I dreamed I was vacuuming in my cellar and I sucked up a huge spider the size of the vacuum cleaner bag. It was alive so I kept vacuuming and felt guilty.
Thursday, June 05, 2025
Tuesday, June 03, 2025
Time to FIGHT for DEMOCRACY or leave the USA
I no longer recognize this country.
I am reading Navalny's memoir and it is amazing.
The mass of men lead lives of quiet desperation. What is called resignation is confirmed desperation. From the desperate city you go into the desperate country, and have to console yourself with the bravery of minks and muskrats. A stereotyped but unconscious despair is concealed even under what are called the games and amusements of mankind. There is no play in them, for this comes after work. But it is a characteristic of wisdom not to do desperate things. Henry David Thoreau: Walden
Monday, June 02, 2025
Buttermilk, Bleu Cheese and Mayo Salad Dressing
We made a small amount of this dressing with lowfat buttermilk, crumbled bleu cheese and a bloop of Hellmann's mayo and it was delicious on green salad and tri-color rotini pasta.
State Fair Lemonade By John Mitzewich
This lemonade recipe is for real, authentic, vintage lemonade —the kind you might enjoy on a hot summer day at one of those stands at the state fair. Most of us make lemonade just out of lemon juice, but as you may know, the oils in the lemon peel contain a tremendous amount of flavor, and once you drink this, you won't want to go back to drinking it how you used to.
Ingredients
Original recipe yields 6 servings
6 lemons
1 ¼ cups white sugar
5 cups cold water
Directions
Gather all ingredients.
Wash lemons and peel off all the zest using a vegetable peeler; set peeled lemons aside. Add lemon zest to a bowl and cover with sugar; toss to combine. Cover and let sit for a minimum of 2 hours, or up to overnight.
Bring water to a boil in a pot over high heat; turn off heat and pour in lemon-sugar mixture. Stir and let sit until sugar is completely dissolved, about 5 minutes.
Pour through a mesh strainer back into the same bowl and discard the zest. Let cool to room temperature, 20 to 30 minutes.
Cut lemons in half and squeeze juice into the bowl. Pour lemonade into a serving pitcher; cover and chill thoroughly before serving over ice, at least 2 hours.
Chef's Note
If your lemons are waxy, give them a good scrub under hot water.
Feel free to adjust the amounts of lemon juice and sugar.