Skip to main content

Day 8: Fri-YAY

We made it to the weekend, friends! Jean was supposed to be here this weekend to celebrate Jeff's birthday.  Unfortunately, the world had other plans.  I took today off from work, because I had scheduled it weeks ago.  We spent the morning working on the yard, which felt really good.  I made egg salad for lunch. Alice got a longer walk than usual.  I read a book, followed by some Zoom yoga.

Egg Salad Sandwich

Half mayo, half greek yogurt.  Grillo's Pickles, which reminds me of Massachusetts because it's is a Somerville company, located just a few blocks from the apartment I lived in for 8 years. Celery. And cut in a triangle, because that's how Mom and Dad did it.

 

Alice got some egg, too.  She's really living her best life here.

Wine & Pizza
Yup, Eat Pizza, again. We have this almost once a week, so you're going to see it a lot.  Served with a pretty bottle of tempranillo, AND a seltzer.
Breakfast
There was only a small bit of oats left, so I added some shaved dark chocolate. Because: why not?  And an extra big cup of coffee.
I hope you also found a treat to celebrate-- we made it!



Comments

Post a Comment

Popular posts from this blog

Constructivist Crap

Reading this post was like deja vu for me! I took a class just like this as an undergrad... (surprise, surprise) in the education department. I made it through that semester by taking solace in two facts: (a) I was also taking The Sociology of Education in the soc department, with a professor who actually taught the material and (b) most of us in my little liberal arts bubble wouldn't end up teachers, thus wouldn't have an opportunity to inflict such pedagogical torture on kids who needed to actually learn stuff. It would appear that Newoldschoolteacher has neither of those to help her out. God save her. The professor in my class repeatedly insisted that we were a "democratic classroom" and that she wasn't any more of an expert on the material than us. WHAT? I paid good money for that course, money that employed her to teach me. I hope that she was more expert on the material than I was! Also, when I "took responsibility for myself" and said that ...
5 comments
Read more

Privilege of Being

Robert Hass Many are making love. Up above, the angels in the unshaken ether and crystal of human longing are braiding one another's hair, which is strawberry blond and the texture of cold rivers. They glance down from time to time at the awkward ecstasy-- it must look to them like featherless birds splashing in the spring puddle of a bed-- and then one woman, she is about to come, peels back the man's shut eyelids and says, look at me, and he does. Or is it the man tugging the curtain rope in that dark theater? Anyway, they do, they look at each other; two beings with evolved eyes, rapacious, startled, connected at the belly in an unbelievably sweet lubricious glue, stare at each other, and the angels are desolate. They hate it. They shudder pathetically like lithographs of Victorian beggars with perfect features and alabaster skin hawking rags in the lewd alleys of the novel. All of creation is offended by this distress. It is like the keening sound the moon makes sometimes, ...
5 comments
Read more

Day 282: Chicken with Yams

 We have been watching a lot of cooking shows here in the Distance, and my now-professional opinion is that Jacques Pepin remains a true treasure.  His most recent work, Cooking at Home,  is super cozy and accessible, even more so than when he was in the studio.  Vanilla pudding for the soul, we say! Before you read further, go take five minutes and watch Jacques prepare Chicken with Yams .  That is what we made tonight, with a few small tweaks. Boneless/skinless thighs instead of bone-in; I tossed in some light herbs/spices to the onions before deglazing:  1 tsp of chopped fresh thyme (1/2 tsp if dry)  A small shake of nutmeg  A small shake of dry mustard (a dab of Dijon would also work); Deglazed with chicken broth instead of white wine (about 1 cup altogether); and At the end, I removed the chicken and veggie chunks and thickened the juice into a sauce: Mixed some juice into 2 tsp cornstarch and then put it back in the pan Added a dash of acid ...
Post a Comment
Read more