Stepping out of bed with my right foot must have done something this morning because so far, it’s been a great day!
My post-orientation lasted about two hours and I received pretty much the best news ever—
I don’t have to work at 2 am!!!!
The bakery manager changed the time to 4 am, which while still incredibly early, is soooooo much more do-able than 2. It also means that I don’t have to flip flop my schedule around! My plan is to just go to bed at 8 every night and wake up at 3:15 every morning. I’m off at 12:30 and have the rest of the day to relax, practice yoga, work on my book and blog. It also means that on my days off I won’t naturally be up all night, which I was getting really anxious about. Now I can have some sense of normalcy to my life! Does anyone else do the 4 am shift? What time do you eat breakfast??!! My mind instantly goes to food, obviously.
I start tomorrow morning at 4 so it should be very interesting. I get a cute little locker and there’s a fridge and a microwave for employees that bring food so I know I’ll be using that! Unfortunately, like I said before, no photography of any kind is allowed in the store so I’ll just be photographing my packed meals/snacks beforehand.
I got home around 11 from the store and then started on my carrot ginger soup. The recipe is from one of my favorite cookbooks, Yogi in the Kitchen, and it contains no cream or anything—just carrots, celery, ginger, onions, ghee, veggie stock and fresh orange juice! Seriously, if yall are in the market for a great new cookbook, you should definitely check this one out. I’ve made mostly all of the recipes from it back in college and have never been disappointed.
Here’s a lovely shot of the veggies cooking:
My bowl for lunch—
Along with a half piece of hot whole wheat naan sandwiched with provolone cheese:
I’m going to relax for the rest of the day. I wasn’t going to do yoga but now I’m not sure…I might go to a 5:30 class. I need to wear myself out so I can go to bed super early tonight!
See you for dinner!