quotidian

[redbird]

I made an impromptu dinner of sauteed shallot, bell pepper, and a little bit of leftover shaved steak over rice, after abandoning my original plan because when we looked at the package of sausages, they didn't look like food. This was definitely rice with a bit of stuff for flavor, not A Food over rice, and I'll probably do it again if I have a little leftover beef and a fresh bell pepper. Some people start with "chop an onion," both physically and in thinking about a meal; I'm as likely to start with "start cooking some rice."

I thought of going for a walk this morning just in time, after barely getting outside yesterday. cattitude and I walked a few blocks, smelled a bunch of honeysuckle, and saw a monarch butterfly, then we came home and I turned on the air conditioning.

I did eight different PT-ish exercises today, and nine yesterday, and I am caught up, after falling behind while I was sick, and then being careful about exerting myself while recuperating. *crossing my fingers that I don't discover tomorrow that I overdid things*

Comments

[therealsnape]

Some people start with "chop an onion," both physically and in thinking about a meal; I'm as likely to start with "start cooking some rice."
Gosh, yes, I never thought about it that way, but that's absolutely true. I'm very much a chop onion person. Then chop garlic. Except when cooking Provençal meals. There the Holy Trinity is garlic, parsley, and anchovy.

This is a nice one for the next group dinner, to see who is a chop-the-onioner and who is not. And what they are, then.