Saturday can't come fast enough

It's not only because I'm excited to finally get to Scotland. I am. I've already started packing. But more importantly, my phone will go to airplane mode when I get to O'Hare, and it's not coming off until we get back. Frankly, my phone may stay off entirely if the storage on my iPad holds out for picture taking. I'm going to have more than a week when work can't get a hold of me. That is going to be heaven. I'm only friends on Facebook with one person from work, and she's a manager I don't see in person anymore. She's about the last person who pesters me!

I will be posting pictures on Facebook, and I'll pop into Hangouts when I have wifi and/or data coverage. I'm not sure I'll be able to text. Right now I'm not worried about it. I'll figure it out later. It's on my To Do list.

We will, in theory, close on the house Tuesday. It's been a very strange process. The whole thing is in underwriting at the bank, and we should hear from them tomorrow about the time and place for closing and if we have to bring any money. Yes, we may have less than 24 hours notice. Luckily, I've talked with my manager. If I need to adjust my hours on Tuesday, I can work whenever or not at all. That's my short day, and they only have me on the schedule so I can work with people they think have potential.

My food safety class was everything I thought it would be and more. Ten minute breaks lasted half an hour. After our hour (and ten minute) lunch break, we spend 45 minutes filling out a form and ascertaining whether all 40-some of us needed the state license as well as the city. We started testing twenty minutes late, and it was 6 p.m. when I get out. Some of the questions on the test were poorly thought out. This was my favorite:

Jose has used a meat slicer to cut roast beef being for 6 hours straight. After 4 hours, the roast beef is set aside, the slicer taken apart, and the parts are cleaned and sanitized. (They're supposed to be after 4 hours of continuous use, but they just said he sliced for 6 straight hours.) After the parts are sanitized, the machine is put back together and slicing resumes. What mistake was made?

I don't remember two of the answers. They were stupid. The other two were:
- Time and temperature abuse because the beef was set aside. (And out for 6 hours while it was being sliced. Where do you even get a piece of roast beef big enough that it takes that long to cut it? Or is the slicer that slow?)
- Cross contamination with the sanitizing solution. (It was cleaned and sanitized. Nothing was said about being allowed to air dry.)

*sigh* I went with the cross contamination. It's going to be 2 weeks before I find out the results of my test. Today, I don't care as long as I don't have to test again until my certificate expires in 5 years.

At this point, I'm over everything. I have a list and 6 days to do it. Nothing left to do except hunker down and plow through.