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Janelle's Journal #50208 - 11/03/09 10:48

Title: The flu sucks

Entry: If you have it, go home.

If someone else at work has it, make them go home.

The flu is flying through my workplace at an unbelievable rate. Clients, staff, everyone is sick. I've never seen so many people get it so quickly.

janelle writes at 01:11:56 11/03/09 - Comment #52588

(e:jenks), I think you did the right thing. It's so contagious. I have to admit that I felt guilty for not going in to work when I was sick. But when I came back and saw how many of my clients were sick and it was probably because of me and another staff member toughing out the day, I feel super guilty.

vincent writes at 12:49:05 11/03/09 - Comment #52585

In a sick way I am kind of hoping to get the flu, as I could use the weight loss that is associated with it ;-)

jenks writes at 12:17:52 11/03/09 - Comment #52584

I stayed home today.
I got sick on the drive home sunday. Felt ok-ish yesterday, and went to work. This morning woke up feverish with chills and a sore throat and a cough and body aches. I decided that aside from my feeling crappy- it's irresponsible to go spread my germs at work. So I called in.
For the first time in... six years? And only the second time in my whole life.

And I feel horribly guilty about it.
And people are teasing me and calling me 'weak'.
Grr.
I did the right thing! Why do I feel so bad about it?

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Janelle's Journal #50115 - 10/25/09 19:30

Title: Polenta Marinara

Entry: Slices of polenta layered in a pan
Layer of marinara
Layer of parmesan cheese
Layer of mozzarella cheese

Repeat layering until pan is full
Bake at 350

And you get...

tinypliny writes at 09:55:41 10/25/09 - Comment #52421

Wow - so this is basically a corn-based lasagna! Brilliant!

janelle writes at 09:49:34 10/25/09 - Comment #52420

Polenta is made from cornmeal cooked in water. I use some chicken broth in addition to water; vegetarians could use a veggie broth of course.

1lb of cornmeal or 3 and 1/3 cups.
Bring to boil 8 cups of water/veggie brother. Slowly pour in the cornmeal while whisking quickly until it's all mixed in. It will be thick. Let it simmer for 45 minutes.

Rinse out a 9x13 glass baking pan with cold water and pour polenta into the baking pan. Put in fridge for two hours to cool.

Now it's ready to use however you want. For the recipe I made, you slice the polenta into 1/2 inch slices.

tinypliny writes at 09:24:39 10/25/09 - Comment #52419

Wait, is that a thing without a nervous system... just checking.

tinypliny writes at 09:23:01 10/25/09 - Comment #52418

We want the recipé for polenta!
We want the recipé for polenta!
We want the recipé for polenta!
We want the recipé for polenta!
We want the recipé for polenta!
We want the recipé for polenta!
We want the recipé for polenta!
We want the recipé for polenta!
We want the recipé for polenta!
Drool Drool Drool Drool Drool!

mrmike writes at 09:20:08 10/25/09 - Comment #52417

Looks great

james writes at 09:13:10 10/25/09 - Comment #52414

Oh my god that looks delicious.

theecarey writes at 08:07:45 10/25/09 - Comment #52409

Oh, this looks so good, Janelle. I usually buy the tube stuff, which may still work just for a small serving, but I like the idea of making polenta to be able to make a larger batch. Yum!

janelle writes at 08:03:30 10/25/09 - Comment #52408

I made my own. I've never tried the store brand stuff. I guess it would be convenient to be able to slice off a small piece to fry or bake. But I think for this recipe you need a lot and it would be less expensive to make your own.

heidi writes at 07:40:01 10/25/09 - Comment #52407

Wow, that looks awesome. Did you make your own polenta or use the sausage-tube prepared kind? I saw two different flavors at the coop last week and was awfully tempted.

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Janelle's Journal #50106 - 10/25/09 14:11

Title: Scharf's restaurant

Entry: I went with a group of people to Scharf's restaurant. It's a German restaurant on the east side in the Schiller Park area.




I don't know if others on estrip have been, but if you haven't been and would like to try some German food, it was fabulous. We went on a Saturday night for their Oktoberfest menu which largely offered variations on weiner schnitzel.

I had zeuegner schnitzel which was weiner schnitzel in a creamy sauce with strips of red and green peppers. And I shared a potato pancake with someone. Best potato pancake, ever!

They had a small selection of German beers in bottle and on tap. Not a large selection, but the ones they had were good.

I highly recommend and would be happy to go with anyone who wants to give it a taste!

tinypliny writes at 05:58:58 10/25/09 - Comment #52397

I love potato pancakes - even though I never make them at home (because I don't buy potatoes).

dcoffee writes at 03:58:26 10/25/09 - Comment #52392

mmm, we did Oktoberfest in Caz Park. It was fun, though the weather was a bit unpredictable. makes me want to get some Spaten. Hey Flying Bison has a great Oktoberfest beer, you should go to the brewery sometime.

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