So, most of the time I have no idea what I want to do with my future. And other times I have too many ideas. This is my newest one, developed today through a conversation with a colleague at the University of Waterloo library. So, if you are a full-time university employee, you can take classes for free. So, I could work at the library and do my masters in public works anthropology for free... hmmm... Also, your children get 1/2 price on tuition... hmmm.... this could turn into a long term life plan. Actually, long long term, because I don't plan on having children any time soon. I could see myself working at the library for a while. I actually really like it. Sometime I'll blog about how much I really love working at the library and using crazy high-tech gadgets like the DLA. (See, now I've piqued your curiosity, and you'll have to check back to find out what that is.)
ANYWAY, the real purpose of this post is to display to you this lovely photograph of my mother (she's the white one, unfortunately. I mean, I'm really glad that she's my mother, but I would love to have beautiful brown skin) in Francistown, Botswana.
So, I wish I was THE Mimi from Mimi's Cafe, but that will just have to be something I aspire to. Actually, if I don't end up finding enough part-time jobs to pay for rent and groceries, maybe I should emigrate to Botswana. Do you think they'd hire me if my name was Mimi? I think that might give me an advantage over their other applicants...
Actually, I have a pact with my good friend and former roomie Janna. If we're both old/unemployed/don't like our jobs/need something to do/are bored/feel adventurous, we're going to start our own restaurant. We love to cook and we're actually really good at cooking together. We don't even need to talk about who's putting in what, and somehow the recipe just comes together and turns out perfectly. Better than either of us could have made it ourselves, because we both call each other out when we're about to do something stupid (like not letting the ravioli dough set for 30 min before rolling it out like the recipe said to- that is apparently a very crucial step. Also, don't spill water on the dough once it is rolled out. This is not an escapade that happened while cooking with Janna. When I made ravioli with her, it was beautiful and delicious). Here is a picture of the beautiful and delicious ravioli, just for good measure:
I lied. That was three pictures. I couldn't resist showing you the different stages of the ravioli. Depicted at the eating stage are my lovely friends Sarah and Janna. So, this blog about my future turned out to be about spinach-mushroom-ricotta ravioli with roasted red pepper sauce... well, I guess if that were to be my future I wouldn't mind too much. Actually, I lied again. I've eaten that ravioli for like 5 meals now, and it is delicious, but I'm glad it's gone. No more ravioli for a while!