I'm working really hard to remain positive and I think that I'm doing a good job (see?... positive)

I wish that I could tell you that my larder is full and the homemade pita bread that I attempted to make tonight turned out beautifully... but they didn't.  Well, about 8 out of 12 of them didn't.  On the up side, I had 4 turn out beautifully.  I'm doing my damnedest to stay positive.
Work, school - it's all the same for me.  And it's started today.  So it's back to early mornings, fixing bagged lunches and hustling off to dance classes and choir rehearsals.  For me it's a mixed blessing.  I love the students where I work and I really like the parents.  I'm just not a morning person and if the whole thing kicked off at 10 a.m. instead of 8:30 a.m. then I would be a completely different person.  No one at work seems to be taking on the comment to that effect that I keep dropping in the suggestion box though and that's a bummer.
For me work has always been difficult - haha, that sounded funny.  I was never one of those people who knew what they would do.  I never had a passion for that one thing that completely floated my boat and motivated me to get ahead and do my thing.  I've always had my fingers in a lot of pies.  But rather than no passion at all, I have a passion for a whole lot of things and they fluctuate widely and regularly.  Right now my passion is canning and filling my freezer for example.  I'm also pretty passionate about getting ready for a half marathon next month.  I always envied my friends who knew exactly what they wanted and just went for it.  I wished that I could be like that.  I felt weirdo but I just couldn't turn off all of those other things that I wanted to do and try in order to do that one thing.
Now I just accept it.  I go to work and do what I need to do.  It's all good.  I probably won't ever do that one thing really really well but I'll do 10 things reasonably well.  I'm ok with it.  For example, right now I'm into:
tomatoes
jam
getting to the farmers market
running hills
yoga
reading about food and environmental politics
learning how the hell to use my camera
figuring out my new religion

Right now I'm not into:
cleaning or making my bed
buying new shoes that I need
listening to the radio
making complicated recipes (except the pita bread that I tried tonight but didn't read the recipe properly for)
writing more cheques
getting up early


So because of being into getting to the farmers market and not being into making complicated recipes AND needing to use up corn because we were leaving for 5 days on our last jaunt of the summer.  I made this corn thingy and put it in the freezer which served us well.  I ended up being happy because:
a.  I didn't waste food that I went all the way to the market for.
b.  The recipe wasn't long, drawn out or complicated.
c.  We had food after we arrived home and didn't have to go scrounging around for something to eat.
Win.  Win.  Win.  I figure that maybe if I weren't going in 20 directions at once then I might not have come up with the solution to the food 'problem' and we would've come home from Quebec City starving and then gotten sick because of the smell coming from the fridge... see?  Positive.


Scalloped Corn adapted from 'Extending the Table'
serves 8

2 onions, chopped
3 cloves garlic crushed
1/2 cup flour
1 cup cornmeal
1 tsp salt
2 1/2 cup mild cheese grated
1 1/2 cups milk
2 eggs beaten
3 1/2 cups fresh or frozen corn kernels
1/2 cup fresh parsley and chives, coarsely chopped

Lightly grease a 9x13 baking dish.
Preheat oven to 350 degrees F.
Cook the onion and garlic together in a little butter until the onion is softened and slightly golden.
In a bowl mix together the flour, cornmeal and salt.
In another bowl mix together 2 cups of the cheese, all the milk and the eggs.  Mix well and add in the corn kernels and fresh herbs.  Mix.
Combine the flour mixture with the milk mixture.  Add in the onion mixture and combine well.
Pour into the baking dish and spread out evenly.  Sprinkle with remaining cheese.
Bake for about 30 minutes or until bubbly and golden.  Bottom should be golden brown too.
Cool for about 5 minutes before serving.