*shrugs*
Yet again, monthly reporting will ensue at the end of the month. Please please please I am begging ALL Gods, spirits, divine entities to please make sure this month goes smoothly. I'm so tired of having to hear, "Nope that's not right" or "Your numbers are wrong" with NO explanation WHAT SO EVER as to what when where or why they are wrong.
And I don't know what the phrase, "They get ALL of the overhead back" someone doesn't seem to understand. That was the mistake that took me half to day to correct. They're supposed to get their $246K of overhead back but someone *ahem ahem* didn't listen and allocated some overhead already. Yup. Has to be correction which will affect EVERY open account we have on the books.
No. I'm sorry. I CAN.NOT do it all! Someone, somewhere somehow HAS to step up and take ownership of this chit. Yes. It's shit. Sorry.
I will be cooking, baking and cleaning this weekend. S has to work BOTH Saturday AND Sunday. I love his job. *sigh* I have NO clue why it is so difficult to get competent people to work there. It's really NOT brain surgery. It's really NOT that difficult. But you have to WANT to do the work and I guess that's where the break down is. They want the money and just be able to sit on their arses and do nothing.
Well, I'm sorry, but security at a hotel is not the same as security at an office building or something like that. The hotel doesn't close for the weekends. Nor does it really close at nights. It's REALLY 24/7/365. REALLY. BUT it's not difficult. S has made it simple with practically EVERY SOP typed out with illustrations. You'd have to be a completely MAROON not to be able to work there.
Yes. It's SSDD. And his employers just don't seem to understand that he really DOES know what he's talking about.
I'll be working on the GYCO blackberry, the SRC craft beer, and CIC cauliflower and chocolate recipes again this weekend. I have almost one SRC recipe done and will redo the other one. The GCYO had a hiccup, but I'm sure I can whip something up pretty tasty this weekend with blackberries. S loved one of the SRC beer creations, but I want to revamp it this weekend. Hopefully it will be pretty darn tasty!
Just like these!
This is the spinach after I've wrung it out with a towel. Yes, it looks like a green turn. LOL
Preheat oven to 350. Combine turkey, spinach, egg beaters and garlic salt in a mixing bowl.
Just like these!
Preheat oven to 350. Combine turkey, spinach, egg beaters and garlic salt in a mixing bowl.
Divide into 6 equal portions. Cut 2 string cheese sticks into 6 pieces. Place half a portion in the bottom of a custard cup. Place one piece of cheese in the center and top with remaining portion of turkey mixture.
Repeat for remaining 5 portions. Please loaves on a baking sheet covered in aluminum foil coated with cooking spray and topped with a roasting rack sprayed with cooking spray. Bake at 350 for 15 minutes.
Cut the remaining string sticks in half and pull apart. Top the loaves with the string cheese.
Bake and additional 15 to 20 minutes.
Enjoy!
Florentine Mini Meatloaves
- 12 ounces ground turkey
- 10 ounces frozen spinach, thawed and drained
- 1/2 cup egg beaters
- 2 teaspoons garlic salt
- 1 clove garlic, finely minced
- 6 sticks string cheese, part skim
- Preheat oven to 350.
- Combine turkey, spinach, egg beaters, garlic salt, and garlic in a mixing bowl.
- Divide into 6 equal portions.
- Cut 2 string cheese sticks into 6 pieces.
- Place half a portion in the bottom of a custard cup. Place one piece of cheese in the center and top with remaining portion of turkey mixture.
- Repeat for remaining 5 portions.
- Please loaves on a baking sheet covered in aluminum foil coated with cooking spray and topped with a roasting rack sprayed with cooking spray.
- Bake at 350 for 15 minutes.
- Cut the remaining string sticks in half and pull apart. Top the loaves with the string cheese and bake and additional 15 to 20 minutes.
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