More French than I thought

I've never been one to stick to rigid, self-imposed schedules, but I seem to be really picking up the French notion of "on time" and "efficient." Since I hadn't been as productive as I had hoped on Thursday, I had today all planned out:

• 10h00-12h00: Do a grocery run and then eat lunch
• 12h00-13h00: Search for alternate hotels for Nov 14th in hawaii (long story)
• 13h00-17h00: Work on my SEM conference paper
• 17h00-19h00: Work on the IT support master document (another side project)

Here's what my day really looked like:

• 10h00-11h30: Turn off alarm clock, then hurriedly shower and bolt to the grocery store
• 13h00-14h00: Since I had asked a favor of the front desk folk of my building, I drop by with a handful of my awesome chocolate (see below) and chat with them while they eat lunch and then eat chocolate.
• 14h00-16h00: Go to the bakery and get bread, then make a huge sandwich for lunch.
• 16h00-21h00: Work on my SEM paper
• 21h00-22h30: Go for dinner at the little resto near the subway station.
• 22h30-now: write Blog stuff.

See? I've developed a sliding notion of "now." By the way, here's that amazing collection of chocolate I was talking about:

I only brought down a couple of bars to share, so most of these are still sitting over my bed. These are the chocolates that I bought on Wednesday at Le Bon Marché's huge grocery store. Since I'm writing a lot of lists today, here's a list of what's in the picture, for you chocolate connoisseurs:

• Starting from the left, Bonnat dark chocolate (75%) made from Ceylon chocolate.
• Dolfin dark chocolate with mint leaves (herbal mint, not peppermint)
• Dolfin dark chocolate infused with Earl Gray tea.
• Dolfin milk chocolate infused with Japanese Sencha green tea.
• Dolfin milk chocolate infused with "Hot" Masala spices.
• Dolfin dark chocolate with green anise.
• Weiss dark chocolate (85%).
• Valrhona Ampamakia (N. Madagascar) dark chocolate (64%), 2006 vintage (yes, this thing comes in vintages).