I have no words

Well, I do, but it's Sunday and I will keep them to myself.

When I went to bed around 1230am, it was sleeting. Snow was scant upon the ground, and I thought we had dodged a bullet.

( &^%$#!!!!!!! )

The snow is tapering, but it will be falling for the next few hours. We're going to wind up with over 6 inches. At some point, the power must have flickered--some of the clocks are now unsynced. The beeping office UPS would have driven King into my room.

Suffice it to say that plans for today did not include 2-3 hours of shoveling.

I have no words

Well, I do, but it's Sunday and I will keep them to myself.

When I went to bed around 1230am, it was sleeting. Snow was scant upon the ground, and I thought we had dodged a bullet.

( &^%$#!!!!!!! )

The snow is tapering, but it will be falling for the next few hours. We're going to wind up with over 6 inches. At some point, the power must have flickered--some of the clocks are now unsynced. The beeping office UPS would have driven King into my room.

Suffice it to say that plans for today did not include 2-3 hours of shoveling.

(no subject)

Finally finished pulling together the tax stuff for the CPA. It's in an envelope and ready for tomorrow's mail. Finished up my post for the Ninc blog, which will go live on 1 April. Nope, not fooling.

Made pork ribs in the crockpot with a sauce of red wine and tomato paste and fennel, garlic, onions, celery, and carrots. I made the mistake I always do with these recipes in that I didn't brown things enough during the pre-crockpot cooking. Plus, my best frypans are nonstick, and you don't get the browning you need with coated pans. Ina Garten made this recipe with beef short ribs, and she used a dutch oven/casserole type pot that could go from burner to oven. I needs me one of those.

The ribs were still really good--meat fell off the bone, and as usual, the sauce contained a wealth of juice from the veggies, and tasted very good. But it all would have been better with more browning.

While the ribs cooked, I baked banana bread. After I ate, I went out and shoveled the deck and driveway. Temps had risen to around 40F, and the snow was falling out of the trees in fist-sized clumps and melting into a slush that set like cement when I tried to push it with the shovel. Heavy, heavy snow. Density of neutronium.

I am tired.

Oh look--Monday's coming.

(no subject)

Finally finished pulling together the tax stuff for the CPA. It's in an envelope and ready for tomorrow's mail. Finished up my post for the Ninc blog, which will go live on 1 April. Nope, not fooling.

Made pork ribs in the crockpot with a sauce of red wine and tomato paste and fennel, garlic, onions, celery, and carrots. I made the mistake I always do with these recipes in that I didn't brown things enough during the pre-crockpot cooking. Plus, my best frypans are nonstick, and you don't get the browning you need with coated pans. Ina Garten made this recipe with beef short ribs, and she used a dutch oven/casserole type pot that could go from burner to oven. I needs me one of those.

The ribs were still really good--meat fell off the bone, and as usual, the sauce contained a wealth of juice from the veggies, and tasted very good. But it all would have been better with more browning.

While the ribs cooked, I baked banana bread. After I ate, I went out and shoveled the deck and driveway. Temps had risen to around 40F, and the snow was falling out of the trees in fist-sized clumps and melting into a slush that set like cement when I tried to push it with the shovel. Heavy, heavy snow. Density of neutronium.

I am tired.

Oh look--Monday's coming.