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Day 27:
Day 28:

Read This Job Has More Than Just Red Flags
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Manager: "Oh, one thing to note about clean up after the store closes. If there's a nest of clothes on the floor, pick up the pieces individually, by the edge of a hem, or use a hanger to pick them up."
Me: "Uh… sure, but why?"
In this past calendar year, we kept telling you about research we found interesting. Now, a prompt for you: what has been the meta, research paper, book, any text discussing fandom that caught your attention this year? Was it related to a new fandom, or a renewed one? Or maybe emerging practices? Recent developments in technology? Or maybe you discovered new meaning in an old text? Let us discuss!
Last week's bread held out adequately.
On Wednesday I made Angel Biscuit dough (this year I had active dried yeast) which was enough to provide for Christmas, Boxing Day and Saturday morning breakfast. Turned out rather well.
For Christmas dinner we had: starter of steamed asparagus with halved hardboiled quails' eggs and salmon caviar; followed by pheasant pot-roasted with bacon, brandy, and madeira and served with Ruby Gem potatoes roasted in goosefat, garlic-roasted tenderstem broccoli (as noted with previous recent tenderstem broccoli, wish to invoke Trades Description Act re actual tenderness of stem), and red cabbage (bought-in, as not only is it an Almighty Faff, making it from scratch would involve ending up with A Hell of A Lot of Red Cabbage). Then bought-in Christmas puds with brandy butter and clotted cream.
Boxing Day lunch: blinis with smoked salmon, smoked Loch trout, and the remaining salmon caviar, and creme fraiche with horseradish cream, and a salad of lamb's lettuce and grilled piccarello pepper strips, in a walnut oil and damson vinegar dressing. Followed by mince pies.
Yesterday lunch was the leftover blinis and smoked fish. For yesterday evening meal I made the remains of the pheasant into a pilaff, served with a green salad.
Today's lunch: chestnut mushrooms quartered in olive oil, white-braised green beans and cut up piccarello peppers, the Phul-Gobi (braised cauliflower) from Dharamjit Singh's Indian Cookery, and blinis made up from the last of the batter, a bit past its best.