Sunday, February 21, 2010
Messing around with templates
Blogger has been quietly adding a bunch of gadgets/widgets to their blogger platform, making the need for crazy customized templates less important, placing the ability to get crazy complex, in the hands of even novice blog designers. I usually use a template by Lena Toews, of Simply Fabulous Blogger Templates, but I'm thinking I may take a stab at a custom template of my own, with heavy reliance on the gadgets, for the first time in years. Maybe not today... but soon anyway. So, if you read my blog via a reader (like Google Reader) then you won't know or probably care what I'm talking about but if you read on the blog itself and you see stuff that's all messed up or looks "templatey" without the requisite customization, that's way. Stuff's in work.
What *do* digital natives want from their libraries?
My guess is that it's actually more picture books. And maybe juice boxes.
Saturday, February 20, 2010
Some Recipes
Paige has started using a site called Tastebook (not as like Facebook as you may think) to save recipes. My mom gave her a Tastebook cookbook with recipes from our family and others that we enjoy -- all veg. If you can believe it, I don't have a Tastebook account so I can't share a lot of what we have been eating recently, but there are a number of recipes online that we've made recently that are now a part of our routine. Some of those follow:
*About vegetable broth: We have started using a paste bouillon called "Better than Bouillon" that we found at Whole Foods. It is a brown vegetable stock -- infinitely better than powdered vegetable stock -- that can be used in French onion soup (like the recipe below) or chiles or pasole or any number of soups where a beef or turkey or pork broth is called for. In recipes that use a chicken stock, I will generally use a light vegetable stock, or make a light stock ahead of time using celery, carrot and onion, with salt and pepper. I also like to use various colors of miso in soups or gravies, to impart a nice umami.
Homemade Black Bean Veggie Burgers - Allrecipes.com
Rich and Simple French Onion Soup - Allrecipes.com
Various un-meatball recipes at The Kitchn -- and my personal favorite, for which I substitute Matzo Meal for bread crumbs, again using the Better than Bouillon mentioned above as the liquid for the boiling part. I like these just plain or with some BBQ. Also good with spaghetti.
Fantastic Risotto -- this one using Butternut Squash
A really good Cauliflower Dal
I could add a few other recipes... You can also look in my own Food category to see things we've cooked in the past year or so. I'll mention that I eat a lot of pizza too, and we do quiche and omlettes pretty frequently. I like a plain margarita pizza, but I've been known to put vegetarian italian sausage crumbles or even sauteed brussel sprout quarters on it. (Don't knock it until you try it.)
I love a nice sandwich with fresh wheat or sourdough bread, mayo and mustard, avocado, thinly sliced cucumber, sprouts and a medium hard cheese or farmer's cheese.
Paige cooks dal (there are a gagillion recipes for basic mung bean dal on the web) quite frequently, and I will do a spinach, mushroom, artichoke heart (or all of the above) lasagna about once per month -- and please, take the time to just boil the lasagna noodles the old fashioned way. No-boil noodles may do something different in a meat lasagna, but they are HORRIBLE in a vegetable lasagna. Taste like wet cardboard. Blech.
We also do a fair amount with dumplings which, if you look at my un-meatball recipe, you'll see that it's very similar to a matzo ball or a dumpling, except for the nuts and cheese which are surprisingly tasty... You may just not want to call them a meatball or people will have a different expectation in the taste.
Indian Food -- which is largely vegetarian in traditional constructs, is always a wonderful night out. We also discovered that there are a lots of "house special" Chinese dishes that are vegetarian. If you're in a big city, most Tibetan restaurants have extensive vegetarian options.
It's worth noting that we do a lot of beans during the winter. Spring, summer and fall we eat... well, seasonally.
So... I hope this gives you some idea of what we eat. I welcome comments or suggestions too. And if you friend Paige on Tastebook (email me if you want her tastebook handle) that's a good way to get a lot of our more current "everyday" meals.
*About vegetable broth: We have started using a paste bouillon called "Better than Bouillon" that we found at Whole Foods. It is a brown vegetable stock -- infinitely better than powdered vegetable stock -- that can be used in French onion soup (like the recipe below) or chiles or pasole or any number of soups where a beef or turkey or pork broth is called for. In recipes that use a chicken stock, I will generally use a light vegetable stock, or make a light stock ahead of time using celery, carrot and onion, with salt and pepper. I also like to use various colors of miso in soups or gravies, to impart a nice umami.
Homemade Black Bean Veggie Burgers - Allrecipes.com
Rich and Simple French Onion Soup - Allrecipes.com
Various un-meatball recipes at The Kitchn -- and my personal favorite, for which I substitute Matzo Meal for bread crumbs, again using the Better than Bouillon mentioned above as the liquid for the boiling part. I like these just plain or with some BBQ. Also good with spaghetti.
Fantastic Risotto -- this one using Butternut Squash
A really good Cauliflower Dal
I could add a few other recipes... You can also look in my own Food category to see things we've cooked in the past year or so. I'll mention that I eat a lot of pizza too, and we do quiche and omlettes pretty frequently. I like a plain margarita pizza, but I've been known to put vegetarian italian sausage crumbles or even sauteed brussel sprout quarters on it. (Don't knock it until you try it.)
I love a nice sandwich with fresh wheat or sourdough bread, mayo and mustard, avocado, thinly sliced cucumber, sprouts and a medium hard cheese or farmer's cheese.
Paige cooks dal (there are a gagillion recipes for basic mung bean dal on the web) quite frequently, and I will do a spinach, mushroom, artichoke heart (or all of the above) lasagna about once per month -- and please, take the time to just boil the lasagna noodles the old fashioned way. No-boil noodles may do something different in a meat lasagna, but they are HORRIBLE in a vegetable lasagna. Taste like wet cardboard. Blech.
We also do a fair amount with dumplings which, if you look at my un-meatball recipe, you'll see that it's very similar to a matzo ball or a dumpling, except for the nuts and cheese which are surprisingly tasty... You may just not want to call them a meatball or people will have a different expectation in the taste.
Indian Food -- which is largely vegetarian in traditional constructs, is always a wonderful night out. We also discovered that there are a lots of "house special" Chinese dishes that are vegetarian. If you're in a big city, most Tibetan restaurants have extensive vegetarian options.
It's worth noting that we do a lot of beans during the winter. Spring, summer and fall we eat... well, seasonally.
So... I hope this gives you some idea of what we eat. I welcome comments or suggestions too. And if you friend Paige on Tastebook (email me if you want her tastebook handle) that's a good way to get a lot of our more current "everyday" meals.
More thoughts on food
Josephine asked in a previous comment:
And of course, I'd be happy to... but I feel like I should possibly start by outlining some philosophies, ideas, etc., related to what we eat... or more specifically, what I eat, because in truth Paige and I do eat differently for breakfast and lunch and even some dinners, even though we're both home and using the same kitchen. Also, she's been vegetarian longer than me and is slightly less adventurous... Also, she doesn't crave things like calimari or sashimi or kalbi like I do so... anyway, there's that. But here we go...
1. When I started transitioning to vegetarianism, it was all about me. It wasn't a "carbon footprint" thing, or an animal cruelty thing, or even an "eating local" thing (although in Southern California even if you only shop at conventional grocery stores that's what you're doing). No, when I started my Monday - Friday vegetarianism it was for my weight, energy and health. It was all about me. I was tired of having poor digestion, being gassy, having heartburn, being lethargic after lunch, and my clothes not fitting the way I wanted them to. Monday through Friday vegetarianism was a way for me to take control, eat in the quantities I desired while limiting the calories and changing the composition (carbohydrate/protein/fat, vitamins and minerals) of my diet. In essence, it was a way to diet without dieting.
2. My dietary restrictions were and are, as much about being and staying conscious about what I put into my body as they are about consuming the actual food. I like to eat, believe me, and I like to cook. But let's face it, even for folks who don't leave the house on any given day like us, the tendency is to marginalize the selection and preparation, take short cuts and just get the meal to the table. Placing some restrictions on the ingredients you use, the ways you prepare them, and how you think about a "main dish" vs. a "side" causes you to get very intentional about what you end up eating.
3. My week's routine can be and often is shaped by what I put in my body. That means that if I want to have local, non-chemically fertilized vegetables; local, non-hormoney cheese, eggs, or milk; or local bread made with good ingredients I need to build in time to source that. In CA, that meant trips to Mother's Market or the Farmer's Market, or to the big Whole Foods. It means fewer trips to Trader Joe's and Pavillion's. Here in Durham, it still means a weekly trip to the Farmer's Market (oops, missed it today) or to Weaver Street in Hillsborough or Carrborough, or to Whole Foods. It means I bake our bread more frequently, and we... get backyard chickens. (BTW, in LA, you can have unlimited chickens in your backyard and even a rooster. I don't know about surrounding incorporated areas but it's not hard to find out.) Basically what I'm saying is that if this is important to you, errands, money and time need to shift to facilitate. (And yes, we still shop at TJ's and visit a Kroeger now and then.)
4. I took baby steps. Moving to vegetarianism was a process that took a few months. I was already only eating meat mabye two or three days a week so limiting it to the weekends wasn't that hard, but doing so still caused some small, beneficial changes. It meant that I couldn't just run to get fast food (in most cases) if I was "starving" which, let's face it, if you're reading this, you're not one of those unfortunate few in this country. Moving slowly allowed me to learn on the go and still have meals out with friends on weekends and not be "that guy" who "can't" eat what everyone else is ok with. The move to mostly organic was also iterative and is still progressing; it is also influenced by price, still. And of course, we are "whole vegetarians" meaning we eat diary and eggs, but not fish or other meats. That said, we are reasonable people. If we go to vietnamese and order vegetable dishes and note upon tasting, that there may be fish sauce in something, we don't get crazy and throw the plate and rush to empty our stomachs. We just eat it and know what we are putting into our bodies. (Good fish sauce is one of my favorite things on the planet... I miss it 99% of the time but occasionally it finds its way into something I didn't know about. Again, being conscious of what's in stuff is a process.)
5. I wanted to do it... and my partner is supportive. I began my M-F experiment when I was single. When you're making decisions for yourself, it's pretty easy to stay true to your intentions. If you've ever tried to diet or do something in your house when others aren't participating, it's hard. That Paige is vegetarian and we share a philosophy is super helpful. She says she wouldn't care if I ate meat. She says she still wouldn't. I'm here to tell you though that if she started eating fish or meat, I wouldn't be far behind... That said, yoga is a huge part of our lives and the way the body has to work to process meat seems to run counter the the way the body wants to function when you are doing a practice like yoga. (Alcohol is a similar story, but I drink my share of wine... maybe someday that will be different but for now this is how it is.)
There is a lot more to say on this that relates to our lifestyle which, I'd say, is still in development. (Is one's life ever not in development?) Plus, we have a baby on the way...
Anyway, Jo asked, so recipes will be in the next post.
"Would you be interested in sharing some of your favorite recipes with us? Here or on facebook? Just some simple recipes that you and Paige love to eat to nourish your bodies? You share with us, we share and we are a part of that food revolution.!!!!!!!"
And of course, I'd be happy to... but I feel like I should possibly start by outlining some philosophies, ideas, etc., related to what we eat... or more specifically, what I eat, because in truth Paige and I do eat differently for breakfast and lunch and even some dinners, even though we're both home and using the same kitchen. Also, she's been vegetarian longer than me and is slightly less adventurous... Also, she doesn't crave things like calimari or sashimi or kalbi like I do so... anyway, there's that. But here we go...
1. When I started transitioning to vegetarianism, it was all about me. It wasn't a "carbon footprint" thing, or an animal cruelty thing, or even an "eating local" thing (although in Southern California even if you only shop at conventional grocery stores that's what you're doing). No, when I started my Monday - Friday vegetarianism it was for my weight, energy and health. It was all about me. I was tired of having poor digestion, being gassy, having heartburn, being lethargic after lunch, and my clothes not fitting the way I wanted them to. Monday through Friday vegetarianism was a way for me to take control, eat in the quantities I desired while limiting the calories and changing the composition (carbohydrate/protein/fat, vitamins and minerals) of my diet. In essence, it was a way to diet without dieting.
2. My dietary restrictions were and are, as much about being and staying conscious about what I put into my body as they are about consuming the actual food. I like to eat, believe me, and I like to cook. But let's face it, even for folks who don't leave the house on any given day like us, the tendency is to marginalize the selection and preparation, take short cuts and just get the meal to the table. Placing some restrictions on the ingredients you use, the ways you prepare them, and how you think about a "main dish" vs. a "side" causes you to get very intentional about what you end up eating.
3. My week's routine can be and often is shaped by what I put in my body. That means that if I want to have local, non-chemically fertilized vegetables; local, non-hormoney cheese, eggs, or milk; or local bread made with good ingredients I need to build in time to source that. In CA, that meant trips to Mother's Market or the Farmer's Market, or to the big Whole Foods. It means fewer trips to Trader Joe's and Pavillion's. Here in Durham, it still means a weekly trip to the Farmer's Market (oops, missed it today) or to Weaver Street in Hillsborough or Carrborough, or to Whole Foods. It means I bake our bread more frequently, and we... get backyard chickens. (BTW, in LA, you can have unlimited chickens in your backyard and even a rooster. I don't know about surrounding incorporated areas but it's not hard to find out.) Basically what I'm saying is that if this is important to you, errands, money and time need to shift to facilitate. (And yes, we still shop at TJ's and visit a Kroeger now and then.)
4. I took baby steps. Moving to vegetarianism was a process that took a few months. I was already only eating meat mabye two or three days a week so limiting it to the weekends wasn't that hard, but doing so still caused some small, beneficial changes. It meant that I couldn't just run to get fast food (in most cases) if I was "starving" which, let's face it, if you're reading this, you're not one of those unfortunate few in this country. Moving slowly allowed me to learn on the go and still have meals out with friends on weekends and not be "that guy" who "can't" eat what everyone else is ok with. The move to mostly organic was also iterative and is still progressing; it is also influenced by price, still. And of course, we are "whole vegetarians" meaning we eat diary and eggs, but not fish or other meats. That said, we are reasonable people. If we go to vietnamese and order vegetable dishes and note upon tasting, that there may be fish sauce in something, we don't get crazy and throw the plate and rush to empty our stomachs. We just eat it and know what we are putting into our bodies. (Good fish sauce is one of my favorite things on the planet... I miss it 99% of the time but occasionally it finds its way into something I didn't know about. Again, being conscious of what's in stuff is a process.)
5. I wanted to do it... and my partner is supportive. I began my M-F experiment when I was single. When you're making decisions for yourself, it's pretty easy to stay true to your intentions. If you've ever tried to diet or do something in your house when others aren't participating, it's hard. That Paige is vegetarian and we share a philosophy is super helpful. She says she wouldn't care if I ate meat. She says she still wouldn't. I'm here to tell you though that if she started eating fish or meat, I wouldn't be far behind... That said, yoga is a huge part of our lives and the way the body has to work to process meat seems to run counter the the way the body wants to function when you are doing a practice like yoga. (Alcohol is a similar story, but I drink my share of wine... maybe someday that will be different but for now this is how it is.)
There is a lot more to say on this that relates to our lifestyle which, I'd say, is still in development. (Is one's life ever not in development?) Plus, we have a baby on the way...
Anyway, Jo asked, so recipes will be in the next post.
Wednesday, February 17, 2010
From a movie
I watched a movie from Netflix while Paige was in class tonight, Humboldt County. It was pretty good. There was one song in the middle though that I had to pause the movie to discover what it was. It was this song... Enjoy.
Incomplete thoughts on food...
When I was Omni, I loved cured meats. I spent the first course of an Armenian wedding one time, gorging on the most amazing, authentic Armenian cured offerings that I have ever had in my life.
That said, for the most part, cured meats in America are revolting. While watching the Olympics the other day, I saw a commercial for something called Pepperoni Minis, which are pre-sliced mini pepperoni rounds in a vacu-sealed bag that you can use to "add flavor to that noodle dish that almost accidentally serves your family a vegetable" (if you count the 1/4 head of broccoli chopped up in there and divided by 4 people at the table).
Here's the story on American "Genoa" salami (what passes for most pepperoni in our grocery stores), which, btw, is not from Genoa:
Granted, that blurb comes from a ridiculous Men's Health Magazine blogger, but you get the picture.
And lest you think that "that's just how salami are made," know that real Genoese salami, something called "Salame genovese di Sant'Olcese," is one of those foods that is protected by the "Prodotto agroalimentare tradizionale," a legally defined and protected geographical indication used to identify where a food comes from; it is to food, what an appellation is to wine. Genoese salami is a prized food, made from animals (mainly pigs) that are raised eating acorns, chestnuts, and hazelnuts in the local Mediterranean woodlands. How does that even compare with "advanced meat recovery?"
Most folks who read this blog know that I'm vegetarian and that P and I make every attempt at being localvores on top of it. Six out of seven days we eat dinner at home. Seven out of seven, we eat breakfast and lunch at home. But this post isn't really about our own brand of piety. It's squarely in the "outrage" section of my food universe.
That a product like "pepperoni minis" exist in this incarnation, is an abomination. Don't think so? Look into those scant 14 or so ingredients that the are used to make meat scraps into "food items" -- there are so many chemicals and stabilizers in there that I think it's really an homage to modern chemistry rather than to modern American cuisine.
Again, don't get me wrong: artisanal food preparations using good ingredients and sustainable, ethically maintained animals are wonderful. If you are raising animals for meat in a traditional (pre-1950s) way, and this is your lifestyle, that's fine. It's the factory farmed, "harvested" and chemically created gunk we put into our bodies that gets me... And I'm not alone.
That said, for the most part, cured meats in America are revolting. While watching the Olympics the other day, I saw a commercial for something called Pepperoni Minis, which are pre-sliced mini pepperoni rounds in a vacu-sealed bag that you can use to "add flavor to that noodle dish that almost accidentally serves your family a vegetable" (if you count the 1/4 head of broccoli chopped up in there and divided by 4 people at the table).
Here's the story on American "Genoa" salami (what passes for most pepperoni in our grocery stores), which, btw, is not from Genoa:
Salami, the mystery meat: Is it cow? Is it pig? Well, if you’re talking Genoa salami, like you’d get at Subway, then it’s both. Most salami is made from slaughterhouse leftovers that are gathered using "advanced meat recovery," which sounds like a rehab center for vegans but is actually a mechanical process that strips the last remaining bits of muscle off the bone so nothing is wasted. It’s then processed using lactic acid, the waste product produced by bacteria in the meat. It both gives the salami its tangy flavor and cures it as well, making it an inhospitable place for other bacteria to grow. Add in a bunch of salt and spices—for a total of 15 ingredients in all—and you’ve got salami. But now that you know what’s in there, you might need to check yourself into an advanced meat recovery center.
Granted, that blurb comes from a ridiculous Men's Health Magazine blogger, but you get the picture.
And lest you think that "that's just how salami are made," know that real Genoese salami, something called "Salame genovese di Sant'Olcese," is one of those foods that is protected by the "Prodotto agroalimentare tradizionale," a legally defined and protected geographical indication used to identify where a food comes from; it is to food, what an appellation is to wine. Genoese salami is a prized food, made from animals (mainly pigs) that are raised eating acorns, chestnuts, and hazelnuts in the local Mediterranean woodlands. How does that even compare with "advanced meat recovery?"
Most folks who read this blog know that I'm vegetarian and that P and I make every attempt at being localvores on top of it. Six out of seven days we eat dinner at home. Seven out of seven, we eat breakfast and lunch at home. But this post isn't really about our own brand of piety. It's squarely in the "outrage" section of my food universe.
That a product like "pepperoni minis" exist in this incarnation, is an abomination. Don't think so? Look into those scant 14 or so ingredients that the are used to make meat scraps into "food items" -- there are so many chemicals and stabilizers in there that I think it's really an homage to modern chemistry rather than to modern American cuisine.
Again, don't get me wrong: artisanal food preparations using good ingredients and sustainable, ethically maintained animals are wonderful. If you are raising animals for meat in a traditional (pre-1950s) way, and this is your lifestyle, that's fine. It's the factory farmed, "harvested" and chemically created gunk we put into our bodies that gets me... And I'm not alone.
Saturday, February 13, 2010
Snow interrupts painters for umteenth day!
If it weren't so pretty, it would be bleak.
As you can see from the above, the painters finally started getting some color on the shake yesterday about noon. They still have 2/3 of the house to go, and then will have to do all of the trim and windows. They'll have to spray the down spouts (which you can see have been removed) and rehang them. They'll have to re-install our storm windows (going on three weeks without them) as well, and then clean everything up. I think that's 4 or 5 solid days of work left to do.
Again, if it weren't so pretty, it would be bleak.
I've posted a handful of other photos to my Picasa -- head on over and check them out.
Off to enjoy some Irish Soda Bread and jam with my coffee.
Sunday, February 07, 2010
Inspiration and "the Winter Madness"
I've meant to post for a few days now. I started February off pretty strong and was thinking that maybe I'd do yoga every day and post to my blog every day, for 28 days, and that I'd have a great leap into spring! Well... I've missed a few days with the yoga, and I've missed more than that with the blog.
I think the cold has something to do with it. That episode of 30 Rock a few weeks ago that talked about January's "Winter Madness" (also the name of the episode I think, if you head over to Hulu to watch it) was right on target. The cold, the gray, the damp... the constant swamp in our back yard and the fact that our painters can't get here to do the job because of the weather just add to it.
Last weekend was fabulous with the lovely snow and quiet, and the bright, crisp landscape... but then Monday came and traffic started up and the melt began and we had two or three days of gray blech. It's like New York preparing for a parade. Then the parade comes and it's so great and festive... then everyone goes home and the streets are just a wreck. It's like that but with wet slush.
Paige has said a number of times over the past week, "I hope we never have to live anywhere colder than this." And before you say that Durham is no Boston or Chicago... that's exactly what we're talking about. It's been cold, but it hasn't been as cold as it's been further up the coast, and we're glad for that! Because if the Winter Madness has taken us in quiet little 38-degree high Durham, imagine how Seasonally Affected we'd be somewhere else.
In happier news, I was pleased to find this post, How to be inspired every day, using my "Explore" feature in Google Reader. It's from a digital photography blog/website, but it talks about inspiration in a more holistic manner which I appreciate. I especially appreciate numbers 3, 4 and 9, respectively: Read biographies of artists that you admire, experiment, and look after yourself. Good ideas.
I think the cold has something to do with it. That episode of 30 Rock a few weeks ago that talked about January's "Winter Madness" (also the name of the episode I think, if you head over to Hulu to watch it) was right on target. The cold, the gray, the damp... the constant swamp in our back yard and the fact that our painters can't get here to do the job because of the weather just add to it.
Last weekend was fabulous with the lovely snow and quiet, and the bright, crisp landscape... but then Monday came and traffic started up and the melt began and we had two or three days of gray blech. It's like New York preparing for a parade. Then the parade comes and it's so great and festive... then everyone goes home and the streets are just a wreck. It's like that but with wet slush.
Paige has said a number of times over the past week, "I hope we never have to live anywhere colder than this." And before you say that Durham is no Boston or Chicago... that's exactly what we're talking about. It's been cold, but it hasn't been as cold as it's been further up the coast, and we're glad for that! Because if the Winter Madness has taken us in quiet little 38-degree high Durham, imagine how Seasonally Affected we'd be somewhere else.
In happier news, I was pleased to find this post, How to be inspired every day, using my "Explore" feature in Google Reader. It's from a digital photography blog/website, but it talks about inspiration in a more holistic manner which I appreciate. I especially appreciate numbers 3, 4 and 9, respectively: Read biographies of artists that you admire, experiment, and look after yourself. Good ideas.
Monday, February 01, 2010
Time warp much?
Paige and I are totally in a time warp today. It's 3:45 and we feel like it's barely noon. Even by my Pacific Time Zone work day comparison, it's later than it feels. What happened? It's as though two days in the house, with no obligations and everything in the Triangle completely shut down, we lost our concept of time. This would be fine if not for the fact that we both have time-based commitments: meetings, deadlines, classes, etc.
I should note too, that it's not even like we're just slacking off. I did yoga this morning, worked for a few hours, we did our Hypnobabies scripts and then had a relatively busy morning. I had a good meeting at 9 Pacific, followed by a fairly productive day working this spreadsheet I've been dealing with, and (and!) I shoveled the front steps, walk and driveway leading out to the sidewalk at "lunch" so that our 4" sheet of ice on our steeply pitched approach wouldn't be treacherous and necessitate our parking on the street tonight, when Pagie returns from Whole Foods in a few minutes. Also, Paige went to class today so there's that. All this, and I still missed a meeting today... while I was sitting in my chair working! Sheesh! What's going on here!
Time warp, I'm telling you.
I should note too, that it's not even like we're just slacking off. I did yoga this morning, worked for a few hours, we did our Hypnobabies scripts and then had a relatively busy morning. I had a good meeting at 9 Pacific, followed by a fairly productive day working this spreadsheet I've been dealing with, and (and!) I shoveled the front steps, walk and driveway leading out to the sidewalk at "lunch" so that our 4" sheet of ice on our steeply pitched approach wouldn't be treacherous and necessitate our parking on the street tonight, when Pagie returns from Whole Foods in a few minutes. Also, Paige went to class today so there's that. All this, and I still missed a meeting today... while I was sitting in my chair working! Sheesh! What's going on here!
Time warp, I'm telling you.
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