and give them twists.  They were all knowledgeable and again all different.  One likes to use local, seasonal produce in classic recipes - Zucchini and Peach Buckle, one updated the 19th century rice and yeast fritters into a Coffee and Doughnut dessert, one uses local creole ingredients - creole cream cheese and makes panna cotta.  The class description included the claim that there would be no food, we would taste at the dessert reception later, but of course that was not true.  We had some of everything.  And I have recipes.  The fritters are a must try.  They do take 2 days!

Monday I was up bright and early to lead a round table discussion on the Challenges for Personal Chefs.  I had several people at the table and we had a good discussion.

After that was breakfast which was delicious and I have to try some of those recipes.  I moved on to my class The Tie That Binds - Art of Flour and Water Across the World.  This was a participation class where we learned to make several different types of noodles - Herbed Spaetzle, Arepas, Garganelli, Strozzapreti, Cous Cous,  and Soba Noodles all from flour and water!

I can't wait to try cous cous making at home.  I believe it too takes at least one day and maybe more.  It was so interesting though!  It was time for lunch and a panel on Diversity.  After that I attended Taste! Taste! Taste! Opportunities for Women in Wine.  This was probably my least favorite class.  I was looking more for types of opportunities and didn't get enough info on that.  Still interesting and good things to know. 

We finished the conference with a finale dinner of New Orleans Street foods which are foods from all countries.  Excellent and I met a woman from Los Angeles who has some great programs for teaching at risk kids culinary arts.  She focuses on kids at women's shelters and gang members and is very successful.  Very interesting woman who has given me some ideas.

That's the end of conference and I probably won't take a class for a while.  Although I never know! 

I gave a class Saturday.  I had the 3 to 5 year olds and we made Spaghetti Sauce and Meatballs and Cookies.  As always we had fun and the kids were amazing.

I know, I cut off the heads of the wonderful assistants, but the height difference is challenging.  Yes, the kids are standing on stools.  They're small!

Now I have to get ready to go out and about.  Hopefully I will find gas.  I have meetings with a new client and with a returning client that I cooked for starting in 2002. 

I thought that I'd get some pictures posted before now, but I was overly optimistic.  Not unusual for me. 

I left New Orleans at 6:30 central time.  I am usually up early and when I'm finished with something I am ready to go.  It was very easy to get on the road and on my way and it's a pretty easy drive.  I got home about 4 pm.  I am not one to stop much when driving but I did stop for some lunch and got gas a couple times. 

Once home I spent a couple hours getting organized - unpacking, getting a load of laundry in, making eggs for dinner (it was "whatever" Tuesday).  I then relaxed with some tv and was pretty wide awake.  I knew I was tired, but didn't fall asleep quickly.  I loaded the car with my cheffing equipment about 11:30 pm. 

I had customers on Wednesday and Thursday and was wondering why I thought it was a good idea to schedule someone for Wednesday but the day went well and I did nothing stupid.  I also got to spend time with the dogs - Becky Sue and Charlie Brown.  I'll have to get pictures of them.  Thursday also went well but I was very tired, finally I got caught by exhaustion. 

I went to Jazzercise last night for the first time in a week and it was great to be back there.  Today I have knitting class and a meal to make for Loving Meals.  Saturday I am teaching in Decatur for the 3 to 5 year olds and Sunday I have a KitchenAid demo at Bed, Bath and Beyond. 

I'm pretty busy but that is excellent! 

Pictures from New Orleans:

My breakfast restaurant, seafood omelette was delicious!

Courtyard at visitor center.

Saint Louis Cathedral - always look up, the ceiling is beautiful.  The cathedral was founded in 1718.

Central Grocery home of the muffuletta.  Lots of spices, hot sauces and stuff!

A view from the park - typical building and Cafe du Monde.

Yes, there are many types of tours and these guys lead the carriages.

Finally I did not just just eat and look for food.  I must admit that there was a lot of that, but I also visited some shops while on the food search.  I purchased a cookbook at Crescent City Books which is a huge used book store, worth a look. 

I also visited Louisiana Loom Works on Chartres Street and had to purchase a rug.  It came yesterday and looks great.  I like to support crafts people.  The woman who owned the store was wonderful to talk with and explain her methods.

Now I have to stop and get ready.  Last knitting class I was almost late because I try to do "just one more thing".  And it's never one!  

I have a few minutes this morning to write but won't be able to get in any of the pictures I took on Saturday.  The laptop, while useful, is very, very slow.  And I have a meeting this morning.

Dinner on Friday night at MiLa was fantastic!  We had about 25 or so people, board members and local exchange coordinators, and it was a lively group.  The menu:

• Bibb Salad - Soft Boiled Farm Egg, Crisp Bacon, Buttermilk Dressing
• Seared Scallops - Baby Turnips, Caramelized Fennel, Orange Chili Reduction
• Seared Berkshire Pork Loin - Israeli Couscous, Corn, Madeira Sauce
• Creamy Vanilla Rice Pudding - New Orleans Rum Soaked Raisins

Go here to eat if you are in New Orleans.  Chef Allison Vines-Rushing was not at the restaurant but we did get to meet her husband who is the co-chef and we applauded him.  Chef Allison was at the hotel since she is also one of the chefs for the conference food.  We eat at the hotel, but the food is prepared by chefs who volunteer to cook!  I've also had several of her appetizers at various conference receptions (I went to 3 on Saturday evening) and her food is wonderful.

Saturday I went off on my own and toured about 5 hours.  I walk a lot when away.  I have pictures and the name of the restaurant I hit for breakfast, I'll get that when I post the pictures.  I had a wonderful seafood omelette.  I ran into Virginia Willis and Lisa Ekus at Central Grocery and they insisted I try some muffeletta, I had a bite, and then we went on our separate ways.  Yes, I tried a beignet at Cafe du Monde.  I also did a little shopping at a tiny shop where the owner hand looms rugs.  I have pictures.

Saturday night of conference is Dine Around.  Groups of us go to various restaurants.  You get to give your first choices, but don't know for sure where you'll go.  I had a tough time choosing, all were restaurants I had heard of and wanted to try, but only could go to one.  I was assigned to Bayona with 11 others and it was wonderful. 

Chef Susan Spicer was at the restaurant to greet us, which was amazing since she is also conference chef at the hotel.  She seems to calmly be everywhere so far.  We started with family style appetizers and then dinner. 

• Goat Cheese Crouton with Mushrooms in Madeira Cream
• Grilled Shrimp with Black Bean Cake and Coriander Sauce
• Veal Sweetbreads with Sherry Mustard Butter
• Crispy Smoked Quail Salad with Pears and Bourbon Molasses Dressing
• Peppered Lamb Loin with Goat Cheese and Zinfandel Sauce
• Artisan Cheese Selection
• Warm Grape Tart with Sesame Frozen Yogurt and Cognac Sauce

Oh my!  Go here too!  For lunch Saturday we had various grains to highlight grain variety and while everything I had was good, Chef Susan Spicer's grains with shrimp and pesto was my favorite. 

I have been sleeping exceptionally well and woke a little early today.  I'll have to talk about my classes and show pictures later, probably Wednesday afternoon because my wake up call just came.  I need to get ready for a meeting and then classes.  I will say that the keynote speakers yesterday to start the conference were Leah Chase and Ti Martin and what a beginning!

I usually have many different things to do in the course of a "normal week" and this was no exception. 

I had a fun time shopping at the Super H where I did get my sake but also some dumplings and milk tea which is a new favorite splurge beverage for me.  Also a stop at the bakery for my favorite pumpkin filled whatever.  Since I had done Jazzercise in the morning, I could just look at the driving rain and know I didn't have to go out in it!

Wednesday I cooked for a client that has a frequency of occasional.  She likes to cook but sometimes doesn't have time with twin 5 year old boys, so she uses me as a backup plan.  She'll email me and tell me she needs food and we schedule a day.  No one was there when I arrived but I could get in so I just cooked.  She stopped by about 10:30 to give me a check and had a friend with her.  The friend was fascinated by the whole cheffing thing and asked for a card. 

Once home I checked email and listened for Steve and Tim who were coming to do a pre-install visit for a cooktop that potentially I will be testing.  They were quick and seemed to know what they were doing for the measuring.  I don't know the company or anything much, but will give details when I know.

I also attended a networking meeting that evening.  It's the Wedding Alliance of North Georgia and I've met some wonderful people.  I now know Rolls Royce drivers, photographers, event planners, wedding cake bakers, and more.  If anyone is planning a wedding and needs info you'll want to attend the Wedding Expo event October 19th at the Mansell House.  I'll be there!

Thursday I cooked for clients for the second time.  They are the people who were getting food from another service that they didn't like and couldn't schedule to fit their lives.  They were very happy to have me back.  I take their likes into account and let them get food when they need it.  No throwing away food or money.  We chatted in the morning, they went to work and I chatted with the Yorkshire terrier and the cat.  Not too much though since greeting me exhausted the animals, they needed naps. 

Today is knitting and a haircut.  We're also going out somewhere for dinner since I decided the kitchen is closed today!