Fidgeter

I guess I've always been a fidget-er.  In 6th grade I got kicked out of reading class for reading in class.  In 7th grade I incessantly cleaned the desks by rubbing drops of glue dry on them, or munched on pretzels.  In 9th grade I used my compass to draw circles laid out hexagon-ally over and over and over again...  When I had the phone center job I did origami cranes while on calls.  I think the question is not why do I fidget, but why did I do it more in some subjects than others, and why has it not been a problem in my career until recently?  Nobody at work as called me on it, but I feel that I'm getting distracted too much and not giving 100%.  I want to be really good at what I do, and I can't be that if I'm distracted.  Does the type of distraction matter?  Are origami cranes small enough units to not keep me away from typing too long?  Are drawn circles thoughtless enough to leave more room for the primary brain task?  I know tatting is out as a work fidget as my fingers always end up tangled in the work right when I think of what to type next...

Sliced Mozzarella, Tomato, and Chorizo

I missed breakfast, so I had a big lunch:

Product	Servings	Fat grams per serving	Protein grams per serving	Carb grams per serving	Fiber grams per serving
Chorizo	1.0	20	13	3	1
Fresh mozzarella	8.0	6	5	0	0
Plumb tomato	1.0	0.12	0.55	2.41	0.7

Total Calories	842
% carb calories	2%
% protein calories	25%
% fat Calories	73%
Ketogenic ratio	207%

Salmon & Cream Cheese Stuffed Pepper

Product	Servings	Fat grams per serving	Protein grams per serving	Carb grams per serving	Fiber grams per serving
Chive Cream Cheese	3.0	9	2	2	0
Red Salmon	3.5	5	13	0	0
Peppers, sweet, red, raw	3.9	0.3	0.99	6.03	2.1

Total Calories	719
% carb calories	12%
% protein calories	31%
% fat Calories	57%
Ketogenic ratio	114%

Just not feeling well, I decided to ditch my planned lunch and walk through the grocery store.  If you have someone to share it with, the texture would be improved with more cream cheese per can of salmon, but I didn't need that many calories.

The pepper I found was enormous.  You might use two normal peppers, or a baggie of the minis to stuff.

Unfortunately all the brands of cream cheese had a lot of additives.  Might be better to use a fancier soft cheese.  I was not being imaginative enough to think of Boursin while still in the store.

Just open the can (yeah, that step requires planning if you don't get the pop-top variety) pick out any bones that offend you, and mash with the cream cheese.  I also added a dash of salt, because that's how I like my canned salmon.  Serve spread on generous slices of pepper.

The pink salmon is usually much cheaper than the red, but generally doesn't come in lunch sized cans.

Philly Cheese Steak Stuffed Peppers

I'm not normally a re-blogger, I think the web is elevated when we all contribute original content, but this one looked really good:

Grocery Budget 101: Philly Cheese Steak Stuffed Peppers

I'm quite fond of the sweet pepper stuffed with soft cheeses, I should experiment with more of it's hot dish possibilities.  Perhaps pulled pork in a pepper?