Sum up rum up

Remember that time in November when I was like, Blog All the Things! Lol.

Shortly after that, a big change happened: at the end of November I was offered a job I applied to over 1 YEAR BEFORE THAT, and I accepted. Which was awesome, and they even admitted that they probably should have hired me the first time around. I went from working 15-35 hours a week from home to 40+ in San Francisco, with a 1 hour commute each way (by BART). Plus I’m a monkey who can’t let go of one branch until I grab the next one, so I didn’t give up the part-time job until this past weekend. So free time. Not so much.

And while I was a little sad to leave the documentary world for a more traditional job–I’m now a project manager at a communications design agency–it was time. I worked with one documentarian for just over a year, and while I still believe in the project and still want to support it in any way I can, it seemed to be stalling. I learned so much about social media marketing during that time, but I think I’d learned about as much as I was going to, and the fun producery stuff I might have learned is still, likely, a long way away. And it was time to make above minimum wage and become a contributing member of society again.

Yay adulthood!

But the job is dece, my coworkers are super super nice, my clients do NOT sell Medicare insurance (which is a significant improvement over my prior agency job), and I get to work right downtown in San Francisco, which still kind of surprises me from time to time.

And now if we can just whittle down this commute, I’ll have even MORE free time to give my pets raspberries on their tummies blog and do fun stuff. We’ve spent the past four weekends searching for a new apartment, which has yet been unfruitful and is a trippy blog post of its own.

Hope you’re staying warm in whatever “cold” or actually cold weather you’re experiencing. It’s freezing here, like, it was 41 degrees this morning. I mean.

How I get through those cold Northern California nights

Hot Buttered Rum (via DrinksMixer)

1 cup sugar
1 cup brown sugar
1 cup butter
2 cups vanilla ice cream
rum
water
nutmeg

1. Combine sugar, brown sugar and butter in a 2-quart saucepan. Cook over low heat, stirring occasionally, until butter is melted (6-8 min).
2. Combine cooked mixture with ice-cream in a large mixing bowl, and beat at medium speed, scraping bowl often until smooth (1-2 min). Store refrigerated up to 2 weeks or frozen up to one month.

Makes, like, a lot. I saw the “1 serving” note on the original website and was like, man, I need more than one but seriously one cup of butter per serving? Oh well. And so I made two and now I have a metric shit ton. Let’s say this batter will make you like 10 mugs.

3. For each serving, fill one-quarter of a mug with mixture, add one ounce rum and three-quarters of a cup of boiling water. Sprinkle with nutmeg.