Oh, food.  Sometimes you are delightful, sometimes I use the wrong horchata recipe and end up with a vaguely rice-flavored beverage with a texture reminiscent of... hmm.  Ok, you know how, if you put a dairy product in an acidic liquid, it ends up with a bunch of little curds?  Like that, but the curds are made of cooked rice and almond.  That shit is lo-fi, man.

Not to say I can't cook recently.  I've got a custard for Maritime Mist ice cream in the fridge, which I'll freeze tomorrow; it looks to be lovely.  Maritime Mist is a tea blend from the Great Lakes Tea and Spice Company, with an Earl Grey base combined with creme and vanilla flavors, and mallow blossoms.  I know, right?  Full of nummies.  I only fear it might be TOO sweet -- tomorrow will tell.  Also recently made, a lovely vegetarian shepherd's pie for a veggie potluck that people in Kevin's program do.  The 'meat' was mushrooms and lentils, a wine reduction, and the requisite carrots and celery.  In hindsight, some balsamic would have gone well, and I forgot to add any bloody garlic (which borders on the unthinkable), but it was still an unconditional success.  Oh, and just to prove I still have meat cred, I made some savory oatmeal with a bacon base for dinner this evening (I used the recommended 'heart-healthy' serving size of oatmeal for extra irony).

( More words. Many more. On varied subjects. )