.
.
I had hoped to wake and get going with some things. I set the alarm, headed for a long nap, and woke before the alarm. But that isn't going to work. Too many days off too much, and the temps are dropping, the sun is shining less and less, and cloudy days are soon to arrive. The gears are grinding toward fall, then winter, on top of my pushing and pulling. I think I can continue to do so, it's just, some days, I'll have to sleep longer, more, even a bit too much. No problems, just the facts.
Another title might be, "Saw shadow, ran and hid".
Yeah, back to bed. Good night, again. And good day.
Monday, September 5, 2016
Lost a cousin.
.
.
I am not sure how, that is being determined. Thankfully it wasn't as it might have been. I have lost many cousins the wrong ways. She was a favorite when I was younger. When we met we still had a special bond. She was one of those cousins who was a temptation. Into prayers. Before I knew even this bit more, just knowing she had died, I prayed... that my fears not be the whole of it. Some prayers are answered.
If I had a way back I would go back. There have been others, as well. This one is the strongest. I simply cannot get back. Prayers, phone calls, a card, maybe flowers, will have to do. Her mother is a favored aunt as well. She has lost two of her daughters, of four children, now.
It is good to know that she died, mostly, naturally. It evens seems that it was quick, and only mildly disturbing. I am probably in the vast minority, in truth, wanting to suffer before death. To know and grasp life, even as it passes. I don't wish my desire on any others. Now, mind you, I am not a masochist, I merely want to know, see, feel, as life passes, so as to celebrate life and prepare to let go. I've lost life before, but more like on a slide, having no grip or understanding. I didn't like that. Anyway, it sounds as if she was here, knew something was off, then was gone. I will keep her in my prayers and thoughts, as well as the rest of the family.
.
I am not sure how, that is being determined. Thankfully it wasn't as it might have been. I have lost many cousins the wrong ways. She was a favorite when I was younger. When we met we still had a special bond. She was one of those cousins who was a temptation. Into prayers. Before I knew even this bit more, just knowing she had died, I prayed... that my fears not be the whole of it. Some prayers are answered.
If I had a way back I would go back. There have been others, as well. This one is the strongest. I simply cannot get back. Prayers, phone calls, a card, maybe flowers, will have to do. Her mother is a favored aunt as well. She has lost two of her daughters, of four children, now.
It is good to know that she died, mostly, naturally. It evens seems that it was quick, and only mildly disturbing. I am probably in the vast minority, in truth, wanting to suffer before death. To know and grasp life, even as it passes. I don't wish my desire on any others. Now, mind you, I am not a masochist, I merely want to know, see, feel, as life passes, so as to celebrate life and prepare to let go. I've lost life before, but more like on a slide, having no grip or understanding. I didn't like that. Anyway, it sounds as if she was here, knew something was off, then was gone. I will keep her in my prayers and thoughts, as well as the rest of the family.
Oh, well, there are good things too.
.
.
One of my favorites? Actually a woman? Yeah. Always right? Probably not. Did she just do her best though? No. She made it right, in living and efforts, even when it no longer made a lick of sense to her own brain. It's like her spirit knew, though. She was lead. She followed. And, on this one, I believe it is right to call her a saint. What is better? She is wholly rejected by the left, if that really boils down to her belief in life and her faith in spite, sometimes, of herself.
She knew suffering, personally and among those she served and with whom she worked. She fully admitted not always understanding. She suggested for many years she lost a connection to why to serve, or who her Lord was, or as I gather things. These things I know, if no longer anywhere nearly as well as she knew them. If I have been far farther from the path than she could ever have known, and more lost than any alive probably understands, for decades. If she is in a totally different class, a more rarefied one, purer, thus more beset by evil. She put these things into her service. Not a simple plan to follow, but the only one that will get you where you really want to go. Even the damned want heaven, for what little want alone will get one. Yes, yes, I... leave these things in God's hands, for I have failed.
Suffering isn't a thing to be avoided. To my way of thinking, the song from a recent post, about being addicted to pain? That isn't as direct as it seems. Someone who is addicted to drugs is addicted to the pain of trying to escape pain. Some do it with drugs, others with sex, others with porn, and yet others with intellectual, philosophical, psychological games. Facing true suffering with courage is a maturity. Some days I am weak to it, facing pure physical pain often, and yet I have learned to live and move through it, or simply endure it. No longer seeking a way out of it. Handing it in, as with my blindness, to God. If He won't fix these things now, I believe they will serve as a duty. The worst of pains is the avoidance of pain. Because pain will find you everywhere in life. Only in death can you truly escape it. Meaning, especially for the desperate, suicide of one form or another. Though, if you are a true human, you cannot die. Yeah... avoiding pain will lead to eternal tortures.
Hmm? Oh... well... I think this is positive. A warning, but also remembering one who suffered for life, even when she didn't understand, and is truly hated by this world for that. A saint without a doubt. Amen.
.
One of my favorites? Actually a woman? Yeah. Always right? Probably not. Did she just do her best though? No. She made it right, in living and efforts, even when it no longer made a lick of sense to her own brain. It's like her spirit knew, though. She was lead. She followed. And, on this one, I believe it is right to call her a saint. What is better? She is wholly rejected by the left, if that really boils down to her belief in life and her faith in spite, sometimes, of herself.
Suffering isn't a thing to be avoided. To my way of thinking, the song from a recent post, about being addicted to pain? That isn't as direct as it seems. Someone who is addicted to drugs is addicted to the pain of trying to escape pain. Some do it with drugs, others with sex, others with porn, and yet others with intellectual, philosophical, psychological games. Facing true suffering with courage is a maturity. Some days I am weak to it, facing pure physical pain often, and yet I have learned to live and move through it, or simply endure it. No longer seeking a way out of it. Handing it in, as with my blindness, to God. If He won't fix these things now, I believe they will serve as a duty. The worst of pains is the avoidance of pain. Because pain will find you everywhere in life. Only in death can you truly escape it. Meaning, especially for the desperate, suicide of one form or another. Though, if you are a true human, you cannot die. Yeah... avoiding pain will lead to eternal tortures.
Hmm? Oh... well... I think this is positive. A warning, but also remembering one who suffered for life, even when she didn't understand, and is truly hated by this world for that. A saint without a doubt. Amen.
Mostly a day of rest.
.
.
Dinner, or breakfast, or midrats... was served. The odor disappears when the dish cools. Actually, even when reheated, the scent is nothing like that first bake. But the scent is still alive in the tasting, somehow.
Why stinky cheese? Many reasons. In tradition, it had more to do with storing milk in such a manner as to avoid starvation. Without refrigeration, canning, and other techniques, plus poor hygiene... well... No singular cheese satisfied, not all cheeses could be stored short or long, and there was no universality... each area, perhaps each season, and by needs as well as wants, lead to various methods. More? With the molds initially most likely being wild, even getting the same thing from the same process was unlikely.
How many died eating a cheese that was bad, before it was understood? How many cheeses for various lengths of use could still be found as unique? Why eat cheeses that are seemingly foul? I don't think I can answer the first two. As for the final question, I can only answer for myself. The reason to each stinky cheese is, because, if your palate is mature enough, seasoned enough, to get beyond the odor, the texture and taste is unique, complex, and refined. More, it means you can enjoy foods that others cannot, giving you one more opportunity to survive in a world of desperate want. None in this nation has known true hunger. Our poor are fat. This is so much of an anomaly to human history that... To see it wasted on people who complain about everything. And worse, to be one of those at times...
Being able to eat umami, in it's most complex forms, was a gift to the poor which kings learned to hold to themselves. It meant life, even more than just survival, at times. Only middle-weight wealthy eschew such. In time, however, if the middle continues to demand only fresh, new, and best, they will end up falling, for the most part, and becoming the new poor. Only a few rise to oppressive wealth in such situations. Educate themselves beyond the will to breed, and face the consequences? Aye. Much has gone wrong. The price is coming due. I will eat my cheese, and learn umami, so as to ride out what of it I may. Oh... I played my part.
I did see one of the most wonderful horror movies I have seen in a very long time. Not much gore, if any really. Not a single jump-scare, not to my way of reacting. An H.P. Lovecraft modernization. I have tried to like his stuff. It usually escapes me. It seems, too often, to be a blend of documentary of pseudo-history (the story) mixed with a first person sort of diary. I just, while trying to read, I... *zzz* However, in at least this movie, it fit perfectly. And the acting was rather tight. I really enjoyed it. Ah, the name, The Thing at the Doorstep (free if you have amazon prime). Pure... say... Poe like horror... only with a lot less blood, actually. Wonderful. I don't mind blood, in some, if it fits. I don't need to see extremes, though if somewhat needed, then do those correctly. Poor horror is trash.
If I am up to it, I may hit some dishes, then laundry, then a shower. Cleaning the kitchen while dealing with dishes. I have been staying up on the kitchen, mostly, so that won't be a huge issue. Then, maybe, boxes. Trash and recycling are in the bins, if those need to be taken to the curb. Yeah. We'll see. Good early morning.
.
Dinner, or breakfast, or midrats... was served. The odor disappears when the dish cools. Actually, even when reheated, the scent is nothing like that first bake. But the scent is still alive in the tasting, somehow.
Why stinky cheese? Many reasons. In tradition, it had more to do with storing milk in such a manner as to avoid starvation. Without refrigeration, canning, and other techniques, plus poor hygiene... well... No singular cheese satisfied, not all cheeses could be stored short or long, and there was no universality... each area, perhaps each season, and by needs as well as wants, lead to various methods. More? With the molds initially most likely being wild, even getting the same thing from the same process was unlikely.
How many died eating a cheese that was bad, before it was understood? How many cheeses for various lengths of use could still be found as unique? Why eat cheeses that are seemingly foul? I don't think I can answer the first two. As for the final question, I can only answer for myself. The reason to each stinky cheese is, because, if your palate is mature enough, seasoned enough, to get beyond the odor, the texture and taste is unique, complex, and refined. More, it means you can enjoy foods that others cannot, giving you one more opportunity to survive in a world of desperate want. None in this nation has known true hunger. Our poor are fat. This is so much of an anomaly to human history that... To see it wasted on people who complain about everything. And worse, to be one of those at times...
Being able to eat umami, in it's most complex forms, was a gift to the poor which kings learned to hold to themselves. It meant life, even more than just survival, at times. Only middle-weight wealthy eschew such. In time, however, if the middle continues to demand only fresh, new, and best, they will end up falling, for the most part, and becoming the new poor. Only a few rise to oppressive wealth in such situations. Educate themselves beyond the will to breed, and face the consequences? Aye. Much has gone wrong. The price is coming due. I will eat my cheese, and learn umami, so as to ride out what of it I may. Oh... I played my part.
I did see one of the most wonderful horror movies I have seen in a very long time. Not much gore, if any really. Not a single jump-scare, not to my way of reacting. An H.P. Lovecraft modernization. I have tried to like his stuff. It usually escapes me. It seems, too often, to be a blend of documentary of pseudo-history (the story) mixed with a first person sort of diary. I just, while trying to read, I... *zzz* However, in at least this movie, it fit perfectly. And the acting was rather tight. I really enjoyed it. Ah, the name, The Thing at the Doorstep (free if you have amazon prime). Pure... say... Poe like horror... only with a lot less blood, actually. Wonderful. I don't mind blood, in some, if it fits. I don't need to see extremes, though if somewhat needed, then do those correctly. Poor horror is trash.
If I am up to it, I may hit some dishes, then laundry, then a shower. Cleaning the kitchen while dealing with dishes. I have been staying up on the kitchen, mostly, so that won't be a huge issue. Then, maybe, boxes. Trash and recycling are in the bins, if those need to be taken to the curb. Yeah. We'll see. Good early morning.
Sunday, September 4, 2016
Love that sleep.
.
.
Well needed, it was, and put to full use. By timestamps it may look like twelve hours, but it wasn't close. I don't believe I went right to bed and I didn't just wake. I forgot to see how accurate the timestamp is with my time that once. Though that doesn't matter so long as it is precise with regards to itself... meaning the time at any given time is accurately distanced from other times it has conveyed? Maybe! I did get eight to ten hours in, if more to the middle or lean side of that.
A new week? Well. That means business. And fasting. I actually put up more like two thirds of the cheese dish and will put up most of the ham and bean soup. So, after I finish off what remains of the cheese dish today, that isn't frozen, I'll begin fasting tomorrow. Just, after supper tonight, I won't eat until tomorrow. Then back to the three day by one day fasting, and more strict keto.
As well, back to working on the cave. I should be able to get dishes and the kitchen back in shape tonight... probably. Perhaps even break boxes down and have them ready to go. If I am doing well with those things, I may attempt a couple more small loads of laundry. Smaller loads seem to work so much better. Otherwise I simply become swamped in laundry and give up. For me, four shirts, pants, underwear, several bath towels and whatever wash clothes and kitchen towels might work. Then... stop right there. More is just too much.
When the kitchen is back to specs, and the boxes are torn down, then I'll put the kitchen cart together, finish constructing my new desk, and begin figuring out how to move to it. Bleh, that will be a lot of work. A lot of clearing and cleaning will take place. Much needed work, of course. I had hoped to hit the bedroom first, but... I want this done. Then, it is hoped, I will hit the bedroom.
The welder's gloves did arrive. They are fantastic. I actually also bought a welder's mask, with a flip-up lid. I have no patients regarding getting in there. Besides, when baking, sometimes you just need to check. On some things, which are temp sensitive as to whether they will work, you have to work quickly... can't allow heat to just fall out. This will keep my face from cooking. My hands are improving, if I have pushed things a bit with this last set of cooking events and hurt the burned right thumb and left index finger. Gloves will have to become a habit, habits simply aren't automatic. I hope the aloe vera arrives tomorrow. I think that will work where olive oil and other treatments have been failing. Oh, and I really have to wear gloves when washing dishes. There may come a time where my hands are in better shape, and I can slide once in a while. But, as with my feet, that may be a while off.
Hmm? Don't know much else. I best get to something, or just to waking. Good evening.
.
Well needed, it was, and put to full use. By timestamps it may look like twelve hours, but it wasn't close. I don't believe I went right to bed and I didn't just wake. I forgot to see how accurate the timestamp is with my time that once. Though that doesn't matter so long as it is precise with regards to itself... meaning the time at any given time is accurately distanced from other times it has conveyed? Maybe! I did get eight to ten hours in, if more to the middle or lean side of that.
A new week? Well. That means business. And fasting. I actually put up more like two thirds of the cheese dish and will put up most of the ham and bean soup. So, after I finish off what remains of the cheese dish today, that isn't frozen, I'll begin fasting tomorrow. Just, after supper tonight, I won't eat until tomorrow. Then back to the three day by one day fasting, and more strict keto.
As well, back to working on the cave. I should be able to get dishes and the kitchen back in shape tonight... probably. Perhaps even break boxes down and have them ready to go. If I am doing well with those things, I may attempt a couple more small loads of laundry. Smaller loads seem to work so much better. Otherwise I simply become swamped in laundry and give up. For me, four shirts, pants, underwear, several bath towels and whatever wash clothes and kitchen towels might work. Then... stop right there. More is just too much.
When the kitchen is back to specs, and the boxes are torn down, then I'll put the kitchen cart together, finish constructing my new desk, and begin figuring out how to move to it. Bleh, that will be a lot of work. A lot of clearing and cleaning will take place. Much needed work, of course. I had hoped to hit the bedroom first, but... I want this done. Then, it is hoped, I will hit the bedroom.
The welder's gloves did arrive. They are fantastic. I actually also bought a welder's mask, with a flip-up lid. I have no patients regarding getting in there. Besides, when baking, sometimes you just need to check. On some things, which are temp sensitive as to whether they will work, you have to work quickly... can't allow heat to just fall out. This will keep my face from cooking. My hands are improving, if I have pushed things a bit with this last set of cooking events and hurt the burned right thumb and left index finger. Gloves will have to become a habit, habits simply aren't automatic. I hope the aloe vera arrives tomorrow. I think that will work where olive oil and other treatments have been failing. Oh, and I really have to wear gloves when washing dishes. There may come a time where my hands are in better shape, and I can slide once in a while. But, as with my feet, that may be a while off.
Hmm? Don't know much else. I best get to something, or just to waking. Good evening.
Naptime, again.
.
.
I have most dishes, pots, pans, and whatever else soaking. I have what of the meal is to be frozen freezing. The bean soup will just have to wait until I wake. I'll need to wash the 32 ounce containers. If, from now on, I do believe I will wash them a few at a time, more as needed plus a few extra. No rush, this time, so I won't. Perhaps it wasn't a marathon, and even if it was I didn't win a thing. That was never the point.
I learned how to make several varieties of creme fraiche, I learned how to make confit... doesn't matter what kind as it all goes the same way. Though, I must admit to wanting to get enough duck fat and hindquarters to do true duck confit. Maybe just once in my life, but... there it is. I learned about washed rind cheeses, and the limits of my capacity for new foods has definitely be expanded... or brought back up to a previous expansion? When you die hard enough to lose memory you lose some precious parts of yourself. It would be as losing a physical part, perhaps in ways worse, in ways better. Anyway... I know for sure I like such.
Oh, and my kitchen is pretty good. Did I mention I sharpened three kitchen knives last night? Yep. I sort of ran out of interest after that. They seem good. I'll have to see how well they do while cooking and doing prep. I'm not sure I got them just so, if I think they are better than they were and not bad. Cutting paper proves nothing. These will all do that, though might have been able to do so before... if a bit more roughly. If I don't like how well they are doing, I may practice on them again. If they do well, I'll move on to other knives.
Oh, right. Naptime indeed. Good day.
.
I have most dishes, pots, pans, and whatever else soaking. I have what of the meal is to be frozen freezing. The bean soup will just have to wait until I wake. I'll need to wash the 32 ounce containers. If, from now on, I do believe I will wash them a few at a time, more as needed plus a few extra. No rush, this time, so I won't. Perhaps it wasn't a marathon, and even if it was I didn't win a thing. That was never the point.
I learned how to make several varieties of creme fraiche, I learned how to make confit... doesn't matter what kind as it all goes the same way. Though, I must admit to wanting to get enough duck fat and hindquarters to do true duck confit. Maybe just once in my life, but... there it is. I learned about washed rind cheeses, and the limits of my capacity for new foods has definitely be expanded... or brought back up to a previous expansion? When you die hard enough to lose memory you lose some precious parts of yourself. It would be as losing a physical part, perhaps in ways worse, in ways better. Anyway... I know for sure I like such.
Oh, and my kitchen is pretty good. Did I mention I sharpened three kitchen knives last night? Yep. I sort of ran out of interest after that. They seem good. I'll have to see how well they do while cooking and doing prep. I'm not sure I got them just so, if I think they are better than they were and not bad. Cutting paper proves nothing. These will all do that, though might have been able to do so before... if a bit more roughly. If I don't like how well they are doing, I may practice on them again. If they do well, I'll move on to other knives.
Oh, right. Naptime indeed. Good day.
Ferocious raised to the i?
.
.
Maybe not quite that, but three times as potent? Yeah, by odor. After making it through the initial horror, however, I didn't do more than flinch and become a bit... passive? Yes, I became a bit passive in the face of the odor. It had been, mostly, like a gym room. After baking for an half hour it was more like an open latrine in full summer glory. Well, mostly. It was frightening. And yet, as I mentioned, I had already climbed over that horse and was well into the saddle. I wasn't going to be dumped now.
Good? It took a bit to figure that out. Just, you really do have to, after climbing in that saddle and going for broke, then pull your tastebuds over the saddle with you, while trying to keep your seat. After a few attempts, I could finally taste again, not just smell. And, yes. It was delicious. The melding of spices, meats, fats, beans, cheeses, and... Oh, yes. This was absolutely fantastic, and more really. I just don't have a right word for it yet. Not off the top of my tongue anyway. I think the odor sets you up for a fall into cuisine heaven... if you can get through it.
I had thought to offer some to the neighbor. Beforehand. I don't think so. As a, at one time, very normal eater, if I entered a home, even of my best friend, and he offered me a bowl of this, I might actually be offended. The smell. To the regular American, this... what about open latrine in full summer glory is confusing? Although... I am pretty sure this is very close to what I had when I visited France. I don't think the cheese was this ferocious, though it might have been. I was no less fearless then, about food, or women. Probably less so then.
Even so, if I didn't know everything that was in this, that everything was clean, that I as the cook was clean, that the ingredients were fresh... I would think someone grabbed bilge water, rotten meat, and who knows what else, and was trying to poison me. I can only guess, if it was similar that time in France, wine, and maybe a woman, helped me see through it. I liked local, back then... food, women, whatever. Who knew that would become a fad? Anyway.
Stuffed. I had a reasonable but timid portion to start. Then I loaded up with almost more than my French soup bowl would hold. Rude, true. But I am at home, I have spent days on this, and it is truly delicious.
Beside the main meal, there were too many beans. The ham was thawed, and there was extra... everything, including bean juice. I didn't want to dig out more confit though. So, I have bean and ham cooking, to use up most of the remnants! There weren't that many beans, compared to the other portions, so I added three cups of lentils. I have an extra sausage, though, just for it's own small course, and the confit, which will be used slowly over the next week or two, being replaced as I finish it. And the soup, which, when done, and cooled, will be stowed in 32 ounce containers and frozen. I suspect the cassoulet, Doom's version, will end up being separated into 16 ounce containers and frozen as well. What remains of it. I am not sure if it will freeze well. Will find out. I am going to keep about half of it out for my dining pleasure this next week though. Oh yeah.
Now how is that for an effort? I had to clear and clean most of my kitchen, to include most of my dishes, just to get in to get to that. Ah, but... yeah. I learned many things with that single "one dish" meal. Including that a one dish meal can take more pots and pans than what even I have, and more utensils and the rest than I would have imagined. I would offer you some, I just don't think you have the... stomach for it. Still... my door is your stinky cheese casserole portal. All I have to drink is tea, coffee, and crystal light, so if you want elsewise, byob. *wink*
.
Maybe not quite that, but three times as potent? Yeah, by odor. After making it through the initial horror, however, I didn't do more than flinch and become a bit... passive? Yes, I became a bit passive in the face of the odor. It had been, mostly, like a gym room. After baking for an half hour it was more like an open latrine in full summer glory. Well, mostly. It was frightening. And yet, as I mentioned, I had already climbed over that horse and was well into the saddle. I wasn't going to be dumped now.
Good? It took a bit to figure that out. Just, you really do have to, after climbing in that saddle and going for broke, then pull your tastebuds over the saddle with you, while trying to keep your seat. After a few attempts, I could finally taste again, not just smell. And, yes. It was delicious. The melding of spices, meats, fats, beans, cheeses, and... Oh, yes. This was absolutely fantastic, and more really. I just don't have a right word for it yet. Not off the top of my tongue anyway. I think the odor sets you up for a fall into cuisine heaven... if you can get through it.
I had thought to offer some to the neighbor. Beforehand. I don't think so. As a, at one time, very normal eater, if I entered a home, even of my best friend, and he offered me a bowl of this, I might actually be offended. The smell. To the regular American, this... what about open latrine in full summer glory is confusing? Although... I am pretty sure this is very close to what I had when I visited France. I don't think the cheese was this ferocious, though it might have been. I was no less fearless then, about food, or women. Probably less so then.
Even so, if I didn't know everything that was in this, that everything was clean, that I as the cook was clean, that the ingredients were fresh... I would think someone grabbed bilge water, rotten meat, and who knows what else, and was trying to poison me. I can only guess, if it was similar that time in France, wine, and maybe a woman, helped me see through it. I liked local, back then... food, women, whatever. Who knew that would become a fad? Anyway.
Stuffed. I had a reasonable but timid portion to start. Then I loaded up with almost more than my French soup bowl would hold. Rude, true. But I am at home, I have spent days on this, and it is truly delicious.
Beside the main meal, there were too many beans. The ham was thawed, and there was extra... everything, including bean juice. I didn't want to dig out more confit though. So, I have bean and ham cooking, to use up most of the remnants! There weren't that many beans, compared to the other portions, so I added three cups of lentils. I have an extra sausage, though, just for it's own small course, and the confit, which will be used slowly over the next week or two, being replaced as I finish it. And the soup, which, when done, and cooled, will be stowed in 32 ounce containers and frozen. I suspect the cassoulet, Doom's version, will end up being separated into 16 ounce containers and frozen as well. What remains of it. I am not sure if it will freeze well. Will find out. I am going to keep about half of it out for my dining pleasure this next week though. Oh yeah.
Now how is that for an effort? I had to clear and clean most of my kitchen, to include most of my dishes, just to get in to get to that. Ah, but... yeah. I learned many things with that single "one dish" meal. Including that a one dish meal can take more pots and pans than what even I have, and more utensils and the rest than I would have imagined. I would offer you some, I just don't think you have the... stomach for it. Still... my door is your stinky cheese casserole portal. All I have to drink is tea, coffee, and crystal light, so if you want elsewise, byob. *wink*
Ferocious!
.
.
The cheese, that is. When I pulled it out to cut it, I sniffed. Yeah, you can smell it. Then I cut through the covering. Then it was stronger. I think I went through two more layers until, finally, I got a more direct sniff. At first, just out of reaction, I though maybe I had gone beyond my depth. It had been chilled, or it would be worse. And, yet, I have gone this far. At least a taste, I thought. You know? Not bad. Being a freshman in the cheese department means my tastes aren't mature. Even so, I can see how, over time, this could go from just being good to being a requirement in life. Not ever day, or every week, but monthly would be wonderful. In a dish, as a side, or even matched with something, such as fresh fruit. I would love to do a cheese a week. I simply can't find the good stuff in small enough portions. No local cheesemongers. Purchases start at about 7.5 ounces and go up to as much as 5 pounds. Further, the shipping will get you more than the cheese. Ah, well, once in a great while, but all in a rush.
I quartered the small round and... oh, almost forgot the creme fraiche. I smeared that around, and tasted the remnants on the utensil. I'm telling you, this is some fine food. Yes, I checked the beans. All else was sure. I then placed the cheese parts, though went through several variation on how to place it. Being round, I thought of a... squared circle, but that really didn't look right. I ended up having their flats face counterclockwise, with their half-moon ends at the center and as close to the edge of the pan as possible. I simply have to wait, checking on it from time to time... like... now.
Oh, by the way, I was quite easily able to eat the rind with the uncooked portions. I was curious. Other than some slight texture, I didn't really sense anything else. So, yeah. At least for me, I won't worry about the rind. *munch* Later.
.
The cheese, that is. When I pulled it out to cut it, I sniffed. Yeah, you can smell it. Then I cut through the covering. Then it was stronger. I think I went through two more layers until, finally, I got a more direct sniff. At first, just out of reaction, I though maybe I had gone beyond my depth. It had been chilled, or it would be worse. And, yet, I have gone this far. At least a taste, I thought. You know? Not bad. Being a freshman in the cheese department means my tastes aren't mature. Even so, I can see how, over time, this could go from just being good to being a requirement in life. Not ever day, or every week, but monthly would be wonderful. In a dish, as a side, or even matched with something, such as fresh fruit. I would love to do a cheese a week. I simply can't find the good stuff in small enough portions. No local cheesemongers. Purchases start at about 7.5 ounces and go up to as much as 5 pounds. Further, the shipping will get you more than the cheese. Ah, well, once in a great while, but all in a rush.
I quartered the small round and... oh, almost forgot the creme fraiche. I smeared that around, and tasted the remnants on the utensil. I'm telling you, this is some fine food. Yes, I checked the beans. All else was sure. I then placed the cheese parts, though went through several variation on how to place it. Being round, I thought of a... squared circle, but that really didn't look right. I ended up having their flats face counterclockwise, with their half-moon ends at the center and as close to the edge of the pan as possible. I simply have to wait, checking on it from time to time... like... now.
Oh, by the way, I was quite easily able to eat the rind with the uncooked portions. I was curious. Other than some slight texture, I didn't really sense anything else. So, yeah. At least for me, I won't worry about the rind. *munch* Later.
Saturday, September 3, 2016
Okay, well, yeah.
.
.
It sure is a lot more work than it seemed. And it seemed like a lot of work to start. Which... is why you don't even make a meal like this weekly, even monthly. Not even chefs do this, if you truly understand things. They make things ahead, in bulk, freeze if possible or refrigerate, then what has to be fresh, heating, and assembly is what is left. No, not a small task. Less so given that few if any restaurants have only one or even several courses available. As well, a chef has many employees quite often, plus wait staff and others who, if the show really must go on and they are short, can be put to work.
Amazing though. Everything that needs to be fried or sauteed or... else... has been done. At this point, the beans, bacon, some of the juices, bones, and the a cup or two of stock plus other water is coming to a boil. Nibbles? Well, NO! I have had to taste things, to make sure... several times... to be extra sure. Professional duty. Though, now, I am hungry. I should have something... Hmm? I have more sausage than I will need. And I cook sausage done done, regardless of what else I may do with it. Pork to and Iowan must be done, done, through, and over. Hmm... yeah... one of those would be good. Two would be better. Too rich to have more. Mustard? Yep. The benefits of being a chef... or cook. We'll see.
I know, when in France, I ate this or something like it. Not just once. My memory seems to shift, but I am certain I had this there, probably several times. I have dreamed of this. I may even, when in Germany, have tried this there. When you taste something that absolutely blows your mind, you begin wanting to try it in other ways and places. Or... I do, did, still do. I don't have wine, this time. But if it doesn't quite work, I may search for a wine that is common to use in this dish, try it first as a drink... to know it's flavor, profile, what it might add, and then do that. I won't be looking for a drinking wine, just a cooking wine, probably just for this dish. Store a case of it for possibly yearly revisits for the next several years... if this doesn't work.
Ah, the nice thing is, I will be putting everything back right into the pan in which I cooked everything but the beans. Oh, yeah, I think that will be quite good. While I did set the pan aside, I will be putting it back to heat before too long, in order to deglaze with white wine vinegar. Yeah. It isn't this, or that, or the other thing, that makes some foods good. It is the layers upon layers of flavor additives and flavor boosting techniques. Could skip one, sometimes will, simply by accident or incident. But not this one, not this time.
Yes, yes, the stones are soaking, should be ready when the beans hit a boil. I have three knives out, and the bucket of stones and towels set. A workstation. Three different sized knives, two with a Japanese angle, one a European style blade. Yes, yes, I know the angle difference. If hitting that angle is a bit or a trick. We'll see. Be back when... probably when it is completed and I can give a report. Perhaps. Later.
.
It sure is a lot more work than it seemed. And it seemed like a lot of work to start. Which... is why you don't even make a meal like this weekly, even monthly. Not even chefs do this, if you truly understand things. They make things ahead, in bulk, freeze if possible or refrigerate, then what has to be fresh, heating, and assembly is what is left. No, not a small task. Less so given that few if any restaurants have only one or even several courses available. As well, a chef has many employees quite often, plus wait staff and others who, if the show really must go on and they are short, can be put to work.
Amazing though. Everything that needs to be fried or sauteed or... else... has been done. At this point, the beans, bacon, some of the juices, bones, and the a cup or two of stock plus other water is coming to a boil. Nibbles? Well, NO! I have had to taste things, to make sure... several times... to be extra sure. Professional duty. Though, now, I am hungry. I should have something... Hmm? I have more sausage than I will need. And I cook sausage done done, regardless of what else I may do with it. Pork to and Iowan must be done, done, through, and over. Hmm... yeah... one of those would be good. Two would be better. Too rich to have more. Mustard? Yep. The benefits of being a chef... or cook. We'll see.
I know, when in France, I ate this or something like it. Not just once. My memory seems to shift, but I am certain I had this there, probably several times. I have dreamed of this. I may even, when in Germany, have tried this there. When you taste something that absolutely blows your mind, you begin wanting to try it in other ways and places. Or... I do, did, still do. I don't have wine, this time. But if it doesn't quite work, I may search for a wine that is common to use in this dish, try it first as a drink... to know it's flavor, profile, what it might add, and then do that. I won't be looking for a drinking wine, just a cooking wine, probably just for this dish. Store a case of it for possibly yearly revisits for the next several years... if this doesn't work.
Ah, the nice thing is, I will be putting everything back right into the pan in which I cooked everything but the beans. Oh, yeah, I think that will be quite good. While I did set the pan aside, I will be putting it back to heat before too long, in order to deglaze with white wine vinegar. Yeah. It isn't this, or that, or the other thing, that makes some foods good. It is the layers upon layers of flavor additives and flavor boosting techniques. Could skip one, sometimes will, simply by accident or incident. But not this one, not this time.
Yes, yes, the stones are soaking, should be ready when the beans hit a boil. I have three knives out, and the bucket of stones and towels set. A workstation. Three different sized knives, two with a Japanese angle, one a European style blade. Yes, yes, I know the angle difference. If hitting that angle is a bit or a trick. We'll see. Be back when... probably when it is completed and I can give a report. Perhaps. Later.
Yes, yes, I'm working.
.
.
I woke a good number of hours ago. The nap was rather long, as well as needed. I did a few normal waking events, then was going to blog right after setting the bacon and then onions to go. My barely awake mind did not realize the conflict. You CAN'T fry things, in a high heat way, AND get on to blogging. Do one, or the other, both can't be done simultaneously.
So... I started on the bacon. Diced, but in such a way that shrinkage wouldn't cause them to become just background... stuff. Then onion slices. While one is doing this and that in prep for this and that, and has much to do, or at least in my experience, and with some things, there isn't a good stopping point. So, while needing to be out there anyway, I got to boning the pork chop and dicing that meat for frying, getting the packages of sausage out... just to have product placement as they don't need any prep work, and then removing four pieces of chicken from the fat... then heating some of the fat, pouring it back in, so as to seal the chicken exposed but not used. There was more fat than needed, which had been removed. The extra went back into the less full tub. Yeah. That really is a lot of work. But this isn't dinner, it is a feast meal.
After that, the pork bits were fried, almost over done. I just hope they do well in the bean stew. They are delicious, so perhaps. Then on to getting the frying pan ready to cook the sausages. While doing these things, I have been using the extra fats to clean various cast iron pans and such. When I am done, I will save some fats to clean and season/reseason a few last cast pieces. Yeah... I really am enjoying this. I also, in there somewhere, parted the chicken confit from bone and skin, setting the skin aside for a fat medley and tossing the bones in with the beans, which will go on after the sausages are finished and the skin, pork fat, and butter has been rendered to a golden trio of deathly deliciousness (if you believe doctors... a fool if you do).
Getting closer. Oh, I do believe I will set my wet stones to soak. I would like, while out there watching the beans ever so closely while they cook, like to sharpen knives and maybe a couple of straight razors. I am hoping practice will make perfect. I will start with the kitchen knives. Those can have minor flaws... I have little skin in their use, so long as they are reasonably sharp. I won't, actually, be making them reasonably sharp. I'll be making them nasty wicked sharp, even if I don't get it just right. So, it's not like I'm worried about the difference between pretty sharp and a bit dull... These will cut when I am done, just perhaps not as well as a perfectly sharpened item. Or, actually, just as well in reality, the only difference identified by tests that have nothing to do with kitchen cutting. Still... it's never sharp enough.
Right. The pan should be about ready to kick up the heat, time it down, then start the sausages. Oh yeah, I'll get there. Later.
.
I woke a good number of hours ago. The nap was rather long, as well as needed. I did a few normal waking events, then was going to blog right after setting the bacon and then onions to go. My barely awake mind did not realize the conflict. You CAN'T fry things, in a high heat way, AND get on to blogging. Do one, or the other, both can't be done simultaneously.
So... I started on the bacon. Diced, but in such a way that shrinkage wouldn't cause them to become just background... stuff. Then onion slices. While one is doing this and that in prep for this and that, and has much to do, or at least in my experience, and with some things, there isn't a good stopping point. So, while needing to be out there anyway, I got to boning the pork chop and dicing that meat for frying, getting the packages of sausage out... just to have product placement as they don't need any prep work, and then removing four pieces of chicken from the fat... then heating some of the fat, pouring it back in, so as to seal the chicken exposed but not used. There was more fat than needed, which had been removed. The extra went back into the less full tub. Yeah. That really is a lot of work. But this isn't dinner, it is a feast meal.
After that, the pork bits were fried, almost over done. I just hope they do well in the bean stew. They are delicious, so perhaps. Then on to getting the frying pan ready to cook the sausages. While doing these things, I have been using the extra fats to clean various cast iron pans and such. When I am done, I will save some fats to clean and season/reseason a few last cast pieces. Yeah... I really am enjoying this. I also, in there somewhere, parted the chicken confit from bone and skin, setting the skin aside for a fat medley and tossing the bones in with the beans, which will go on after the sausages are finished and the skin, pork fat, and butter has been rendered to a golden trio of deathly deliciousness (if you believe doctors... a fool if you do).
Getting closer. Oh, I do believe I will set my wet stones to soak. I would like, while out there watching the beans ever so closely while they cook, like to sharpen knives and maybe a couple of straight razors. I am hoping practice will make perfect. I will start with the kitchen knives. Those can have minor flaws... I have little skin in their use, so long as they are reasonably sharp. I won't, actually, be making them reasonably sharp. I'll be making them nasty wicked sharp, even if I don't get it just right. So, it's not like I'm worried about the difference between pretty sharp and a bit dull... These will cut when I am done, just perhaps not as well as a perfectly sharpened item. Or, actually, just as well in reality, the only difference identified by tests that have nothing to do with kitchen cutting. Still... it's never sharp enough.
Right. The pan should be about ready to kick up the heat, time it down, then start the sausages. Oh yeah, I'll get there. Later.
Almost naptime.
.
.
The dishes available have been set to soak, the last of the laundry has mostly been folded and put up, the last third remain. I simply needed to sit for a bit. The chicken was also put away, in fat, with the extra put into tubs for future use as well. My efficiency will improve, but this was not bad for a first run. Unfortunately one of the pieces of chicken just would not, could not, be put in the container. I was unwilling to find another container, this one being so very close. I sacrificed for the good of all the rest of the confit chicken and team, and bit into one more. Only for the Gipper, boys and girls. While I was draining the oil through a filter, I caught the garlic. I had split a full head of garlic and dumped it all in. I almost through it out, but not! Just in time I thought to add it to the chicken that was browning. Oh, my, fine save! A few became nearly burned, quite dark, and yet... little bits o' heaven.
The chicken is up, the fats are up, all was cooled of course. Dishes ready, just waiting for the bean pot most likely? Or will I just store it in the pot after cooling? Yeah, I'll see. I need to cool the beans quickly after cooking, to keep them from finishing. But I can put them back in for the final production scheme tomorrow. I am not sure if there is enough beans for some to reserve for ham, though I believe I better pull out a number of ham steaks just in case. Worst case scenario, I have ham and eggs sometime soon... often. My nose knows no skin in these? Nope!
Ribs are getting tender. A lot of bending, sitting in this unsupported office chair, being an overstuffed ogre... all good. I'll get over it. It is incentive to lose weight and become more active. I best get to the last of the laundry and then hit it for a bit. Gotta admit, it's a good day and looking to be a better week. Much to do, much done, the pain, confusion, and the rest is doable. Good day.
.
The dishes available have been set to soak, the last of the laundry has mostly been folded and put up, the last third remain. I simply needed to sit for a bit. The chicken was also put away, in fat, with the extra put into tubs for future use as well. My efficiency will improve, but this was not bad for a first run. Unfortunately one of the pieces of chicken just would not, could not, be put in the container. I was unwilling to find another container, this one being so very close. I sacrificed for the good of all the rest of the confit chicken and team, and bit into one more. Only for the Gipper, boys and girls. While I was draining the oil through a filter, I caught the garlic. I had split a full head of garlic and dumped it all in. I almost through it out, but not! Just in time I thought to add it to the chicken that was browning. Oh, my, fine save! A few became nearly burned, quite dark, and yet... little bits o' heaven.
The chicken is up, the fats are up, all was cooled of course. Dishes ready, just waiting for the bean pot most likely? Or will I just store it in the pot after cooling? Yeah, I'll see. I need to cool the beans quickly after cooking, to keep them from finishing. But I can put them back in for the final production scheme tomorrow. I am not sure if there is enough beans for some to reserve for ham, though I believe I better pull out a number of ham steaks just in case. Worst case scenario, I have ham and eggs sometime soon... often. My nose knows no skin in these? Nope!
Ribs are getting tender. A lot of bending, sitting in this unsupported office chair, being an overstuffed ogre... all good. I'll get over it. It is incentive to lose weight and become more active. I best get to the last of the laundry and then hit it for a bit. Gotta admit, it's a good day and looking to be a better week. Much to do, much done, the pain, confusion, and the rest is doable. Good day.
While resting, plotting.
.
.
I have a while to go before the chicken cools. I suppose the last load of laundry is done, or will be soon. Yeah, I'll do that right away. Three loads down is fantastic. As for dishes? Those can wait until the beans are done. Which... will be a goodly while. Maybe even after all else, a nap, and yeah... a while. Waiting is the worst part, really. I'll survive.
As I mentioned, plotting. What is my next big caper? No, not that caper... nothing pickled about it. I think? Ah, right. A terrine, or pate... mostly the same thing. Yeah. I have been thinking on these for... many years. Fooling with such is perhaps not the most practical of things. They have bitten more than a few, and not just to mild illness. Though I think people would be absolutely amazed at how unclean some Europeans, hired help, and restaurant folks can be, more so in the past though it comes and goes. Teaching cheap uneducated help, from third world countries, who know nothing about hygiene, to even wash their hands after using the facilities, is... difficult. Don't even go there. Before touching food, and after certain things, even as I am being cautious with water, I wash. I just am very careful to dry well, and not wash when not needed.
.
I have a while to go before the chicken cools. I suppose the last load of laundry is done, or will be soon. Yeah, I'll do that right away. Three loads down is fantastic. As for dishes? Those can wait until the beans are done. Which... will be a goodly while. Maybe even after all else, a nap, and yeah... a while. Waiting is the worst part, really. I'll survive.
As I mentioned, plotting. What is my next big caper? No, not that caper... nothing pickled about it. I think? Ah, right. A terrine, or pate... mostly the same thing. Yeah. I have been thinking on these for... many years. Fooling with such is perhaps not the most practical of things. They have bitten more than a few, and not just to mild illness. Though I think people would be absolutely amazed at how unclean some Europeans, hired help, and restaurant folks can be, more so in the past though it comes and goes. Teaching cheap uneducated help, from third world countries, who know nothing about hygiene, to even wash their hands after using the facilities, is... difficult. Don't even go there. Before touching food, and after certain things, even as I am being cautious with water, I wash. I just am very careful to dry well, and not wash when not needed.
Backing it off.
.
.
With two loads of laundry washed, dried, folded, and put away, with one more in the dryer, I believe I am finished with that for today. The chicken confit, the main part of the batch, is cooling in the fat. Two drumsticks were baked for an half hour and are just cooling as well, themselves. After the snack, I may watch a movie or read a bit.
I still must cook the beans, chopping then frying the bacon with onion slices to add to the beans. As well, I need the chicken to be cool enough to remove the bones from the pieces I will be using in the dish. I am not sure exactly how I will be storing the chicken, or what it will be stored in. I am hoping for the smallest vessel possible, so as to reduce it's footprint in the refrigerator and so as to reserve more of the fat on the side... in [a] tub(s) also to be refrigerated. So, just a bit more before I can even start with the beans, but not too far. A couple of hours I hope, though... this is an experiment. I have absolutely no idea how long any of this will, could, should, take.
Hmm... a small dose of sunflower seeds sounds good, too. While I am feasting I will... feast! Two drummies are but a tease, as any would know. These might turn to be delectable ones? By odor, yes. Still, would be nice to have greens, of almost any kind, to plate with them. Ah well, next time. And there will be a next time.
Oh... timer clicked off and I didn't realize. Time for my snack. Later!
-----
Delicious? I wouldn't call it that. I am not sure there is quite a word to describe it. Calling the most beautiful woman who ever impressed your eye "cute" would similarly fail. Well, for most of you. And, as to filling? Surprisingly. I thought I would be starving after. Not even close. I did have a spot more, if I think that is reasonable... the last of the plain yogurt sprinkled with a dose of sunflower seeds. I've wanted to try this with pistachios, but those are so dear I just can't quite do it. All nuts seem to have become insanely expensive. I can't really afford them. Sunflower, sort of. Pistachios are right just in or out of my per pound for rare luxury items... if I don't count that half and probably more of the weight is shells. *le sighe* Oh, right... but that's the update, just in case you were curious.
.
With two loads of laundry washed, dried, folded, and put away, with one more in the dryer, I believe I am finished with that for today. The chicken confit, the main part of the batch, is cooling in the fat. Two drumsticks were baked for an half hour and are just cooling as well, themselves. After the snack, I may watch a movie or read a bit.
I still must cook the beans, chopping then frying the bacon with onion slices to add to the beans. As well, I need the chicken to be cool enough to remove the bones from the pieces I will be using in the dish. I am not sure exactly how I will be storing the chicken, or what it will be stored in. I am hoping for the smallest vessel possible, so as to reduce it's footprint in the refrigerator and so as to reserve more of the fat on the side... in [a] tub(s) also to be refrigerated. So, just a bit more before I can even start with the beans, but not too far. A couple of hours I hope, though... this is an experiment. I have absolutely no idea how long any of this will, could, should, take.
Hmm... a small dose of sunflower seeds sounds good, too. While I am feasting I will... feast! Two drummies are but a tease, as any would know. These might turn to be delectable ones? By odor, yes. Still, would be nice to have greens, of almost any kind, to plate with them. Ah well, next time. And there will be a next time.
Oh... timer clicked off and I didn't realize. Time for my snack. Later!
-----
Delicious? I wouldn't call it that. I am not sure there is quite a word to describe it. Calling the most beautiful woman who ever impressed your eye "cute" would similarly fail. Well, for most of you. And, as to filling? Surprisingly. I thought I would be starving after. Not even close. I did have a spot more, if I think that is reasonable... the last of the plain yogurt sprinkled with a dose of sunflower seeds. I've wanted to try this with pistachios, but those are so dear I just can't quite do it. All nuts seem to have become insanely expensive. I can't really afford them. Sunflower, sort of. Pistachios are right just in or out of my per pound for rare luxury items... if I don't count that half and probably more of the weight is shells. *le sighe* Oh, right... but that's the update, just in case you were curious.
I am sometimes amazed.
.
.
In what seems the blink of an eye? One load of laundry pulled and folded, another put to dry, and a third set to go; the fats liquefied, chicken patted fully dry, placed in the fats and then in the oven, adding a split full garlic bunch; coffee made and arranged, and a few other things. By the way, that marinade of salt, pepper, thyme, and time was fantastic. If I have ever been tempted to consume raw chicken, it would have been then. Yeah. I'm not even awake. I haven't had tea, and just started on coffee.
I have a few items to wash, of course... somehow. The damn things sneak up on you, like indians or white man. How would I know? I'm a breed, twice over. That's how I know! Damned sneaky, if I needed to be, probably. It's in my genes, and other places I shouldn't discuss. For now I believe I will just kick back a bit. The chicken has between another hour and hour and an half to finish. Then? Then I'm going to cook a couple of them up. I don't have any greens by which to cut the richness, but I'll survive. I may end up using a lot of this quickly, given the recipe, that they are just (if very plump) drumsticks, and that I will be eating two right out. If I like them, I may set out thighs and do another batch. Yeah... I'd like to experiment with these. If I really like them, or only so so even, I may go with duck next time. Or may anyway... or next next time? Yeah.
I won't start the beans until the chicken is done and cooled. I will be dicing the cured smoked pork to go in with the beans, and the bones both from my snack drummies and from the chicken confit I will be putting into the dish. Hmm... I should have thawed stock. I have some I could add, if I would have to skip today's portion. No problem. I'm sort of eating enough as is so as to not worry. This time I really need to stay right on top of the beans. Actually, while it is coming up to a boil, and then until a simmer is reached, I will probably just sit out in the kitchen. I've got books, reading exercises, and might even soak stones so as to make a stab at sharpening some of my knives, and straight razors. Try try again!
A good morning, so far. Even if it isn't morning here. It is actually morning somewhere. Britain, most likely, or as close as most major population centers. Later.
.
In what seems the blink of an eye? One load of laundry pulled and folded, another put to dry, and a third set to go; the fats liquefied, chicken patted fully dry, placed in the fats and then in the oven, adding a split full garlic bunch; coffee made and arranged, and a few other things. By the way, that marinade of salt, pepper, thyme, and time was fantastic. If I have ever been tempted to consume raw chicken, it would have been then. Yeah. I'm not even awake. I haven't had tea, and just started on coffee.
I have a few items to wash, of course... somehow. The damn things sneak up on you, like indians or white man. How would I know? I'm a breed, twice over. That's how I know! Damned sneaky, if I needed to be, probably. It's in my genes, and other places I shouldn't discuss. For now I believe I will just kick back a bit. The chicken has between another hour and hour and an half to finish. Then? Then I'm going to cook a couple of them up. I don't have any greens by which to cut the richness, but I'll survive. I may end up using a lot of this quickly, given the recipe, that they are just (if very plump) drumsticks, and that I will be eating two right out. If I like them, I may set out thighs and do another batch. Yeah... I'd like to experiment with these. If I really like them, or only so so even, I may go with duck next time. Or may anyway... or next next time? Yeah.
I won't start the beans until the chicken is done and cooled. I will be dicing the cured smoked pork to go in with the beans, and the bones both from my snack drummies and from the chicken confit I will be putting into the dish. Hmm... I should have thawed stock. I have some I could add, if I would have to skip today's portion. No problem. I'm sort of eating enough as is so as to not worry. This time I really need to stay right on top of the beans. Actually, while it is coming up to a boil, and then until a simmer is reached, I will probably just sit out in the kitchen. I've got books, reading exercises, and might even soak stones so as to make a stab at sharpening some of my knives, and straight razors. Try try again!
A good morning, so far. Even if it isn't morning here. It is actually morning somewhere. Britain, most likely, or as close as most major population centers. Later.
Back at it.
.
.
I can't be sure when I went to bed. After noon. I know the timestamp on the last post, but that seems wrong. I was fuzzy in the noodle when I crashed, from exhaustion, heat, and whatnot. So... maybe, maybe not that time. I ought to see what time the stamp suggests on this post, comparing it to my clock. Though I think that changes. Sometimes it's like I am posting from Russia, or France, and things are just off. The time on my computer and from the nuclear labs radio receivers are off by ~15 minutes as well. Bleh. Anyway...
Fasting blood sugar was 209. *shrug* I'll be back on track after this feast. Bleh. [Oh, blood sugar is definitely, I have learned, not insulin. They don't even necessarily correlate. I'm not fully apprised of the full relationship... just learned that they were no synonymous yesterday. Give me a moment, will ya?]
I slept quite well. I remember no dreams. Not... fully. There is something on the periphery of memory which may or may not pop. Sleep was just right. Even my aches and pains seem to be eased, mostly just gone actually. I don't mind offering God these things, but I also don't mind going without them.
First thing was to check the socks. The milder compression socks were dry and ready to use. I also washed wool socks. Those will take some long time to dry. I also found a few pair of compression socks in the bedroom. Crazy how you can look and look and just not see. I keep that in mind, for what good it does always. No worries, there is only just so much space for drying and that was used. I may try to work it so that, since I am wearing light at night, heavy during the day, socks... that I wash every other day. I think I have enough to easily handle that sort of cycle. I also need to... found it... find a place to store the socks in an organized fashion. Yeah... I have a place that is both easy at hand and merely behind a sliding door to sight. Lights in one section, heavies in the other. I really, for now, need socks fairly regularly... along with the medicine... until I heal more completely. Open toe at night, gotta have air in there. Regular showering. And, actually, olive oil does help the feet much more than the hands. That and talk. Ugh. High maintenance tain't always about beauty. *grins*
After that, I turned the laundry over. A new load in, the washed load over, and that should be ready shortly. The beans look good. I can begin cooking those at any time. The cheese was exceptionally ripe smelling, compared to when I first got it, so should be ripe. As such, it went into the reefer last night. When I cut it, I want it firm. I don't think it would be at room temp. The chicken confit should be well brined and ready to slow cook in fat. Say two to two and an half hours, at about 200~215 F, checking every ten to fifteen after the two hour mark. As a test, when it is cooked, I will pull two of the drumsticks out, crisp them, and... see what this is all about. The rest will be allowed to cool, then put in a container larger enough to hold the fat and submerge the legs down in that. That is the preservation part, really. Oh... I'll save the bones to add to the beans while they cook. *wink* Almost on my toes. Though, if you remember, I thought this would be done or such Wednesday? Thursday? It won't even be going together until later today or tomorrow. Still... I didn't just stumble and stay down.
What else today? Hmm... More laundry. Boxes. And of course, keeping going on the cooking and baking, dishes and small messes, and... maybe doing other little bits as is possible. Ah, right... one of my carts is in. It's a shorter one, but is perfect for more mobile tasks... taking small appliances to a plug without having to sort or arrange, or at least not all that much. I had thought I might want one for pots and pans, but I have those rather sharply sorted and stored! I was amazed what a little, if seriously contemplated and enacted, focus on the problem created. It's a very workable solution, which makes any pan and it's lid, at most, two minor steps away. And, between a third and half of my pots and pans are ready immediately with just a grab and lift. Colanders and strainers are all in one... mostly in one pile, but well stacked. There are a few that don't quite fit that group, but all stack in another pile. Yeah... I have... options.
Anyway, I need to put the roll cart together, then decide which equipment should go on it. Hmm... I should have measured for my large butcher block. Drats, always something else that was missed in considerations. It would be great to have that on a rolling system. Could still store some components on top. Like the dehydrator and the vacuum seal bagger... or some other things. Yeah... By the way, I need to begin putting jerky up. As I finish this fancy feast, I will be going back to simple eats for... a good long time. UGH! So, perhaps then, I can dehydrate. Yeah, it's... life... if you do things yourself... is a lot of work. But it's better to be useful, as possible, than just a... well... slug. I could just get a small apartment, eating out on the cheapest, and just... sort of be alive until I die. There is that. I can't do a whole lot else. But this? This I can do. And, so, when I can, I do.
Loverly. I'll go check on the laundry, perhaps have a cup of bone broth or joe, and consider what to do next. A bit of music, perhaps? Reading? Dunno. Later.
.
I can't be sure when I went to bed. After noon. I know the timestamp on the last post, but that seems wrong. I was fuzzy in the noodle when I crashed, from exhaustion, heat, and whatnot. So... maybe, maybe not that time. I ought to see what time the stamp suggests on this post, comparing it to my clock. Though I think that changes. Sometimes it's like I am posting from Russia, or France, and things are just off. The time on my computer and from the nuclear labs radio receivers are off by ~15 minutes as well. Bleh. Anyway...
Fasting blood sugar was 209. *shrug* I'll be back on track after this feast. Bleh. [Oh, blood sugar is definitely, I have learned, not insulin. They don't even necessarily correlate. I'm not fully apprised of the full relationship... just learned that they were no synonymous yesterday. Give me a moment, will ya?]
I slept quite well. I remember no dreams. Not... fully. There is something on the periphery of memory which may or may not pop. Sleep was just right. Even my aches and pains seem to be eased, mostly just gone actually. I don't mind offering God these things, but I also don't mind going without them.
First thing was to check the socks. The milder compression socks were dry and ready to use. I also washed wool socks. Those will take some long time to dry. I also found a few pair of compression socks in the bedroom. Crazy how you can look and look and just not see. I keep that in mind, for what good it does always. No worries, there is only just so much space for drying and that was used. I may try to work it so that, since I am wearing light at night, heavy during the day, socks... that I wash every other day. I think I have enough to easily handle that sort of cycle. I also need to... found it... find a place to store the socks in an organized fashion. Yeah... I have a place that is both easy at hand and merely behind a sliding door to sight. Lights in one section, heavies in the other. I really, for now, need socks fairly regularly... along with the medicine... until I heal more completely. Open toe at night, gotta have air in there. Regular showering. And, actually, olive oil does help the feet much more than the hands. That and talk. Ugh. High maintenance tain't always about beauty. *grins*
After that, I turned the laundry over. A new load in, the washed load over, and that should be ready shortly. The beans look good. I can begin cooking those at any time. The cheese was exceptionally ripe smelling, compared to when I first got it, so should be ripe. As such, it went into the reefer last night. When I cut it, I want it firm. I don't think it would be at room temp. The chicken confit should be well brined and ready to slow cook in fat. Say two to two and an half hours, at about 200~215 F, checking every ten to fifteen after the two hour mark. As a test, when it is cooked, I will pull two of the drumsticks out, crisp them, and... see what this is all about. The rest will be allowed to cool, then put in a container larger enough to hold the fat and submerge the legs down in that. That is the preservation part, really. Oh... I'll save the bones to add to the beans while they cook. *wink* Almost on my toes. Though, if you remember, I thought this would be done or such Wednesday? Thursday? It won't even be going together until later today or tomorrow. Still... I didn't just stumble and stay down.
What else today? Hmm... More laundry. Boxes. And of course, keeping going on the cooking and baking, dishes and small messes, and... maybe doing other little bits as is possible. Ah, right... one of my carts is in. It's a shorter one, but is perfect for more mobile tasks... taking small appliances to a plug without having to sort or arrange, or at least not all that much. I had thought I might want one for pots and pans, but I have those rather sharply sorted and stored! I was amazed what a little, if seriously contemplated and enacted, focus on the problem created. It's a very workable solution, which makes any pan and it's lid, at most, two minor steps away. And, between a third and half of my pots and pans are ready immediately with just a grab and lift. Colanders and strainers are all in one... mostly in one pile, but well stacked. There are a few that don't quite fit that group, but all stack in another pile. Yeah... I have... options.
Anyway, I need to put the roll cart together, then decide which equipment should go on it. Hmm... I should have measured for my large butcher block. Drats, always something else that was missed in considerations. It would be great to have that on a rolling system. Could still store some components on top. Like the dehydrator and the vacuum seal bagger... or some other things. Yeah... By the way, I need to begin putting jerky up. As I finish this fancy feast, I will be going back to simple eats for... a good long time. UGH! So, perhaps then, I can dehydrate. Yeah, it's... life... if you do things yourself... is a lot of work. But it's better to be useful, as possible, than just a... well... slug. I could just get a small apartment, eating out on the cheapest, and just... sort of be alive until I die. There is that. I can't do a whole lot else. But this? This I can do. And, so, when I can, I do.
Loverly. I'll go check on the laundry, perhaps have a cup of bone broth or joe, and consider what to do next. A bit of music, perhaps? Reading? Dunno. Later.
Friday, September 2, 2016
Okay, didn't think I'd make it this far.
.
.
I also didn't think I'd do this much. Not a whole lot more... the dishes that were standing in the way of me and a shower, the shower, then the first load of laundry. I don't think I'll make it much longer. Which is fine. I've already done more than I though I could, maybe should have. As above, so below? Of course, in pushing, even if accidentally, I am ending up on my feet for longer periods of time, and currently in a depressed state... meaning... Never mind. Just that I should at least nap, and rest, from time to time, even if I can't sleep. Even remembering to do that, in some states, is difficult.
When I wake, more laundry, the beans, the chicken confit slow cook, and probably a meatzza for dinner. Well, not the whole thing, just... the making and partial consumption. When I need rest I will attempt to do so on my back, reading. I really need to tend some things or they will tend me. Plus, I have a ton of reading to do. Though who likes being on their backs? Well, yeah, until you marry them. Pftftft.
A lesser extra kitchen cart is in. With the other, I should have space for all of my small appliances on or under somewhere. I might see if my flour sack cloths will work as curtains, somehow. It's open, wire framed, but can handle some weight, has wheels some of which lock, and is easy to construct. At least after the first one. I may try to hit boxes too. If I get all of that done I would be most pleased, and ready to do things Monday. Finish the kitchen and begin, probably, in my bedroom. Yeah. Something doesn't smell right in there... I think it's the ac... water settles in it sometimes... usually. Well, and the filter needs... that's something I should research regarding. If a diy filter is possible and reasonable, and what would be best to use for it. If that fails, whether I can even find a filter for it.
Well. I am absolutely done in. The ac has been running, as it has been hot and it is midday. I will put new sheets on the bed and see if I can fly, or wind-walk, or... who knows. Good afternoon and night.
.
I also didn't think I'd do this much. Not a whole lot more... the dishes that were standing in the way of me and a shower, the shower, then the first load of laundry. I don't think I'll make it much longer. Which is fine. I've already done more than I though I could, maybe should have. As above, so below? Of course, in pushing, even if accidentally, I am ending up on my feet for longer periods of time, and currently in a depressed state... meaning... Never mind. Just that I should at least nap, and rest, from time to time, even if I can't sleep. Even remembering to do that, in some states, is difficult.
When I wake, more laundry, the beans, the chicken confit slow cook, and probably a meatzza for dinner. Well, not the whole thing, just... the making and partial consumption. When I need rest I will attempt to do so on my back, reading. I really need to tend some things or they will tend me. Plus, I have a ton of reading to do. Though who likes being on their backs? Well, yeah, until you marry them. Pftftft.
A lesser extra kitchen cart is in. With the other, I should have space for all of my small appliances on or under somewhere. I might see if my flour sack cloths will work as curtains, somehow. It's open, wire framed, but can handle some weight, has wheels some of which lock, and is easy to construct. At least after the first one. I may try to hit boxes too. If I get all of that done I would be most pleased, and ready to do things Monday. Finish the kitchen and begin, probably, in my bedroom. Yeah. Something doesn't smell right in there... I think it's the ac... water settles in it sometimes... usually. Well, and the filter needs... that's something I should research regarding. If a diy filter is possible and reasonable, and what would be best to use for it. If that fails, whether I can even find a filter for it.
Well. I am absolutely done in. The ac has been running, as it has been hot and it is midday. I will put new sheets on the bed and see if I can fly, or wind-walk, or... who knows. Good afternoon and night.
Choosing not to be crazy?
.
.
Maybe. I don't believe in insanity for the most part. Much as I do not believe possession by evil can be a random event. While there may be insanity, most things that pass for it aren't it. And much of what is considered normal is... well... nuts. The sort of crazy eluded to in the title is the... scratchy itchy sort of reality which is created from not having order. Perfect order is a fools game. If sought it will almost certainly not be found. If found, it will be dreaded. Chaos is much preferable, though a right blend seems wisest.
Before you go anywhere with that, understand all I am doing is noting where the majority of people and beings of higher orders and even lower orders function. You can dislike it. Denying it merely means your idealism or emotions, perhaps both, has or have overloaded your intellectual capacity. So, just... work with me or I'll open the flood gates. Again.
So, what I am suggesting, is that I am attempting to bring some order into my life. Cleanliness, organization, down to foods... and occasional treats. The right foods, the right medicines, the right amounts... I can't bring perfect order. As suggested, at least to my understanding, I would not wish it. Nor do I enjoy rather sharp chaos. I do believe one can live right, but without a placement for all things, and yet not without a compass and organization upon which to begin a day, or project, or any aspect of life. I am attempting to find this.
In the kitchen, for example, I have been cleaning, sorting, tossing, and... more. I keep finding minor to major issues. Where to put items. How to store foods so as to have easy access. How to make maintenance simpler. I may have too many items. Pots, pans, tools, foods, and the rest. Or I may simply not have things arranged best for the spaces. Most likely a bit of both. One of the things I am adding is more shelving. Though I am also considering how to arrange the shelving. In one area I am considering two shelves, bungee corded together, and retractable or expandable, to even forming a little nook when expanded. Allowing access to both sides. Thing is, I need to measure, and then remove some things in the way.
You might be amazed at what cooking tools I have collected over time. I am still collecting. Some were... less than successful. If some of those have been repurposed. Others are fantastic, but rarely used. If that is sometimes simply due to accessibility problems. I am fixing that. As well, as things find a place, I am tending to... be able to keep up on things better. Cycles don't have to be negative, even for the mostly dead, lame, lazy, or what some consider crazy. I intend to use the positive cyclical in order to multiply upon itself. I am using the cyclical.
You can choose to live this way or that. You really can. You can choose to eat the wrong foods for you. Or you can choose to find out what foods work, learn how to make those, and then eat that. You can live roughly. Or you can begin picking yourself off the floor and figuring out how not to end up on the floor, or at least how to fall less frequently, how to deal with falling more to your advantage, and how to get back up more quickly. I'll never win this game. But I shouldn't, by any real honest right, still be playing it. I may live in a starvation level vexed next to extermination level life, but it's mine. And I want to make it better. You can, if I can. And I am. So get off your ass.
.
Maybe. I don't believe in insanity for the most part. Much as I do not believe possession by evil can be a random event. While there may be insanity, most things that pass for it aren't it. And much of what is considered normal is... well... nuts. The sort of crazy eluded to in the title is the... scratchy itchy sort of reality which is created from not having order. Perfect order is a fools game. If sought it will almost certainly not be found. If found, it will be dreaded. Chaos is much preferable, though a right blend seems wisest.
Before you go anywhere with that, understand all I am doing is noting where the majority of people and beings of higher orders and even lower orders function. You can dislike it. Denying it merely means your idealism or emotions, perhaps both, has or have overloaded your intellectual capacity. So, just... work with me or I'll open the flood gates. Again.
So, what I am suggesting, is that I am attempting to bring some order into my life. Cleanliness, organization, down to foods... and occasional treats. The right foods, the right medicines, the right amounts... I can't bring perfect order. As suggested, at least to my understanding, I would not wish it. Nor do I enjoy rather sharp chaos. I do believe one can live right, but without a placement for all things, and yet not without a compass and organization upon which to begin a day, or project, or any aspect of life. I am attempting to find this.
In the kitchen, for example, I have been cleaning, sorting, tossing, and... more. I keep finding minor to major issues. Where to put items. How to store foods so as to have easy access. How to make maintenance simpler. I may have too many items. Pots, pans, tools, foods, and the rest. Or I may simply not have things arranged best for the spaces. Most likely a bit of both. One of the things I am adding is more shelving. Though I am also considering how to arrange the shelving. In one area I am considering two shelves, bungee corded together, and retractable or expandable, to even forming a little nook when expanded. Allowing access to both sides. Thing is, I need to measure, and then remove some things in the way.
You might be amazed at what cooking tools I have collected over time. I am still collecting. Some were... less than successful. If some of those have been repurposed. Others are fantastic, but rarely used. If that is sometimes simply due to accessibility problems. I am fixing that. As well, as things find a place, I am tending to... be able to keep up on things better. Cycles don't have to be negative, even for the mostly dead, lame, lazy, or what some consider crazy. I intend to use the positive cyclical in order to multiply upon itself. I am using the cyclical.
You can choose to live this way or that. You really can. You can choose to eat the wrong foods for you. Or you can choose to find out what foods work, learn how to make those, and then eat that. You can live roughly. Or you can begin picking yourself off the floor and figuring out how not to end up on the floor, or at least how to fall less frequently, how to deal with falling more to your advantage, and how to get back up more quickly. I'll never win this game. But I shouldn't, by any real honest right, still be playing it. I may live in a starvation level vexed next to extermination level life, but it's mine. And I want to make it better. You can, if I can. And I am. So get off your ass.
Yeah. Alive. Still at it.
.
.
My efforts have slowed. A slug of coffee to start the morning part of my day, or such. More the morning in my day. Whatever the weather pattern was it seems to have passed. High winds... last night? I was sure I smelled wet, thought it was rain. It wasn't, if I don't know what it was. So few things smell like that. A few dishes, in a short bit, then a shower. Then laundry.
I am hoping to push on through into the day. My feet hurt. It's strange to have the tops of my feet hurt, from swelling. They seem to be well into mending. But they were so beat up from swelling for so long that... it'll take a while. My hands... that must be from burns. If it was just dryness, the treatments would have worked by now. I have aloe vera gel on the way. Along with those essential oils that might help. Or it's all tomfoolery. Still, the things I have tried, that usually work, aren't touching it. Though perhaps it is, it just will take a long time. As well, those welders' gloves should help. Yeah, I have oven mitts. They just don't make them for my size, nor long enough.
Beside those things, my ribs hurt. Not sure why. Ribs, back, shoulders, as if I had been out tumbling and wrestling, not successfully. My body feels tighter, even if weight isn't necessarily coming off according to the scale. Yeah, I am changing. Some of the pains in this paragraph may be from losing fat and the body having to adjust, or even adding muscle and using it. It's a good feel, if a bit much. I wish I could regulate it more. Or toughen up quicker to become used to it a bit better? I'll take it though, if it is what I think. If not, I guess I should be used to that by now.
I have been calling my mother. She is doing better but it is still difficult. I'll be keeping her in my prayers and trying to call a bit more often. Just a quick call. Just to ask then leave off. I understand why I am a sort of narcissist, and yet I would like to find a way to end that. Selfless? If it is honest, right, I think it is better. Leave my worries in God's hands. It's where I am aiming now. Or... where I would like to head my bow, when I can turn to the bearing. The water are choppy but He left markers. Now that I am better, in some ways. Can't make good speed, even in turning. Selfless, but without wrongly disregarding the temple.
Blathering? Yeah. But one thing at a time. Good morning and day.
.
My efforts have slowed. A slug of coffee to start the morning part of my day, or such. More the morning in my day. Whatever the weather pattern was it seems to have passed. High winds... last night? I was sure I smelled wet, thought it was rain. It wasn't, if I don't know what it was. So few things smell like that. A few dishes, in a short bit, then a shower. Then laundry.
I am hoping to push on through into the day. My feet hurt. It's strange to have the tops of my feet hurt, from swelling. They seem to be well into mending. But they were so beat up from swelling for so long that... it'll take a while. My hands... that must be from burns. If it was just dryness, the treatments would have worked by now. I have aloe vera gel on the way. Along with those essential oils that might help. Or it's all tomfoolery. Still, the things I have tried, that usually work, aren't touching it. Though perhaps it is, it just will take a long time. As well, those welders' gloves should help. Yeah, I have oven mitts. They just don't make them for my size, nor long enough.
Beside those things, my ribs hurt. Not sure why. Ribs, back, shoulders, as if I had been out tumbling and wrestling, not successfully. My body feels tighter, even if weight isn't necessarily coming off according to the scale. Yeah, I am changing. Some of the pains in this paragraph may be from losing fat and the body having to adjust, or even adding muscle and using it. It's a good feel, if a bit much. I wish I could regulate it more. Or toughen up quicker to become used to it a bit better? I'll take it though, if it is what I think. If not, I guess I should be used to that by now.
I have been calling my mother. She is doing better but it is still difficult. I'll be keeping her in my prayers and trying to call a bit more often. Just a quick call. Just to ask then leave off. I understand why I am a sort of narcissist, and yet I would like to find a way to end that. Selfless? If it is honest, right, I think it is better. Leave my worries in God's hands. It's where I am aiming now. Or... where I would like to head my bow, when I can turn to the bearing. The water are choppy but He left markers. Now that I am better, in some ways. Can't make good speed, even in turning. Selfless, but without wrongly disregarding the temple.
Blathering? Yeah. But one thing at a time. Good morning and day.
Can't lose on some things.
.
.
Ham and beans is such a great meal. Even just by itself. After messing with plain yogurt for a number of things, I sort of had the taste and texture down. Now, it's a bit high in carbs, so I can't have it often. What is funny is that so many people hate plain yogurt for being plain, or even bitter. I have been off sugar for so long that it tastes quite sweet to me. As it should, actually, given the sugar carbs in it. Anyway. What I have found to be an excellent blend, is to have a bowl of ham and beans and a small bowl of yogurt. A bite of one, then the other. I'm telling you, that is just an excellent mix.
I did put the beans to soak. I can't lose with them. If I get them just right, then I am that far ahead. If they end up finished, I'll just cook some ham, add them, stow them in the containers, and be good. Plus I still have another shot at getting slightly undercooked beans for my recipe. I am nearly out of beans and ham. Though it might be good to cook something else. I could go light on vegetables and make a beef stew to freeze? I will be making chicken broth soon. I like saving the meat, which would make a good soup as well. I am amazed at how easy it is to cook one's own soups, and freeze them.
I'm not good for much else. My feet go from good to bad in a short spell. If I forget the water pill, or don't wear compression socks this day, or... I am in a constant battle with health, one I shouldn't have won to now. If I can't go get a job, at least I can cook. I'd like to tinker with other things, like the piano, developing a mechanics shop, getting out and about. And, maybe, some of it, through time. Especially if I can hit spells like I recently jammed through. More, and more often, and I will find myself doing crazy cool things. For now I simply need to take care of health, and food, then home and body. If I can square that a bit, I'll move on a bit further.
I've been in a soft debate, on another blog. I... tend to go out with guns blazing. I was a bit more relaxed this time. And the other side shifted directions and, if at first aggressive(?), became more conversational. So? So I am going to follow up by trying to ascertain what in God's name he is on about. No, not that I will agree, or not. Merely, with geniality comes an opportunity. Good opportunities are not singular in direction. So... I have a little bit to research. I told you I am trying to turn a corner. It won't be easy. It wont be perfectly set tomorrow, or probably for the rest of my life. I'll still mess up. But, for now, for this once, I would like to do more than do as pandas... which eats, shoots, and leaves. *wink*
Later.
.
Ham and beans is such a great meal. Even just by itself. After messing with plain yogurt for a number of things, I sort of had the taste and texture down. Now, it's a bit high in carbs, so I can't have it often. What is funny is that so many people hate plain yogurt for being plain, or even bitter. I have been off sugar for so long that it tastes quite sweet to me. As it should, actually, given the sugar carbs in it. Anyway. What I have found to be an excellent blend, is to have a bowl of ham and beans and a small bowl of yogurt. A bite of one, then the other. I'm telling you, that is just an excellent mix.
I did put the beans to soak. I can't lose with them. If I get them just right, then I am that far ahead. If they end up finished, I'll just cook some ham, add them, stow them in the containers, and be good. Plus I still have another shot at getting slightly undercooked beans for my recipe. I am nearly out of beans and ham. Though it might be good to cook something else. I could go light on vegetables and make a beef stew to freeze? I will be making chicken broth soon. I like saving the meat, which would make a good soup as well. I am amazed at how easy it is to cook one's own soups, and freeze them.
I'm not good for much else. My feet go from good to bad in a short spell. If I forget the water pill, or don't wear compression socks this day, or... I am in a constant battle with health, one I shouldn't have won to now. If I can't go get a job, at least I can cook. I'd like to tinker with other things, like the piano, developing a mechanics shop, getting out and about. And, maybe, some of it, through time. Especially if I can hit spells like I recently jammed through. More, and more often, and I will find myself doing crazy cool things. For now I simply need to take care of health, and food, then home and body. If I can square that a bit, I'll move on a bit further.
I've been in a soft debate, on another blog. I... tend to go out with guns blazing. I was a bit more relaxed this time. And the other side shifted directions and, if at first aggressive(?), became more conversational. So? So I am going to follow up by trying to ascertain what in God's name he is on about. No, not that I will agree, or not. Merely, with geniality comes an opportunity. Good opportunities are not singular in direction. So... I have a little bit to research. I told you I am trying to turn a corner. It won't be easy. It wont be perfectly set tomorrow, or probably for the rest of my life. I'll still mess up. But, for now, for this once, I would like to do more than do as pandas... which eats, shoots, and leaves. *wink*
Later.
The first steps were good.
.
.
First I drained the chicken, patted it dry, then seasoned it. A little heavy on the salt, if not as heavy as I have seen. Yeah, I understand. Then all into a bag, sealed airtight, and into the fridge for an overnight run. Then I checked the kefir creme fraiche. Perfect. I am quite pleased as is. And yet, I know, as it ages it does improve... up to some point I haven't seen anyway. Then to dishes. Scrub-a-dub-dub. Clean, wonderf... WHOUGHT! Scrub that over again. Not too much fuss. And... done! I pulled ham and bean soup out and will have that on my break. I finished the standard special cheeses earlier. I think I did put the baking cheese out... to help make sure it ripens. I'll put it back in the fridge when I begin a slow cook of the chicken in fats. Oh, and I did pull the fats out. I should have enough tallow. If not, the other will fill nicely.
After late late dinner, I'll get a shower in. Then begin with laundry. Work and more. A nap in there if need be. All good. Blood sugar has been staying right around 220's, give or take half and quarter of a score combined... give or take even on that. If you drift with my get? Or give? Now I am confused.
Hmm... anything else tonight? I don't think so. The beans? I don't soak those until tomorrow night. Yeah. Though I could do a pot tonight, attempt to short cook them by a bit tomorrow, and if that doesn't work I have one more shot. If it does, I can drain and stow them? Yeah. Actually I think that is exactly what I will do. I'll be having to check them every ten, once they get to a boil and I turn them down to a simmer. Just almost done. Then ice them. Shock the cooking clock to zero. Yeah. Even though they aren't my favorite, I think I may actually go with the canntelini beans. They are a white bean, so rich in potassium as well. But they are a stout bean, and will handle cooking then baking so much better. As for not being my favorite... so much else is going in that it won't matter as much. Yeah. I'll get those soaking now, or I'll forget. Later.
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First I drained the chicken, patted it dry, then seasoned it. A little heavy on the salt, if not as heavy as I have seen. Yeah, I understand. Then all into a bag, sealed airtight, and into the fridge for an overnight run. Then I checked the kefir creme fraiche. Perfect. I am quite pleased as is. And yet, I know, as it ages it does improve... up to some point I haven't seen anyway. Then to dishes. Scrub-a-dub-dub. Clean, wonderf... WHOUGHT! Scrub that over again. Not too much fuss. And... done! I pulled ham and bean soup out and will have that on my break. I finished the standard special cheeses earlier. I think I did put the baking cheese out... to help make sure it ripens. I'll put it back in the fridge when I begin a slow cook of the chicken in fats. Oh, and I did pull the fats out. I should have enough tallow. If not, the other will fill nicely.
After late late dinner, I'll get a shower in. Then begin with laundry. Work and more. A nap in there if need be. All good. Blood sugar has been staying right around 220's, give or take half and quarter of a score combined... give or take even on that. If you drift with my get? Or give? Now I am confused.
Hmm... anything else tonight? I don't think so. The beans? I don't soak those until tomorrow night. Yeah. Though I could do a pot tonight, attempt to short cook them by a bit tomorrow, and if that doesn't work I have one more shot. If it does, I can drain and stow them? Yeah. Actually I think that is exactly what I will do. I'll be having to check them every ten, once they get to a boil and I turn them down to a simmer. Just almost done. Then ice them. Shock the cooking clock to zero. Yeah. Even though they aren't my favorite, I think I may actually go with the canntelini beans. They are a white bean, so rich in potassium as well. But they are a stout bean, and will handle cooking then baking so much better. As for not being my favorite... so much else is going in that it won't matter as much. Yeah. I'll get those soaking now, or I'll forget. Later.
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