That’s a third of a month.
It seems like a long time to be gone on vacation, but in reality, it went by in a blink of an eye.
Yes, I was away from my Daily Globe desk for 10 whole days —a work week plus one day and two weekends.
But the trick to a vacation is to not only distance yourself physically from your place of employ, but also mentally —and that’s not so easy to do when you’re in the journalism field. I tried not to think about the things that needed to be done in my absence, and for the most part succeeded.
But because I am now the owner of a smartphone (just a couple of weeks, so very much still a newbie), I did see the emails that came daily into my Daily Globe account. I had set it up so people who contacted me got the “out of office” message and hoped they would heed the instructions to resend the information to a different address. But I still made a point of deleting such daily missives so I wouldn’t come home to a full inbox of things that had already been dealt with. I just hope nothing important got deleted in the process.
On that all-too handy phone, I was also able to keep tabs on the Daily Globe website —just in case something big was going down. I didn’t check it every day —just every two or three. So I was aware of what my colleagues were up to, even though I was hundreds of miles away.
And, of course, I had to approach the whole vacation with an eye to a future story. As I know from comments I get from you readers, a travelogue is expected upon my return, so everywhere we ventured, I automatically contemplated the photo possibilities and trip anecdotes.
Do you call that a working vacation?
In this field of business, I don’t think there is really any other kind.
So where did we go, you ask?
After much deliberation and one major setback to our plans, Hubby Bryan and I headed for Michigan —the lower part, not the UP (been there, done that). Just a couple weeks prior to our departure, we had firmly set our sights upon Santa Fe, N.M. Then our preferred travel vehicle —the newer of our two Jeep Wranglers — suffered a major mechanical problem. Unsure if it would get fixed in time (it did, but only the day before we left) and questioning the wisdom of taking a newly repaired vehicle so far through uncharted territory, we reluctantly changed the itinerary. Next year —Santa Fe. This year —Michigan.
Once I’ve had time to sort through my photos (and even some videos taken on the aforementioned phone for the website version!) and all those trip details that I filed away in my brain for later extraction, a travel piece will be forthcoming.
In the meantime, I’ve got a bit of catching up to do, which began by sorting through all the tidbits that accumulated on my desk. One such —much to my delight —was a note upon which the following two recipes were scribbled. They were left —along with the five-generation photo that appears on page A7 —by Bertha Anderson. Thanks for making my return to work a bit easier, Bertha!
Combine one 14-ounce can sauerkraut (drained, but not rinsed), 1 cup green or red bell pepper, diced; 1 cup each onion and celery, diced; and ½ cup sugar.
“Keeps well in refrigerator for a week or so —very good,” notes Bertha.
Fruit Yogurt Salad
Combine 2 apples, cut up, 1 small can chunk pineapple and red or green grapes with yogurt (any flavor).
“Good summer salad to go with almost anything.