This happens to me at least two nights a week: I go to bed and sleep for three or four hours, then wake up to toss and turn, perhaps dozing from time to time but getting no more deep sleep.
This was one of those nights. I have no pain, I even feel tired. But sleep won't come (the whole night through, your cheating heart will tell on you).
Oh, I'm sorry. I drifted for a few seconds there.
Counting sheep (or cows, or blessings) never helps put me to sleep. At one point last night I meditated on what a wonderful thing it is to be able to breathe, to fill one's lungs with air and then exhale. So I took several such breaths and thought of what it would be like to have emphysema, and thanked heaven I quit smoking years ago.
I tried to avoid some negative thoughts that kept pushing into my consciousness, things I only blog about in my private space on the Internet.
I heard vehicles accelerating nearby around 2 A.M., got up, and went out to stand on the front porch, wondering if the now-mostly-deserted house next door was the source of traffic. It wasn't.
The dog, hearing the front door open, came out of the computer room, collar jingling, and joined me. We heard voices nearby, no doubt the nocturnal twins in their above-ground pool with friends, a short distance away. I thought about Tyler, the twin with cancer, and how he told my grandson a few days after his chemo session, "I'd rather be shot in the face; I'm not doing it again."
The dog and I came back inside and went back to our respective beds.
I pondered on the beef fillets I had thawing in the refrigerator. What to do with them? They aren't from Clyde, they're from Sir Loin, last year's calf. We need to use up the older meat. Cliff said I should wrap bacon around the fillets, but he has no idea how to proceed after that.
Keep in mind I only learned how to properly cook steak last November.
How's a woman to sleep when she's worrying about how to cook fillet mignon?
I came to the computer and googled fillet mignon. Keep in mind these fillets are tiny little things because they come from a yearling steer of dairy breeding. But the flavor will be great, if only I don't overcook them: we like medium-rare.
On the subject of coffee: Do you have a favorite coffee cup? There's always one in my cupboard that I will reach for first. I like a good-sized mug, not too big though because my coffee would get cold before I drank it all; and I like it to have some sort of saying on the side of it. Over the years I've had favorite cups with positive thoughts, comic sayings, and Bible verses; all of them eventually break, and I move on to another. My first choice these days is this one:
So, back to the fillet mignon. The recipe I linked to wants me to use a meat thermometer to check doneness; I have no such thermometer. I'm supposed to brown the bacon-wrapped steaks in a skillet and then put them in the oven for a short time.