Thursday, 24 November 2016
Today part of the group had some discussion about “next time” just having a few sides and dessert. I’m guessing we go instead for a fuller menu when the time comes, just as we did today.
BTW, I forgot the mushroom side in the microwave. Even I didn’t notice that they didn’t appear on the overloaded table as we sat down.
Wednesday, 23 November 2016
I smelled a bit of smoke today outside, but mostly I was pacing around in the kitchen doing this and that and couldn’t smell it (thankfully).
Saturday, 19 November 2016
Preparations have begun. As in, the Guru and I gathered up veggies and some other items at The Sto to begin feast prep. The organic turkey is ordered for Monday. And the dressing cubes now are drying out. (Organic sourdough, if you’re interested.)
Friday, 18 November 2016
Errands today included a stop at the bakery. Mmmm. Raspberry chocolate mousse. You apparently can order this as a sheet cake (mousse), if you want to serve a crowd.
And over by the registers, they had oversized candy canes…already! (But they look tastier than the usual inexpensive ones.)
We just bought bread and deli-protein for our evening meal—no sweets. Waiting for next week for that….
Thursday, 17 November 2016
The other day I read that narwhals are excellent at finding cracks in the sea ice (breathing holes) and mapping their environment using echolocation. The part that stuck with me is that they use “phonic lips” to make the clicks and buzzes. Not sure if that’s a typo…phonic lips to make phonic blips?
I also read today that in Medieval Europe they seeded fields with both rye and wheat, and both the mixture and the flour/bread made from it were called maslin. Turns out the word is etymologically related to miscellany, and can also be used for a metal blend mimicking brass, so that there could be a maslin kettle. Chaucer spelled it maselyn. Note that I checked, and King Arthur doesn’t sell a maslin flour. You could make your own….
This program accepts phonic lips but wants maslin to be marlin. Not.
Friday, 4 November 2016
WF@WF. Yes, whole fishies at WhoolFoods (in the newly revealed remodeled WF in ATL Midtown…). Something like that.
That, and after eight out of the last nine days have had record-breaking highs. Sigh. Let’s move on. (I could have cranked the contrast, etc., but this is more similar to my eyes’ take on this ray of sunshine….)
Friday, 28 October 2016
I found these layers of shelf fungus on several sides of this stump. The breakdown organisms are busy turning the wood into soil.
For our special Friday-night dinner, we discovered wild-caught Georgia shrimp on sale. Did a simple sauté—yum. Did not include the shelf fungus in the dish….
Wednesday, 19 October 2016
Meet autumnal oregano.
And the white (not edible) ginger is in bloom.
And Dylan (born Robert Allen Zimmerman)…superb B&W art chosen by The New Yorker for its cover.
Monday, 17 October 2016
Our evening meal was centered around our imported food souvenir—a real Upper Peninsula pasty!
Sunday, 9 October 2016
Tonight we dined on fresh applesauce, delivered still warm by chef Cousin M.
While she was here, we chatted for a bit on the front porch, nicely sun-warmed to the low 70s after a low this morning in the upper 30s (brr). I thought at first there had been no frost, but I did spot some on the roofs—but the field seemed untouched.