Doug's Project 365

With JohnK in town, a few of us went for a mid-day pub stroll in Cambridge & Boston (more walking than drinking) on this bonus good-weather day.

I’ll admit, “tail” was not the first thing that came to mind when I saw this parsnip (from Boston Organics, of course). But we’ll go with that.

Lis and I went to the Boston Public Market this morning. A very smart vendor was selling sampler packs of 6 different kinds of apples in one bag, for the indecisive.

We hung out with Susan today and had a tasty lunch at The Thirsty Pig in Portland, outside on the deck. Outside! In November! In Portland, ME!  Sadly, the most excellent Bissell Brothers “The Substance” beer I had is not available outside of Maine.

Today we went to Liberty Tool Company in Liberty, ME. As I described to Lis, it’s like a whole town’s worth of grandfathers died and sent the contents of all their workshops and attics to this one store. I bought 2 pairs of pliers and a nailset for under $5. I did not buy the teddy bear.

Lis and I went up to Portland, ME this weekend to see some friends. Here is the Time and Temperature Building in downtown, which displays the eponymous information on a large sign on its roof.  Note: I will not be adding a similar display to the top of any of my roofs anytime soon.

Today marks my last train commute for the season. It’s getting too dark for me to bike home from the train in traffic, and after last winter I don’t trust the T, so it’s back to the car for me.  I’ll pick it back up again in the spring.

I am having a last long drink of the season on this abnormally warm fall day. This one is like a planter’s punch, using up citrus from the fridge and rum from the liquor cabinet, but with fall spices.

We light little votive candles for dinner most nights. I like to play with the wax and push it inwards so the candle burns more evenly. We wondered if it really makes a difference, so for this last pair of candles I did not touch the candle on the right at all. It burned out this evening. I’d say the other one — the one I do play with — is only about 2/3 of the way through.

The pressure cooker revolutionized cooking for my mom’s generation of home cooks in a similar way that sous vide has revolutionized mine: a technological means to remove some of the labor and attention needed to get certain results. It’s still a very useful tool, especially this time of year. This evening it contains tomorrow night’s pea soup.