Monday, January 03, 2011

Three Down, Three Hundred and Sixty Two To Go.

OK, 2011 hasn't been too awesome so far. That's good. I would much rather the year wouldn't peak too soon. By all means let it burn slowly.

The thing is, Blake woke up with a high temperature on Christmas morning and has recovered since, but his illness has passed to me via Miron. As a result, with the exception of one night walk with the doggies last night, I haven't left the house at all this year.

It's not all bad. In fact, it's a lot of not bad.  While I feel a bit groggy the medicine takes away most of the symptoms and I get to have big naps with Blake in the middle of the day, play videogames (Blake demands at least once a day that I'd play Forza Motorsport 3 on the X-Box 360 and I must oblige) and watch lots of TV shows on my computer. I watched so much CSI over the last few days Blake must think I've been Skyping a lot with his Uncle Horatio from Miami.

There's actually a lot on my plate for 2011, so much that it's a bit overwhelming when I try to think about all of it in one sitting, so this lull is actually quite welcome. The calm before the storm or some nonsense like that.

The highlight of 2011 so far? The Chinese food we ordered in today.

Before I wrap up this post, here's a picture of a lettuce I got from google image search:



I'm sick, give me a break. It's the best I could do for now.

--Mickey

3 comments:

Mark said...

You're an excellent writer. Anytime I try to work vegetables into my posts, I fail, miserably. You're very talented that way.
You know, when I'm sick, the last thing that I want is some Chinese food. Even if I was in China, I would request some Cocca Puffs at the restaurant. But that's just me.
Hope you feel better soon. Sorry that 2011 sucks for you. Let's hope that 2012 is better. I hear the world may have some issues then but I'm trying to stay positive.
Your Friend, m.

Mickey Blumental said...

Working lettuce into a blog post so elegantly takes years of practice and some talent, I'm afraid. Perhaps you should try working with something smaller, like brussels sprouts?

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