Wednesday, 1 April 2026
Overall, I think highly of the data my AppleWatch reports. Truth: it does a poor job of counting flights of stairs, always low. However, that count is not a meaningful statistic for me, so I remain happy with ole WanderWatch.
Tuesday, 17 March 2026
The Book Club gals decided to shake things up a bit and meet at a neighborhood pub this afternoon. You can see the tavern manager prepared to be super-ready for us. [Sad fact: none of the BC buds had a beer. Or even a glass o’wine.]
Wednesday, 4 March 2026
I cleaned up a forgotten corner of the yard and found this abandoned Nerf-toy entrapped in new spring greenery. I couldn’t tell what neighbor-property it came from to toss it back, so I guess I’ll donate it to the city next Garbage Day.
Saturday, 28 February 2026
I’m going to skip today’s distressing news and any other topic. Instead, I’ll remember about thirteen months ago when we temporarily resided overlooking the Mediterranean, where the Pyrenees plunge into the sea.
Thursday, 26 February 2026
Today was rainy and murky, so this is a yesterday-photo, because sometimes time-shifting is a happy strategem.
Tuesday, 24 February 2026
Last week, we saw some highs over 70°F (aka too hot for Feb—for me). This week we’re seeing lows below freezing, which means frost on The Vehicle this morning (and rather cold for me). Next up: rain (we’re in deficit, so rain is good good).
Saturday, 7 February 2026
Lately, I’ve been working on balancing my hamstrings and my quads. Both my knees and back feel better.
Connection to visual: who wants to hit a wall?
Wednesday, 4 February 2026
I’ve been trying to cook/eat lower on the food chain, as in more plant protein. My go-to these days includes a veggie bean stew, which has endless variants. When I heat leftovers, lately I’ve been microwaving some fresh spinach in the bowl first, then adding the stew and heating it all again. This bowl has bonus cheddar.
Plus, I recently found out that since the beans (and this is true of cooked grains, too) have been chilled, their grams of resistant starch have somehow increased—and that’s also good for the gut. Apparently, in some chemical magic, the chilling reorders the starch molecules in a process technically called retrogradation (and that’s enough science for today).
Sunday, 1 February 2026
When it came time to write last night, I forgot my plan to reminisce about the year I went to 4-H Snow Camp. I must have been in about ninth grade, and I dunno why I wanted to go, probably to fit in. I have no recollection of how we got there (rented school bus?), or of how big our group was, or even what the scheduled activities were.
What I remember is that The Boys decided to throw The Girls into the snow. I was having none of it, and fought and kicked, and soon was left alone—so much for fitting in.
