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Post by Anne, Old S'cubie Cat on Sept 2, 2012 17:32:42 GMT -5
Low this morning according to our back yard thermometer: 54°
Current temperature, and today's high, ditto: 93°, with 21% rh.
That's desert-type temperature swing. Bleagh.
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Post by Anne, Old S'cubie Cat on Sept 2, 2012 21:47:23 GMT -5
I do love Leverage. It's not intense drama (mostly), it's not big kaboom special effects, just good writing, good acting, and engagingly complex and flawed characters. My comfort TV show. *happy sigh*
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Post by Sue on Sept 2, 2012 22:25:32 GMT -5
I do love Leverage. It's not intense drama (mostly), it's not big kaboom special effects, just good writing, good acting, and engagingly complex and flawed characters. My comfort TV show. *happy sigh* Very good characters/characterizations. Sometimes it requires huge suspension of disbelief but that hardly matters. As a TV show it most resembles one of my favorite book series: Miles Vorkosigan --- it's the characters and how they pull off the impossilbe. |
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Post by Julia, wrought iron-y on Sept 3, 2012 12:15:43 GMT -5
I wish I could organize my attention well enough to watch "Leverage;" the only shows I watch anymore are the ones Franklin also likes, and even then I have to make a big deal of him NOT repeatedly pausing and rewinding and destroying my ability to follow the plot. When the kids were home, I had back-up but now it's my ability to give a flying fig versus his drive to be what our friend Kate used to call "the Media Fascist."
So: Madman and Justified are it, then.
Julia, and yesterday was worse than ever, because he was watching two football games during the commercials in the Mariners game and my brain feels as if it were put through a blender set on frappe.
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Post by Anne, Old S'cubie Cat on Sept 3, 2012 12:40:07 GMT -5
Grumble.
Small project of going through the cupboard (four triangular shelves) full of soda and juices and dumping stuff that had died turned into Big Project when I discovered that something sticky had leaked all over two shelves. Cleanup of said sticky entailed the removal of everything on all the shelves and thorough scrubbing of same, and washing of the bottoms of many cans and bottles. The shelves are still drying. There is a cluster of cans and bottles in the hall in front of the dryer.
Day off, my ass.
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Post by Sue on Sept 3, 2012 13:36:33 GMT -5
Grumble. Small project of going through the cupboard (four triangular shelves) full of soda and juices and dumping stuff that had died turned into Big Project when I discovered that something sticky had leaked all over two shelves. Cleanup of said sticky entailed the removal of everything on all the shelves and thorough scrubbing of same, and washing of the bottoms of many cans and bottles. The shelves are still drying. There is a cluster of cans and bottles in the hall in front of the dryer. Day off, my ass. I feel your pain. We just broke a glass jar on the patio. Jim was being "helpful." But he really has been. I've been wanting to make zucchini relish for 6 months (ever since I ran out -- I go without rather than use store-bought because it's not the same). Friends at church offered us a bunch of overgrown zucchinis and Jim did all the cutting into grinder sized pieces, cleaned the grinder (I'd given mine to Tom and Sarah and we had two that turned up in his parents' and my parents' "estates" which, shall we say, had seen better years. This is why I hadn't made any new relish. There is probably a food processor out there somewhere which would produce the correct size bits of zucchini but .... tradition, I supposed. Plus don't want to buy something new at this point which might not even do the job correctly). So, anyway: with a working grinder and cut up zucchini I ground up about 20 cups; Jim ground the 8 cups of onion and went out and bought the extra vinegar and sugar and spices we were low on. Then this morning I started sterilizing jars and cooking the relish. Of course, once filled then the jars also have to be processed in a water bath (this is the "canning" procedure if there are any readers young enough not to have seen a parent do this). When I bought my stove 25 years along solid cast iron burners were all the rage. (And gas was not, especially when you get your electricity from the TVA, so the house wasn't set up for a gas stove.) Well, it's really hard to get a huge (15 -18? inch diameter) canning kettle to come to a boil because the cast iron burners work better with pans that have solid flat bottoms. Also, since we didn't want all that heat and humidity in the house we decided to see if we could boil the jars and do the processing on the gas grill which is outside. Voila! Lots of in and out but AC not over-stressed and we have 10 pts plus 12 half-pints (for gifting) plus 3 jars which didn't get processed that we will use immediately and take to Chicago for hostess gifts. That should keep me for a couple of years, depending on how many I gift out. It's one of those things that probably I enjoy far more than anyone to whom I would gift it (except Tom). |
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Post by Sue on Sept 3, 2012 13:37:12 GMT -5
Ergo, I have labored FAR more than on a typical day and so declare Labor Day has been celebrated!
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Post by Julia, wrought iron-y on Sept 3, 2012 14:52:42 GMT -5
Grumble. Small project of going through the cupboard (four triangular shelves) full of soda and juices and dumping stuff that had died turned into Big Project when I discovered that something sticky had leaked all over two shelves. Cleanup of said sticky entailed the removal of everything on all the shelves and thorough scrubbing of same, and washing of the bottoms of many cans and bottles. The shelves are still drying. There is a cluster of cans and bottles in the hall in front of the dryer. Day off, my ass. The good thing about replacing the refrigerator here was that I no longer have to live in fear of cleaning shelves where Franklin and Anna had laid stuff like jelly and fruit juice on their sides. Drip, drip, drip... Julia, hating on all sticky stuff in concert with Anne. |
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Post by Julia, wrought iron-y on Sept 3, 2012 14:56:12 GMT -5
Ergo, I have labored FAR more than on a typical day and so declare Labor Day has been celebrated! Sounds good to me. I've moved the broody cage and fed and watered those chickens, watered the hoop house chickens, and put the sheep out to graze. And then had lunch, whereof I am down to the last strawberry of cottage cheese, strawberries, and crackers and am looking at said fruit askance as t's rather underripe, to put it kindly. Julia, Anna was canning over the weekend; me, I'm out of the game for the foreseeable future |
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Post by angelique on Sept 3, 2012 15:57:56 GMT -5
I feel your pain. We just broke a glass jar on the patio. Jim was being "helpful." But he really has been. I've been wanting to make zucchini relish for 6 months (ever since I ran out -- I go without rather than use store-bought because it's not the same). Friends at church offered us a bunch of overgrown zucchinis and Jim did all the cutting into grinder sized pieces, cleaned the grinder (I'd given mine to Tom and Sarah and we had two that turned up in his parents' and my parents' "estates" which, shall we say, had seen better years. This is why I hadn't made any new relish. There is probably a food processor out there somewhere which would produce the correct size bits of zucchini but .... tradition, I supposed. Plus don't want to buy something new at this point which might not even do the job correctly). So, anyway: with a working grinder and cut up zucchini I ground up about 20 cups; Jim ground the 8 cups of onion and went out and bought the extra vinegar and sugar and spices we were low on. Then this morning I started sterilizing jars and cooking the relish. Of course, once filled then the jars also have to be processed in a water bath (this is the "canning" procedure if there are any readers young enough not to have seen a parent do this). When I bought my stove 25 years along solid cast iron burners were all the rage. (And gas was not, especially when you get your electricity from the TVA, so the house wasn't set up for a gas stove.) Well, it's really hard to get a huge (15 -18? inch diameter) canning kettle to come to a boil because the cast iron burners work better with pans that have solid flat bottoms. Also, since we didn't want all that heat and humidity in the house we decided to see if we could boil the jars and do the processing on the gas grill which is outside. Voila! Lots of in and out but AC not over-stressed and we have 10 pts plus 12 half-pints (for gifting) plus 3 jars which didn't get processed that we will use immediately and take to Chicago for hostess gifts. That should keep me for a couple of years, depending on how many I gift out. It's one of those things that probably I enjoy far more than anyone to whom I would gift it (except Tom). Seems to be the weekend for it. Jason and I put up 3 quarts of dilly beans, a liter and a half of chai tea concentrate, and roasted up many many root veggies for dinner yesterday. There was much use of the kitchen. ETA: Can I have your recipe for zucchini relish? It sounds interesting. |
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Post by Sue on Sept 3, 2012 17:38:10 GMT -5
I feel your pain. We just broke a glass jar on the patio. Jim was being "helpful." But he really has been. I've been wanting to make zucchini relish for 6 months (ever since I ran out -- I go without rather than use store-bought because it's not the same). Friends at church offered us a bunch of overgrown zucchinis and Jim did all the cutting into grinder sized pieces, cleaned the grinder (I'd given mine to Tom and Sarah and we had two that turned up in his parents' and my parents' "estates" which, shall we say, had seen better years. This is why I hadn't made any new relish. There is probably a food processor out there somewhere which would produce the correct size bits of zucchini but .... tradition, I supposed. Plus don't want to buy something new at this point which might not even do the job correctly). So, anyway: with a working grinder and cut up zucchini I ground up about 20 cups; Jim ground the 8 cups of onion and went out and bought the extra vinegar and sugar and spices we were low on. Then this morning I started sterilizing jars and cooking the relish. Of course, once filled then the jars also have to be processed in a water bath (this is the "canning" procedure if there are any readers young enough not to have seen a parent do this). When I bought my stove 25 years along solid cast iron burners were all the rage. (And gas was not, especially when you get your electricity from the TVA, so the house wasn't set up for a gas stove.) Well, it's really hard to get a huge (15 -18? inch diameter) canning kettle to come to a boil because the cast iron burners work better with pans that have solid flat bottoms. Also, since we didn't want all that heat and humidity in the house we decided to see if we could boil the jars and do the processing on the gas grill which is outside. Voila! Lots of in and out but AC not over-stressed and we have 10 pts plus 12 half-pints (for gifting) plus 3 jars which didn't get processed that we will use immediately and take to Chicago for hostess gifts. That should keep me for a couple of years, depending on how many I gift out. It's one of those things that probably I enjoy far more than anyone to whom I would gift it (except Tom). Seems to be the weekend for it. Jason and I put up 3 quarts of dilly beans, a liter and a half of chai tea concentrate, and roasted up many many root veggies for dinner yesterday. There was much use of the kitchen. ETA: Can I have your recipe for zucchini relish? It sounds interesting. The nice thing is that you can use overgrown (big, baseball bat sized) zucchinis that normally get tossed. And what we learned last week is that you can even cut them up and freeze them if you can't deal with them asap (it turns them totally soppy -- zucchini doesn't freeze well, but since you are going to grind and then boil that shouldn't matter. In fact, it made the grinding much easier.) fyi I use an old fashioned hand grinder and the attachment that makes fairly small holes. pieces are not teeny tiny (like bread crumbs) but pretty finely chopped (smaller than raisins) 10 cups ground zucchini 4 cups ground onion 5 TBLSP salt (mix and let stand overnight) Drain, rinse, drain, rinse again, drain. Add: 4.5 cups sugar 2.25 cups white vinegar 2 teasp cornstarch 1 TBSP each: dry mustard, tumeric(be careful it stains everything yellow), nutmeg, celery salt 1/2 tsp pepper 1 chopped green pepper and a jar of pimento for color (I actually used red pepper instead of both of these). and I don't worry if the I have a bit more or less of the zucchini or onions. Mix all together, bring to a boil (watch it doesn't heat too quickly and stir or all that sugar will make it burn on bottom). Then simmer for 30 minutes. Meanwhile sterilize the jars and lids. Fill to within a quarter to half inch. Process in boiling water for 5 minutes. I've made half a recipe and really you can keep a couple of large jars in the refrigerator for months and months and months or give it away to be used immediately in which case you can skip the time-consuming and sometimes difficult part of canning. |
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Post by S'ewing S'cubie on Sept 3, 2012 21:46:44 GMT -5
Bobman and I were discussing breakfast. While on the way decided we'd like to go to the movies. Since we knew my daughter was home alone (kids at ex's) called to ask her if she'd like to come with.
That's the point where we lost control of the day.
Movie at Dinner/Movie place. 3 hours mall walking and sushi with Daughter and grandkids and great grandbaby. Maddi's birthday. Also Bob's.
Fun was had.
Tired now but Grimm has to be watched.
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Post by Sue on Sept 4, 2012 8:22:48 GMT -5
It's not every morning that on the first email of the day you get to type:
I did know what a caduceus is. But I probably retained it better in my memory due to its usage in a Star Trek: The Next Generation episode where bad aliens were impersonating doctors preying upon homeless drunks in San Francisco in the 1800's, Data loses his head, Mark Twain is there and we meet Guinan (played by Whoopi Goldberg) for the first time.
(My BIL forwarded his Word of the Day to Jim and me, probably because it related to the medical profession.)
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Post by Sue on Sept 4, 2012 11:04:16 GMT -5
Headed out tomorrow to spend a week in Chicago.
Get a "port" installed Sept. 14 and start chemo on the 17th.
Might be around a lot since I'm not scheduling much "out of house" stuff that week.
Or not.
Would love to type up my list of fall watching day by day. We'll see.
If anybody else does maybe they can copy it onto the announcements thread of the ILOVE TV section so I can find it?
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Post by Julia, wrought iron-y on Sept 4, 2012 11:08:17 GMT -5
Headed out tomorrow to spend a week in Chicago. Get a "port" installed Sept. 14 and start chemo on the 17th. Might be around a lot since I'm not scheduling much "out of house" stuff that week. Or not. Would love to type up my list of fall watching day by day. We'll see. If anybody else does maybe they can copy it onto the announcements thread of the ILOVE TV section so I can find it? Hope everything goes as well as it possibly can.  Julia, stupid physicality and its discontents |
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