Hey! I'm standing right now! I didn't actually end up so much making a standing desk as uncovering the one I already had.
Ready for it? A low Billy bookcase from Ikea. How much do I hate these bookcases? And HOW MANY OF THEM DO I HAVE? (Answer: so many.) But the low one turns out to be the perfect height.
This was what the office had scarily turned into in the course of writing this last book. (I've noticed that as deadlines creep up, so does my stuff. My crap knows when my defenses are low.)
Isn't this AWFUL? See that HORRIBLE white door I was using as a desk? Terrible.
I knocked it around for a while and dug this haven out of the rubble:
Ah. So much better. See, there's my lovely desk, all clear and ready to go. Where's the standing desk? Why, here it is!
Digit checks things out.
See? Just there, where I've put the laptop? It's perfect, and I get to write while looking out the window, something that I love. I'd like to eventually get a laptop riser so I can lift it up to eye height and put the bluetooth keyboard I normally use under that, but I'll have to look into finding a cheap one of those (anyone like one particularly?).
EDITED TO ADD:
Fixed that, too! Look, a book stand works perfectly!
Cost: Three hours labor, AKA FREE. I'm returning that shelf I never even got out of its box this weekend.
Spicy Chipotle Bean Soup
Putting the recipe I made last night here so I can find it again. Made up of a mix of a bunch of recipes, and it worked really well (but really spicy! Tone down if you need to).
Saute 1/4 chopped red onion and 2 cloves minced garlic in a tbs of olive oil until softened. Add 2 chopped-up chipotle peppers (in their adobo sauce from the can), and add, along with 1 can of black beans (I used TJ's cuban style) and 1 can of kidney beans. Add 2 cups of water and 1 cup of chicken stock (could use water to keep it veggie), 1/2 tsp dried cumin, 1/4 tsp dried oregano. Bring to a boil, and then simmer, covered, about half an hour or so. Use immersion blender to puree about half of the soup. Add a can of diced tomatoes and 1/4 tsp of ground red pepper. Cook until all thoroughly heated. Top with grated cheese and a dollop of sour cream.
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