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Tomorrow after work, we’re having a Potluck Party.

A Potluck at a pot company. Couldn’t pass up this pun. Lol.

This is a a party that I’ve been leading as I proposed the event. It started as a holiday potluck, but changed to a general potluck after rescheduling to mid January so everyone could attend, and to limit the risk of spreading or catching covid after the holidays.

I’m bringing two dishes to it, which will be recipe posts next week. One: Twice-baked Alaska and braised greens. I also wanted a 30-day advent calendar with weed as the prize each day, but… I’ve been too tired after work and spread myself too thin organizing the party. My duties at work have changed in the past month and turned to much more physical tasks of knocking joints and, much more often, grinding weed.

Being able to knock joints or grind weed is a massive step in progress. For long stretches last year, I would not have been able to do these for half or more of a shift. I would compare it to the physical and mental focus that working as a cook in a restaurant requires. One needs physical energy, being able to stand on your feet for hours of the day, attention to detail, checking for quality and speed, and focusing on repetitive tasks for hours.

I digress

Despite the tight time before and after work to cook this week, despite my worry about catching covid in a small space –though it will be required that everyone take a covid test and have a negative result–, despite the stress and exhaustion I’m feeling… It will be all worth it once it’s party time. Then I can relax and enjoy myself like I did at the company Halloween party.

I’ll be doing my part to see that not too many people are in the trim room getting food to mitigate exposure risk.

Well, this short post is all I have time for this week.

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