March 2, 2020

I woke up feeling refreshed for the first time in what felt like forever, made myself a protein shake with some hazelnut chocolate protein powder and the rest of my favorite easy smoothie recipe and went to class at 8:30. When my classes were over I headed to my internship at the Ministry of Education. This week we’re working on data entry, so I spent the day developing some very good ten-key skills. If you don’t know what a ten-key is you’re probably too young to be reading this blog but just Google it because you’re already here.

Dinner was a bit interesting. It was supposed to be macaroni elbow noodles in a tomato sauce with vegetables, but Kendra accidentally dumped half a bottle of ketchup in it because the South African brand had labeled it ‘tomato sauce.’ We were able to correct it mostly by adding a couple of tablespoons of sour cream which absorbed some of the sugar and diffused the ketchup taste, but it was very interesting, to say the least. It’s not the worst mishap we’ve had in this kitchen, one of our batches of edible cookie dough melted because the ‘brown sugar’ in this country didn’t bind with the butter and so it separated in a very very strange chemical reaction and turned into a puddle of sweet goo. Speaking of edible chocolate chip cookie dough, we made a batch to snack on which turned out much better. Because we can’t actually bake our flour for the same reason we can’t bake actual cookies they’re not technically edible (flour can occasionally be contaminated with e. Coli, but we’re hoping that the bleaching process eliminated that possibility and if not we’ve made the decision that we don’t give enough of a fuck not to eat it.)

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