We Have Plenty of Time

As many of you know, I’ve gone back to full-on, full-time onsite employment at a Silicon Valley Techie company. And yes, I’m the only female in my immediate team, one of the few female managers in the larger team, and many times the solo female in meetings, but that is a story for another kind of blog.

Anyhow, with the global-mobile workforce, and the normal one-up-man-ship culture in the quest for ‘the next big thing,’ hours can get long, and my beloved FeedingMyOhana has suffered longer periods of inactivity than I would like. It wasn’t looking good for this past weekend.

So I was shocked when one of our Big-Time Executives responded on Friday night regarding work I was planning to do over weekend.

"Don't work over the weekend on it. Not that important. We have plenty of time."

Let’s be clear. In all my years of working in Silicon Valley, this has NEVER HAPPENED. The paranoid part of my psyche wonders if this means I’ll be laid off (also a common thread in Silicon Valley), but still, it was a blast of fresh air and perspective.

Here is what happens when your Boss-boss-boss tells you not to work over the weekend.

You cook a proper Saturday dinner with a couple of friends and your beloved baby birdie.

Crock Pot Kalua Pig

Not-so-tropical fruit salsa. Mangoes were looking bad at the store, and peaches are in season. Easy swap.

Apple/Watercress/Beet Salad. I’ve been making all sorts of ‘weird/wonky’ salad combos. This is an actual new recipe that works well. And I even created the page for it!

King Eggrolls because they are awesome and on the way back from where the husband and friends were golfing.

Banana pudding. Which we didn't get quite get to after all of the above-noted food, so my co-workers will have to eat some this week.

Butterscotch banana bread. Baby birdie made this one, and I need to get the recipe.

For a Sunday encore, a batch of fresh tomato sauce because the tomatoes were still so pretty.

And now we're ready to start the week off right.