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ksmith ([personal profile] ksmith) wrote2011-06-18 01:53 pm
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Saturday, after lunch

Happiness is unearthing BBQ'd beef from the freezer, then finding one has just enough pasta pesto salad in the fridge for a side dish. Also, learning that the really good brownies work so well with a glass of red.

Strange sky. I want to call it a "buttermilk sky" because that's what the overall color reminds me of--no visible blue, just a pale cream shade. But according to the internetz, "buttermilk sky" is something quite different, a sky peppered with patches of cloud. Kind of curdly.

I think my definition's better, and I will continue to use it amongst myself.

Pups are dozing. The weather is pleasant--70s, a tad humid. The storms missed me, at least for now. Kuro's back in my garage, all oiled and re-filtered and washed. No repair $urpri$e$. I will vacuum him later and install new floor mats because he's a good boy. Then I will feed the tomatoes.

I love putterdays. I live for putterdays.

[identity profile] cailleuch.livejournal.com 2011-06-18 08:16 pm (UTC)(link)
I think the buttermilk that the sky was named for is what was originally buttermilk, the liquid you had left after you made butter. The image of the sky look more like that - liquid with lumps. A different thing altogether then cultured buttermilk.

[identity profile] e-moon60.livejournal.com 2011-06-18 10:56 pm (UTC)(link)
Exactly. Thin and bluish with little clumps of butter. So a pale blue sky (often a high skin of thin cloud) with sort of tattered bits of thicker cloud.

But call it as you see it, whatever.

[identity profile] kristine-smith.livejournal.com 2011-06-19 01:20 am (UTC)(link)
I guess the blue is what throws me off. Some of the pictures I've seen show bright blue sky shot through with choppy cloud.

[identity profile] e-moon60.livejournal.com 2011-06-19 02:47 am (UTC)(link)
With so little real buttermilk around (that is, homemade buttermilk from home-churned butter) I'll bet there are many different sky patterns called "buttermilk." I remember seeing buttermilk after butter was churned (not in an old-fashioned churn like my mother used, but in a gallon-glass-jar churn with a hand crank)...and even then, it would probably look different depending on whether it was made from Jersey milk/cream or Holstein milk/cream. (If there's a heaven and I get there, it will have Jersey cream to spoon on warm apple pie...)

[identity profile] kristine-smith.livejournal.com 2011-06-19 01:19 am (UTC)(link)
Okay, that makes sense. I remember hearing that song "Buttermilk Sky" and wondering what was so special about a yellow, featureless sky.