1) Being sick *sucks*. Being sick during crunch time at work *really* sucks, since the work just stacks up while I'm away. I'll end up working late next week for certain. Missed my OT appointment and spent 2 days inexorably bored and sniffly. On the up side, the podcast for Friday is already edited.
2) Sudafed is great for clearing my sinuses, but not so great for clearing my head. Good lord it makes me feel weird.
3) Beer geekery: Pulled a Sierra Nevada clone out of the secondary fermenter on Sunday, under the influence of the previously mentioned drug, and it tasted *awesome*. The residual sweetness that I've noticed in my last 3 batches seems to have been mostly melted away by the super-extra-mega long time it spent in secondary (more than 2 months). It's racked for carbonation. Should come out nicely carbonated in about 3 weeks, and then we'll see if that residual sweetness is still there. Dan and I have lots of theories about why it's there, but no solid leads.
4) Cori and I are going to visit a Brittany
breeder this Sunday. It's likely that she has our puppy. We're going to meet dad. Cost? $700. Sounds like a lot until you remember that we were about to pay $2000+ for a portuguese water dog. By all accounts, they are fantastic dogs.
5) I have to recommend this cookbook that my mom got us: Nigella Express
. There are lots of cookbooks out there for the "workaday" type, but not a lot of really good ones. This cookbook is awesome for a few reasons:
- Every recipe has a giant full-color photo. Excellent for browsing. No one wants to imagine what food should look like.
- Brief instructions. No recipe extends more than a page. This is good and bad, since the instructions are sometimes a tad vague, but overall it's a bonus.
- Few ingredients. Nearly everything worth making is less than 10 ingredients, and everything that we've loved is, like, 4 or 5. This fits with Michael Palin's mantra: Eat Food, Not Too Much, Mostly Plants.
- Awesome food. Nearly everything is truly gourmet. "Only as good as your ingredients..."... meh. This food is awesome even with store brand stuff.
- Fast spins on old classics. Mac and cheese, home made french fries, burgers, a whole section on easy slow cooking... It's a treasure trove of new takes on stuff we mostly buy pre-made in the modern world.
Cori and I have been loving it.