o/~ All of my regret will wash away somehow, but I cannot forget the way I feel right now. o/~
The visit with my little brother went well. We had a nice time, some good discussions, and I managed to get him hooked on the idea of finding out more about the STARFLEET chapter in his area, too. Sometimes I do think the Aurora should be a recruiting ship. ;)
We spent a good part of Tuesday with Walks_far, who treated us to lunch at Eagle's buffet, which was really nice. And we shared a lot of great discussion, ideas and stories with him. While we were wrapping things up, Purrzah said, "I wish we could get together with you more often." I had to agree, I have missed the company of my brothers. At that moment, a bald eagle flew overhead... an auspicious sign, if ever there was one.
We came home for a little while, and just chatted, then decided it would be nice to have dinner at Las Margarita's restaurant. My brother picked up the tab there, and we enjoyed some fine Mexican dining with exemplary service. Later that night, I ended up with acid reflux, though... I'd had way too much onion in both my meals, and my stomach let me know in the worst way possible. Otherwise, the food of the day was wonderful, and the company kept was superb!
While at lunch, we discussed plans for our Yule Feast with Walksfar. We'll be doing Goose with Sauce Madame, a wonderful low-carb veggie casserole, and figgy pudding for dessert. Yes, I'm cooking... and yes, I know how to cook these things... and I'll be doing a wonderful light lunch before our goose dinner.
Shrimp 'n' Hotroot Soup (from the Redwall Cookbook):
2 tbsp (unsalted) butter
1 large onion, chopped
2 med. leaks, washed well and chopped
1 1/2 c. vegetable stock (or 1 1/2 c. water and 1/2 cube vegetable bullion)
3 med. potatoes, peeled and chopped
1 tsp. chili (or curry) powder
salt & pepper to taste
8oz. of peeled, cooked shrimp or prawns, sliced down (if large)
1 c. milk
In large pot, melt butter and saute onions and leek (do not let brown).
Add stock, potatoes and chili powder, cover and simmer until potatoes are very soft (about 20 minutes).
Add shrimp and milk and gently heat.
This will be served around lunch-time with a nice crusty bread (that I'll bake up here and bring with us) and cheese slices, to give the tastebuds a full chance to savor the mixture of flavors (and cleanse the palate of the spiciness of the soup).
This is what I'm making for lunch.
I only wish that days like yesterday didn't have to end. I do find myself regretting not being able to spend more time with my dearest family and friends, and I resent the world we live in that keeps us from being able to do so because we're all eeking out a living to the point of not having enough time for much else.
We spent a good part of Tuesday with Walks_far, who treated us to lunch at Eagle's buffet, which was really nice. And we shared a lot of great discussion, ideas and stories with him. While we were wrapping things up, Purrzah said, "I wish we could get together with you more often." I had to agree, I have missed the company of my brothers. At that moment, a bald eagle flew overhead... an auspicious sign, if ever there was one.
We came home for a little while, and just chatted, then decided it would be nice to have dinner at Las Margarita's restaurant. My brother picked up the tab there, and we enjoyed some fine Mexican dining with exemplary service. Later that night, I ended up with acid reflux, though... I'd had way too much onion in both my meals, and my stomach let me know in the worst way possible. Otherwise, the food of the day was wonderful, and the company kept was superb!
While at lunch, we discussed plans for our Yule Feast with Walksfar. We'll be doing Goose with Sauce Madame, a wonderful low-carb veggie casserole, and figgy pudding for dessert. Yes, I'm cooking... and yes, I know how to cook these things... and I'll be doing a wonderful light lunch before our goose dinner.
Shrimp 'n' Hotroot Soup (from the Redwall Cookbook):
2 tbsp (unsalted) butter
1 large onion, chopped
2 med. leaks, washed well and chopped
1 1/2 c. vegetable stock (or 1 1/2 c. water and 1/2 cube vegetable bullion)
3 med. potatoes, peeled and chopped
1 tsp. chili (or curry) powder
salt & pepper to taste
8oz. of peeled, cooked shrimp or prawns, sliced down (if large)
1 c. milk
In large pot, melt butter and saute onions and leek (do not let brown).
Add stock, potatoes and chili powder, cover and simmer until potatoes are very soft (about 20 minutes).
Add shrimp and milk and gently heat.
This will be served around lunch-time with a nice crusty bread (that I'll bake up here and bring with us) and cheese slices, to give the tastebuds a full chance to savor the mixture of flavors (and cleanse the palate of the spiciness of the soup).
This is what I'm making for lunch.
I only wish that days like yesterday didn't have to end. I do find myself regretting not being able to spend more time with my dearest family and friends, and I resent the world we live in that keeps us from being able to do so because we're all eeking out a living to the point of not having enough time for much else.