time for an update

So this won't be to long as i need to still take the boy for a walk around the block before i head off on my long commute to west seattle to work.
"WHAT?" you say, "West Seattle?? Work??"
Now if you really did say that, then I 'd know you're not my friend  on facebook, cause everyone followed the drama of my life as I quit my job at Specialty's, a  job i liked, but a company i didn't. Ironically, the area manager that hated me, and yes, she really did hate me, well, after i quit because of her, she was fired herself because of a pending lawsuit/investigation related to health code violation issue. Truth, she made us, the store and its employee's remain open and producing product with NO RUNNING WATER in the store, none-hot or cold. Several employee's called the health board that day. I have worked in some filthy kitchens in my day's as a cook, (BluWater Bistro on Lake Union, the one that "burned", real filth hole, and it was 4 star). I guess I should really thank Susan for being the rude bitch that she was, cause without her, i would have never quit, or at least been available for the job I have now.
A TERRIBLE BEAUTY
No, its not a tragic story, but a great Irish pub that just expanded from one bar in Renton, to its new, smaller and way busier, more money making, West Seattle location, where I now work, thus the 2 hour commute both ways. 
I really just walked into this job, ready to work that day. The owners Jenna and Patty are very cool, and they know my friend Troy from KingStreet, so its cool, plus an old friend from Idaho, who moved up here to Seattle 10 years ago with me, Mark happens to just know Jenna and Pat too, and works on sundays at the Beauty, while kicking it full time at another job, like how I do the odd shift or two during soccer and football.
The first couple weeks were really rough. They had a friend acting as their Kitchen manager, and he not only failed to hire any prep cooks, line cooks or dishwashers, but then he quit the first day of a soft open.
I walked into my worst anxiety nightmare, a snafu kitchen where there was no training, cooking from the table menu cause there's no recipe's, can't find anything. Trial by fire, and not every one made the cut. Not everyone made the line either, and now things are settling out. We have a great chef now, things getting organized, tickets times and wait times are sooo much better.
I'm also hoping to move into a place here in a couple months out in West Seattle, well more White Center, but thats kinda ghetto. Its a nice 2 bed on a piece of land so there's a yard for the boy to run around in, and a potential garden spot between the garage and the road. Well see how things go. The owner is a good friend/my 2nd mom up here, but I'm trying to cut in line of another of her employee's who kinda wants the house too, but we'll see. If not, then I keep commuting and saving til I find something I guess.