I'm sorry, Jesse.

It's in the mid-30s (F) here. I hauled out a favorite sweater and my winter coat, and did my usual weekend running about. And I walked the cat for a bit. When I'm properly dressed for it I quite like cold, sunny walks.

Jesse, if this is already in the queue for Good Stuff, ignore it, but otherwise, it's fantastic: [link]

I was doing fairly advanced cooking by six, but pouring mixed drinks - no. That is cause everyone we knew drank beer or wine or rum or brandy. Other than learning how much rum brandy to but in a glass there was really nothing to learn.

The one thing I regret is that I learned how to make authentic Japanese sukiyaki that my dad learned from a Japanese grandmother, and because I "learned" it rather than having a recipe, and have not made it in years, I now have now mostly forgotten. I know it involved filet mignon sliced paper thin as the meat, and marinade made with Saki, molasses and soy sauce, and dried mushrooms rehydrated in marinade and yam noodles and some sort of non sweet most firm "cake"- fish cakes? yam cakes?. It was mainly tangy and mildly sweet - not sweet-sweet the way a lot of Japanese restaraunts do it.

I love when something I listed on Amazon a long time ago sells. When it is a kid's CD this close to the Holidays, YAY!

Now I really need to get the 2 bikes and our Wii up on craigslist.

feel like a talk about it all the time, but HGTV really is the most diverse channel on TV: I assume these two guys are a couple (I just turned it on) and they are middle-aged and nerdy, and an interracial couple. They would literally never be on any scripted entertainment.

Hah! I totally watched that episode today I think. The dudes in Vancouver on Love it or list it too?

Went to dinner the other day, and their entrees were the sweetest. Luckily some with palm sugar, which is okay for low-gly, but...interesting. Not sweet like bad Chinese, but sweet like whatever nice panAsian cuisine is supposed to mean--that's a wide net.

Made chocolate chip spelt flour cookies (couldn't let the nurse go unfed...). The recipe turned out DRY. I ended up adding another egg and almost half a cup of milk...which resulted in a bit of a cakey cookie, and not that many, but they are still tasty.

There doesn't seem to be a comprehensive flour site that talked about different types of flour and their gluten content, glycemic index, elasticity, appropriateness for different types of recipes, strength of flavour...thorough and allowing you to compare easily. Pfft.

(feel free to prove me horribly horribly wrong)

Cranberry sauce #1: made and setting up in mold

Bread for stuffing: about a quarter cut up. Have I mentioned I am not much use at slicing or chopping or prep work in general? I usually just skip as much of that as possible, or make the food processor do it, but I don't see a way around it for making stuffing. So it's going to be slice up some bread, take a break, slice up more bread for maybe the rest of the afternoon.

I'm going to take a stand, and say that cranberry sauce shouldn't be moldy.

Narrow-minded. You'll be sorry when I cure the common cold with this stuff.

It's taking longer to set than I expected, though. Boo.

Half the bread is cut up. Progress!

Are microwaves so inherently variable that it's impractical for manufacturers to standardize power settings across models and brands? Or can they not be bothered?