(no subject)
Aug. 28th, 2007 08:24 amLast night:
"You're a good cook every day."
"OK. I am a good cook every day, but some days what I cook isn't very good."
Baking a ham, even a small one, takes a long time if it's frozen first. A lot longer than I expected. And a half-baked ham is pretty insipid.
The corn, bell pepper (green and red), and basil side dish I made, though, was pretty good.
And I think the soup I have been working on for three days -- a summer minestrone -- is going to taste pretty good this evening.
Also, I put the leftover ham back in the oven for another hour (!), and I think it finally came out well. Sliced it and refrigerated it; we'll have leftovers for the week.
Also finished the article that was due. Reliving the excellent conversation/interview via transcript was nice.
Two to go.
Plus, you know, my own stuff.
Took a walk yesterday, in that "get more exercise, it makes you feel good" way.
Massage tonight.
Surprise dinner for G. tomorrow. (Where, not when, is the surprise.)
Perservering.
"You're a good cook every day."
"OK. I am a good cook every day, but some days what I cook isn't very good."
Baking a ham, even a small one, takes a long time if it's frozen first. A lot longer than I expected. And a half-baked ham is pretty insipid.
The corn, bell pepper (green and red), and basil side dish I made, though, was pretty good.
And I think the soup I have been working on for three days -- a summer minestrone -- is going to taste pretty good this evening.
Also, I put the leftover ham back in the oven for another hour (!), and I think it finally came out well. Sliced it and refrigerated it; we'll have leftovers for the week.
Also finished the article that was due. Reliving the excellent conversation/interview via transcript was nice.
Two to go.
Plus, you know, my own stuff.
Took a walk yesterday, in that "get more exercise, it makes you feel good" way.
Massage tonight.
Surprise dinner for G. tomorrow. (Where, not when, is the surprise.)
Perservering.