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Nothing much to report...
May. 4th, 2014 10:47 pmMore translation, but that was expected. I now have a (virtually) high pile of documents to despeckle tomorrow morning.
Galina and I took a nice walk with the dogs in the morning. Thumper is a sight to see when he catches a glimpse of a strange dog: He starts tugging on his leash for all he is worth. Keeping in mind that this kind of behavior needs to be corrected, I am nonetheless reminded of a certain dog sled team I saw soon after our family moved to Colorado.
I was volunteering with the local hams to cover a dog sled rally in Pagosa, and whereas most teams were what you'd expect—comprised of malamutes and such—this one entrant had a team that had apparently been assembled from humane society cast-offs, including a couple of really small dogs (maybe even of Thumper's size). This fellow's team ceded second place to none in terms of spirit and determination. I don't recall where they finished in the event, but it was an exciting thing to see. In any event, Thumper would've made any such team, despite his diminutive size.
This morning's breakfast was pretty simple: chicory coffee and a couple of soft-boiled eggs with last night's leftover guacamole à la Galina. Apropos of which, via lifehacker.com, I found the secret to cooking perfect soft-boiled eggs every time: start by boiling about a half inch of water in a small pot, carefully add the eggs, start a timer for 6 minutes or so (I adjusted it down from the suggested 6 minutes 30 seconds), and then once the timer goes off, remove the eggs from the heat and run water from the cold tap into the pot to cool down the eggs and stop the cooking process.
The idea behind this approach is to allow the steam from the boiling water to cook the eggs instead of the water itself. And since steam packs a greater punch, heat-wise, than boiling water, the rate at which heat is delivered to the cooking eggs remains fairly constant. I am very pleased with the consistency of the results.
Using the same idea, I tried "steaming" broccoli the other night without the use of any special steaming attachment; I just brought about a half inch of water to a boil and added the broccoli. In both cases, I suspect the parts that remain in the water actually cook slower than the parts exposed to the stem, but it really doesn't matter, as the result was uniformly tasty.
Dinner this evening was asparagus, mushrooms, and red onions served with black rice. Yum!
I must have food on my mind, which is not a good state to be in at a quarter to eleven in the evening.
Gotta go do something else. Like, maybe, sleep!
Cheers...
Galina and I took a nice walk with the dogs in the morning. Thumper is a sight to see when he catches a glimpse of a strange dog: He starts tugging on his leash for all he is worth. Keeping in mind that this kind of behavior needs to be corrected, I am nonetheless reminded of a certain dog sled team I saw soon after our family moved to Colorado.
I was volunteering with the local hams to cover a dog sled rally in Pagosa, and whereas most teams were what you'd expect—comprised of malamutes and such—this one entrant had a team that had apparently been assembled from humane society cast-offs, including a couple of really small dogs (maybe even of Thumper's size). This fellow's team ceded second place to none in terms of spirit and determination. I don't recall where they finished in the event, but it was an exciting thing to see. In any event, Thumper would've made any such team, despite his diminutive size.
This morning's breakfast was pretty simple: chicory coffee and a couple of soft-boiled eggs with last night's leftover guacamole à la Galina. Apropos of which, via lifehacker.com, I found the secret to cooking perfect soft-boiled eggs every time: start by boiling about a half inch of water in a small pot, carefully add the eggs, start a timer for 6 minutes or so (I adjusted it down from the suggested 6 minutes 30 seconds), and then once the timer goes off, remove the eggs from the heat and run water from the cold tap into the pot to cool down the eggs and stop the cooking process.
The idea behind this approach is to allow the steam from the boiling water to cook the eggs instead of the water itself. And since steam packs a greater punch, heat-wise, than boiling water, the rate at which heat is delivered to the cooking eggs remains fairly constant. I am very pleased with the consistency of the results.
Using the same idea, I tried "steaming" broccoli the other night without the use of any special steaming attachment; I just brought about a half inch of water to a boil and added the broccoli. In both cases, I suspect the parts that remain in the water actually cook slower than the parts exposed to the stem, but it really doesn't matter, as the result was uniformly tasty.
Dinner this evening was asparagus, mushrooms, and red onions served with black rice. Yum!
I must have food on my mind, which is not a good state to be in at a quarter to eleven in the evening.
Gotta go do something else. Like, maybe, sleep!
Cheers...
