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CoalFungi of Bluster
Feb. 20th, 2021 10:10 pmYesterday: spent too much time with screens. It wasn't bad time, just too much sitting. I filled out the grocery order, had a good Zoom with Deb and the Prussian, worked on my notebook catalog some more. In the evening, we watched the Revels sea shantey Facebook thing and sang along. It was fun, although they didn't do most of my favorites. Then we watched the first episode of Stanley Tucci in "Searching for Italy." It made me hungry. Also jealous that he got to travel so much. Various things made me sad, and I was sad. Trying to practice acceptance, which is so very much against my nature. As I wrote in one of those earlier notebooks, "There is apparently no Dalai Lama button on my control panel."
Today: I woke up as the sun was streaming through the window and sparkling off the thin layer of additional snow that dusted everything. We went on a treat spree this morning and visited the bookstore parking lot, where the soft pretzel truck was parked. We bought two soft pretzels and a pepperoni pretzel, and then the Sparrowhawk also bought a Bavarian Landjaeger, which is sort of like a jerky sausage. The pepperoni pretzel was sort of pizza-ish. The Sparrowhawk liked it more than I did. I'm also not planning to eat the Landjaeger. But the soft pretzels were heavenly--even better than last time. When we got back in the car and took our masks off, the scent of hot pretzel wafted deliciously through the vehicle. For dinner, I had some leftover chicken, so I added mushrooms and onion and created gravy. Then I made drop biscuits, using self-rising flour because I had some. I cut the butter into it with one of those hand-held pastry cutters, instead of using the mixer. I noticed that the flour was much finer and whiter than the unbleached kind I usually buy. The butter was mixed in a jiffy--much faster than I remembered. I remember when this little pastry cutter seemed like an unnecessary, newfangled thing. I learned from my mother to cut butter in with a couple of knives. Having butter is the great thing. What you mix it with doesn't matter. The biscuits came out very well and we had chicken 'n gravy and biscuits.
Today: I woke up as the sun was streaming through the window and sparkling off the thin layer of additional snow that dusted everything. We went on a treat spree this morning and visited the bookstore parking lot, where the soft pretzel truck was parked. We bought two soft pretzels and a pepperoni pretzel, and then the Sparrowhawk also bought a Bavarian Landjaeger, which is sort of like a jerky sausage. The pepperoni pretzel was sort of pizza-ish. The Sparrowhawk liked it more than I did. I'm also not planning to eat the Landjaeger. But the soft pretzels were heavenly--even better than last time. When we got back in the car and took our masks off, the scent of hot pretzel wafted deliciously through the vehicle. For dinner, I had some leftover chicken, so I added mushrooms and onion and created gravy. Then I made drop biscuits, using self-rising flour because I had some. I cut the butter into it with one of those hand-held pastry cutters, instead of using the mixer. I noticed that the flour was much finer and whiter than the unbleached kind I usually buy. The butter was mixed in a jiffy--much faster than I remembered. I remember when this little pastry cutter seemed like an unnecessary, newfangled thing. I learned from my mother to cut butter in with a couple of knives. Having butter is the great thing. What you mix it with doesn't matter. The biscuits came out very well and we had chicken 'n gravy and biscuits.
