Generally speaking, due to an extremely busy law [I'm the paralegal]
practice, I cook in frenzied bursts, usually on the weekend. This
week, my boss is off floating around on a houseboat on Lake Powell, so
all I have to do is run into the office each morning, check voicemail,
email, U.S. mail and the fax machine, respond to what is necessary
then the rest of the day is all mine, mine, mine. Yesterday, I played
golf and since I haven't touched a golf club since early March, I was
a source of much snickering on the part of my friends. Today, I was
able to cook at my leisure. I made a Raspberry Whipped Cream Truffle
Cake and a Lemon Herb Roasted Chicken is in the oven as I keyboard
this. Fresh ears of corn are shucked and cleaned and an Insalata
Caprese is just awaiting the final touches. I'm playing golf again
tomorrow, but will plug in the crock pot before I leave which has the
already prepared Beef Bourguignon sitting in the refrigerator. Am
perusing my cooking software to see what appeals to cook on Friday,
but am leaning toward an old-fashioned southern fried chicken with
mashed potatoes, gravy, buttermilk biscuits and whatever green thing
looks good at the market on Friday.

Don't much envy the boss his houseboat trip - he has 4 kids with him,
ages 9 - 19, his aged parents and his sister, her husband and 4 year
old daughter. All on a 3 bedroom houseboat. Been there, done that.

And why is it that, when you take a week off, you come back to 3
weeks' worth of catch-up???

Terry "Squeaks" Pulliam Burd

--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

In article >,
Terry Pulliam Burd > wrote:

> And why is it that, when you take a week off, you come back to 3
> weeks' worth of catch-up???
>
> Terry "Squeaks" Pulliam Burd

That's because you don't know how to delegate. :-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote:
> In article >,
> Terry Pulliam Burd > wrote:
>
>> And why is it that, when you take a week off, you come back to 3
>> weeks' worth of catch-up???
>>
>> Terry "Squeaks" Pulliam Burd
>
> That's because you don't know how to delegate. :-)

Not everyone has the "authority" (or staff) to delegate to someone else.
And not everyone has a supervisor/manager who will delegate tasks to others
on their staff because they know they'll get shoddy work as a result. So
they delegate to one or two people and are willing to wait until they return
from vacation to see that the job is done right.

I used to do a lot of cooking on weekends so I'd have leftovers to take for
lunch and to heat up for dinner during the week. I know exactly what Terry
is talking about now, being able to cook (or not) at my leisure

Jill

In article >,
"jmcquown" > wrote:

> Omelet wrote:
> > In article >,
> > Terry Pulliam Burd > wrote:
> >
> >> And why is it that, when you take a week off, you come back to 3
> >> weeks' worth of catch-up???
> >>
> >> Terry "Squeaks" Pulliam Burd
> >
> > That's because you don't know how to delegate. :-)
>
> Not everyone has the "authority" (or staff) to delegate to someone else.
> And not everyone has a supervisor/manager who will delegate tasks to others
> on their staff because they know they'll get shoddy work as a result. So
> they delegate to one or two people and are willing to wait until they return
> from vacation to see that the job is done right.

I only delegate tasks that have to be kept up with. I still have two
weeks worth of reviewing and signing to do, but it's not too bad.
Proper training of "delegees" prevents shoddy work.

I only delegate to volunteers too, and they know that they, in turn, can
delegate stuff to _me_ when they take time off. What goes around comes
around and it pays to gather favors. :-)

The fact that half of the staff are section supervisors helps.

>
> I used to do a lot of cooking on weekends so I'd have leftovers to take for
> lunch and to heat up for dinner during the week. I know exactly what Terry
> is talking about now, being able to cook (or not) at my leisure
>
> Jill

Ditto here. ;-) I only do complex recipes on weekends or during time off.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Terry Pulliam Burd > wrote:

> this. Fresh ears of corn are shucked and cleaned and an Insalata
> Caprese is just awaiting the final touches.
> Terry "Squeaks" Pulliam Burd

When I make it, I just drizzle olive oil and basil to layered fresh mozz
and sliced tomatoes. A sprinkle of kosher salt. I could eat it by the
row of tomatoes. What the heck kind of "final touches" are you doing,
Girlie?
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

On Fri, 27 Jul 2007 17:16:18 -0500, Melba's Jammin'
> rummaged among random neurons and opined:

>In article >,
> Terry Pulliam Burd > wrote:
>
>> this. Fresh ears of corn are shucked and cleaned and an Insalata
>> Caprese is just awaiting the final touches.
>> Terry "Squeaks" Pulliam Burd
>
>When I make it, I just drizzle olive oil and basil to layered fresh mozz
>and sliced tomatoes. A sprinkle of kosher salt. I could eat it by the
>row of tomatoes. What the heck kind of "final touches" are you doing,
>Girlie?

Eggsackly that. I don't put the oil and basil on until the last
minute. That's what I meant by "final touches." I had all the
ingredients ready to go, just waiting for lift off.

Terry "Squeaks" Pulliam Burd

--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

In article >,
Terry Pulliam Burd > wrote:

> On Fri, 27 Jul 2007 17:16:18 -0500, Melba's Jammin'
> > rummaged among random neurons and opined:
>
> >In article >,
> > Terry Pulliam Burd > wrote:
> >
> >> this. Fresh ears of corn are shucked and cleaned and an Insalata
> >> Caprese is just awaiting the final touches.
> >> Terry "Squeaks" Pulliam Burd
> >
> >When I make it, I just drizzle olive oil and basil to layered fresh mozz
> >and sliced tomatoes. A sprinkle of kosher salt. I could eat it by the
> >row of tomatoes. What the heck kind of "final touches" are you doing,
> >Girlie?
>
> Eggsackly that. I don't put the oil and basil on until the last
> minute. That's what I meant by "final touches." I had all the
> ingredients ready to go, just waiting for lift off.
>
> Terry "Squeaks" Pulliam Burd

Aha. When Bonnie Madre showed me how to do this three years ago, we did
it all and let it sit for about 20 minutes before eating.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007