Still awake.

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Two of the ducks were run over last night.  One under each line of wheels.  These are big birds, white, very hard to miss.  Either it was on purpose or someone was driving very fast and not even paying attention to the road.  They were absolutely destroyed.  Two hens down.  At least I don't have to worry about whether they were hit somewhere else, or an animal got to them and took them away.  No doubts, these won't return.

A few more days, but truly this time.  I am waiting until, say, the end of Saturday, start of Sunday, to pull the plug.  This will give any occasional visitors a chance to ask to have access.  I don't need a real name, but I have to know... what you have to do with this blog.  Some of you longtimers are already set up to have access... or will be.  I have your emails... or old ones.  If they have changed, Michael, Jean, or foamy... of whichever variety you are running currently, let me know.  If others want in, let me know... and what blog you are from... or how you know me... which blog you know me from?

I'll be getting out to feed and water the critters today.  It got cold last night.  Not sure if it remains so, though it seems chill.  A shower, a bit of air drying, trimming the whiskers first actually.  Then on to bed.

I am hoping to make a few calls today.  We'll see.

And, tonight, beef stew!  But, this time, no funky flavors.  I think I have another tub of beef stock thawed.  No mushrooms left, but plenty of veggies, if I will only be adding those by the small pot.  The main portion will be just beef, mirepoix, and the stew/soup juice.  Adding veggies seems to do quite well.  If the veggies didn't get too much worse, they did get mushy just sitting in the stock as was.  Best to cook fresh.  Plus, that might push me to order a few minor veggies through the week, and go pick them up.  Even once a week, even though money is so tight.

I have considered trying the vegemite, as a stock enhancer, but not until I get a very simple, plain, beef stew well under my belt.  Until I can knock that out of the park, nothing new, different, or strange will be tried.  I do need to work on browning the outside without, mostly at all, cooking the inside.  I suppose that will always be a dubious prospect.  Years of practice?  A bit of luck?  Without flour, I'm not sure.  Hmm... perhaps an investigation into how to crisp that, as I wish, in the keto world.  Almond and coconut flours just don't cut it, from my past experiments.

Later, or more likely good night.