Monday, September 11, 2017

the quotidian (9.11.17)

Quotidian: daily, usual or customary; 
everyday; ordinary; commonplace


Tahini shortbread.


Not quite ripe enough.


I tried to hide dry pulled pork in a meatloaf. It fooled no one, but still, it went down a lot easier.


For a curry.


Spotted on a friend's Facebook post.


Steamy clean.


Chomper's new home. (He's the black blob in the bottom right corner.)


Filtered.


Moldy wood, deeply discounted: she wants a barn.

This same time, years previous: outside eating, calf wrangling, what writing a book is like, retreating, the good things that happen, ketchup, two ways, blasted cake, grilled salmon with lemon butter, hot chocolate.

8 comments:

  1. Replies
    1. Seems to be doing just great! We haven't seen him eat yet. My son keeps putting out little slivers of raw liver, but maybe he's just not hungry? He still has a little bit of his yolk sac left....

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  2. Maybe try putting your dry pulled pork in a b-b-q sauce? Yummy sandwiches!

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    1. Cardboard covered with BBQ sauce is still cardboard... But about the sandwiches: leftover meatloaf, sliced thin, with sharp cheddar, mayo, grainy mustard, and piles of sweet pickles----DELICIOUS.

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  3. I was just checking this evening on how to know when concords are ripe. One tip was to look for stems that are light to medium brown. Dark to black would be overripe. I'm thinking ours have another 2 weeks or so.

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    1. I did not know this---thank you for sharing! (So yeah, those grapes obviously weren't ripe.)

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  4. What is your recipe for Tahini shortbread. I have a LOT of tahini and no good recipes. Thanks.

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    1. I found the recipe in a Bon Appetit magazine while waiting in a doctor's office. Here's the link:

      http://www.bonappetit.com/recipe/tahini-cookies-2

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