Author: doug

Ah, spring in New England: we ate mussels while enjoying the evening breezes yesterday. Today? Beef stew.

There’s no doubt that parsley and carrot are in the same family.

This parsley plant was a volunteer, someplace we don’t want parsley, so I harvested it to go into tonight’s dinner.

We have arrived in South America. Our hotel room has a view of the river. I am sure I’d be more impressed if I weren’t anticipating the better sights we have in store for us upcoming. But I am posting this photo since it may be the last WiFi we see for a while.

I packaged this slab of meat for the freezer tonight since we’ll be away. It has been hanging in my basement for the past 3 weeks, and we’re looking forward to trying it when we get back.

I think I’m in trouble.

I am working from home today so I could avoid traffic this morning and to deal with the snow. I heard neighbors out with their snowblowers this morning, but I decided to wait until after my lunch. Suckers!!

This is the first time I’ve been at an airport gate but not going anywhere.

We have corrected a grave omission in our niece’s cultural upbringing.

I guess we go through a fair bit of Parmesan cheese. I keep the rinds to flavor soups & stews, but tend to forget I have them.

Spring has sprung.