I know I’m behind on posting. I thought it would be easy to write something almost every day, but it takes a lot of effort to come up with ideas. Since I’m so far behind, I’m going to post a few days of happiness at a time until I catch up.

Day 13 – This makes me happy:

It’s the switches in my bathroom for the light, fan, and heater. The previous owners renovated the house a few years before we bought it, and the second floor bathroom had been a new addition. For some reason, they didn’t install any type of heating system in the bathroom and the only means of ventilation was a skylight. That’s fine for late spring, summer, and early fall, but when the Husband and I spent our first winter in the house, we found out the bathroom gets cold. Of course, we can use the one on the first floor, but it’s not as convenient since our bedroom is on the second floor. We spent a lot of that winter going up and down the stairs. This past fall, we got smart and hired an electrician to install a ceiling heater/fan. I think most people use the timer for the fan, but we both agreed that it would be more useful for the heater since it would shut off by itself if we accidentally forget about it. The fan means we don’t have to open the skylight in the cold weather. I was especially grateful for the heater since the polar vortex came around and temps in our area went down to the single digits.

Day 14 – Good food makes me happy. So, so happy.

This is a cinnamon and sugar crepe from Cafe Triskell in Astoria. Every time I get one, I practically inhale that thing. I can honestly say I’ve never had a bad meal there.

We’ve been going there on a semi-regular basis for almost six years. Although the servers and the chef don’t know our names, they always recognize us and give us warm welcomes. Although the menu is limited, the food always tastes amazing. Cafe Triskell was voted #1 in New York for their onion soup (which I can testify is outstanding) and they’re known for their crepes. More and more people seem to find out about it. Every time we go, it’s packed. I once asked Phillipe, the owner, why he doesn’t expand since they’re doing so well. He said that if he did that, then he knows the quality of his food will change because they would have to cut corners to efficiently serve more people. That made me realize he does it for his love of cooking and not for the money. I respect that.