Ribs and mushrooms.

.

.

Into the oven, in various packets.  Mushrooms with butter, garlic, onion, and pepper.  Ribs as well, minus butter.  Hoping for something tasty.  Will see in an half hour.  May just open the mushrooms, if probably will close the ribs back up.  Give them an half hour more, give or take fifteen minutes.  Leaving the mushrooms open, and the ribs going closed.  If it all looks and temps well enough, I'll give it fifteen minutes in a closed and shut down oven.  Otherwise fifteen minutes cooking, then fifteen minutes as suggested.

Hungry.  Even if I doubt I'll eat much.  Should provide good leftovers, for days if things are as they were.  Who knows, sometimes when hunger is sated more rightly, a better hunger returns.  Hmm, yeah, and to thaw more meat.  Iowa chops, if they just call them thick cut hereabout.  I added ground coriander to these dishes, won't to the next meats.  I like it, just not every time.  but for onion, garlic, salt, and pepper?  Almost automatic, if I have it.  Sure, don't always taste it, unless I think about it, but these are as much for health as for some additional flavor.  And, rarely, I do go without.

If the food gets me going, I am hoping to do chores, then redo waterers.  Perhaps have a bit more to eat later.  Two to four ribs, a cup of mushrooms, per meal?  Less if I can't, more if needed.  And a glass of milk on the side.  Small, for me.  A wonderful mix.  Getting cold?  No.  It's, by my senses, middling to warm, by temperature.  I must just be failing a bit.

All good.  Later or good night.