Somebody's turning 40 in October

I didn’t really think I would have any more birthday milestones after I turned 18, but then again, I was nowhere close to 40 then.  Well I’m 40 now.  It wasn’t a big celebration but it was meaningful — I had my boys (father and son) and my family was still whole.  My Dad’s not getting any younger, but I got a delayed treat in being able to spend time with him in late April to early May in Manila this year, something I hope to do again sooner than the planned 2008 homecoming.

Besides, my friends are really in Manila, so I told Alan in jest recently he can just throw me a big 50th birthday party 10 years from now in Manila. 

Alan’s the one turning 40 this October, and I’ve already started planning it.  Some of the things we’ve agreed upon is that it will be a small party with close friends (probably 20-30 tops), it will be in the evening, and we’re having some of the food catered.  Alan works for one of the high end hotels here in New York so I suggested we get a suite.  He is going to find out if they will allow us to bring our own food in.  I’ve shortlisted my caterers to two I’ve tried out for bigger office functions, one of which is just a block away from the hotel.  I’ve already toyed with ideas for the invitation, but in the absence of a theme, I really can’t make up my mind just yet.  I have an idea about the souvenir, but again, I need a theme.

I’m actually excited about it because Alan is.  I didn’t even think about throwing him a surprise party anymore because I wanted to involve him in the planning.  So today I am starting a new category just to chronicle planning for this event.  I’ve even thought of games and intend to plan a great evening for everyone, complete with party gear (hats, noisemakers, etc.) and loot bags.  (No candy, of course! LOL)  It will be one grand celebration, and my honey deserves it because he’s really my BETTER HALF.

No, I'm not ON LEAVE

Okay, I have not been on a sabbatical.  Just so happened that my connection in the bedroom isn’t as good as when I’m out here (now posting from the breakfast counter) — and well, I chose to stay in the room last night.  The night before that, the laptop gave me a scare and refused to go through the complete boot up telling me it couldn’t verify my license.

So I called in the IT Site support yesterday and they checked my laptop but told me the issue was being forwarded to the hardware team.  Chances are, they were going to change my hard drive which was reimaged just before the 4th of July.  So I spent much of yesterday trying to back up my files onto the server drive.  It was as simple as that but the laptop wasn’t cooperating, and I ended up feeling exhausted at the end of the day.

But I’m back.

I was hoping to slow cook Korean Beef Stew today but I just discovered this morning that I was out of green onions.  The grocery is a short walk away but that means I will walk to the corner, get my green onions (and maybe grab some milk and bread while I’m at it) and then walk back.  I have called the office I’m running late because I have to be here when the dining room ceiling fan/light is installed.  So yes, it’s doable, but it’s muggy outside and I’m thinking about whether or not I will do it.

Such seemingly trivial choices and yet the decision escapes me.  We often find ourselves at such crossroads over very small matters.  (Do I switch bags today?  Do I wear the blue or the pink outfit?)  Decisions, decisions.

But back to my short ribs.  I have a kilo and a half that have thawed in the fridge so I have to make a decision about what I’m doing about it today.  (I suddenly remembered another recipe that doesn’t call for the green onions until AFTER the dish is cooked..Will google it.)

Friday.. I love Fridays because it means Saturday and Sunday are up.  Tomorrow, we have a birthday party to attend (where Alan wants to show off his little boy to his college friends) and then Sunday, it’s wine tasting with some friends of Alan from work (and no, we’re not bringing the tyke along..).  I guess I have a busy weekend up ahead. 

Time to prep the short ribs.