Cats, Sheep, & Penguins

One of the big differences between Lysa and myself is that I love vegetables and she thinks the ‘Fruit & Vegetable’ food group ought to include green M&Ms. She does, however, enjoy a nice juicy Vidalia onion so as an appetizer tonight I decided to grill some onions, portabello caps, eggplant, yellow squash, and zucchini. Josh, our guest, was delayed and when we finally got ’round to grilling we completely forgot about the mushroom caps, but everything else grilled nicely with generous amounts of extra virgin olive oil and Jane’s Krazy Mixed Up Salt; although next time I think I’ll return to my usual garlic salt.

The pork is done, long live the pork! We used the last of my Chinese pork to make another batch of pork fried rice; since we were too hungry to take pictures last time, we made sure to grab some shots tonight. I admit it’s not the prettiest dish I make, and we could have styled it better if we took more time– the trouble is it’s so darn tasty.

“Putting a new spin on an old craft,” is her tagline. Lynn Wigell’s site has wonderful hand-dyed fibers and handspun yarns in many weights and colors. I commissioned 4 oz. of merino top roving for spinning in pink, orange, and ice blue, and here is what she sent me. I can’t wait to finish spinning what’s on my wheel so I can spin this up.

I bet it wouldn’t be a Hummer with handicap plates and an official clergy business sign. We spotted this throwback to 1980’s zeitgeist on our trip to the New York State Fair in late August; given the regional proclivity for mullets I guess I shouldn’t be surprised.

Interestingly enough, this guy isn’t unique - maybe they can start some kind of twelve step program with this one. I’ll stop short of calling him insensitive, but only because I haven’t bothered to obscure his license plate . I hope he doesn’t get this guy to come after me.

We bought about five pounds of country style (fatty) pork and slow grilled it with a Chinese BBQ sauce (Honey, Hoisin, Soy, & Sherry). These shots are from the last night, tonight we’re making pork fried rice , and I expect to use the leftovers for a stir fry.

The other white meat…

This was a lovely rub with lots of organic garlic, pepper, Jane’s Krazy Mixed Up Salt, and a fresh herb “poultry mix.” Left to sit in the fridge for several hours, and then warmed up to room temperature before grilling. Served with fresh garlic bread (also grilled). I would definitely order this again in a restaurant.

In the calm before last night’s thunderstorm, I spotted a nicely lit spider’s web as we were getting ready to retire to bed. This was the best shot I got before the wind picked up and made long exposures impossible. This morning the web is destroyed; I may try again if the spider rebuilds.