Frank treated the engineering and sales crew to lunch at Elizabeth’s (very nice Italian restaurant in Oak Ridge) today. It’s 4 p.m. and I’m still full from it. The chef, who Andreas and George both know by name, brought us a complimentary appetizer, a thin-crust, white feta cheese pizza. I had a steak stromboli, a beer (the guys ordered two pitchers) and some fried dough for dessert. It was heavenly but goodness knows my eyes were (and are) closing here at work this afternoon.<\/p>\n
I’ve really lost my taste for beer. Between having a couple with David and Stephen at Foothills on Monday night and at lunch today, even with copious amounts of good food, I inevitably feel ill-at-ease afterward. Physically. I don’t know what it is, but I’m certainly just as content without it. Just a curiosity.<\/p>\n
I hope it doesn’t rain in the morning. David and I are going to have half a “yard day,” hack away at the extraneous shrubberies (insert Holy Grail joke here), mow the lawn and tackle the onion grass everywhere. The yard’s presently a mess.<\/p>\n
Had my second (and last) night flight session last night. So serene and peaceful. The air is smooth and traffic is light. No flight this morning. My instructor\/adviser and I tackled my tentative plan for the next four years or so. Fortunately, as a non-degree-seeking student, I’m a bit more flexible than those student locked into the plan. It’s always a bit of a catch-22 for me, though, since even though I have the flexibility to take flight training courses at the non-curricular rate (slightly cheaper), I need to take at least six credit hours per semester if I am to qualify for the financial aid, so it’s better if I bundle them with my course load. I won’t be taking A&P (mechanic) training next year, mainly as it is very time-intensive and I want to make time for Diane and Luke. That’s key. Fortunately the training is offered in a much more work-friendly format at a local community college. I’d appreciate prayers for this…it’s a pretty big shakeup.<\/p>\n","protected":false},"excerpt":{"rendered":"
Frank treated the engineering and sales crew to lunch at Elizabeth’s (very nice Italian restaurant in Oak Ridge) today. It’s 4 p.m. and I’m still full from it. The chef, who Andreas and George both know by name, brought us a complimentary appetizer, a thin-crust, white feta cheese pizza. I had a steak stromboli, a […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/www.boldulysses.com\/index.php?rest_route=\/wp\/v2\/posts\/1073"}],"collection":[{"href":"https:\/\/www.boldulysses.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.boldulysses.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.boldulysses.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.boldulysses.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1073"}],"version-history":[{"count":0,"href":"https:\/\/www.boldulysses.com\/index.php?rest_route=\/wp\/v2\/posts\/1073\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.boldulysses.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1073"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.boldulysses.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1073"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.boldulysses.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1073"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}