Happy Friday! The short week really flew by. I can’t believe the weekend is already back. Although weekends aren’t really the breaks from work they used to be. One of the very best things about my job is the flexibility. I don’t have set hours. Sometimes (rarely) I work the typical 8-5. Other days my schedule might be more “do some work from home in the morning and then go in from 1-8.” And I often find myself putting in time on the weekends since that’s when special events tend to be and I like to make an appearance in our crowded Saturday and Sunday CrossFit classes. It’s also usually the only time I can fit in all the errands I need to run for work.
Honestly, I feel like I’m always “on and available” as we do a ton of our staff communication via e-mail and text. The flexibility that my job offers makes it all 100% worth it though…along with the fact that I can bring Sullie to work with me! 😉
I’m not really sure how I got on that tangent but let’s start the real post now!
Remember how I mentioned that I was baking the Paula Deen Applesauce bundt cake? Well, I can’t stop eating it. Apple spice cakes are one of my favorite fall staples and I love that I can make this breakfast or dessert! I inhaled a piece this morning at 6 a.m. before heading to my favorite Friday morning hot yoga class. Nothing like some Paula Deen sugar-filled cake to fuel you through practice!
I balanced it out with brunch at Flying Biscuit. It was such a treat to take a break from work and catch up with my friends. I ordered the Hollywood Omelet which features egg whites, spinach, mushrooms and white cheddar and is topped with a tomato coulis. I had fruit and a whole wheat biscuit on the side. Of course I topped the biscuit with a healthy dose of their amazing apple butter.
Have a wonderful weekend! (And Go Dawgs!!!)