An old and good friend is in town with a colleague. So they met us at The Auld Spot on Danforth and we had a nice meal and talk. Eventually my brother showed up as well. Everyone seems to have a lot of interesting experiences to share.
The Auld Spot is named after a pig or a breed of pigs. The front of the pub looked like this last summer but there’s a new, roll-up front now.
It’s time to start thinking about a garden, especially if food prices are about to go up.
Plantings are scheduled relative to the expected date of the last frost:
April 1, according to the Sudbury Star: start tomato seeds.
More LOLcats
After a long, busy, and frustrating day, we came home and had pizza!
When we went to our lesson with Oannes Swims this morning, I lost the car keys with my dad’s house keys attached—in a snowbank, apparently. I looked for the keys for at least an hour and left my number with about 7 stores or other places, while my feet got wet and cold.
Then I visited my friend in hospital, did innumerable errands, reported the loss of keys to the police in case someone turns them in, and finally I went to Pilates class.
Until November, Eva McKinnon was in South Korea, where she taught for a year to learn something about the country. Her blog, “Stranger in Suwon,” is full of interesting photos, descriptions, and drawings.
This was new to me, anyway. I recognized it as a ground cherry but the waitress said it was a gooseberry. I looked it up and found it is a ground cherry that’s sometimes called the Cape gooseberry. The taste reminded me of tangerine.
The information and picture came from the Tradewinds Specialty and Heirloom Vegetables and Fruits page.
I made bread pudding for dessert last night.
And Firegirl has a pumpkin bread recipe and there are other recipes in the discussion thread.
There’s a cold salad that takes about five minutes to make and tastes delicious. Mix together: one or two cans of white kidney beans or mixed beans, rinsed; one can of diced tomatoes; and one chopped onion. Mix together equal parts (e.g. 1/2 cup each) of lemon juice and olive oil, then add one more dollop of olive oil. Add one herb such as oregano or dill. Stir briskly until the oil and lemon juice are well mixed. Pour the mixture over the salad and mix well. It’s delicious right away, but the salad benefits from sitting for a while to let the flavours blend. It’s as good or better the next day. (Keep it refrigerated!)
Click on “base cuisine” for more examples.
Previous: chocolate sauce
or possibly Bratz. Tonight we went to the local restaurant strip near the University of Wisconsin in Madison. We went to State Street Brats, which was recommended to us by several members of the Dead Runners Society, our virtual running club on the web. The bratwurst sausages were delicious. Afterwards we strolled along State Street, found some ice cream for dessert, and finally went back to the hotel. The streets were busy but not packed.
There was a theme going around in Scienceblogs, along the lines of “what do you drink your coffee or tea out of?” I finally got around to taking a picture of one of my favourites. It has a smooth, earthy brown glaze on the outside and a deep red glaze on the inside. It promises warmth.
The other day we moved about 20 boxes into my storage locker from MsEditor’s. Yesterday we put more boxes upstairs and moved the winter tires from under the porch (where someone might steal them) to the cellar. Today we took about 30 boxes to storage. Then I spent some time mapping them so I know what’s in and what’s out.
After that we had a late lunch at Cafe Vert on Queen Street East: it was very nice.
