6/12.
Well, it’s officially fire season in the U.S.
Nationally, we hit Preparedness Level 4 (which means we’re using about 75% of our national resources) so I’ve been really busy this month. I just wrapped up a fire assignment on my own forest, and I’m currently working on a fire out in Colorado.
I’ll write more on all the work stuff later, but for now, just a few little moments from this past month outside of fire camp.
First… I crashed my Jeep. The at-fault driver failed to yield while turning left, and drove her car right into my path as I was continuing straight through a green light. Liz (my Jeep) is, luckily, repairable, and Kaizen Collision Repair is fixing her up right now. Both myself and the at-fault driver are both fine. I’m glad Liz is reparable because I’ve totaled a car before, and it’s no fun at all.
I hit 100 classes at CycleBar! I’ve been going on-and-off for a few years now, but started prioritizing it a bit more this calendar year. The consistency has been nice, and I’m excited for another 100, and 100 more after that!
My friend Noah made these fantastic stickers and handed them out when my Type 3 incident management team was pre-positioned for a period of critical fire weather earlier this month. I’m kind of obsessed.
My sweet, sweet friend Caitlin sent me this amazing magnet, which I absolutely adore. If you know me, you know that yes — ranch dressing can be a personality trait — so it immediately found a home on our refrigerator.
I made time earlier this month to try out Brews and Cues for Wednesday night trivia with some friends from YogaSix while Wanderlust was closed for a private event. The food was great, but the questions were a little bit too easy for most of us.
I got an adorable new travel yoga mat from Mikkoa, and I’m looking forward to packing it to bring with me on weekend trips, work conferences and fire assignments.
Some of the girls and I got together earlier this month for dessert at Shift. We tried several dishes, but I think the best was the savory sorbet. We tried two flavors, and my favorite was spruce tip with chévre, extra virgin olive oil and smoked sea salt.
