Hot and humid. Natch’. More summer in Houston weather headed our way. Surprisingly little rain and not many storms so far… Slightly cooler Sunday and a little bit of rain, so maybe that’s not really accurate? Mostly so though. It does seem to be slowly getting cooler at night.
Didn’t do much of anything productive Sunday. Slept late, read, ate, and watched videos while doing auction stuff. The list gets longer, and somedays I just don’t care.
Well, that’s not entirely true, but I don’t care enough to break through the malaise to make progress.
Today I have to be a bit more productive. It’s just hard to do that and stay on strike. Someone restocked the TP. Someone did at least a bit of shopping, and W made something new for dinner. D2’s automatic and effusive praise caught in her throat though when she saw what was on offer… it must have looked good in the FBook feed, but it looked very odd on the table. Almost ‘Better Off Dead’ odd. Tasted good.
I’ve got to re-bait the rat poison boxes. One stood on the window sill and mocked youngest last night. She was not amused. I’ll put that in the “I will do this thing because I live here” column and do the task, but I will probably poke them about it too.
Stack. And work on yourselves.
nick
Your strike is winning. I think poisoning rats is probably not scab work.
Pi jokes take the cake!
Monday. Good morning. No work this week for me. Hooray.
Hot. It is hot. 28C (83F) in the shady bedroom at 10am. Forecast is for up to 36C (97F) in the shade. Eggs frying in the sunshine.
Peppers. Tricky. I sort of like the taste of the red ones, but find peppers generally inedible; specifically indigestible. I am with Greg and Japan on the green ones. They just taste unripe to me.
I can usually work around, using paprika powder and/or chili, to get the pepper taste that some dishes need, like Gulyás or Pörkölt.
Liver. I am in the once-a-year camp. There is a Florentine restaurant near work that does veal liver with onions, which is pretty good.
I will occasionally fry up a fresh roe deer liver with onions and apple, as W1 and her mother like it, and it doesn’t get any fresher than still warm from the beast.
Am definitely going to try Paul’s chili technique. It sounds like something fun to do over a small camp fire. I might attempt it in my seffrican potjie.
Have a good day!