Wednesday strikes again! I don’t know what it is about Wednesdays lately, but they have just been nitpickingly (new word – just go with it) bad. They’ve been made up of all the little things that drive me absolutely mad.
If my work is questioned minutely on Monday, Tuesday, Thursday, or Friday, I simply prove that I am doing it right and move on. If my work is questioned on a Wednesday, my soul has been crushed under the heavy weight of self-doubt. If I have to peel stickers off of a shelf on Tuesday, it is what it is. If I have to peel stickers off of a shelf on Wednesday, I want to shatter that metal POS with my bare hands.
By now, I’m probably just creating a self-fulfilling prophecy. But it started before I noticed the pattern, I swear.
I am starting to question the sanity of taking a part-time retail job to “reduce stress” after teaching. Logically, I realize that the stakes are not so high if I don’t put Item A in the exact correct spot compared to, say, a group of 160 students moving onto the next grade and forward through life as productive citizens. I realize this, but that only makes it more difficult to handle coworkers for whom the aforementioned problem is a monumental failure.
What’s worse is that I get angry with myself when I start to fret about the planogram I am setting or the boxes from the truck. I am not the kind of person who can just not care about a job, and for the most part, I am able to come home (at 10 in the morning) and not worry about it the rest of the day. Except for my exhaustion, both physical and mental, I have an entire day to do as I will.
Welcome to Wednesdays.
So, since it is Wednesday, and that means that I deserve to treat myself by default, I did some baking when I got home.
Eric and I bought a zucchini the size of his forearm at the farmer’s market this weekend, and since I couldn’t use all however many tons of it in my Athenian pasta the other day, I had to find away to use it before it went bad.
Enter the chocolate zucchini bread.
I am really big on healthy baking right now. How can I reduce the fat or the sugar and still make a delicious baked good? This seemed like a happy medium. This was also my first time ever using baking chocolate. I haven’t tasted it yet, so I can’t give you a true diagnosis, but what I know so far is that, even after baking for about an hour and a half, it seems a little squishier on the inside than bread normally is. Granted, I’ve never made zucchini bread, so maybe it’s supposed to be like that? I didn’t want to burn it, though, so I took it out.
The grated zucchini was pretty wet…great. Now I’m going to be stressing over it.
Bah. Here is the eye candy.