Author: doug

Beef chuck steak, sealed and ready for the Sous Vide machine in the morning. The red blob is tomato paste, and the ice cubes on the right are beef stock. There are also herbs in there.  When I come home tomorrow, I’ll take it out, cube it, brown it, and make weeknight beef stew.

I gave in and turned on the heat tonight. If I didn’t feel like I was coming down with a cold, I think we could have lasted at least another week.

Lis and I went to World’s End reserve today for a walk. This would have been a beautiful spot for the UN (though hard to get to), and it would have been a horrible waste to build a nuclear power plant here. So we’re glad it has instead been preserved for us to visit.

 

Bonus picture: The wild asters are in full bloom.

I did some electrical work in the garage today, replacing these parts in the process. It’s safe to say they don’t make electrical parts like they used to.  In this case it’s probably a good thing.  The push-button light switch says “PAT APPD FOR” on the back.

No, not vegan zombies… some heirloom grains from a mill in South Carolina.  We had the polenta with dinner tonight.

I saw a sundog on my way into work this morning and was hoping it would still be there by the time I got to our Conference Room with a View. Alas, no. But I did see this cruise ship arriving into Boston Harbor early this morning.

Cats hate having their belly rubbed.

If only this maple/apple cocktail tasted as good as it looks, I’d be home free. Alas, experimentation must continue.

Lis bought me some apple butter because it’s October and some things are appropriate in the fall. Except today’s weather was anything but fall-like. Maybe I’ll try it tomorrow.

No digital technology was involved in the subject of this picture.  This is the shadow of a wet kitchen strainer on the bottom of a stock pot.