With all that ice visible, how can anyone say there’s global warming? (to paraphrase Mr. Cruz, when he was speaking about March in Vermont.)
What’s with all the damn parenthetical statements?
They’re allowed, as long as you ask a question? (That’s my understanding.)
So, why did the power company change the “Expected restoration time” from 3:45 to 4:15 and then to 12:00 am (which means what, exactly?)?
(My wife said: because otherwise our life would be boring.)
Now it’s been changed to “6:00 pm” - what is this, a Microsoft file-copy time-remaining notifier?
Perhaps a twitter bot that plays off of previous estimates?
Is your power cut too? (What a weird parenthetical coinkydink)
Moved to 7pm then to 12am on the 25th - what does that mean? (No showers, no water, freezer continues to melt…)
Did we almost wake up the kids when the power came back?
Did it go down like this?
How’s this for an elegant solution to the router positioning problem?
While precarious and (hopefully) temporary, didn’t it send a 4-bar signal to the back room?
Maybe a small shelf for it up above head height?
Does it have screw mounts on the back? Did you know a lot of wifi routers have keyhole openings on the back so you can mount them to a wall?
So, am I crazy, or am I planning a monthly Supper Club for friends and family?
- amuse bouche
- composed salad
- soup
- main
- desert or cheese
On a level from 1 to 11, considering there will be people with different dietary restrictions, is my crazy level? (Say 11, damnit SAY 11)
- Risotto Cherry tomato ball, deep fried in peanut oil
- diced avocado and sweet corn, dressed with a lemon vinaigrette
- small bowel of cauliflower bisque with pimenton
- dressed lobster tail with Mustard hard boiled egg
- tiny chocolate pot of creme custard
I am gonna have to make note cards for allergies, aren’t I?
- deep fried sphere of potato hollowed out and filled with roasted eggplant
- layers of butter lettuce leaves interleaved with horseradish and capers, topped with sauteed mushrooms
- heirloom tomato juice (wrap diced heirloom toms in cheese clothe overnight, collect the liquid) with thyme as a cold consommé.
- grilled halloumi with nasturtium blossoms, cream of Yukon tater, and balsamic.
- lavender syllabub
Am I getting too weird?
You really need that day job don’t you? And when can I come over for dinner?
Can I say that your choices work well for vegetarians and vegans, as long as they’re willing to avoid a dish here or there? Isn’t that the mark of a true chef, to make the “side dishes” as interesting and flavorful as the animal protein course?