It’s always tough to leave behind the hush and relaxation of the snow-covered cabin to return to the real world, and after taking Monday off, I returned to a hectic four day work week. Typically, January is a fairly slow time for me at work, allowing me some much needed time to catch up on all the lower priority but still necessary tasks that pile up during the busy season leading up to the holidays. Not so this year! After a brief window of downtime between Christmas and New Year’s, work has been one scramble after another. Andy has continued to be even busier than me, working both late nights and weekends. This weekend, feeling a little under the weather (or possibly just completely worn down from all the overtime he’s been working) Andy actually took both Saturday and Sunday off and we enjoyed a much needed lazy weekend at home. We didn’t spend the entire weekend on the couch though - Saturday night, we had a luxuriously decadent dinner at Cafe Juanita for no special reason. We took our time over our several courses, and were amazed to find they even had a lactose-free dessert item in addition to their seasonal sorbet options. It was even lemon - Andy’s favorite! If you too are intolerant of lactose, I’m sure you’ll understand our amazement. In case you’re not, trust me when I say it was borderline miraculous!