JoNorvelleWalker

Dinner tonight was supposed to have been shad. The shad arrived as promised, however the cook was overwhelmed with tiredness. Dinner turned out to be the remainder of my most recent pizza. Previously I'd been reheating pizza much as I would in the CSO on steam bake. To less than good results. This time I trusted to the anova reheating pizza recipe. (Yes, there is such a thing.) A multistage process that surely would give Jason flashbacks. Yet the recipe is invoked by just one click. One click. The pizza was great, what can I say?

I bought a head today. Do you do something to your romaine or just grill it naked.

I'm not one much for sipping rum. And rum comes in so many styles. However some older rums/rhums I have are Pusser's 15, Neisson 18, and Appleton Joy.

Old backups.

I have only two.

Note the name of the reviewer.

Leftover, leftover beans on the menu for tonight.

Around 3:00 am I became a bit peckish.

My copy uses what you show as simplified Chinese. Most measurement are not by weight or metric. If a weight is given it appears by ounce and grams, obviously approximate. Most quantities are in cups and teaspoons, not by weight or metric at all.

Searching further my current firmware version is listed as 1.1.20. They say turning the lamp on or off is now an option. At least I can report the oven still works.

I had a message this afternoon that "A new firmware update has been installed on your oven."

Which might help explain why my photographs are blurry.

Cheese and Honeycrisp apple not shown. Nor Methode Rotuts.

@cdh the stretch of the Delaware north and south of Lambertville is a Nationally designated Wild and Scenic River. Pretty for people, favored by shad. Excellent spawning grounds.* The Millstone River near me is not so fortunate, even though George Washington spoke highly of the Millstone while he lived here. We have to make do with being a Scenic Byway, a State Park, and a National Historic Trail. No shad. Poachers continue to take clams from the Millstone for NYC Chinese Restaurants. This is illegal. The Millstone is polluted and it is where my drinking water comes from. Years ago when my finances were not as constrained I favored Rhine wines. And I always hoped to visit the Rhineland someday before my death. On a business trip in 2005 I finally got to see the Rhine with my own eyes. I was crushed. The Rhine is not as beautiful as the Delaware. And contrary to Wagner they are Danube maidens, not Rhine maidens. *My son and daughter-in-law met tubing in the Delaware at Lambertville.

I used to favor Bell & Evans till they switched to Jurassic chicken parts. Sad. Now I purchase Whole Foods organic chicken parts that are sourced from creatures that I might actually eat rather than creatures that given half a chance might make a meal of me.

Rereading the article in The Economist, shad are in the Brandywine for the first time in 300 years.

I cook wild rice 10 minutes on the stovetop. I was reading an ATK recipe that called for baking in the oven 70-80 minutes.

The book The Founding Fish by John McPhee goes into the issue of pollution on the Delaware. I don't own a copy but when I'm at work tomorrow I will try to look into it.

I'm not much into roe. The Delaware is pretty clean up here. I am not aware of much industrial history north of Lambertville. At the festival a few years ago I watched the commercial fisherpeople demonstrating catching shad in their large nets. Citarella confirmed my order. Let's see if they really deliver. The shad is supposed to arrive on the 18th.

This week's The Economist features an editorial, "A shad state of affairs, scales of justice". Life is short and Citarella is still offering shad this season. I succumbed. Weak woman that I am. Two dozen more littlenecks on the way as well. (Damn you, damn you flat rate shipping.) A friend who has been asking around fish markets in Princeton told me local stores are not selling shad this year. My doctor* tells me to eat fish and clams. No doubt she gets a kickback. *whose office is in Lambertville where they have a commercial shad fishery.

Consistency in rice making is pushing the right button. Of course I weigh many things. I have several* scales, digital and analog. The appropriate scale for for the application lives in the bedroom, conveniently by the rice. However the power supply for the scale is on the workbench in the living room, next to the drill press. The only scale that lives in the kitchen is an old Cuisinart analog that I love. One reason I don't weigh a go of rice is I never remember the weight of a go of rice. (Were I making a paella I would usually weigh the Bomba.) *Off hand I can think of six.

Rather similar to what I use: http://amzn.com/B004QZAAS2

I will weigh all sorts of things but for rice I simply put the Zojirushi 1 go measure in my Japanese rice washing bowl and top up with rice. I wash the rice three times and dump the washed rice in the Zojirushi bowl. Then I add water up to the 1 go mark. I press the button. Why complicate life unnecessarily?

As staff were leaving the building tonight, one librarian* wondered aloud how much longer before things returned to normal. I said I doubted things would ever return to normal -- "not in my lifetime, maybe in yours." (This woman is a young thing who still lives with her mother.) She clarified, just until we didn't have to sanitize so much. "My idea of sanitizing is to go home and drink rum." Same with her mother, she exclaimed! "Except for her it's gin." Her mother claims gin sanitizes and thins the blood. The gins I have on hand are Bombay (original), Tanqueray Malacca, Magellan, and Diep 9 Old Genever. The Genever I reserve for Hemmingway's Death in the Gulfstream. Highly recommended. Magellan makes a mean Aviation. More so if your traditional creme de violette is made from little bugs. *"Of course it's alright for librarians to smell of drink." -- Barbara Pym Hogarth Gin Lane 1751, Public Domain. As much as things change they always stay the same.

Why don't miners eat socially?