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“There’s a sausage to please most every taste.” Or so says the (1950’s?) cookbook page we found on the sidewalk on our walk around the neighborhood this evening.

(My critique of the picture on the page: unless your fire is almost out, putting any sausage that close to the coals would cause it to burst into flames almost immediately.)

…my favorite T-shirt notwithstanding. But you must be one a very select group of people. This is my father-in-law’s laptop; I am upgrading it from Snow Leopard to El Capitan so he can continue to run Firefox and Thunderbird, the only two programs he really understands.

I bought my old lawnmower (on the left) in 1997 — one of the first rechargeable electric mowers. So it didn’t quite make it to drinking age before being retired. I was hoping it would last out the season, but its list of issues became too long when a repair I’d made a few years ago failed. So earlier this week I bought a new mower — also rechargeable electric, of course — and used it for the first time today. The technology has advanced significantly in that time, I have to say. But I hope I get 20 years out of this one, too.

2 lb bone-in pasture-raised ribeye steak, sous vide @ 130.5°F for 10 hrs, finished over a “am I missing an eyebrow” charcoal fire. Yes, there are advantages to having belonged to the same meat CSA for the past 8 years. Oh, and there’s another one in the freezer.

There’s only one thing that tastes like bacon and that’s BACON!

I made this recipe

The verdict: perhaps not as good as I was hoping. Definitely good, but perhaps not 3.5-pounds-of-cherries worth of good.

A sauté pan full of cherries… what could this mean? Stay tuned.

Ferrous always seems somewhat alarmed to see me on the wrong side of the screens.

At a conservation area in Weston today, Lis and I were surprised to see that the insect-eating birds flitting around the pond were not the usual swallows, but cedar waxwings. Such a handsome bird.

Cardinal at the feeder, taken with my 500mm mirror lens.

Bonus photo: not a cardinal.