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Half empty/half full

You know how there is the distinction between whether the glass is half empty of half full? Nobody ever handled their workday like that. You never hear anyone upset because half the day has already gone by and the've been having too much fun-- it's always "cripes, I still have half the day to go".
Having pork stew for lunch. You know, it's really quite tasty. I'm thinking about cooking the remainder of the pork loin tomorrow, so I need to put it in to marinade tonight. I think I'll try using the Chipotle Tabasco with some olive oil and garlic, and maybe some lime juice and cilantro.
I'm glad that the weekend is almost upon us. I need some time to decompress, and I need to clean the kitchen again, and do more laundry. It's a short week next week, and I'll be heading back to Minneapolis for a few days to try and bust my hump on finishing work on the back deck/roof.
Summer is coming to an end, and I'm already having to prepare some stuff for winter because I'm not going to have enough time up there to get it all done. Biggest priority is going to be installing the new boiler before the cold weather sets in.
I really need to finalize the plans for the storage shed. I'd like to actually get that started if it's at all possible, because it's at least a three-day project and I'd like to have it done before winter sets in. And I don't have a lot of extra days up in Minneapolis left before winter. So that will probably be this weekend's project.
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<lj-cut text"Twice as big as it needs to be">You know how there is the distinction between whether the glass is half empty of half full? Nobody ever handled their workday like that. You never hear anyone upset because half the day has already gone by and the've been having too much fun-- it's always "cripes, I still have half the day to go".
Having pork stew for lunch. You know, it's really quite tasty. I'm thinking about cooking the remainder of the pork loin tomorrow, so I need to put it in to marinade tonight. I think I'll try using the Chipotle Tabasco with some olive oil and garlic, and maybe some lime juice and cilantro.
I'm glad that the weekend is almost upon us. I need some time to decompress, and I need to clean the kitchen again, and do more laundry. It's a short week next week, and I'll be heading back to Minneapolis for a few days to try and bust my hump on finishing work on the back deck/roof.
Summer is coming to an end, and I'm already having to prepare some stuff for winter because I'm not going to have enough time up there to get it all done. Biggest priority is going to be installing the new boiler before the cold weather sets in.
I really need to finalize the plans for the storage shed. I'd like to actually get that started if it's at all possible, because it's at least a three-day project and I'd like to have it done before winter sets in. And I don't have a lot of extra days up in Minneapolis left before winter. So that will probably be this weekend's project.
<sigh.>
On a good note though, it will be excellent practice for framing in the garage. :)
</lj-cut>

Comments

( 1 comment — Leave a comment )
gingerpook
Aug. 7th, 2004 07:04 am (UTC)
Did someone say pork?
Great marinade for pork:

Soak 3-4 dried ancho chiles in boiling water to cover for 1 hour. (You can leave in the seeds if you want it hot; I remove them) Throw chiles into the blender, with as much of the water as you like, and 2-3 peeled cloves of garlic. Liquefy. Marinate the pork in the resulting sauce, bake as you normally would for the cut of meat, then simmer the remaining marinade to serve alongside.

Carne Adovado, I think it's called.
( 1 comment — Leave a comment )

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