Just Like A Thingy...
The green beans and tomatoes are welcome, but I think I'm going to have to put the cucumber on eBay ... It'll probably prove to be as popular as Baldrick's turnip.
Continue reading...The journey continues...
What Day Is This?
I have it on reliable authority that it is, in fact, Tuesday. That's amusing, since this clearly isn't Belgium. But with a bunch of reorg work yesterday in the data center, and fun with ZFS and the backup system today, I'm all a-whirl! Things to do next: That third item is fun, because I've been known exhibit Anglophilic tendencies in my writing from time to time. So I'm going to get a different set of corrections after finding and killing that configuration. But I rarely spell that word in the first paragraph "centre", so I think it'll be a net…
Continue reading...Hope: #FAIL
Every week, I open the pages on the DoD website, hoping that there have been no casualties since my last report. That's still not happening. Our deepest condolences to the families and units of these fallen warriors: Sgt. Steven L. Talamantez, 34, of Laredo, Texas, died July 10, in Al Amarah, Iraq, of injuries suffered when enemy forces attacked his unit with indirect fire. Spc. Rafael A. Nieves Jr., 22, of Albany, New York, died July 10 in Paktika province, Afghanistan, of wounds suffered when enemy forces attacked his vehicle with small-arms and rocket-propelled grenade fires. Sgt. Christopher P. Soderlund,…
Continue reading...What To Do?
Over 6# of pesto, all told. Just looking at it, I gain weight ... and happiness. I preserve the pesto by freezing it in ice cube trays. I turn the pesto cubes out into a bag and keep frozen. Handy for pulling out just what's needed for a meal or two at a time. I have no idea how many trays all told; Two at a time is going to take a while. The ingredients are sufficient for salsa. Tomatoes, onion, peppers, cilantro, and garlic. Only the garlic isn't from our garden. And yes, that's too much onion. I'll find…
Continue reading...Bright and Cheery
For those who wanted more tiger lilies, there you go. On the other hand, for those that like pesto: Laid out on the counter, you see about 25% of the basil I harvested in today. It's a mix of about half large leaf Italian and half sweet basil. In the bag on the blue tray is another quarter. The remaining half of the basil is already pesto, in the fridge. I'd have kept processing, but I ran out of pine nuts, garlic, and parmesan cheese. So, I'll whip up the second two batches tomorrow, and freeze the lot. I did…
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