So my contract is in place, but they waited until 4:30 on the Very. Last. Day. to award it.

WTF people.

I say leave work and go celebrate with a drink!

Wait, so does that mean you can stop applying for your own job now? Also, yay! (Right?)

Consuela, the 'wow' just never stops with them.

Wait, so does that mean you can stop applying for your own job now? Also, yay! (Right?)

No, I think it still means she's contracted instead of just having the job outright.

Wait, so does that mean you can stop applying for your own job now? Also, yay! (Right?)

What Hec said. Just means I can keep working while the wheels of the actual hiring process grind slowly away.

I went to my boss today and begged him to find out whether they were actually going to announce my position next Friday. Because if they do, I'm screwed.

Next Friday at 6AM I fly to Madrid, and I'm in Spain for 2 weeks (don't tell the local burglars). And two weeks is exactly the length of time the position will be announced for.

And I'm only bringing my Kindle Fire, which is a crappy interface for typing, so if I'm forced to update my resume on that! Yikes.

And yes, I will have to update my resume again in order to make sure it includes all the buzzwords in the position announcement, which I haven't seen.

GAH. But I'm kind of convinced that's what will happen, because this whole thing has been such a clusterfuck.

Oh, I hope it doesn't happen that way, Consuela. I like typing on the Kindle much more than my phone, but updating a resume on it would be pretty awful.

Gargh, this process is incredible, Suela.

On Katniss, I ruffled my feathers initially, and then I read the books. And she read totally white to me, so I stopped fussing.

ita, you did that on purpose, didn't you?

It could completely be my perception, of course, but it seems like so many more people are discovering a sensitivity to gluten than has been the case before now. I'm wondering if one of the causes isn't consistently stressed immune systems, and we're reaching the tipping point of being able to tolerate other stressors. Also, see: asthma.

One theory (which makes sense to me) is that wheat grown now has been specifically engineered (I was going to say "bred," but didn't want to make a pun) to have *much* higher levels of gluten than wheat from, say, 100 years ago. Or even 50.

Because gluten is what makes bread fluffy. And people love fluffy bread (hell, I do). So what's the easiest way to make fluffier bread that people will buy the hell out of? Wheat with more gluten.

So if our bodies could handle some amounts of gluten, we haven't adapted fast enough to the new super-gluten-y wheat. Add to that the fact that gluten is in goddamn everything -- flour is used as a thickener in soups, salad dressings, even ice cream, for god's sake -- and it's not only the exposure to super-gluten-y bread products, but the fact that it's everywhere, that creates that scenario where the body just can't handle that much gluten and finally gives up trying to deal.

(Granted, I have no idea how mass-produced, pre-packaged soups and salad dressings compare to those from, say, 1950. Commercially prepared soups and dressings might have had wheat as a thickener back then also. But in 2012 we eat a metric fuckton more processed foods than people did in 1950. So the overall cumulative exposure has skyrocketed.)