So, most years I order a big box, 20 pounds or so, of plum tomatoes from my CSA, and then skin and dice and freeze them, or puree them and freeze them, or roast them. Somehow this year, I’ve missed my chance. It kind of goes along with my general recent malaise – I’m too […]
The LITA Forum wrapped up on Sunday with a virtual presentation from Sarah Houghton, the librarian in black, titled Library Future: Star Trek or Starbucks? Sarah was really good when she stuck to the Starbucks analogy – what could libraries do better if we did it more like Starbucks? – but towards the end, she […]
This morning, in amidst the stories about “legitimate rape” and naked congressman, there was a piece on NPR about how in WI, we’re tired and have lost our joie de vivre. Ever since the protests and recall and, for some us, especially public school teachers, the continual slow erosion of what we can and […]
Last night I taught another of the use-your-whole-CSA-box cooking classes at Willy St. West, for the CSA Coalition. The box was from Tipi and it was a fun, late summer assortment. After doing these last year, we had decided that it’s be better to give the attendees the same number of recipes – 6 or […]
So I’m settled in on the couch with the Sunday Times and books and magazines and cable TV, just like usual. But, unusual is that I have to have a colonoscopy tomorrow, so I have to drink just over a gallon, 4 liters, of this disgusting clean out juice – one cup every ten minutes […]
Wasn’t much for blogging, though I certainly did cook and eat. On Wednesday, I did a small private dinner – that’s what the tomato tarts were for. It was a nice group. A woman I know through work organized it – she works with instructional technology on campus. It was her and her girlfriend, and […]
The past week has been a blur of meetings, job candidates and yet another fucking cold. And oh yea, it’s fucking hot, too – 88° as I write this, on Sunday afternoon. Sitting on the bed next to Mark as we try to decide if we need to take him to urgent care – he […]
Last night I made a free-form rhubarb & strawberry tart, using this method, that I wrote down all the way back in 1999. Except I make the crust with a little added vegetable shortening now to make it a little flakier, about 2 tbs. along with the 2 sticks of butter and 3 cups of […]