These past couple of weeks have been really crazy at work. We are approaching the end of the semester, and demand for tutoring is increasing. Students have lots of assignments to turn in, lots of questions in preparation for the final exams, lots of extra credits to think about. There’s so much to do, and so little time. I’ve been dragging my feet (figuratively speaking) from one day to the next, hoping to catch a break and to get a few hours of extra sleep. All of my co-workers are exhausted, and we all look forward to the winter break.
Today is Halloween, and we’re about to say farewell to October. Where has this month gone? I don’t know. These past few weeks have been very busy for me, and sadly I have been further and further away from the kitchen. Still, I wanted to make a pumpkin pie to celebrate fall – and what better way to make a pie than to use fresh pumpkin, and thus to make use of one of the most popular fruits of the season?
Going back to this blog to write about food and the pleasures of eating and drinking – to write about life – is not easy after a week of grief, following the death of a friend. I needed time to heal from sadness, and now I’m glad to be back. Also, on the plus side, my job has kept me very busy, and I’m grateful for that. Being so busy, I had less time to cry while thinking about my friend, and I channeled my energy into my work and my new responsibilities as a school tutor. It is difficult but not impossible, and I’m working on it – taking it step by step, one day at a time.
These past few days have been very difficult for me. Late on Friday night I found out a good friend of mine had passed away in a car accident. I have been crying ever since.