Mostly because I've hit a receipe that is defying personal restrictions on the cooking show. How do I get around handling raw chicken for a roast? Right now it's just making my brain hurt. I have a new respect for cooking shows, these scripts are hard than they look and I expect to be improving my way through them.
Got the glucose monitor yesterday and started monitoring the blood levels today.
This might work: the chicken is already roasting on the spit, and the volunteers just get to make mortreaux. Okay, I'm going to try that. I'd like to get the scripts done for day 2 today. That'll leave 3 and 4 for tomorrow, and can start on the shopping lists. The kitchen supplies keeps getting longer.
There is a new renaissance festival in Louisiana! Check out the Acadiana Medieval Faire at: http://www.acadianafaire.org/