Is this Hell, or is it just me?

Day one of November Hell week (well, it will probably be a two day event). Not all that bad since it gives me the opportunity to get a head start on the rest of the country and company.  I'm dragging a little tho.
The weekend went pretty well:
Friday was the Company Anniversary Party - 5 years, wow! Just to think that I started 3 years ago is a trip.
A lot of shit has gone on since then...liver shutting down, getting sober, re-assessing of my life, brutal and rigorous honesty, reduction in income with a promotion and a team, dissolving of said team and now the potential for unlimited income...all in 3 years.  The next three have to be better...
Saturday was all about stuff at the casa - went out to lunch, blew millions of leaves into 3' high piles up against the fences on the North and South ends of the yard, pizza for dinner, and trying to clear the DVR with Jules, then started to prep for my Sunday Big Book Discussion at Suncrest.
Time change for Sunday, fall back an hour and all. Finished the discussion, meeting, shopping, clean at the studio then had Cody over with Lauren for dinner.  I made my favorite Pot Roast Recipe:

Jar Pot Roast

Yield: 6 to 8 servings 

Active Time: 20 minutes 

Cooking Time: 3 hours

Ingredients:

3 tablespoons canola oil 

1 1/2 teaspoons kosher salt, freshly ground pepper to taste 

1 denuded short rib or boneless short ribs, 3 to 5 pounds 

3 carrots, peeled and chopped 

1 medium onion, coarsely chopped 

3 stalks celery, coarsely chopped 

1 leek, white and light-green parts coarsely chopped 

1/2 bulb of garlic, cloves smashed but unpeeled 

1 bay leaf 

1 cup sherry 

3 to 4 cups chicken stock 

2 tablespoons finely chopped parsley

Directions:

Set rack to the lower third of the oven. Preheat oven to 375 degrees.

Dry beef with paper towels, season with salt and pepper.

Set a Dutch oven on high heat until it is very hot; add oil and heat until just smoking.

Sear beef until it is a deep, rich brown, about 3 to 5 minutes a side.

Remove beef from pot; discard all but a teaspoon of fat.

Add sherry to pot and reduce by half, about 4 minutes, while scraping up flavorful brown bits with a wooden spoon.

Put all vegetables into pot and cook until slightly soft, about 5 minutes.

Add bay leaf and beef, with any accumulated juices, then pour on chicken stock until the beef is three-quarters covered. Cover pot with tin foil or a tight-fitting lid and place in oven. Check after 15 minutes to make sure liquid is simmering lightly; adjust heat as needed. Continue cooking for a total of three hours.

Allow the meat to cool in the liquid. When cool, degrease, either by using a degreasing pitcher or by chilling in the refrigerator and removing most of the hardened fat from the surface of the liquid.

To serve, place a colander over a large bowl. Remove meat from liquid. Strain the liquid, pressing down on vegetables to remove all the juice. Discard vegetables. Return the meat to the liquid and reheat. Cut meat into portions and place each in a pasta dish; spoon a generous portion of the braising liquid around the beef. Top with a spoonful of caramelized onions and a roasted carrot. Sprinkle with parsley. Serve with Horseradish Cream.

I totally forgot the Horseradish Cream though, dammit!

Anyway, today I got here at 5:40 am and won't leave until probably 6:30 pm...long, fucking day!  I'm getting a lot accomplished though.

Not sure what to have for dinner, probably stir fry.  We'll see.