It would be so nice to see your face at my door.
Fried eggs on grits with lao gan ma :)
We have an addition built in the 1990s and there are these, I don't know what they are called but like high shelves with uplighting? They have those long flourescent tubes and I guess when they die we will have to remodel. The actual light from them is so nice, diffuse and soft.
And on the old side of the house the bathroom fixture only works with incandescent bulbs.
So yeah. We have a mix.
If it's heartburn and not strictly an allergy I have a different suggestion - have you tried any digestive enzymes? Like as pills or powders? I am absolutely not a doctor but this was the first thing that came to mind.
You know how the Mormons keep genealogy records for, like, everyone they possibly can? I am American so we may be more mixed than some places but those records went back pretty far and out in a lot of directions geographically. No overlap, lots and lots of people. I mean at some point mathematically it's more people than the population of the world so you have to be right but they had 20 or more generations in some directions, it was thousands of people on that chart going back hundreds of years, it was crazy.
I also did notice that most of my ancestresses did marry between 25-28, not 14 as Little House on the Prairie had me believing before.
None. Music if I remember, but I hate the sound of the TV.
What impressed me more was just how MANY ancestors you would have at that 40 generations back.
Not even sci fi - I always wished that when I had each baby I was issued 5 tranquilizer darts. Not more than 5. With each, there were about 5 times I wished I could just blow a dart at them and have them immediately asleep.
Sci fi I just want a de-escalation gun.
Rutabaaaaaaaga!
So you can probably have radishes and turnips then, too? Yeah none of that has much calorie value. Are there any other oils you can eat? Ghee? Can you tolerate pea protein isolate?
No more externalized costs. Pollution? You pay the entire cleanup cost or straight to jail.
All companies employee owned not investor owned would be nice but for now - lowest paid employee no less than 1/4 the pay of highest paid employee, more than that considered financial fraud or extortion, straight to jail.
And oh my God, insurance companies - taking all the premiums, paying yourselves huge bonuses then going bankrupt, not paying claims, leaving the state then coming back as a different company, rinse and repeat? I cannot believe that doesn't break existing laws but that is our home insurance industry. Please put all of those guys in jail immediately and let us just all use a state run plan, it will be cheaper.
I have washed my silk and wool in my shampoo, the same one I use for my hair, since forever and it's fine. Some of this stuff is over 10 years old. I don't wash any of it very often, except merino underwear, that I throw in the washer, hang dry, and it survives but I'm not expecting to get ten years out of it.
They are building those in my (mainly 1940s) neighborhood and yeah I hate them. Half the bottom floor is a garage, no front porch, front door recessed so unfriendly and people just drive into the garage, close the door and enter the house without ever stepping outside. And so very ugly and builders ask 1.5 million for them. They buy one lot then build two mc mansions on them. I get splitting the lot but we don't need those monstrous buildings.
Got near a hundred mini watermelon this year, the very late ones were no good but for a couple months they were glorious. Mini love variety, it was a brutally hot summer and they flourished, I let them take over the whole garden.
Two plants survived being overrun by watermelon, the asparagus and the hong tsoi. I'm sort of resting it until "spring" which is planted around Feb here.
Very basic scoring this time. One line one x. I was happy to find some "golden whole wheat flour" yesterday.
350g Golden whole wheat flour
650g strong white bread flour
20g sel gris
675g tap water
200g starter made with all purpose white flour and tap water, hydration 100%.
Just mix, rest, stretch and fold 4x at 30 minute intervals. Bulk rise took awhile, maybe 4 hours this time (it varies, one hour to 8 - is a condition not a time). Split and bench rest then shaped, into cloth lined baskets wrapped in plastic bags, overnight in the refrigerator. Baked cold bread in very hot closed pans 20 minutes then open lids and 20 minutes more. 450F.
(Sorry for the mixed measurements - I had a bunch of egg white so had to weigh out 1 egg worth)
35 grams egg white
1 Tbsp guava jelly or guava paste
1 oz good mezcal
1/2 oz over proof reposado tequila
1/2 oz Aperol
3/4 oz lemon juice
ETA I failed to list one step. First: whisk or muddle the jelly and booze to incorporate it.
Shake without ice, then with ice. Just as good as it sounds and so beautiful.
It's not a looker, but tastes great.
2 oz tequila (any)
1 oz lime juice
1 oz creme de cassis
2-3 oz ginger beer (I used 1 oz ginger syrup, 3 oz fizzy water, 2 squirts of fire tincture)
Result of googling "what else can I make with tequila and lime"
Husband is having a Stella, that's the bottle in the background.
He's up to 7.5 lb from under 1 lb when we found him. (From 300 grams of baby to 3.5kg of kitten in only a few months, crazy.)
Here is a "before", the day my kids texted to say they found the source of the meowing I had heard before work. Just a wee handful. Always bold as anything though, he was never afraid of us or our 75lb mutt of a dog.
1 oz barrel strength bourbon
1 oz barrel strength reposado tequila
1 scant oz Aperol with a splash of Campari to make an ounce.
1 oz Amaro Nonino
1 oz grapefruit juice
1 oz lemon juice
Shake together with ice. If you are somewhere it's not still summer, serve up in a chilled coupe. Tart enough for a sugared rim. But it's still hot here, so everything is iced. This is sort of 1.5 servings, I just find it fussy to measure .75 of an ounce. Equal parts is the key.
https://makemeacocktail.com/en/cocktail/9953/banderilla
Equal parts tequila, mezcal, Apricot liqueur and lime, half part Aperol works best IMO, any more Aperol and it gets too sweet.
This is a pantry recipe for me as I keep Giffard Abricot in stock always. You want a good apricot in this, I think passion fruit or peach would be equally delicious but make sure it's made from real fruit. Also can sub Campari for the Aperol if you want a little more bitter.
This was a test-and-adjust drink. I was looking for something with Fernet & Mezcal and everything I saw were stirred very boozy things, I was not in the mood for. I saw one though with cachaca and lime so tried a margarita approach.
Started with these, shaken:
1.5 oz tequila
.75 oz each Fernet and Mezcal
Juice of one lime.
Nope. Too flat, too sour. Added about 1/2 oz Pineapple Amaro, and a squirt of Agave, shook again and THIS is a keeper. I guess Fernet does like sweeter drinks more. This one is balanced and I can taste all the ingredients but they did cocktail into a new taste. I usually don't taste the pineapple in the pineapple Amaro but it's shining in this drink - I may try another Fernet-Mezcal-Pineapple Amaro variation (when I am in the mood for stirred and boozy) as I think those together are the magic here.
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