Thursday, November 27, 2014
Tuesday, November 25, 2014
Monday, November 24, 2014
Sunday, November 23, 2014
He registered for this today. My one consolation is that he is competing in the "light" category -- full 26.2 miles, but without the 35-lb pack.
(He told me that his surgeon would kill him if he competed in the "heavy" category).
Sunday, November 16, 2014
Heirloom Pumpkin from Burpee's
"PUMPKIN SOUP. Sometimes I feel that I am very old. When I consider all the changes which have occurred over the long years since I was a child I feel like a stranger even in the Paris where I was born.
The din of the traffic has put the street songs to flight. One is no longer woken by the cry of the groundsel sellers. The raucous song of the oyster man no longer reminds one that it is Sunday, which must be celebrated round the family table with a feast of oysters.
The shops have changed too. Only the windows of the butter, egg and cheese shops have kept their character, and on the pavement just beside the door one can still admire the giant pumpkin with gaping sides squatting on its wooden stool and seeming to say to passers-by, "Why not make some pumpkin soup? And you will need some milk for it too. Come inside and buy some."
Certainly in my young days there was no wooden stool. The pumpkin was balanced on top of two other uncut pumpkins which were the rendes-vous of all the dogs in the neighborhood who stopped there...for a moment or two. The stool is a triumph of modern hygiene.
If you are making pumpkin soup, buy a slice weighting about 1 lb. You will need 1 1/2 pint of milk and 2 oz of rice as well.
Peel the pumpkin and cut the flesh into small pieces. Put them into a saucepan with a tumblerfuil of water. Boil for about 15 minutes, then mash the pumpkin to a purée. Add the milk and bring it to the boil. Now pour in the rice and season with salt and pepper. Simmer for 25 minutes.
At this moment the rice should be just cooked. Adjust the seasoning to your taste adding, if you like it, a pinch of caster sugar. I prefer a sprinkling of freshly-milled black pepper."
Cooking with Pomiane, by Edouard de Pomiane (sometime in the 1930's and translated/reprinted 1975).
Saturday, November 15, 2014
Some assclown posted a faked news story on Facebook that there were three people being monitored for Ebola symptoms at our local hospital. I got texts, emails, and even a phone call (at home, at 2230).
Not a jury in the world would convict me....
Monday, November 10, 2014
We were at a meeting this afternoon at the Chamber of Commerce. Note: our Public Information Officer recently relocated to Dallas with her husband.
Community College PIO: Sara* was really the person who got the county public information network project going.
Local Business Type: Is she going to be here this afternoon?
My Sweet, Lovely Boss: Sara's no longer with the Health Department.
CCPIO: She decided to move someplace warmer.
Me (by way of explanation): She didn't go to Hell, she went to Texas.
Local Cop: There's a difference?
Wednesday, November 5, 2014
I had a 6pm meeting tonight with a potential grant partner that got me home at 8pm. I am the lead planner for a conference that starts at 8am tomorrow. I have a $15k award proposal due by close of business Friday and I'm the closing speaker at said conference. Friday night I am on the departmental trivia team for a Y fundraiser (conference ends at 5pm, fundraiser starts at 6). Sunday I'm staffing the first aid booth at a fun run for four hours.
As a kindness to my co-workers, I decided that I needed to take a half day off on Monday so of course someone scheduled a meeting for that day at 9am and another one at 2pm. No wuckin' furries, says I, I'll take a half day off next Friday and get a jump start on the weekend.
Just checked my calendar. Yup -- meetings on Friday at 8:30, 10:30 and 2:30. It's a good thing there's nothing scheduled, either personal or professional, this Saturday, because I will be suffering from anal glaucoma.
(anal glaucoma = I don't see my ass getting out of bed).
Monday, November 3, 2014
Sean*, the new Americorps guy (Fernanda having gone on to bigger and better things), came to us by way of four years at U-M and two tours in Afghanistan. We are driving the rest of the staff crazy with our milspeak and I let some slip during a conference call Friday that included some members of the local National Guard unit. Nothing profane, merely obscure.
This morning I got a teasing email from their training chief that included a popular emoticon. I sent it to Sean* (note: he got out as a buck sergeant).
Me: Sgt 1st Class Williams* has called me out on my terminology.
He: I really have a hard time comprehending the fact that a staff NCO is using smiley faces.
Sunday, November 2, 2014
Cosy fire a-burning bright, ----
Cosy tables robed in white, ----
Dainty dishes smoking hot, ----
Home! and cold and snow forgot!
"Say, but it's cold today!" called Bob at the door. "Frost tonight all right! I was glad I took my overcoat this morning. Have you had a fire all day?"
"Yes, indeed," said Bettina, "And I've spent most of the afternoon cleaning my furs with cornmeal, and fixing those new comforters for the sleeping porch, and putting away some of the summer clothing."
"I believe we will need those new comforters tonight. How are you fixing them?"
"I was basting a white cheese-cloth edge, about twelve inches wide, along the width that goes at the head of the bed, you know. It's so easy to rip off and wash, and I like to have all my comforters fixed that way. I was cleaning my old furs, too, to cut them up. I'm planning to have a fur edge on my suit this winter. I don't believe you'll know the furs, the suit, or Bettina when you see the combination we will make together! Fur is the thing this year, you know."
"Couldn't you spare me a little to transform my overcoat? I'd like to look different, too!"
"Silly! Come along to the kitchen! There's beefsteak tonight (won't it taste good?) and I want you to cook it, while I'm getting the other things on the table. I didn't expect you quite so soon."
That night for dinner they had:
Beefsteak Creamed Potatoes
Bettina's Drop Cookies
(All measurements are level)
Creamed Potatoes (Two portions)
1 c. diced cooked potatoes
1 T green pepper, chopped fine
1 T. butter
1 T. flour
1/2 c. milk
1/4 t. salt
Melt the butter, add the flour and salt, mix well, and add the milk slowly. Cook until creamy, and add the potatoes and the chopped green pepper. Serve very hot.
Devilled Tomatoes (Two portions)
2 T. flour
1 T. lard
1/8 t. salt
1 T. butter
1 T. sugar
1/2 t. mustard
1/8 t. salt
A pinch of paprika
1 hard-cooked egg
1/2 t. flour
2 T. vinegar
1 T. water
Peel the tomatoes, cut in half and sprinkle with flour. Place the lard in the frying-pan, and when hot, add the tomatoes. Brown nicely on both sides, and sprinkle with salt. When brown, place on a hot platter and pour over them the following sauce: Sauce -- place the butter in a pan, add the sugar, mustard, salt and paprika, the egg cut fine, and the flour. Mix well, add the vinegar and water. Heat, allow to boil one minute, and then pour over the tomatoes. (If the sauce seems too thick when it has boiled one minute, add a little more water).
Drop Cookies (Twenty-four cookies)
1/3 c. butter
1 c. sugar
1/2 c. sour milk
1/2 t. soda
1/4 t. salt
1 t. vanilla
1/4 c. chopped raisins
2 1/2 c. flour
1/2 t. baking powder
Cream the butter, add the sugar, then the whole egg. Mix well. Add the sour milk and the vanilla. Mix the baking powder, soda and flour well, add the raisins and add to the first mixture. Beat well. Drop from a spoon onto a buttered and floured pan, leaving three inches between the cookies. Bake fifteen minutes in a moderate oven.
Thrifty Bettina! She's not only found a way to recycle last year's furs and keep from having to wash heavy comforters in cold weather, she's also using up the last of the leftover spuds and some milk that has gone off.
That sauce ought to perk up limp. tasteless late fall tomatoes, too (although if she were really thrifty she'd make a scallop using stale bread-crumbs and the canned tomatoes she put up in August).
From A Thousand Ways To Please A Husband; the Romance of Cookery and Housekeeping, by Louise Bennett Weaver and Helen Cowles leCron, 1917.
Saturday, November 1, 2014
Since Her Majesty went away, Reserve Cat (I suppose I should promote him to Primary Cat now, but I can’t) has become very demonstrative. He wasn’t much of a lap sitter or a cuddler after he outgrew kittenhood, but if I’m in the recliner he’s on my knees or my chest every night now. And when I sit in the computer chair, he’s curled up beside me.
He stands next to the bed in the morning and talks to me as I get up, follows me to the shower to watch (no skeeving – he’s a cat). If I’m upstairs and he’s downstairs, he comes looking for me. If I’m downstairs and he’s upstairs, samey-samey.
I don’t know if this is a recent development because he’s lonely, or if this affection has always been waiting to manifest itself and the Drama Queen and I just never gave him a chance.
He got in bed with me this morning after the alarm went off and snuggled up under my arm.