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1. Laundry! Washed, dried, air-dried, folded, hung, and put away.

2. Changed linens.

3. Withdrew cash to pay for cab rides to and from the airport.

4. Bought gum for airplane takeoffs and landings.

more items under the cut )

21. Finished packing, aside from a few things I am still using/will use overnight, which I'll add to my suitcase or backpack in the morning.

The plan is to go to bed at 10pm tonight (and take a Benadryl in hopes of knocking myself out) so I will not be completely brain-fried when I get up at 4am in the morning. UGH.

I must remember to light candles to Meteora, Constructa, Constricta, Wayland, and Trilitus, to request good weather, no mechanical troubles with the planes, a smooth and timely flight, no airport delays or complications, and no taxi delays. (My pantheon of travel gods is about 85% a joke with myself. But only 85%. The other 15%... well, that's between me and my superstitions. *wry*)

And now, if you will excuse me, I have to go wash some dishes and clean my teeth.
edenfalling: stylized black-and-white line art of a sunset over water (Default)
Wow, I kind of forgot to make one of these posts for a while, didn't I? I knocked my sleep schedule out of whack midway through and got stuck in a rut where I am a little too brain-fried to be productive and instead spend hours surfing the internet and not getting to bed early enough to fix the sleep debt problem. But I think I may finally have started wrenching myself back into a more useful schedule as of last night. *crosses fingers*

Anyway, stuff!

1. Took my weekly vegetable photos and posted them. Also applied some MiracleGro.

2. Made my weekly Facebook update post.

3. Finished reading Marie Brennan's Within the Sanctuary of Wings (which I enjoyed a lot -- I really do think the Memoirs of Lady Trent series gets better as it goes on, and I'm sad to see it finished) and returned it to the library.

more items under the cut )

15. Finally pinned down a meeting time with the DRE to talk about Youth Group activities this summer and in the 2017-18 year. Unfortunately, because we kept getting distracted and I will be gone for a while, the meeting isn't until July 2, but hey, at least we now have a time and date.

16. Took my trash bin to the curb for pickup.

17. Took recycling bins to the curb for pickup.

And that is that.
edenfalling: stylized black-and-white line art of a sunset over water (Default)
chicken and vegetables on rice, topped with lemon yogurt, with a bottle of hard cider to the right


I finally made the third Blue Apron dinner tonight, so.

What Blue Apron assumes you have: stove, oven, cutting board, knife, small cooking pot with a functional lid, pan of reasonable size, a zester, several bowls and plates, measuring spoons, measuring cup, a whisk, a baking tray, a cooling rack, olive oil, salt, and black pepper.

What Blue Apron provides: chicken (pre-cut!!!), 1 zucchini, 1 onion, 1 lemon, some parsley, a small packet of whole almonds, a small container of currants, a pat of salted butter, a packet of spice mix (cardamom, cumin, and turmeric), 1/2 cup jasmine rice, and 1/2 cup plain Greek yogurt.

The recipe is as follows:

1. Cut onion into thin slices
2. Cut zucchini into quarters (lengthwise) and then into slices
3. Chop parsley and almonds (they can go into the same dish)
4. Zest lemon, then cut into quarters
5. Dump currants into a bowl and squeeze two lemon quarters over them so they can soak in lemon juice for a while

At some point in here, start the rice (the exact time will depend on how efficient you are at cutting and zesting):

1. Dump 1 cup water, the rice packet, and some salt into a small cooking pot
2. Bring to a boil
3. Cover and reduce heat to low
4. Cook ~13 minutes, or until all water is absorbed
5. Transfer ~half the rice to a baking tray and spread into an even layer
6. Set the rest aside in a warm place (I suggest removing it from the pot to avoid sticking)

At some point in the rice-cooking process, you will want to start pre-heating the oven to 475F.

While the rice is cooking, you can start the chicken:

1. Rinse and dry the chicken.
2. In a bowl, mix spice packet, salt, and black pepper
3. Dump the chicken in and mess it around until fully coated
4. Heat olive oil in a pan
5. Add chicken, cook on medium-high for ~7 minutes
6. Put chicken in a dish and set aside in a warm place

At this point you start the vegetables:

1. DO NOT CLEAN THE PAN; YOU WANT THE SPICE AND OIL AND CHICKEN GUNK
2. Add the onion and cook ~7 minutes
3. Once onion is soft, add the zucchini and cook ~7 minutes
4. Once zucchini is cooked, add the parsley, almonds, and chicken
5. Cook 1-2 minutes to mix flavors
6. You can add salt and pepper to taste at any point in this process

While the vegetables are cooking:

1. Drizzle olive oil over the baking tray
2. Bake the rice for ~8 minutes, stirring halfway through
3. Theoretically it should turn lightly brown and crispy
(NOTE: I did not cook the rice this long, because noticeably crunchy rice is kind of texturally gross to me)
4. Set aside to cool for 2-3 minutes
5. Mix into normal rice
6. Add the currants and lemon juice, mix thoroughly

Also while the vegetables are cooking:

1. Mix yogurt, lemon zest, and 1 tsp water in a bowl
2. Squeeze the remaining two lemon quarters into the mixture
3. Whisk everything together
4. Add salt and pepper if you want (I don't think it needs any)

Then you put the rice on a plate, dump some of the chicken and vegetable mix over it, and top everything with a blob of the lemon yogurt. The rice makes two portions, but the chicken-veggie mix makes three, so I guess I will be making some rice (and squirting it with lemon juice?) on Sunday night to go along with the third portion.

I was a little skeptical of the lemon yogurt, both as a general concept and as an accompaniment to this dish in particular, but trust me, you WANT to make and use it. It really pulls the whole meal together!

Also, this time the super-dry hard cider was the correct beverage choice. ;)


[[original Tumblr post, for when the embedded images inevitably break]]
edenfalling: stylized black-and-white line art of a sunset over water (Default)
1. Cooked the second of my three Blue Apron meals. Details in this post. Took all resulting compost (and compost from previous days) to the communal bin.

2. Boiled two eggs.

3. Deposited a check.

4. Paid my dental bill from my May 15th appointment, which had finally come in the mail.

5. Posted another tiny installment in my Narnia/HP crossover: The Test of Gold, in which Edmund and Ginny take an unusual boat trip.

6. Baked brownies.

7. Walked to Stewart Park on Sunday morning for my church's annual picnic, which is preceded by a brief service composed of a few songs, a volunteer appreciation segment, and a youth bridging ceremony (ie, welcoming middle-schoolers into high school, and graduating seniors into adult life). The day was sunny and bright with a mild breeze, the songs were fun, the bridging speeches were moving, and the food was delicious. :)

I get to Stewart Park via the Renwick Wildwood Bird Sanctuary (which is both more direct and VASTLY more pleasant than the other potential routes), and this year the cottonwoods are all shedding their seeds so thickly that parts of the path looked like they were covered in snow or swathed in a million spiderwebs.

Also three mosquitoes attempted to bite me, but I squished them all and only one got far enough into the biting process to leave an itchy welt.

8. TOOK A NAP.

9. Changed linens.

10. Outlined a fic I may or may not ever get around to writing, but the idea wouldn't stop bugging me until I fed it a little structure, so.
edenfalling: stylized black-and-white line art of a sunset over water (Default)
rare steak and a vegetable and potato medley on a plate, with a bottle of hard cider to the right


I forgot to take process photos this time, but here is the finished product!

You may notice that I put the salsa verde on the side rather than spreading it over the vegetables and/or the meat. That's because, given how terrible the charred lime from the last recipe ended up being, I wasn't sure the flavors would actually mesh well. But they do, and when I reheat the leftovers I'm totally dumping it over everything. :)

(Note: I chose the wrong hard cider. This meal really needs something fruity, but I grabbed the driest option in my variety pack. Oops.)

This recipe is pretty simple in concept: steak plus roasted vegetables plus a bit of zing. I doubt I'll ever recreate it exactly, but I do like steak an awful lot so attempting a slightly simplified variation is not out of the question.

What Blue Apron assumes you have: an oven, a stove, a baking tray, a frying pan of decent size, paper towels to pat the steaks dry, a cutting board, a good knife, aluminum foil, a whisk, measuring spoons, olive oil, salt, and black pepper.

What Blue Apron provides: 2 steaks, ~1/2lb fingerling potatoes, 3 radishes, a bunch of asparagus, 1 lemon, some garlic cloves, some parsley, and some capers.

The recipe is roughly as follows:

1. Preheat the oven to 450F.
2. Clean and chop all the vegetables.
3. Cut the lemon into quarters.
4. Smash or grate the garlic.
5. Put the potatoes (cut side down) on a baking tray.
6. Cover them with a bit of olive oil, salt, and pepper. (I would advise getting some oil UNDER the potatoes as well, if you want to remove them with any ease.)
7. Bake ~15 minutes. Turn the oven off and set them aside to cool.

While the potatoes are baking:

1. Clean the steaks and pat them dry.
2. Season both sides with salt and pepper.
3. Heat some olive oil in the frying pan.
4. Cook the steaks 3-5 minutes per side, depending on how rare or well done you want the meat.
5. Set the steaks aside on a cutting board and cover them loosely with aluminum foil.
6. Allow them to set for at least 5 minutes.

While the steaks are setting:

1. DO NOT CLEAN THE FRYING PAN; YOU WANT THE STEAK JUICE AND BROWN GUNK.
2. Dump the radishes into the frying pan and cook 2-3 minutes.
3. Add the asparagus and cook 3-4 minutes.
4. You can add more salt and pepper at any point here, if you want.
5. Add ~1/2 of the garlic and cook ~1 minute.
6. Turn off the heat, add the potatoes.
7. Squeeze 2 lemon quarters over the mix. Stir.

While the veggies are cooking:

1. Mix parsley, capers, ~1/2 of the garlic in a bowl.
2. Squeeze the other 2 lemon quarters into the bowl.
3. Add 2 Tbsp olive oil and whisk together slowly.
4. Add salt and pepper to taste.

Once the veggies are done:

1. Cut the steak (crosswise) into slices.
2. Plate and serve.

This time I think it really does serve two. (Well. I probably could have divided it into three portions, but as mentioned above, I am kind of a sucker for steak, so. Two it is!)


[[original Tumblr post, for when the embedded images inevitably break]]
edenfalling: stylized black-and-white line art of a sunset over water (Default)
Picture time!


eight images under the cut )


curry in a bowl, with catfish and a charred lime on top . curry and fish in bowl, with a bottle of hard cider to the right

9. the finished meal (before I ditched the lime)
10. the finished meal plus a drink :)


The things Blue Apron assumes you have are: several plates, paper towels for blotting wet fish, a cutting board, a can opener, a good knife, a zester, a carrot peeler, a measuring cup, a teaspoon (I did not bother to measure my olive oil this carefully), a pan with high sides (or a big pot), a frying pan of decent size, access to clean water, olive oil, salt, and black pepper.

The ingredients Blue Apron provides are: two catfish fillets, ~1lb Yukon Gold potatoes, 1 can (13.5oz) coconut milk, some bok choy, some carrots, some garlic cloves, 1 lime, cilantro (I didn't use this), 3 Tbsp rice flour, 1 lime leaf, 2 Tbsp red curry paste, and 1 Tbsp white sugar.

The curry recipe is as follows:

1. Clean and prep all the vegetables.
2. Zest the lime.
3. Cook potatoes in olive oil for ~15 minutes. (This is a lie. It will take more like 25 minutes.) Season them with salt and pepper at some point in this process.
4. Add the carrots, garlic, and curry paste (to taste). You can add more olive oil if you need to make everything mix well. Cook ~2 minutes.
5. Add the coconut milk, bok choy, sugar, lime leaf, and 1/4 cup water. Cook for another ~15 minutes, maybe less if you like your vegetables fimer.
6. When you have turned off the heat, remove the lime leaf and mix in lime zest instead. Add more salt and pepper if you want.

During the times the curry is cooking, you will be doing two other things! While you soften/brown the potatoes:

1. Cook the two lime halves (cut sides down) in olive oil for ~3 minutes, until charred.
2. Set them aside somewhere until you serve the meal.
3. Clean the frying pan; you will need it again.

While you cook down the coconut milk, etcetera:

1. Clean the catfish and pat it dry.
2. Season both sides of each fillet with salt and pepper.
3. Put the rice flour on a plate.
4. Cover one side of each fillet in flour.
5. Cook the fish (flour side DOWN) in olive oil for ~6 minutes.
6. Flip, then cook another ~3 minutes.

If you time it right, your curry and fish should be done at about the same time. Put the curry in a bowl, drop the fish on top, add a lime, and you are good to go. :)

Blue Apron claims this serves two. I am pretty sure it produces four portions of curry and three portions of fish, but eh, to each their own.


[[original Tumblr post, for when the embedded images inevitably break]]
edenfalling: stylized black-and-white line art of a sunset over water (Default)
I did not cook yesterday because I felt cruddy by the time I got out of work and mostly just wanted to sleep. But! I feel better today (and have also acquired a zester), so.


Poll #18473 Blue Apron experiment, take #1
This poll is closed.
Open to: Registered Users, detailed results viewable to: All, participants: 7


Which meal should Liz cook for dinner tonight?

View Answers

crispy catfish & spicy vegetable curry (with charred lime)
2 (28.6%)

seared steaks & salsa verde (with fingerling potatoes, asparagus, & radishes)
5 (71.4%)




ETA 8:30pm: Thank you all for your help!

However, as [tumblr.com profile] longroadstonowhere pointed out over on Tumblr, fish is likely to go bad faster than beef, and so should probably be cooked first. On that principle, I am attempting the catfish curry thing. I have read the recipe thoroughly, set out the necessary dishes and whatnot, and chopped all the ingredients. (Also I am going with four garlic cloves rather than two because I like garlic.)

I am now about to turn on the heat and attempt curry. Wish me luck!

-----

ETA, 10:00pm: The recipe as written estimated ~40 minutes cook time. In the event, I turned on the heat for the curry around 8:50pm and finished cooking around 9:45pm, which is about 15 minutes longer than advertised. This is mostly because potatoes always take longer to soften/brown than recipes think they should, and I KNOW this and I am not sure why I forgot. *sigh*

The recipe claims to serve two. I think it produces at least four portions of curry, and three portions of fish. I preemptively discarded the cilantro garnish (I am not one of the people to whom it tastes like soap or soapy mud; I just think it tastes like muddy grass, and why would I want to eat that?), and after attempting a couple bites, I have also discarded the charred lime half because WOW it is bitter and not adding anything useful to the dish since the curry was already cooked with a lime leaf and seasoned with lime zest.

The fish and curry are pretty tasty, though, so all in all? Victory! \o/

(I will post some photos after I finish eating.)
edenfalling: stylized black-and-white line art of a sunset over water (Default)
Today's entry in the 'weird things I have acquired from tenants' department: a Blue Apron box.

The tenant left for the summer and did not cancel their subscription quite fast enough, so whoops, one extra box arrived. Fortunately this particular tenant is generally on top of things, and upon receiving the package notification email, promptly called us to say they weren't in town and we should just make the food ourselves.

Mom Boss and Aunt Boss were not interested, and I wasn't sure the food would keep long enough for Miss Cactus to choose any on Thursday, so I just carried the box home myself. (The whole mile and a half. Exercise is good for you! *flops*)

The recipes are as follows: crispy catfish & spicy vegetable curry (with charred lime); seared steaks & salsa verde (with fingerling potatoes, asparagus, & radishes); and Persian-style chicken & crispy rice (with zucchini, currants, & lemon yogurt).

They all claim to take only 15 minutes of prep time. Considering one of them involves mashing garlic into a paste, and the other two involve making lemon or lime zest from scratch (wtf), I call bullshit. I mean, I am game to try these things! They sound tasty! But I am pretty sure they will take about an hour of prep time each, plus the listed cooking times, plus slop time for cleaning dishes (I don't have the biggest sink, nor do I have endless counter space), so... I think two hours total per meal. Blargh.

Anyway, I have put the things that need refrigeration in my fridge, while the others are sitting in the box on a table, and I will probably attempt either the catfish or the steak tomorrow evening.
edenfalling: stylized black-and-white line art of a sunset over water (Default)
1. Started making paper fruit for a new counter display at the rental office -- by which I mean I chose line art from online, copypasted it into Word documents (and resized and tweaked until I had about six iterations per page), and printed it out on colored paper. Miss Cactus already started cutting some of them out and adding detail with thin-point Sharpie pens. I am not sure whether I will arrive on Tuesday to a finished display, or whether I will get to do some cutting and coloring myself during any slow periods.

2. Acquired a new houseplant. See, a tenant couldn't bring the plant with them to their new apartment, but felt bad throwing a living thing away, so they brought it to the office and asked if we wanted it. I said yes. I then transplanted it from the dinky plastic store pot into the slightly larger ceramic pot the tenant had been using purely as decoration because apparently transplanting is hard. *sigh* Anyway, hopefully I will manage not to kill it.

3. Put three nails into one side of my oldest bookcase, to hold parts of my paperclip collection. (Context: I string paperclips in chains of ten onto keyrings, 25 chains per ring, and then hang them up for display. All the paperclips must be 'found' items -- I can't purposely buy them -- which is why it has taken me literally twenty years to collect a thousand paperclips. Well. A thousand and three, as of Saturday.)

more items under the cut )

18. Called Vicky and caught up for an hour or so. :)

19. Chopped onions, summer squash, and a large bell pepper and made a batch of veggie sidedish. Tomorrow I intend to bake some chicken.

All in all, I think it was a fairly productive weekend.
edenfalling: stylized black-and-white line art of a sunset over water (Default)
1. Put away laundry.

2. Wrote some character descriptions for "Intervention" and emailed them to my WIP Big Bang artist. That was actually a very useful exercise, because I had not thought in detail about the characters' appearances before and now I can try to work some of those visual details into the story text.

Like, about all I had before was that Kath is short and wears her hair in braids, Jahiem is a lot taller than Kath, Adam has blond hair and always wears black, Inez wears a gold cross necklace, Jayavanti is a bit taller than both Kath and Hegev, Nico is tall and often sleep-deprived, Hegev is Tellarite, Zhi-ren has long hair he sometimes puts into a ponytail, Fra Treefell is weather-beaten, and Elakwa looks like Marina Sirtis's more tired and less fashion-conscious cousin. Which is not a lot to be going on. Now I know a lot more. :)

3. Put my peppers and squash out all day on Wednesday, since the forecast predicted a mostly cloudy day rather than full sunlight.

more items under the cut )

10. Finally got around to cooking the fajita filling for which I chopped and froze the ingredients a couple weeks ago. \o/ That's now in the fridge, cooling down, and I'll stick it in the freezer in the morning.

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Elizabeth Culmer

June 2017

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