Can I put my foot in my mouth any more this week?

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I'm trying to decipher why I'm feeling nervous right now, but I've been having trouble pinpointing it. I've been wondering if it's because the time is getting nearer, but I really don't think that's it. I'm more excited than anything. Prior to today, I think I was nervous because I'm not 100% sure what the work I'll be doing at Cambridge will be like. However, this morning I talked to John, my supervisor, on the phone and essentially we just chatted again about things I already knew, but it was good to actually hear them from a human, rather from an email. I feel good about it now. About going to England, I was also wondering if my nervousness was because of the flight--but up until I was wondering that, I had never before considered that I was nervous about it. Again, I get more excited than nervous about such things. I've also considered that it might be because I have this paper due tomorrow, but that can't possibly be it because it...
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A gentleman with an accent came up to the advising desk yesterday morning at Heartland. I quietly and cordially asked him if I could ask where he was from and he said England. And then I asked if I could ask where at in England and he said Liverpool. And I told him that I was there over the summer, in Cambridge, doing an internship. He had no interest in my story and I was bummed. I really wanted to talk England with him and ask him why he was here, of all places, but he just wasn't having it. :(
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Sandy's Recipe Book - Grandma Scheffert's Apple Pie

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Apple Pie Recipe from: Susan Scheffert Directions: Stir together: 3 lbs apples (peeled and sliced at ¼ an inch) ½ cup flour Sprinkle with cinnamon and nutmeg  I used about ¾ teaspoon cinnamon and a good pinch of nutmeg Then add: 1 ¼ cups sugar 1 stick melted butter For crust, mix and roll out: 2 cups flour ½ cup oil ¼ cup water or milk 1 teaspoon salt Place apple mixture in a large glass dish and then lay crust over top Cut slits on top and sprinkle lightly with sugar Bake at 350° for 45 minutes This recipe is from my Grandma Scheffert--my dad's mom! Grandma lived upstairs at our house with us, which was a full apartment. We were very close to her, especially my brother. She cared for us when our parents were working (we never had a babysitter), dropped us off at and picked us up from school (we never rode a school bus), and took us on adventures during the summer. She loved reading and gardening and birds. She was a very active grandma and we were lucky to have her. I have lots of...
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