seriously?

My company is interviewing an ex-rugby player (London Irish) for a job in the London office.

Three years. THREE YEARS I was there...and did they hire any ex rugby players during that time? NO. No they didn't.

Does the HR department know about my affinity for rugby (and rugby players)? YES. Were they trying to marry me off the WHOLE TIME I was in that country? YES.

And how long have I been back in the States? Oh, about two months. Fantastic.

For the record...my work permit and visa are still valid. I'm just sayin'.

Man, this whole "believing in providence" thing is tough sometimes.

breakfast time stream of consciousness ramble

Bread in my cupboard (which begins life as soft and chewy) becomes hard and crunchy when it's getting old. This is why I keep my bread in the freezer.

The lovely crackers I got at Central Market over the weekend (which, conversely, began life as hard and crunchy) will become soft and chewy if they last long enough.

How does food know which way it's supposed to go when it's "going bad"?

And if some things are going to end up hard and crunchy (and others soft and chewy), why can't it just be the stuff that started out that way?!

Doesn't my food know a single girl can't go through that many carbs in one week?! I blame the packaging industry...somehow I'm SURE it's their fault. They give me too much in one go.

I want half-sized loaves of bread so I don't have to only ever use the "frozen toast" setting on my toaster...and so I can leave my bread in the pantry and have nice chewy sandwiches like God intended.

See...this is what happens when I think too much before finishing my first travel mug of Lola Savannah Texas Pecan.