Student SPHere 2008-09

I haven't been taking any photos lately, but if I had, they'd have one of the following themes:

1. Hunched over the kitchen table in my apartment, frantically finishing a draft for my thesis advisors/my boss at the Humphrey.
2. Hunched over the coffee table at Urban Bean - it's a great cafe for studying in Uptown - finishing a draft for my thesis advisors/my boss at the Humphrey.
3. Watching re-runs of ER with Severin. My dad Santa, gifted me with Seasons 1 and 2 a few years back. They're really good! I also watched the finale last week, which was all right. I didn't recognize anyone and the reunion of returning cast members felt forced. Also, where was Clooney?
4. Passed out in my bed, snoring.
5. Writing reviews for Yelp or checking Facebook instead of writing.
6. Adding more movies to my Netflix queue despite the fact that I still have DVDs from three weeks ago that remain unwatched.
7. Sitting on the couch thinking about how busy I am.
8. Making olive hummus - it's oddly soothing.

Olive Hummus

Ingredients:
Juice of two lemons
2 cans chickpeas, drained
1 can black olives, drained
3 tablespoons tahini (2 TB peanut butter will work in a pinch)
1/2 cup olive oil
Water
Salt

Utensils:
Hand blender and bowl or food processor
Containers to store hummus

1. Add olive oil, tahini, and lemon juice together in a big bowl or the food processor.
2. Add the chickpeas and olives to the bowl, blending a cup at a time. This will be easier than trying to blend the whole thing at once, especially if you have a hand blender.
3. Blend until smooth. Add water to thin it out to a desired consistency.
4. Store in containers. You can freeze some up to one month.

My supervisor at the city said it was all right to make up time after I'm done with my thesis, which makes my life feel much less stressful. Still, sometimes I wish there were several of me to get everything done.