Weekend hours awake: 41.5
Weekend hours of fun: 3.5

% of weekend that was not fun: 91.57%
% of weekend that was fun: 8.43%

This weekend’s timeline.

Friday 1:20pm: left work.
Friday 1:50pm: got home, started working on a paper
Friday 4:30pm: left home for class.
Friday 9:00pm: class ends, start working to complete paper
Friday 10:00pm: paper complete. head home.
Friday 10:30pm: start prep for Sat. presentation
Saturday 1:00am: go to bed.

Saturday 7:00am: up, get ready, head to class.
Saturday 8:30am: in class. Do presentation. Get an A-/B+. I don’t feel well.
Saturday 5:00pm: home from class. Lay down in bed feeling ill.
Saturday 6:00pm: watch War of the World while blowing nose constantly
Saturday 10:00pm: Take drugs. fall asleep.

Sunday 8:00am: get up, still feel sick.
Sunday 8:30am: head to New Haven.
Sunday 9:00am: arrive at Pete’s. Start homework for MS.
Sunday 12:00pm: split up with Pete. Head to work. Do CAD modeling for MS homework.
Sunday 5:00pm: leave work.

Sunday 6:00 – 9:30: some fun to close out the weekend.

Sunday 10:00pm: take out trash, get ready for bed.
Sunday 11:00pm: Take drugs – fall asleep.

6 thoughts on “Workend.

  • 5/5/2008 at 9:33 am

    Good question. The brew always has a bit of a different taste to it and I’m trying to modify my sugar and cream methods so that I add those first… and then pour in the coffee to auto-mix.

    There are two results of this:
    1) I don’t have to use a stirring thing. (that’s why I’m doing this in the first place – to reduce my stirrer consumption)
    2) I haven’t figured out my coffee/sugar/cream proportions yet.

    This morning those two variables yielded pretty crappy coffee.

  • 5/5/2008 at 9:59 am

    Put the sugar in the cup before the coffee. The heat of the coffee and the turbulence created by pouring it into an empty will dissolve the sugar.

  • 5/5/2008 at 9:16 pm

    You can put the sugar in the cup, then add about half an inch of hot coffee and swirl it for about 20 seconds or until melted, then add more coffee, some cream, swirl and top it off.

    I do this sometimes when I’m melting sugar in espresso

  • 5/6/2008 at 10:27 am

    Man, maybe if I told you that 99% of my weekend consisted of reading words like this :Нет никаких участков, которые я могу фактически найти, но это собирается объяснять мой пункт, только прекрасный. You’ll feel better.

  • 5/7/2008 at 10:47 am

    Does your sugar come in packets, or from a spout?

    I tend to do a combination of Ryan’s and Ruth’s methods, I add sugar and cream to the cup swirling together dissolving some sugar, then adding the coffee. My only problem is our sugar is from a spout so it is not well metered…


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