Going through the first past pages of this (pub date July 15). Here is where I am this very minute (Fairbanks pictured at lower right):
Meanwhile
Fairbanks was on the move, not simply gliding now,
too fast to be called gliding. Whatever it was, Mrs. Plansky didn’t
have the word, but it did seem purposeful, and somewhat unsettling,
perhaps since the means of propulsion was out of sight, so
different from a human swimmer. Also—and
maybe this was the
unsettling part—he
was coming her way.
(For some reason when I copied from the pdf this selection came out as seen above. I kind of like it – a sort of poem. Phriday Photos will appear next week. I believe there’s something in the pipeline. And shout out to Linda and Brenda in St. Louis.)
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Good day to all.
Was there supposed to be a picture of “Fairbanks”? (or one of his kin representing him?)
A new year but a continuing project. Today, I’m picking up groceries for beef broth and then some corner blocks for the soon to be built raised beds #3 and #4. Then it’s back to the fence. The gate is done except for the lattice on top but it’s totally functional and I’m already using it and loving having it back in use.
I’m also going to become a bit more adventurous in my cooking. Last night I finally made the Steak Au Poivre with green peppercorn sauce from Chef Jean Pierre on YouTube. It came out great but a bit too spicy for me, not being a huge fan of pepper. But the actual Filet Mignon was cooked perfectly. So my next adventure with Filet Mignon will be his recipe with the fig sauce with Marsala wine. I’ll have to wait until I can get figs, dry or otherwise. The last time I needed them for cookies, I had to buy fresh figs and then dehydrate them. Oh, and this year I am going to use my dehydrator more. I am planting more herbs so I want to be able to process them for storage. I can’t put everything in the freezer. For the freezer I need to make some room for Chef Jean Pierre’s shortcuts like garlic butter pucks, pesto pucks, and herbed butter pucks. My next Chef Jean Pierre adventure will be chicken Kiev. I have a good recipe but his technique is better than the one in my recipe so going to do that. I didn’t make all of the cookies I wanted to this Christmas so the next ones will be Speculaas because I bought a special windmill cookie press and cutter so they would look just like the ones in the store. Hmmm. That I haven’t seen lately.
No cooking this weekend as I still have leftover turkey and steak. But I might make an exception as it is National Spaghetti day and I have spaghetti and I have sauce. I’m picking the last of the tomatoes to make sauce so perfect timing. I might poach some eggs in it for eggs in purgatory. I even have a salad to go with it.
It’s National Trivia day and Periheliion day. That’s the day the earth is closest to the Sun. There’s your trivia.