Author: doug

The Stairs of Doom are no more!  Michael’s friend Jeff (a carpenter) came and strengthened & leveled them for 3 nights this week.

Here I have primed the top few steps.  The rest still have the measles wood filler marks.  I think the fisheye gives an interesting perspective here.

It’s here!  My new stove, being installed. 

It’s 3 weeks later than expected, but still in plenty of time for me to get used to it by Thanksgiving.

We went out to dinner at a local deli tonight with Lis’s mom & uncle (in from rural North Carolina, thus the deli).  They had Sarsaparilla soda!

The taste is much like root beer, but with more of a wintergreen flavor.

The season is getting colder — time to replace the old thermostats (one of which is mercury-based) with spiffy new programmable ones.

Lis had a surprise waiting for me when I got home from work today… she had made a good start painting our guest bedroom.

This is a fairly decent reproduction of the old color; the new one is not this electric.  Even the big camera had trouble with the white balance here.  And yes, the contrast between the new & old colors really was this hideous in person!

Newton’s new automated trash collection, complete with robotic arms on the trucks, begins this week.

You can see our neighbors’ old barrels across the street — they are going to be disappointed when they’re not picked up.

After a summer of being busy, being unable to get near it due to traffic & parking, and just plain forgetfulness, I finally made it to the Waltham farmer’s market today.

Most of this stuff is already eaten!

The kitties have a new favorite hangout, at least in the morning.

I think they’ve discovered, as the weather gets colder, that the sun warms this room first.

Tonight for dinner … Flautas.

 We had these (that looked much more like what I made, and less like the article) at a cafe outside Zion National Park last year.  The Anglicized version uses roughly the same ingredients you would use for tacos, just in a fancier form factor.

I had me some BBQ for dinner tonight.

Actually, it will be lunch tomorrow too — that was a lot of meat.