Two Garden Enclosure Fun Surprises...
1. When I assembled the PVC pipe frame, the pipes jammed into the connecting fittings so tight I couldn't even pull them out again. No need to cement the top pipes together. And the rest of them sat with gravity. The only pieces I cemented were at the bottom, because they merely snapped on to other pipes and had upward pressure from attaching the chicken wire tightly. And with the sides all closed with taut chicken wire, the top pipes couldn't very well come loose.
RIGHT...
2. The enclosure is 20'x20'. So five 4' wide rolls of chicken wire had to fit across the top exactly! 5x4=20, right?
RIGHT...
-----------------------------------
Dang I'm stupid sometimes. Well, OK "inexperienced". I continue to try to fight "Murphy's Laws". It's not that I don't recognize their reality, it more that I never see ahead of time when they will apply. Actually, that may be the secret of Murphy's Law; it WHEN you don't think it can apply that it does...
Take the item #2. The 4' chicken wire rolls are, after checking, 4'11". The 10' PVC pipes are anywhere from 10' to 10' 1/2". And each PVC connector adds about 1/4". The result is that the chicken wire comes about 5" short of covering the top.
OK, a little thinking, and I realize that if I leave the gap at the edges, I can cover the gap with the chicken wire coming down the sides by starting 4" over the top. If that's not obvious to picture, just trust me.
So to do that, I have to slide all the wire over the top along the top PVC pipes. The first roll I tried to slide, one of the pipes came loose and fell to the ground. With the weight of the wire on them, it took me 15 minutes of struggling to get it back up, and I realized I would have to cement all the top PVC pipes after all.
Most of the pipes were in solid, but I wanted to cement all the joints. So I had to tap most of them loose with a rubber mallet, apply the cement, then tap them tight again. Half the effort was moving the stepladder around in tight areas.
It only took 2 hours, but I resented every minute of it. It was 2 hours that I THOUGHT I was going to spend making the final tightening on the chicken wire from the top to the bottom. So that I could start the last part of the project setting the screen door in place.
And that wasn't the last. I had been fastening the chicken wire with nylon ties. Those are thin ribbed straps that hold tight once pulled. In fact they are SO tight, they won't slide along the PVC pipe. So to make the chicken wire move along the pipes, I had to cut most of them loose.
When I got that done, I stopped for the day in relative disgust. Fortunately, I had gone grocery shopping, so the fridge was full of my favorite foods. I pan fried a chicken thigh, cooked corn on the cob, steamed asparagus and made a light cheese sauce for it, and made a very complex tossed salad. With Zinfandel (and I don't mind saying I had several glasses)...
But I'll be back at it tomorrow! Just my luck, Saturday and Sunday are forecast to be hot and humid...
Showing posts with label Cooking. Show all posts
Showing posts with label Cooking. Show all posts
Friday, May 15, 2015
Monday, February 9, 2015
Pizza
OK, I have a bread machine. So that's basic to me.
Use bread machine to make dough. Let sit in covered oiled bowl overnight in the fridge.
Slice up peperoni stick, green pepper, mushrooms, and onion to taste. Set them all on a late an M/V them 1 full minute.
Preheat oven to 500F
Open can of crushed tomatoes and simmer til thick. Or use jarred spaghetti sauce.
When oven is at temp, sprinkle flour on clean flat surface and drop dough on it. Sprinkle a little flour on top. Mangle dough until it is "handleable". Flatten it by hand or rolling pin until it is thin. Turn the dough over several times in that process.
When you can pick up the dough, curl up the edges by hand, wipe some olive oil on the dough, and transfer it to a pizza paddle sprinkled well with cornmeal (for sliding later).
On the pizza paddle, spread tomato sauce, add toppings, and cheese if desired.
Slide pizza onto cooking surface (pizza stone, baking tray, whatever).
At 12 minutes, lift a corner of the crust to look for toasting marks. If none, leave for 3 minutes.
Use pizza paddle and something to keep the pizza from being pushed off the baking surface to lift it out of oven.
Set on LARGE cutting board to rest 3 minutes. Cheese needs to set, and crust rest.
Cut with biggest knife (those round pizza cutters never work).
Voila'!
Use bread machine to make dough. Let sit in covered oiled bowl overnight in the fridge.
Slice up peperoni stick, green pepper, mushrooms, and onion to taste. Set them all on a late an M/V them 1 full minute.
Preheat oven to 500F
Open can of crushed tomatoes and simmer til thick. Or use jarred spaghetti sauce.
When oven is at temp, sprinkle flour on clean flat surface and drop dough on it. Sprinkle a little flour on top. Mangle dough until it is "handleable". Flatten it by hand or rolling pin until it is thin. Turn the dough over several times in that process.
When you can pick up the dough, curl up the edges by hand, wipe some olive oil on the dough, and transfer it to a pizza paddle sprinkled well with cornmeal (for sliding later).
On the pizza paddle, spread tomato sauce, add toppings, and cheese if desired.
Slide pizza onto cooking surface (pizza stone, baking tray, whatever).
At 12 minutes, lift a corner of the crust to look for toasting marks. If none, leave for 3 minutes.
Use pizza paddle and something to keep the pizza from being pushed off the baking surface to lift it out of oven.
Set on LARGE cutting board to rest 3 minutes. Cheese needs to set, and crust rest.
Cut with biggest knife (those round pizza cutters never work).
Voila'!
Chicken Cordon Blue
You need:
Preheat oven to 350F. Make shallow cuts on chicken breast. Cover with plastic and pound heartily to about 1/4 inch. Rolling pin works too. Place layer of cheese, ham, cheese, ham on chicken breast. Sprinkle with garlic and onion powder. Add oregano.
Roll up chicken breast as well as possible (sometimes it ain't easy). Roll rolled up chicken in bread crumbs. Stab chicken with 2 metal skewers to hold it together (toothpicks burn). Set on baking tray, seam side down. Bake 15 minutes. Turn chicken roll over. Bake 15 minutes or until interior is 165F.
See? Not that tricky...
Next time, Pizza!
Preheat oven to 350F. Make shallow cuts on chicken breast. Cover with plastic and pound heartily to about 1/4 inch. Rolling pin works too. Place layer of cheese, ham, cheese, ham on chicken breast. Sprinkle with garlic and onion powder. Add oregano.
Roll up chicken breast as well as possible (sometimes it ain't easy). Roll rolled up chicken in bread crumbs. Stab chicken with 2 metal skewers to hold it together (toothpicks burn). Set on baking tray, seam side down. Bake 15 minutes. Turn chicken roll over. Bake 15 minutes or until interior is 165F.
See? Not that tricky...
Next time, Pizza!
Thursday, November 27, 2014
Thanksgiving Day 2014
I'm thankful for a lot of stuff, but I mention those things as they happen. Today was TURKEY DAY! I often don't bother cooking a turkey, for several reasons:
1. I assume a standing invitation to visit my sister for Thanksgiving day. Sometimes I visit, but 2 hours driving each way is a lot for me (I hate driving at all) and I especially hate holiday traffic on crowded interstate highways like we have here.
2. I used to cook Thanksgiving Dinner for all my single friends, but over the years, they have gotten married, left the area, or gradually faded away. It was a habit from when I had apartment roommates for whom a TV dinner was a challenge.
3. The smallest whole turkey is about 10-11 lbs and that's too much for 1 person (even with 3 cats)
4. A turkey breast is smaller, but white meat is not my favorite.
5. I prefer the dark meat, but turkey thighs cost $5 a pound this year and chicken thighs (my most regular meat) is only $1.29 and turkey isn't much different from chicken.
But I decided to go for a turkey this year. Partly, I wanted to hickory-smoke a whole turkey, just because I hadn't for years, and partly just to fully participate in a holiday for a change. So I had the frozen turkey all thawed in the fridge for 4 days, brined it overnight; and injected it with a mixture of apple juice, cinnamon and spices.
Most of the smoke gets in meat during the first couple hours so I did 2 hours and then let the briquets die down til it was 200F in the smoker and transferred the turkey to the pre-heated 250F oven. It was slow... But I wasn't on a schedule, so "whenever done, its done".
I did it a bit fancy for just me after that. Baked brussel sprouts with grated nutmeg, asparagus with grated cheese and melted butter, small potatoes, a nice tossed salad, gravy, and a can of "sweet potatoes in syrup". Zinfandel wine.
Well, one bite of the canned sweet potatoes in syrup and that went straight to the compost bin. YUCK! The rest was good. Well, the packaged gravy was salty. I had it sitting around for years so decided to use it. I make it better myself. The brussels sprouts were good, the new potatoes (home-grown) were good, and I always love a tossed salad with italian dressing.
The turkey was PERFECT! Probably the best I've done. The smokiness was just right, the brine kept even the breast meat moist, and the injected flavors were just right. I am convinced that 2-3 hours of smoking outdoors and finishing up in the oven at 250 is the way to go. And I do that thing of cooking it breast side up half way and turning it breast down the remaining half. It makes a difference. "Breast side down" the last half of cooking keeps the breast moistened by thigh meat fats dripping down the sides.
To be fair, the 450F oven cooking for 30 minutes and then lowering the temp to 350 works pretty good too and I've usually done that for faster cooking (and more reliable timing), but the slow-cooking is best.
I don't set out a whole table display (its just me), so there isn't much to show, but the turkey had a beautiful mahogany skin, so I have a picture of that.
I hope all of you who went the turkey path today had great dinners too.
1. I assume a standing invitation to visit my sister for Thanksgiving day. Sometimes I visit, but 2 hours driving each way is a lot for me (I hate driving at all) and I especially hate holiday traffic on crowded interstate highways like we have here.
2. I used to cook Thanksgiving Dinner for all my single friends, but over the years, they have gotten married, left the area, or gradually faded away. It was a habit from when I had apartment roommates for whom a TV dinner was a challenge.
3. The smallest whole turkey is about 10-11 lbs and that's too much for 1 person (even with 3 cats)
4. A turkey breast is smaller, but white meat is not my favorite.
5. I prefer the dark meat, but turkey thighs cost $5 a pound this year and chicken thighs (my most regular meat) is only $1.29 and turkey isn't much different from chicken.
But I decided to go for a turkey this year. Partly, I wanted to hickory-smoke a whole turkey, just because I hadn't for years, and partly just to fully participate in a holiday for a change. So I had the frozen turkey all thawed in the fridge for 4 days, brined it overnight; and injected it with a mixture of apple juice, cinnamon and spices.
Most of the smoke gets in meat during the first couple hours so I did 2 hours and then let the briquets die down til it was 200F in the smoker and transferred the turkey to the pre-heated 250F oven. It was slow... But I wasn't on a schedule, so "whenever done, its done".
I did it a bit fancy for just me after that. Baked brussel sprouts with grated nutmeg, asparagus with grated cheese and melted butter, small potatoes, a nice tossed salad, gravy, and a can of "sweet potatoes in syrup". Zinfandel wine.
Well, one bite of the canned sweet potatoes in syrup and that went straight to the compost bin. YUCK! The rest was good. Well, the packaged gravy was salty. I had it sitting around for years so decided to use it. I make it better myself. The brussels sprouts were good, the new potatoes (home-grown) were good, and I always love a tossed salad with italian dressing.
The turkey was PERFECT! Probably the best I've done. The smokiness was just right, the brine kept even the breast meat moist, and the injected flavors were just right. I am convinced that 2-3 hours of smoking outdoors and finishing up in the oven at 250 is the way to go. And I do that thing of cooking it breast side up half way and turning it breast down the remaining half. It makes a difference. "Breast side down" the last half of cooking keeps the breast moistened by thigh meat fats dripping down the sides.
To be fair, the 450F oven cooking for 30 minutes and then lowering the temp to 350 works pretty good too and I've usually done that for faster cooking (and more reliable timing), but the slow-cooking is best.
I don't set out a whole table display (its just me), so there isn't much to show, but the turkey had a beautiful mahogany skin, so I have a picture of that.
Tuesday, February 4, 2014
Food
Just some food thoughts that work for me...
Brussels sprouts cut in half or quarters, mixed with 4:1 ratio mushsrooms, steamed fer 4 minutes. With simple butter, melted shredded cheese and milk, or cheese and a little lemon juice.
Or asparagus the same ways... Or broccoli.
Or pork stew. Boston butt cut into 1" cubes, simmered with cubed Yukon Gold potatoes, celery, carrots, and leeks for 20 minutes with a flour slurry or cornstarch added the last few minutes. With crushed garlic and a lot of oregano. Boston butt doesn't get tough.
Or hot italian sausage smothered in onion and green bell peppers.
Or chicken thighs sauteed in little olive oil covered so they sort of bake, but brown nicely. Its hard to overcook chicken thighs.
I love thinking about food even when I'm not hungry, LOL!
Brussels sprouts cut in half or quarters, mixed with 4:1 ratio mushsrooms, steamed fer 4 minutes. With simple butter, melted shredded cheese and milk, or cheese and a little lemon juice.
Or asparagus the same ways... Or broccoli.
Or pork stew. Boston butt cut into 1" cubes, simmered with cubed Yukon Gold potatoes, celery, carrots, and leeks for 20 minutes with a flour slurry or cornstarch added the last few minutes. With crushed garlic and a lot of oregano. Boston butt doesn't get tough.
Or hot italian sausage smothered in onion and green bell peppers.
Or chicken thighs sauteed in little olive oil covered so they sort of bake, but brown nicely. Its hard to overcook chicken thighs.
I love thinking about food even when I'm not hungry, LOL!
Monday, April 29, 2013
A Small Dinner Party
"Ding-Dong" Oh hello, thank you so much for coming! For everyone's convenience, I have set the Einstein time-converter to 5:30 pm local time whenever you arrive and I think the Heisenberg stabilizer is on (but you can never really be sure about that). It is so nice to meet you; please come in. You are JUST on time.
The appetizer table is there on the right. There are stuffed celeries, marinated mushrooms, several cheeses and crackers, and some lemony-dill cucumber slices.
On the left, there are small glasses of various liqueurs (Pomegranate, Razzleberry, and Triple Sec), a pitcher of Bloody (well, V8) Marys, a pitcher of old-fashions, and bottled water (note the lime and lemon twists in the bowl there). There is also green tea on the warmer and I have plenty steeping in the kitchen. Choose a glass that suits your fancy. It is seldom I get to put out all those odd glasses, so feel free to experiment. Have some tea in a martini glass or liqueur in a teacup. It's a relaxed event.
Dinner will start in about 30 minutes, so feel free to mingle, talk, toss cat treats or toys, etc. It's OK to wander through the kitchen too. I already have the herbed saffron rice and sauce and salad prepared, so I only have to saute the shrimp and asparagus. I can even talk while doing that.
Please let me know if the music is too quiet. I didn't want it to be too loud for talk or too quiet to enjoy.
Dear friends, dinner is SERVED... Now, who would like some wine? And with THIS dish, it can be anything. I have zinfandel and riesling, and Megan has brought an Australian wine!
For dessert, we have an assortment of Lindor chocolates and some Van Otis Swiss Fudge. Plus Tina has brought a smoked Salmon Cheesecake!
There are also bowls of cat treats and toys for tossing to any of the Mews who venture out among us, and Iza is showing off her tummy and rolling skills...
[Oops, the smoked salmon cheesecake has been moved the the appetizer table]
The appetizer table is there on the right. There are stuffed celeries, marinated mushrooms, several cheeses and crackers, and some lemony-dill cucumber slices.
On the left, there are small glasses of various liqueurs (Pomegranate, Razzleberry, and Triple Sec), a pitcher of Bloody (well, V8) Marys, a pitcher of old-fashions, and bottled water (note the lime and lemon twists in the bowl there). There is also green tea on the warmer and I have plenty steeping in the kitchen. Choose a glass that suits your fancy. It is seldom I get to put out all those odd glasses, so feel free to experiment. Have some tea in a martini glass or liqueur in a teacup. It's a relaxed event.
Dinner will start in about 30 minutes, so feel free to mingle, talk, toss cat treats or toys, etc. It's OK to wander through the kitchen too. I already have the herbed saffron rice and sauce and salad prepared, so I only have to saute the shrimp and asparagus. I can even talk while doing that.
Please let me know if the music is too quiet. I didn't want it to be too loud for talk or too quiet to enjoy.
Dear friends, dinner is SERVED... Now, who would like some wine? And with THIS dish, it can be anything. I have zinfandel and riesling, and Megan has brought an Australian wine!
For dessert, we have an assortment of Lindor chocolates and some Van Otis Swiss Fudge. Plus Tina has brought a smoked Salmon Cheesecake!
Monday, August 20, 2012
A Day In The Life...
I had a busy day. Now, I'm not trying to compare MY busy to others. I'm retired and until Dad moved in 3 months ago today, I lived alone. So some people are busy 25 hours a day, 8 days a week and I wasn't one of them.
But, for me, it was busy. I got up at 10 am. That would seem luxurious, but it was only 7 hours sleep because I was up late on the computer. The only "me" time I get is after Dad goes to bed at 11:30. So I stay up late a lot more often than I used to. After the usual getting showered and dressed stuff:
1. Fed the cats.
2. Made lunch (fancy sandwiches with crudites, as usual).
3. Read the whole newspaper.
4. Took the newest captured groundhog to a relocation site.
5. Grocery-shopped
6. Farm market-shopped.
7. Let the cats outside for 30 minutes while accompanying them around the yard.
8. Brushed the sticky-seeds out of their fur after coming in.
9. Mixed dough in the bread machine for making dinner rolls.
10. Marinated pork chops in minced fresh garlic/ginger/basil/sage leaves.
11. Pressed down dinner roll dough lightly on silpat to even thickness and allow rising.
12. Started breadloaf in breadmachine.
13. Played with cats 15 minutes.
14. Prepared dinner. Cut tops of green beans, made salad, cooked potato, cooked corn. All fresh. Coated pork chops with home-made "shake&bake".
15. Just as everything is almost cooked, Dad insists he must fill up the salt and pepper shakers which I do not realize yet). Typical confusing conversation ensues: D: Where is the salt and pepper? Me: On the table. D: I can see that! Me: What??? D: I need the salt! Me: (I check the table, there is salt and pepper there), its right there. D: Where is YOUR salt? Me: Its in the grinders, but don't ask me this NOW, I'm cooking.
He likes salt and pepper shakers, I like grinders. His salt and pepper shakers were only 25% full and it distressed him, so he "needed to get then refilled at once". I was busy trying to get everything out of the oven and stovetop pans and he has to worry about that RIGHT THEN?
This is a habit of his I am discovering. He bothers people with time-consuming trivial matters when they are most busy. I guess that is "passive-aggressive". Thinking back, I see that has been a lifelong habit of minor manipulation. When I was a teen, I enjoyed the process of making meals. I used to send time with Mom in the kitchen being useful at small stuff (peeling carrots, chopping lettuce for salads, etc). I recall Dad coming in and asking odd questions even then.
I have always had a fine relationship with both my parents, in their own special ways, but now I have more sympathy for Mom at those times. Of course, each had their own individual ways to annoy too, but I learned to deal with those. But I've got Dad's all day these days...
I ordered him OUT OF THE KITCHEN and told him I would deal with the salt&pepper crisis later. He is not used to that. Well, we are BOTH on a learning curve...
16. We had a fine dinner of baked breaded pork chops, salad, corn on the cob, baked potato (OK, M/V potato, but there's not much difference) and green beans overcooked as he likes them.
17. Cut the risen dinner roll dough into squares and set them in the oven to bake. Recipe says 30 minutes, but they came out hard last time. Made it 25 minutes.
18. Took the bread machine dough out to remove the mixer handle before baking. This really helps. If I take the loaf out with the handle in it, it tears a chunk of bread out of the bottom. More timing effort, but better results.
19. Put the dough back in the breadmachine to finish "loafing". Dad loves my bread (so does everyone). Adding garlic powder, onion powder and a lot of oregano, and using beer in place of water really makes great bread!
Oops, be right back, I just heard the TV go to a color signal, which means that Dad is losing the nightly struggle with the remote control...
OK, I fixed that (again).
20. Took the breadloaf out to cool and started the mixer going for more chocolate chip cookies. Dad has both a sweet tooth and a starch tooth. Cookies, coffeecake, potatoes, bread. He can eat spaghetti with bread and a potato, and cookies for dessert. I suppose that, at his age, it doesn't really matter.
21. Played "toss mousies" with Iza while I ate dinner. She loves that. She attacks them fiercely, and often fetches them back to me.
22. Dad can't stay away from Fox News.
23. Put half the dinner rolls in a plastic food bag on the counter, the other half in a okastic food bag in the freezer.
24. Dad will be wanting a bowl of ice cream soon. I try to get him to eat fresh fruit, but that was never something he got used to.
25. Cleaned the litter boxes.
26. The rest of the night: Visit cat blog friends, make tomorrow's post, email those who have written, listen unhapily to Fox News on the TV from 3 rooms away (Dad is hard of hearing).
27. Just before going to bed, feed the cats.
28. After going to bed, sleep with cats...
Tomorrow, repeat again and again and again...
But, for me, it was busy. I got up at 10 am. That would seem luxurious, but it was only 7 hours sleep because I was up late on the computer. The only "me" time I get is after Dad goes to bed at 11:30. So I stay up late a lot more often than I used to. After the usual getting showered and dressed stuff:
1. Fed the cats.
2. Made lunch (fancy sandwiches with crudites, as usual).
3. Read the whole newspaper.
4. Took the newest captured groundhog to a relocation site.
5. Grocery-shopped
6. Farm market-shopped.
7. Let the cats outside for 30 minutes while accompanying them around the yard.
8. Brushed the sticky-seeds out of their fur after coming in.
9. Mixed dough in the bread machine for making dinner rolls.
10. Marinated pork chops in minced fresh garlic/ginger/basil/sage leaves.
11. Pressed down dinner roll dough lightly on silpat to even thickness and allow rising.
12. Started breadloaf in breadmachine.
13. Played with cats 15 minutes.
14. Prepared dinner. Cut tops of green beans, made salad, cooked potato, cooked corn. All fresh. Coated pork chops with home-made "shake&bake".
15. Just as everything is almost cooked, Dad insists he must fill up the salt and pepper shakers which I do not realize yet). Typical confusing conversation ensues: D: Where is the salt and pepper? Me: On the table. D: I can see that! Me: What??? D: I need the salt! Me: (I check the table, there is salt and pepper there), its right there. D: Where is YOUR salt? Me: Its in the grinders, but don't ask me this NOW, I'm cooking.
He likes salt and pepper shakers, I like grinders. His salt and pepper shakers were only 25% full and it distressed him, so he "needed to get then refilled at once". I was busy trying to get everything out of the oven and stovetop pans and he has to worry about that RIGHT THEN?
This is a habit of his I am discovering. He bothers people with time-consuming trivial matters when they are most busy. I guess that is "passive-aggressive". Thinking back, I see that has been a lifelong habit of minor manipulation. When I was a teen, I enjoyed the process of making meals. I used to send time with Mom in the kitchen being useful at small stuff (peeling carrots, chopping lettuce for salads, etc). I recall Dad coming in and asking odd questions even then.
I have always had a fine relationship with both my parents, in their own special ways, but now I have more sympathy for Mom at those times. Of course, each had their own individual ways to annoy too, but I learned to deal with those. But I've got Dad's all day these days...
I ordered him OUT OF THE KITCHEN and told him I would deal with the salt&pepper crisis later. He is not used to that. Well, we are BOTH on a learning curve...
16. We had a fine dinner of baked breaded pork chops, salad, corn on the cob, baked potato (OK, M/V potato, but there's not much difference) and green beans overcooked as he likes them.
17. Cut the risen dinner roll dough into squares and set them in the oven to bake. Recipe says 30 minutes, but they came out hard last time. Made it 25 minutes.
18. Took the bread machine dough out to remove the mixer handle before baking. This really helps. If I take the loaf out with the handle in it, it tears a chunk of bread out of the bottom. More timing effort, but better results.
19. Put the dough back in the breadmachine to finish "loafing". Dad loves my bread (so does everyone). Adding garlic powder, onion powder and a lot of oregano, and using beer in place of water really makes great bread!
Oops, be right back, I just heard the TV go to a color signal, which means that Dad is losing the nightly struggle with the remote control...
OK, I fixed that (again).
20. Took the breadloaf out to cool and started the mixer going for more chocolate chip cookies. Dad has both a sweet tooth and a starch tooth. Cookies, coffeecake, potatoes, bread. He can eat spaghetti with bread and a potato, and cookies for dessert. I suppose that, at his age, it doesn't really matter.
21. Played "toss mousies" with Iza while I ate dinner. She loves that. She attacks them fiercely, and often fetches them back to me.
22. Dad can't stay away from Fox News.
23. Put half the dinner rolls in a plastic food bag on the counter, the other half in a okastic food bag in the freezer.
24. Dad will be wanting a bowl of ice cream soon. I try to get him to eat fresh fruit, but that was never something he got used to.
25. Cleaned the litter boxes.
26. The rest of the night: Visit cat blog friends, make tomorrow's post, email those who have written, listen unhapily to Fox News on the TV from 3 rooms away (Dad is hard of hearing).
27. Just before going to bed, feed the cats.
28. After going to bed, sleep with cats...
Tomorrow, repeat again and again and again...
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