Halloween is approaching, anyone going trick or treating? 
Month: October 2003
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Where have I been? I’ve been working. I get out of class at 11 a.m. now and I drive straight to work. Then I work from 11:35 or 11:40 (depends on how fast I get there) to 5 p.m. or 6 p.m., get stuck in traffic and doesn’t get home til 6 or 7 (one hour in traffic). Looking at all the crazy drivers out there as I’m stuck in traffic, some that fly across 3 lanes, some that talk on their cell phones and swirves all over the place, some that are just speed demons, some that are just slow, and the tailgaters. There would be virtually no traffic if everyone just drive at the same speed and make room for those that are merging into on-ramps.
This current job kinda sucks (Sayers), all I do is image laptops and assemble Stingers and Lionville carts for hospitals (with 3 other people). They are these things equipped with a laptop and scanner to make sure the patient doesn’t get the wrong medication. Stinger is a stand on wheels with adjustable arm to raise and lower the laptop unit accordingly. The Lionville cart is a giant dresser about 4′x3′x3′ and the laptop sits on a sliding drawer with the scanner on top of the cart. After they’re all assembled we gotta pack them up for shipping.
Shitty descriptions but whatever. Good thing this is only a temp job or I’ll have to quit and I hate quitting. So far we manage to ship out close to 1000 Stingers and couple hundred Lionvilles (plenty more to go). If you ever see one in a hospital, you know who built them.
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Prep Time: 10 mins.
Total Time: 30 mins.
Serves: 6
Ingredients:
3 Tbsp. oil 2 cups frozen shredded hash brown potatoes 1 cup assorted chopped fresh vegetables 6 eggs, lightly beaten 2 Tbsp. milk or water 3/4 cup KRAFT 100% Grated Parmesan
Cheese, divided
HEAT oil in large nonstick skillet on medium-high heat. Add potatoes and vegetables; cook 5 minutes or until potatoes are browned, stirring occasionally.
MIX eggs, milk and 1/2 cup of the cheese in small bowl. Pour egg mixture evenly over potatoes and vegetables; cover. Reduce heat to medium-low.
COOK 10 to 12 minutes or until eggs are set. Sprinkle with remaining 1/4 cup cheese; cover. Let stand 5 minutes. Cut into wedges.
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Emailed to me from Kraft Foods
