Yup, I did it. I chopped what I estimate as 2-4 inches off of my hair yesterday. It used to hang below my shoulders in waves, and now it is kind of like a long bob that barely touches my shoulders. It is long enough to put back into a ponytail though. Currently it is mostly straight, with a curl at the bottom, but I might wear it wavy. I dunno...I haven't figured out the styling just yet, but I have figured that it is much lighter and cooler...and that, my friends, is Florida summer friendly. :)
I also had a LOVELY chat today on my lunch break with
mamarose...it was great! A little awkward at first I admit, being that I was calling someone with whom I only know through livejounal (and subsequently a very long yahoo chat), but who opened up to me so warmly that I immediately felt welcome. That is a wonderful feeling, so thanks for brightening my day...I really enjoyed speaking to you! :)
Sorry, got to mention food again. I roasted my own bell pepper for the first time today. Hooray for me!!! I usually just buy them in a jar, but I was in a hurry and decided to grab a single pepper and do it on my own instead of searching the aisles of a grocery store mostly foreign to me. I've seen it done on tv a million times, but they always focused on roasting over a burner of their gas stove. Well we don't have a gas stove so I broiled it, kept a very keen eye on it until it was sufficiently charred, put it in a ziploc type bag, and let it steam for a while. Once it has steamed a while and cooled off, I dunked it into some ice water, peeled the charred skin off, cleaned it up by removing the seeds and such, and sliced. I added it to some Uncle Bens Spanish rice, along with some sundried tomatoes and some sliced artichoke hearts. Served the whole thing with baked grouper which was seasoned with a mix of Adobo (a commonly used seasoning in Spanish/Latin dishes), Old Bay, and Colombia Restaurant seasoning. It was a tad spicy, but oh so yummy! I ended up cutting the fish in small chunks and mixing it with the rice. Maybe next time I will cut it up first and cook it with the rice??
Oh, and I got my raise for the first half of the year. I am a
quality plus contributor (that is better than
quality contributor) and I made a whole whooping $0.21 cent per hour raise, though I hear some people got half that, so I guess I should be thankful, right?
One last thing, for that special person out there, just to set the record straight, it is "huggy bear" and not "
big huggy bear". Got that straight? Good. ;p