Okay, I am cranky. I admit it. I’ve been kind of cranky this entire month because someone who works here at NABABNA has crossed my path and I now feel the need to annihilate them.

This person (and I have not been able to establish if I am overreacting. I am possibly overreacting but dang it, my feelings are real and you have hurt them beyond repair (Okay, not really)) has done some things this month that have really irritated me and I want to talk about it but I really can’t because, let’s face it, I don’t want to get fired for my blog. Or for possibly saying “Dear co-worker, I really want to stab you with a fork” to said person. Because, you know, it’s really hard to get another job once you’ve said that. Or done it for that matter.

But the best part of this is that Co-Worker Jessica understands exactly what I am going through and is the vantee to my vanter (Vant, for those not in the know, is a word I coined years ago when I was still at NABABNA’s main call center. It is a cross between vent and rant and sums it up perfectly). Today she was telling me that she can’t control other’s actions and so she takes deep breaths (yeah, she really is that perky) to help her deal with it.

So, when I got an email from the co-worker who I wish to strangle if she sends me one more email telling me how to do my job (okay, maybe it is not that extreme. Remember I said I might be overreacting?), I had to forward my complaint to Jessica.

To be on the safe side, I deleted everything except the last part. Otherwise, it is possible that someone would be able to figure it out.

From: DM
Sent: Tuesday, November 25, 2008 12:55 PM
To: Co-Worker Jessica
Subject: FW:

Oh, good Lord. Are you a bad word* idiot (not you, Jess, the irritating co-worker)?

Grumble, grumble, bad word, grumble.

Deep breaths.

Deep breaths not working. Banging head on desk.

*I try very hard not to swear at work. So instead of swearing, I say bad word a lot. It makes Jessica giggle.

I am trying to be a better person. I’m not succeeding. Also, I may have scared my co-workers when I hissed “Stop sending things to the Virtual Library” in a deep, gravely devil voice. Since I started out the day with 15 emails in there and have received about 20 more.

I love my job. I love my job. I love my job.

Hope everyone has a good Thanksgiving. I am actually cooking!* Be amazed.

*Technically I am cooking tonight. And what I am cooking is pretty easy because it is a Pampered Chef recipe for a turkey ring. And I’m substituting Rotisserie Chicken from Super Target for the turkey. But still, I am cooking.

Turkey Ring Recipe

2 pkg. refrigerated crescent rolls (garlic butter flavor because the only other ones left were reduced fat and can you say blech? I can)

2 cups chopped, cooked turkey (Or chicken if you can’t find a stupid turkey loin at Super Target because they had to carry 500 20 pound turkeys instead. Convince roommate to chop chicken because the last time you tried using the Ultimate Chopper, your delicious Szechuan Chicken ended up being really spicy chicken pate)

1 1/4 cups grated Swiss Cheese
1/2 cup chopped celery (or none if you forgot to buy it)
1/2 cup sweetened, dried cranberries (the best part! I love Craisins!)
1 tbsp. dried parsley or 3 tbsp. fresh chopped parsley (whatever)
1/2 cup mayonnaise
2 tbsp. Dijon mustard (Please. I reject your Dijon mustard. I use yellow mustard. And possibly some of the Sweet and Nicely hot mustard from the Mustard Museum)

1/2 tsp. coarsely ground black pepper
1 egg white, lightly beaten (Oh, yeah. I forgot about this part)

Preheat oven to 375 degrees Fahrenheit. In mixing bowl, combine chicken, 1 cup of the cheese, celery, parsley, mayonnaise, mustard and black pepper; mix well (or combine everything if you are me).

Scoop filling evenly over desired crescent rolls that have been laid out in an overlapping circle pattern with long point to the outside like a starburst pattern. Bring long points over filling to center, joining with short points. Brush outside with egg white and sprinkle with remaining cheese (or don’t. It’ll still work). Bake in oven 25 to 30 minutes, until golden brown. Serves 8.

It is fantastic. I love it. I’m also going to try duplicating a Turkey Pasta Salad recipe that I’m addicted to. With chicken instead, of course.

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