I don’t know what’s the matter with me, but I have been so tired the past few days. I’m blaming it on my period, but seriously it’s like day 4.  I shouldn’t feel this out of it.  If random letters start popping up, it means I’ve passed out on my keyboard…

My car has been making this God awful noise for about 9 months.  It’s due to a problem with the power steering pump or something.  When my car turns, especially on sharp turns, it sounds like a seal crawled inside of the car and is dying.  It’s terrible and slightly embarrassing.  I had it checked out in January when I got new tires, and was told that it had some problems but I could drive it as is as long as the pump’s motor didn’t burn out.  Well, after receiving the almost $2,000 estimate about all of the car’s problems, I said f’ck it and decided to keep driving it as is.

I finally decided to have it looked at after JD’s car drama last week since I didn’t want to suffer the same fate.  My friend ASP’s boyfriend is a mechanic and offered to work on it for me so I could save some money.  Yesterday I got the call from ASP regarding my estimate, and it was more than a grand (cue minor heart attack).  I’m trying to save money for the honeymoon and our wedding bands, plus life keeps getting more expensive while my measly salary stays the same.   I haven’t gotten a raise since I worked at McHell – I made a lateral move for this job.  I tried to tell myself that $1,000 wasn’t that bad since he isn’t charging me for the work, even though I will totally give him some money and beer in return.  About 20 minutes after our original chat, ASP calls me back and gives me marvelous news.  He guy can fix the car for half of what he originally thought.  By ordering some non name brand parts, I can get my steering pump, rack and pin (no clue what that is), and front brake pads fixed along with an oil change and emissions test for around $400!  How amazing is that?!?!  I heart her guy!

My sister started her very first post-college job yesterday and is staying with T and me until she can find a place to buy (she’s an ambitious little one). I am super-thrilled about this because A) T is out of town during the week through the end of June leaving me home alone.  B) When he’s back, he’ll be studying for the third part of the evil CPA.  Little S can entertain me, cook dinner with me, and motivate drag my ass to the gym!

Yesterday we dabbled in all 3 fun activities.  I received this really yummy recipe from Self.com for a Summertime Risotto, and we decided to make it last night.  It was so tasty!  It took a little longer to make than we thought, but it was well worth it.  The risotto was made with white wine, chicken stock, zucchini puree, a little butter and parmesan cheese.  Then it was topped with oven-roasted grape tomatoes (we couldn’t find cherry ones), parsley and seared scallops.   I seriously recommend trying it.  It was worth the hard work.

After dinner, we hung around and watched baseball.  We flipped between the Atlanta Braves and the Dawgs (our college team) beating ass at the college world series.  2-0 baby!  Woot!   While we were watching the games, we did some arm and ab exercises.  See?  She’s already a good influence on me.

Now if only I could be less tired and wake up at 6 a.m. for the gym tomorrow, I’d be golden.

For all of you hungry kids out there, here is the recipe from Self:

Summertime Risotto

Serves 6

INGREDIENTS
1 pint cherry tomatoes
1/4 cup olive oil
1 tsp minced garlic
1 small onion, diced
2 cups diced zucchini
1/4 cup fresh lemon juice*
1 lb arborio rice
1 cup dry white wine
2 to 3 cups nonfat chicken broth
2 tbsp light butter
6 tbsp grated Parmesan
18 sea scallops
1 bunch parsley, chopped (optional

PREPARATION

Tomatoes Heat oven to 250°. Gently toss tomatoes in 2 tsp oil with a pinch of salt and pepper. Bake on a nonstick baking sheet 1 hour.

Zucchini Heat 1 tsp oil on medium heat in a medium pan. Cook garlic and half the onion until translucent; add zucchini and cook 5 minutes. Puree zucchini mixture in a blender with lemon juice and 1 tbsp oil. Season with salt and pepper. Set aside.

Risotto Heat 1 tbsp oil in a medium pot on medium heat and sauté remaining onion until translucent. Add rice and cook 2 minutes. Gradually pour in wine, stirring until rice absorbs wine. Add broth 1 cup at a time until absorbed, stirring continually for 20 minutes or until rice is tender (add more broth if necessary). Once rice is cooked, stir in zucchini puree, butter and cheese. Set aside.

Scallops Heat 1 tbsp oil in a small pan. Salt and pepper scallops and cook both sides until lightly browned. Add tomatoes and sauté 5 minutes. Spoon risotto on plate and top with scallops, tomatoes and parsley.

*I’d cut the amount of lemon juice in half unless you want it to be really tangy.

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