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Tuesday: corn something or other, walks
Aug. 2nd, 2022 11:00 pmI walked with M.
I went to Herb Chambers and did paperwork for a new car. I spent time on the phone with car insurance — that was weird. They were having phone trouble, so it took a while to actually get through to them.
I had a delightful phone convo with K., and did two more one mile loops while chatting with her. She could hear the crickets.
I made a corn, pepper and tomato … soup or whatever. It was awesome, and R. finished it off, so I made another. I used peppers (poblano and some hungarian wax, and some long skinny red ones I forget the name of), tomatoes (mostly farm share, but some heirlooms from Roche Bros), sweet corn, ginger, bacon fat and chicken stock (that I made with chicken skin from Walden). No salt, pepper, spices of any sort other than the aromatics or whatever that I just listed off. I used one cob for the first one, then the other remaining 3 cobs for the second round, which is now in the fridge to eat over the next few days. There were also some farm share beans (the red and white speckled ones) that I had already cooked, so I put those in, too.
I went to Herb Chambers and did paperwork for a new car. I spent time on the phone with car insurance — that was weird. They were having phone trouble, so it took a while to actually get through to them.
I had a delightful phone convo with K., and did two more one mile loops while chatting with her. She could hear the crickets.
I made a corn, pepper and tomato … soup or whatever. It was awesome, and R. finished it off, so I made another. I used peppers (poblano and some hungarian wax, and some long skinny red ones I forget the name of), tomatoes (mostly farm share, but some heirlooms from Roche Bros), sweet corn, ginger, bacon fat and chicken stock (that I made with chicken skin from Walden). No salt, pepper, spices of any sort other than the aromatics or whatever that I just listed off. I used one cob for the first one, then the other remaining 3 cobs for the second round, which is now in the fridge to eat over the next few days. There were also some farm share beans (the red and white speckled ones) that I had already cooked, so I put those in, too.