Start tomorrow for Porkchop and me!
For me, I'm taking another online class. This time, it's Summative and Formative Evaluations. Judging from the textbook, it's about evaluating online learning systems. The textbook cracks me up because the illustrations look like something that an ironic comic artist would do...it's all clip art with word balloons inserted. The only difference is that I think the textbook author is serious with her illustrations.
More excitingly, Porkchop starts teaching a printmaking class at a local community college! But, I think she is more irritated than excited because the art department at said college seems to be run by the two most scatterbrained people around. Porkchop gave them a completed application twice, told them which sections she could teach multiple times, and has yet to receive her employee number, ID card, and keys to the building where her class will be. Oh, also, the printshop is full of woodshop materials that were supposed to be moved before classes, but the saws and planers are still by the printing presses.
Since today was my last day off for quite some time, I took it kind of easy. After taking Porkchop to work, I went to the Y and swam laps. This was my first time lap swimming for about six years! It went pretty well, considering my long absence from the pool, and I decided a half mile was okay for today. I finished my Y trip with some whirlpool and sauna action.
Swimmers need to eat, so when I came home, I made a bacon and cheese omelet, which was eggs-cellent (I've been waiting all day to type that!). With our new little Calphalon skillet, I can make perfect omelets. Look:
I was so impressed with the omelet-making, and I think the skillet might work well with crepes.
I was still hungry after the omelet, so I made this strawberry-banana bread using frozen berries that we picked over the summer. The only change I made was to substitute 1/2 cup whole wheat flour for white flour, which is enough to fool you into thinking that the bread is healthy. Oh, and I didn't have pecans, so no nuts for us. The bread is delicious, and I totally recommend the recipe.
In other cooking news, I made a yummy chicken curry tonight using the Splendid Table cookbook. I'm also on a spaghetti kick lately, and I can't wait to try this tomato sauce recipe (only three magical ingredients!).
All for now. Have a great week!