Last year my internet was being a jerk, so I found myself working from a coffee shop. I used all sorts of Tips on How to Work Productively From a Coffee Shop to no avail. I don’t like distractions and write/think/process best in complete silence…all alone and in the comfort of my own home. Working out of coffee shops is not for me. But they make great work spaces for many, so much so that many coffee shops have changed how they charge customers {like this coffee shop that charges per hour, not per cup!}. And now an entire new creative work space trend is sweeping the country.
Coworking spaces are cropping up all over, with almost 15,000 coworking spaces available. And while some coworking spaces cost hundreds of dollars to use, there’s a trendy cheaper option now: working out of a bar or restaurant during that businesses slower hours during the day, before they revert back to serving customers during the evening. Adapting bars and restaurants into coworking spaces provides a beautiful ambiance and high-end feel that’s the exact opposite of a routine cubicle and a desk.
Restaurant owners are loving it because it offers a new source of revenue during the work day, when their restaurants often sit empty, and remote workers are loving it because it’s so much cheaper than a typical brick and mortar office space {often less than $100/month}. Seems like a win/win.
Would you ever work from a space like that or are you like me, and would prefer to work from home?
~Mavis
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When zucchini season comes, I’m never fully prepared for it. I forget just how many zucchinis one plant produces. And produces. And produces. So I’m constantly on the hunt for ways to use up the zucchinis that are growing out of my ears. Luckily I have super talented friends who whip up 
Ingredients
Directions
While zucchini is roasting, prepare the “lasagna” pan. Thinly coat the bottom of a 9 x 13 baking dish with olive oil. Measure out a 1/4 cup of tomato sauce and spread evenly in the bottom of the pan. When the zucchinis are done roasting, lay a single layer of zucchini slices over the sauce. Spread half of the remaining tomato sauce evenly over the zucchini and sprinkle with 1/3 of the mozzarella the Parmesan. Repeat those steps again. Lay a final layer of zucchini on top and sprinkle with the remaining cheese.
Quote of the Day “A closed fist catches no hawk.” Irish proverb
I remember my very favorite summer job as a teen: working at a bakery and getting to take home treats. I have very fond memories of that summer and everything that it taught me {like how it instilled a love of bakeries and all the carbs that came with it). Summer jobs are awesome like that, but according to 