No fixed plans. Not intent upon arriving.
Here is an excerpt of the song “Downside-Up” on the album Ovo, by Peter Gabriel.
All the strangers
Look like family
All the family
Look so strange
The only constant
I am sure of
Is this accelerating
Rate of changeDownside-up
Upside-down
Take my weight
Off the ground
Falling deep
In the sky
Slipping in the unknown
Breakfast was a Ham & Cheese Omelet and two cups of coffee. I weighed 154 pounds.
Lunch was a brisk four mile walk around the campus and a 2¾ ounce bag of Lay’s® KC Masterpiece® Barbecue Flavor Potato Chips and a Sobe Liz Blizz from the Big Onion.
Dinner was some really tasty roast beef sandwiches made from thin slices of the roast we made yesterday on some Italian bread Gretchen made today with some of our own barbecue sauce. We also had some homemade cole slaw, a Sierra Nevada Pale Ale, and a piece of our Angel Food Cake for dessert.
I would like to thank Irene over at Cuisine Capers for adding me to her Food Blogs and Links.
I would like to thank Bruce Cole over at Saute Wednesday for adding me to his Food Blogs links.
Breakfast was a glass of orange juice, two cups of coffee, scrambled eggs, and three links of maple venison/pork sausage.
Lunch was two slices of banana bread, and a Sierra Nevada Pale Ale.
Dinner was a (roasted) rolled rump roast, mashed potatoes, gravy, pop overs, two glasses of 2000 Vendange California Cabernet Sauvignon, and a piece of Angel Food Cake. A wonderful traditional meat-and-potatoes, Sunday dinner end to a wonderful weekend to end a wonderful vacation.
The apples in the orchard are blooming…
…and the lettuce has germinated.
Breakfast was two Krispy Kreme doughnuts that Gretchen’s sister picked up for us, a glass of orange juice, and two cups of coffee.
Lunch was a bowl of spilt pea soup and a Sierra Nevada Pale Ale.
We took a break this afternoon and I had another Sierra Nevada Pale Ale.
Dinner was pan fried haddock, asparagus fried in bacon fat, and a Sierra Nevada Pale Ale.
Yes, the asparagus was amazing. Try it some time. Stop boiling that poor asparagus. Roast it if you must, but you have to try frying it. Grab as much asparagus as you would normally serve per person. Wash it and slice it on the diagonal into inch long pieces. In a large skillet over a medium heat, render the fat from one strip of bacon for each person you are serving. When crisp, remove the bacon to a paper towel and reserve for later. Add the asparagus to the skillet and sauté until tender, but not mushy. You can accelerate the cooking by adding a lid to the skillet. When you serve it, crumble the reserved bacon over the asparagus. For an extra touch, top with some grated Parmesan cheese. Delicious!
The dogwood has opened.
As has the crab apple.
And we have our first harvest of asparagus!