More focaccia, and other stuff.

I'm worn out and ready to take a nap. The focaccia is rising as I type (this time I put this artisan goat cheese in the dough and cut back on the salt), the chicken breast, cut into pieces, is marianating in a poultry rub, getting ready for the broiler, the salad is made (using up the last of the spinach and trying to use as much of the tomatoes as possible before they rot), and I have yet to boil the pasta. A few oranges and I'm ready to go to work at 4pm.
Since every day I cook something different, and since I freeze leftovers, I will be looking forward to tomorrow, when all I have to do is to thaw out and bake my frozen turkey sausage, my buffalo meatloaf, and the chicken that I make today. For me Sunday will indeed be a day of rest.
Also on the food front, I poached up some salmon bones that I bought from the fish lady at the Ferry Plaza farmers market. Some for tonight and some for the rest of the week.
Last night at work I called up KUSF (our local Jesuit University's radio station) and scored some free tickets to the movie "Enron". I believe it's a run of engagement deal, and I hope to be going on Monday.
Tomorrow I go to church even though I'm not greeting or ushering because there will be a chorale consisting of our choir, the UCSF choir, and the UC Wind ensemble. Something called Belshazzarr's Feast, by William Walton (whoever he is). Other than that, there are no life changing changes. Yawwwwwwwn.
Afterwards, take my food and head out for the park and Hippie Hill where the drummers will be. That's all folks.

Focaccia

Even as I write, my first focaccia is rising on the stovetop.I have just preheated the oven to 450 degrees and sprinkled the top of the focaccias with artisan goat cheese, onion powder and onion powder. Was thinking about getting more elaborate, but this is the first time, so lets keep it simple.
The nice thing about Friday and Saturdays is that I don't have to be at work until 4PM, so that gives me all day to figure out what goodies I will prepare for the work day. I think Some ground buffalo tostadas would be a good start.
I rarely have good things to say about the energy company, but the PG&E man came by and fixed my pilot light for free. I bake, therefore I am.

Yum

Made my first potato and onion kugel. Yumy, but next time I have to use less salt.