* mission to avoid paperwork: completed. it culminated with my 1) cleaning the hamster cage and 2) weeding the driveway.

* eventually, when you’re trying to avoid something, you realize that the energy you’re spending avoiding it is taking far, far more effort than the energy it would take to complete the damn thing you’re trying to avoid.

* SO COMPLETE IT ALREADY, WHY ARE YOU TORTURING YOURSELF?

* Yes. I was putting the finishing touches on the whole thing, feeling all proud of myself, and voila! guess what? A three-page essay was required. A three-page essay that I had “somehow” managed to “overlook” until right this very afternoon. Luckily I like to write, so voila again! I wrote it! It’s done now, kit and kaboodle, addressed and sitting here in its fancy envelope. I will mail it tomorrow. Thank you and good night.

* Oh. Yes. We went to see the new “Twilight” movie. “Eclipse,” it is called. It was a reward to my daughter, for putting up with me freaking out and procrastinating over The Paperwork. (I told her once I had finished it up, we could go. We took Ms. New Orleans with us and went out for a fancy dinner first. Then we got candy from 7-11 on the way to the movie. Don’t you love sneaking in candy? I do.) Y’know what? I liked the movie. Hmm. Will ponder that later.

* I love the Beaverton Farmers Market. We all love it. My dog loved it, my grandma loved it, my husband and kids still love it. I like all of the vendors out there, from the sweetheart who sells her homemade cheesecakes to the family that does the kettle corn to the guy who fixes my iced latte, but these are just a few of my top picks:

Thank you, Rosecrest Farm, for the awesome swiss cheese. Thank you, hippie boys at Deep Roots Farm for always being so sexy. Thank you, Souper Natural lady, for being so funny and for making the best Italian Wedding soup I’ve ever tasted.

And thank you, Arcane Cellars, for the delicious wine, and for the Bon Appetit recipe for Spicy-Sweet Tangerine Shrimp with Baby Bok Choy (“pair with Arcane 2009 Pinot Gris”). Would you like to try it? Well, okay then!

Ingredients:

* 6 baby bok choy, halved lengthwise
* 2 tablespoons Asian sesame oil, divided
* 1 1/2 pounds uncooked large shrimp, peeled, deveined
* 1/3 cup frozen orange-tangerine concentrate, thawed
* 1/3 cup Asian sweet chili sauce
* 12 strips tangerine peel
* 1 1/2 teaspoons distilled white vinegar
* 1 teaspoon oyster sauce
* 2 green onions, chopped
* 1 1/2 tablespoons minced peeled fresh ginger

Preparation: Cover bottom of large skillet with 1/2 inch water. Add bok choy; drizzle with 1 tablespoon oil. Sprinkle with salt and pepper. Cover; cook over high heat until bok choy is tender, about 5 minutes. Arrange bok choy around edge of platter. Boil liquid in skillet until reduced to glaze, about 1 minute; pour over bok choy.

Mix shrimp and next 5 ingredients in medium bowl. Heat 1 tablespoon sesame oil in same skillet over high heat. Add onions and ginger. Sauté 1 minute. Add shrimp mixture. Toss until shrimp are just opaque in center, about 3 minutes. Using slotted spoon, transfer shrimp to platter. Cook sauce until thickened, about 2 minutes. Spoon sauce over shrimp.