les morceaux

 The little car did what  it should today, and I got the tires looked at by someone who knew what they were doing.  Mark and Esme got their errand ran in the other newer car.  Esme cleaned a lot out of the garage and they took some items to the local dump - although they were not able to get the bureaucratic things done at the driver's services because of timing and forms.  

Same happened at work today, as a young truck driver could not get his act together and get me the proper documents to unload him, and he went off to go get them and come back, and his broker told me all of the documents were there - (and sent me electronic copies as well) but the driver then got lost and did not come back before we closed.  So, he will have to be unloaded tomorrow.  The broker was NOT happy about it all - as the driver didn't even get to our business until after noon, and he had been scheduled to arrive before eight a.m.  Ga ca vi ca va ce n'est pas ca vi (basically meaning, that's not the best way to do it, said while shaking your head sadly) the way they are going to do it is not the way it is to be done

I've studied French and Japanese today, and made it to the middle of the second math module on the new math program on Duolingo, mostly in between waiting on hold on the phone or for a reply from a broker on the email.  

I'm thinking about books and what I have and have not read - been thinking for a few weeks on it, but read another article today that got me thinking more. 

 I had gotten some shampoo for damaged hair about a week ago and it has been helping some - and another trial item came in the mail today.  We'll see if that helps more.  I made more rice for lunches this week, after making some yesterday and using it tonight in our dinner of pork fried rice.  I need to go work on my Japanese on Wani Kani before I take myself off to bed. 

 The pork fried rice sauce (again):

1 tbsp brown sugar in about a cup and a half of water in a big pan

some olive oil, about a quarter size spot

some soy sauce (and then some more, as the vinegar was a bit much)

splash balsamic vinegar  (not too much)

bit salt

bit brown mustard seed that had been pulverized

bit prepared brown mustard from a jar in the fridge

pork seasoning spice that includes garlic and ginger and paprika

bring that all to a boiling

add green onions, orange bell pepper, some white onion and a handful of other vegetables out of a frozen veggie pack

add pulled pork that Mark had made yesterday

bring back to full sizzle

make hole in center and add three eggs from our chickens - let whites cook a bit then mix the whole thing up

add rice to the outside edge from fridge - and then stir it all together and cover, let steam until rice is warmed through

serve