Now with more Spring in her step
Ok, I'm getting down to business! Progress report:
WED - Open box I meant to send to Leanne last month, see if still seems appropriate, swap out with nicer baby items and books if needed, and ship off to Springfield (get cupcakes too?)
Done! I ran with the cupcakes idea, then I could not let them sit, so I repackaged and got it all in the mail Monday. Simon was happy to get some of his baby toys back that no longer fit in said box.
MON - Find hours and address for that local pantry that accepts sweaters, and drop the big bag of them off so it is no longer cluttering the kitchen
Ok, I found the address(es... there is one place that takes sweaters and one place that takes extra unopened toiletry items) and put the bags in the car. I'm halfway there dammit.
TUE - frame and hang Hawaii paintings that are sitting on the piano, shelve extra books also sitting on piano
I framed both paintings, and I hung one. The books are still sitting there tho. But Tuesday is not over yet!
I got out of my "pre" menstrual doldrums and am now enjoying the return of energy that accompanies those "flow" days. Last night I made soup for the 3rd time in a month, 2nd time making Lithuanian cold beet soup (saltiborsciai). It was even better than the first time! I've modified the recipe quite a bit so I'm going to make some notes here, in case you, dear reader, are interested:
Lithuanian Saltiborsciai ala Benoit
(If you did it right, it will be this color!)
2T olive oil
1 large onion, diced
1 bulb fennel, diced
1 head celery, diced
1-2 pre-cooked and sliced beets, or 1 can (not pickled)
1 can light-colored beans (pinto, butter beans, great northern, etc)
Fresh dill, minced
1/2c sour cream or to taste
1 medium peeled & boiled yellow or white potato per serving
salt & pepper to taste
Combine onion, fennel and celery in stock pot with olive oil and saute covered, stirring occasionally, for 15 min. Add beets and beans, cook for 10 additional minutes. Remove from heat and puree in food processor till smooth. Allow to cool. Stir in 1/2c sour cream and most of fresh dill. Serve as is or chilled over a hot boiled potato, garnished with dill, salt & pepper. Can withhold sour cream from batch and add more or less to each serving if desired.
Makes 4 bowls.
WED - Open box I meant to send to Leanne last month, see if still seems appropriate, swap out with nicer baby items and books if needed, and ship off to Springfield (get cupcakes too?)
Done! I ran with the cupcakes idea, then I could not let them sit, so I repackaged and got it all in the mail Monday. Simon was happy to get some of his baby toys back that no longer fit in said box.
MON - Find hours and address for that local pantry that accepts sweaters, and drop the big bag of them off so it is no longer cluttering the kitchen
Ok, I found the address(es... there is one place that takes sweaters and one place that takes extra unopened toiletry items) and put the bags in the car. I'm halfway there dammit.
TUE - frame and hang Hawaii paintings that are sitting on the piano, shelve extra books also sitting on piano
I framed both paintings, and I hung one. The books are still sitting there tho. But Tuesday is not over yet!
I got out of my "pre" menstrual doldrums and am now enjoying the return of energy that accompanies those "flow" days. Last night I made soup for the 3rd time in a month, 2nd time making Lithuanian cold beet soup (saltiborsciai). It was even better than the first time! I've modified the recipe quite a bit so I'm going to make some notes here, in case you, dear reader, are interested:
Lithuanian Saltiborsciai ala Benoit
(If you did it right, it will be this color!)
2T olive oil
1 large onion, diced
1 bulb fennel, diced
1 head celery, diced
1-2 pre-cooked and sliced beets, or 1 can (not pickled)
1 can light-colored beans (pinto, butter beans, great northern, etc)
Fresh dill, minced
1/2c sour cream or to taste
1 medium peeled & boiled yellow or white potato per serving
salt & pepper to taste
Combine onion, fennel and celery in stock pot with olive oil and saute covered, stirring occasionally, for 15 min. Add beets and beans, cook for 10 additional minutes. Remove from heat and puree in food processor till smooth. Allow to cool. Stir in 1/2c sour cream and most of fresh dill. Serve as is or chilled over a hot boiled potato, garnished with dill, salt & pepper. Can withhold sour cream from batch and add more or less to each serving if desired.
Makes 4 bowls.