Well, it’s the end of the first month in 2026 and I can’t even give a vague prediction for what we’re due for the rest of the year.
And that includes my work and personal life, too!
I mean, we have the usual litany of annual events on the horizon to look forward to and I’m just hoping the weather cooperates.
But, Winter Storm Fern has put a damper on most of my plans for the week and, looking ahead at future forecasts, I’m not inspired to endure chilly temperatures outdoors.
Despite that, the annual fair and rodeo is fast approaching and I’m just keeping my fingers crossed that my hands don’t freeze while I’m taking photos out in the arena.
February is already next week and I’m still trying to get my bearings from the holidays!
I suppose this is still a bit better than having everything closed down during the height of the Covid Pandemic a few years back.
I was just hoping for a bit more breathing room between December and February!
It just seems like 2026 is picking up more speed than I expected and I’m struggling staying on top of some things.
Though I may end up having to force myself to take time to slow down – especially when it comes to being at home.
Mom has revived her focus for being an overall healthier family without too many numbers or strict goals.
As such, we’re trying to cook more meals at home and spend less on processed foods.
She’s already threatening another vegetable garden once Spring rolls around and I’m not looking forward to fighting with her tiller.
I’m also not excited for the possible onslaught of squash and zucchini infiltrating almost every meal.
Then again, my anxiety on that could be unfounded.
After all, mom has to actually follow through with her garden plans and as long as the weather stays topsy-turvy like it has been for the past few weeks – then I don’t have to worry about a squash invasion.
But, in keeping with her desires for home-cooked meals, we’re taking turns planning out dinner options and I’m alright with that.
Well, at least until I managed to slice off a little edge on my left index fingertip while trying to chop up fresh cilantro last week.
I have never been one of those folks that cuts, chops, or slices with correct finger placement – you know, where actual chefs use their knuckles to hold items before cutting them on a cutting board.
I’ve always held things with my fingers out and just tried to avoid cutting myself.
Unfortunately, I messed up last week and I’m still unsure if it was due to the damp cilantro, my hand placement or the fact that I was hurrying to get done so I could get dinner in the oven faster.
Knowing my luck, it was a combination of all three and will take a while to go back to normal.
Right now, it’s only occasionally sore and is limiting my ability to type – but, like with everything else this year plans to throw at me, I’ll be able to manage and soldier on.
