Over the last week, i've learned a few key lessons:

1) Brunoise is a very good cut to practice when you're feeling hyper-stressed and obsessive-compulsive. I did the bell peppers, celery, and shallots in a nice bruniose for the etouffe on Sunday night, and it brought be back down to a place where i could interact with humans who aren't coworkers again.

2) Having regular lunch plans and getting out of the office to execute them is wise. Thanks to Miss Carol, Mike, and William this week!