I kind of love my crockpot, it's perfect for when I need to overcook some food but I can't stand there the whole time overcooking it myself.
I just read an article on ABC News’s website that described the great efforts the inaugural committee was putting into emulating what the 16th president served at his own, right down to the china patterns. It’s not the kind of article I usually come across, much less read, I’m all hung up on “real issues” and “substance” and stuff, but this one caught my eye for some reason. I won’t recap it, it’s concise and well written if anyone’s interested.
What I thought was cool was that the inaugural staff has not only posted the menu itself, probably as expected, but also the recipes! I’m probably not going to make me any pheasant any time soon – you really ought to hunt your own if you’re going to eat pheasant, and I’m not going to hunt my own – but I’m pretty tempted to scale down that seafood stew/puff pastry recipe my damn self. (The recipe calls for 6 Maine Lobster tails. I’m thinking of a quantity that is more in the zero-to-one lobster tail range.) My kid will probably make “that face” at me if I offer her some, she’s not big on seafood or creamy soups, but if it’s good enough for the leader of the free world (am I supposed to capitalize some of that?), it’s durned well good enough for my family. No matter. More for the grownups.
It’s been a year with a lot of small but important changes. Sometimes the most impressive changes are the ones that are easiest to see – new house, loss of job, new pet, kid – but those sort of take care of themselves. They don’t happen all the time. For me, I find that I sort of coast through the big changes and it’s the apparent doldrums in between that get a little tricky. I could ramble about how my kid’s in preschool or recap the car accident I had in the summer, but my kid was in daycare before, and I didn’t get hurt in the accident and ended up with a very similar car afterwards. They make up events on the timeline of the linear version of my life, but they don’t make up real change.
I’ve been a pretty enthusiastic outdoor cook for the last couple years; I’ve always loved it, but living in New York and New Jersey in apartments limited my opportunities. Not as much as I would have thought, but that’s another story.