I've got the blues

I am having one of those days. It started out pretty okay until two incidents set me off. The first was one of my colleagues bent her office key—and not for the first time mind you—and I had to make a request with Buildings and Estate for an extra key (later on I hammered it back in place and it worked!). It was quickly followed up with a phone call from one of my Information Point staff downstairs. She said that someone used the area over the weekend and left a mess. They also left a whacking big PC box in the wrong place! I was infuriated because I kept on reminding the porters not to let anyone inside the area without my say so. I really felt my blood pressure rising…quite incensed I was! Anyway, I went downstairs and tried to figure out how to solve the problem. Luckily, the person I needed to talk to was passing by so we managed to sort things out. I made sure my staff was happy and made my way back to my office.
It was then I felt my muscles aching and I felt awfully tired and quite unwell. I took a Neurofen® and started my breathing exercise. I didn’t know what hit me. I was just so deflated and my nerves were frayed. Then I started perspiring. I felt my whole body was overheating! I had the fan on full blast. I drank a pint of cold water. I wanted to cool down, go back to bed and sleep it off!
Is it that time of life then? Is this the big M? Was that some sort of hot flush accompanied by a panic attack?

The weekend wasn’t too bad. In fact I even had the chance to wash and wax my car yesterday plus plant some more spring bulbs. Gosh at least there is a bit of optimism left in me. Saturday night I made a really good bouillabaisse. It was so good I decided to write down my own recipe. I am getting really fussy about food. I want my meals to taste “just so” and to my specifications. Last night I roasted a joint of beef (topside). The beef came from a farm in Exeter so I felt really good that I am not using food miles for the Sunday roast. It was good as well—medium rare. Tonight I plan to use up the leftover beef for a Thai beef curry—masaman nua. I’ll cook it tonight together with the chicken tinola. I’ll keep the curry overnight to mature. It will taste fab tomorrow night! I am a very keen cook and I love working with fresh ingredients. I steam all my veggies and I make a mean garlic mash potato. I think I should focus on good gravy. Hmm maybe more research and experimentation on that area.

I don’t know why I get the blues out from nowhere. I hate the feeling. Oh yes I remembered I have my Masters Course at the end of this month—another stress point for me. Why do I do it? I am committed. As they say, it was a good idea at that time!