Stuff about me goes here.
Thanks to my wonderful sister and brother-in-law, we have the chance to watch the UT-Tech game on Thanksgiving at DKR stadium! We decided to spend Wednesday and Thursday night at Andrew’s west-campus apartment.
The place is deserted. For once, it is easy to find parking on the street! Andrew has a very nice apartment, and while the kids slept in, Ricki and I walked to Kerbey Lane for a quick breakfast and some coffee. It was pleasant and enjoyable to walk around the campus from so long ago.
Ricki is sleeping now. I just thought I’d click a quick picture. I was playing around a bit with how to make pictures look like cartoons. Looks like it’d be a challenge. For this one I did the following:
Not bad for a few minutes of play time.
I took a trip down memory lane and fixed a recipe I haven’t in a long time: scalloped pork sausage and cabbage. It is a surprisingly tasty dish, though of course very simple.
The recipe originally came from an old issue of American Woman, which a long time ago published a recipe book of “favorites.” I think I got this as a bonus when I purchased a cookbook from a cute salesperson who was trolling the halls of my dorm (freshman year) looking for victims. I’m sure I way overpaid for the cookbook, but I’ve at least made up for it by using it well over the years.
It is now showing its years. The picture provided of this dish in the book isn’t nearly as nice as mine—though to be fair, I’ve got a lot better gear than they probably did, and I can retouch photos to make food look good.
It’s a challenge to make food look good. This was a little special too because the red and green peppers (a few more then the recipe called for) came from the tail end of our fall garden. Our red peppers in particular turned out really well this year.
I’ll leave the recipe as a googling exercise, but it consists of a head of cabbage, a bunch of breakfast sausage links, and your basic white sauce with the peppers thrown in. That’s it—just add a few breadcrumbs to the top and bake it for 30 minutes. It freezes well, although after one session of leftovers, there isn’t much to freeze.
I used to make this dish way before I met Ricki. That was when I froze it—I’d make it for one evening, have leftovers once, and the rest got frozen. The dish is better than I remember it, but I think I may be a slightly better cook than I used to be, and we have lots more nice cooking gear than I did as a bachelor.
We started smelling something bad in the laundry room a couple of days ago. At first we thought it might be something bad in the drain. We cleaned everything, but to no avail. The smell worsened.
I was sure it was under the sink, but Ricki opened the drier to put in some new sheets we had bought and smelled it really strong from the drier. I got out my screwdriver and we pulled it out. It was gross (as always) behind the drier—how often do you clean back there?—but no source of a smell. I pulled the back off of drier and looked inside. It smelled, but it was hard to see. Cleaned out some dust and scraped around, and turned the thing on its side.
I was about to give up. Maybe some of all of that accumulated lint had gotten wet or something. Then I spotted it: some of the dust was moving. It was a maggot in the dust. Ricki retreated, gagging. I knew there was something in there.
It was a little trickier to turn the drier on the back (I didn’t want to damage the vent exhaust) but I got it to work by using a furniture dolly.
Some large clumps of dust fell out, and wrapped up in one of them was a mouse crawling with maggots. Sicko that I am, I almost got out the camera, but you are spared—it just went into the trash.
We’ve been using poison for mice for years. Living in the country, it is impossible to keep them out. Usually, the poison acts slowly enough that the mice have the decency (translate: instinct) to move outside to die. But this one decided the inside of the drier was far enough away. I hope it’s a while before we have to do that again.
I serve on the bioethics board at the Hill Country Memorial Hospital where we have quarterly meetings at 12:30. They usually serve us lunch from the cafeteria. Big treat, yes? Well, I have to say I was surprised to walk in yesterday and find something I’d never seen before.
I snapped a picture of it. Monika, our secretary, didn’t know what it was. She said, “I always just take the ‘chef’s choice’ when I request the meals.”
Alan, the chaplain and head of the committee, called and found out a little more. Turns out it’s called a Caprese Salad, and it’s something I’d never heard of before.
I’ve gone out to restaurants before and been delighted by something new I’d never eaten before, but never at a hospital. My compliments to the chef!
All praise to God, who kept us safe on our trip to New Orleans to pick out a place for David & Tinsley’s rehearsal dinner. We had a great time, ate (too much) good food, and had a lot of fun walking around.
My friends at hotwire fixed us up with a hotel just a couple of blocks from the French Quarter for a great price. It was also practically right on the St. Charles trolley—just the perfect place for us, especially on this trip.
We got our goals accomplished for the rehearsal dinner (see here), but we also had a lot of fun playing with our new toy: a Nikon D5100. I’m still learning the camera, but I got a couple of really nice shots, like the one of the gull to the right.
We were startled last night to find that there was a bat flying around in our bedroom.
For the life of me, I don’t know how it got inside. Early in the morning, Ricki saw a bat flying around outside. It looked disoriented; it kept trying to fly up against the soffit at the peak of the roof, but it kept flying into the side of the house. We’re both pretty sure that this is the same winged rodent that lent so much unwanted excitement to the late evening.
Fortunately, it flew into the bathroom and I closed the door. Then, with a little prodding from a broom, I was able to get it to fly out of the window.
There’s a first time for everything. I really hope this is the last time for that experience. I should have grabbed a camera, though. Bats look interesting up close, but they smell terrible.