General Discussion

DH signed up for it long ago, but it never made any sense. We hardly buy anything anyway and the monthly premium far outweighs any S&H fees we might get in the 1-2 times a year we might use it. Also, I hate the bastards.

Re-reading Sherlock Holmes, spurred by the Holmes vs Watson PBS 3-parter. I've been a fan since I was six or so and have all the stories.

Trying to get back to sewing and knitting. Just got a lot of fleece backed knit on sale, black this time, because it's imported and will be unaffordable or unavailable soon. But first a friend wants me to make a custom set of pajamas to adapt to her special fitting needs. Since I have a lot of special fitting needs of my own, I can figure this out. I've never worked with minky fabric before and have my doubts, but it'll be ok. I've also got a pair of weird socks for a portable project - apparently back in the 30s and 40s, socks were sometimes made on straight needles. I'm used to double points, but the first sock worked and I like the stitch pattern.

Stocking the pantry to a ridiculous degree. Whatever happens, we'll have something to eat. Canning as much as I can, freezing some, putting dry stuff (beans, etc.) in jars to keep the mice away. 25# bag of rice in a bin. I made space by de-cluttering the area and sent a lot to Goodwill. Most of it was stuff I've been given through the years (and thought "Have we even met?&quot . Cutesy cookie jars, dust-collecting baskets. I made a good faith effort to try the spiralizer from the kids, but that's just not my thing. I did try, though.

This week it's been a hamburger/onion/tomato paste glop from Farm Journal that sounded grim to the point of dire. However, the first batch tastes really good, especially remembering that it's an ingredient to be added to other things and seasoned at that time. I'll make another, which will bring my take to 14 pints, each of which will be in a meal of 4-6 servings. There are only 2 of us and 4# of meat made 7 pints, so it's pretty cost-effective. I'm still thinking of it as hamburger glop, though.

And I've started to cure a kilo of pork belly as pancetta and have to shred and blanch a really large cabbage from United Noodle for the freezer.

If by some luck, the economy doesn't crash, we'll just eat it anyway. It won't go to waste.