![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Not much progress, but...
Jan. 21st, 2006 08:43 amI didn't get too far yesterday with the crummy PDF, though I did manage to get the file printed out by eFaxing it to myself at the hotel, which does not charge for faxes. My heart just wasn't in it, though I should probably figure out a way to snap out of that funk pronto, as the item is due Tuesday, and will involve a lot of work.
Galina returned from her class a little earlier than she did on Thursday, and we immediately left to go meet an associate of hers in the real estate business regarding our properties here locally. Frankly, I was prepared to not like the guy, as he was instrumental - in my mind - in helping us take a financial bath (though he took one in the same deal, too, I am told), but there was something infectious about his good cheer, so I've revised my assessment.
Afterward, we headed over to the Tokyo Bowl for dinner, and the place was jammed. I ordered some edamame as an appetizer and the house "cici" roll as well as some sake and maguro. I managed to somehow just hit the mark with the quantity of food ordered, feeling as if one piece less would have left me hungry and one piece more would have been too much.
We then stopped by one of our tenants to deliver a basket of goodies that we bought before leaving Pagosa (bags of chocolate candy with what are supposed to be humorous names, such as "bear piles," "elk poop," and "deer droppings"). There was also a jar of something called lemon curd, which is widely available in stores but typically is made to a modern recipe in which "lemon flavoring" appears well down on the list of ingredients, which is typically headed by "high fructose corn syrup."
I first ran across lemon curd during my visit to my folks late last year. There was a jar of it in the fridge manufactured by a company whose name sounds like Wilkinson (granted, having an expiration date of 2003, but I was curious and suffered no ill aftereffects). I recall glancing at the ingredient list on that jar, and it was pretty short and included lemons and butter. More or less the same recipe was used to make the curd be bought while outbound from Pagosa, but I have now well and truly digressed...
Galina had driven over to Natalie's to retrieve some stuff she left there. We also have to stop somewhere and pick up our car (and give up the loaner, sigh). Moreover, we need to get packed and out of here in something less than geological time.
I had better get cracking.
Cheers...
Galina returned from her class a little earlier than she did on Thursday, and we immediately left to go meet an associate of hers in the real estate business regarding our properties here locally. Frankly, I was prepared to not like the guy, as he was instrumental - in my mind - in helping us take a financial bath (though he took one in the same deal, too, I am told), but there was something infectious about his good cheer, so I've revised my assessment.
Afterward, we headed over to the Tokyo Bowl for dinner, and the place was jammed. I ordered some edamame as an appetizer and the house "cici" roll as well as some sake and maguro. I managed to somehow just hit the mark with the quantity of food ordered, feeling as if one piece less would have left me hungry and one piece more would have been too much.
We then stopped by one of our tenants to deliver a basket of goodies that we bought before leaving Pagosa (bags of chocolate candy with what are supposed to be humorous names, such as "bear piles," "elk poop," and "deer droppings"). There was also a jar of something called lemon curd, which is widely available in stores but typically is made to a modern recipe in which "lemon flavoring" appears well down on the list of ingredients, which is typically headed by "high fructose corn syrup."
I first ran across lemon curd during my visit to my folks late last year. There was a jar of it in the fridge manufactured by a company whose name sounds like Wilkinson (granted, having an expiration date of 2003, but I was curious and suffered no ill aftereffects). I recall glancing at the ingredient list on that jar, and it was pretty short and included lemons and butter. More or less the same recipe was used to make the curd be bought while outbound from Pagosa, but I have now well and truly digressed...
Galina had driven over to Natalie's to retrieve some stuff she left there. We also have to stop somewhere and pick up our car (and give up the loaner, sigh). Moreover, we need to get packed and out of here in something less than geological time.
I had better get cracking.
Cheers...
