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A pity I didn't look at FB after reading my email. Email said I had a library book waiting, which is a departure from its normal modus operandi of sending me an email late Saturday afternoon when libraries close at 5 and don't reopen until Monday. So my day's trundle was there, and not to the Environment Day happening four blocks farther on, as advertised on a neighbourhood FB group. Books can wait, but I have a sack full of used batteries that I could have got rid of there, and now I need to wait another year.
But then again, I suspect FB's algorithm wouldn't have showed me the post in time anyway. It's been hit or miss a lot lately with my groups, and that one in particular doesn't get notifications on my notification page.
Driving down to the dentist's last week we took the scenic route by Robots Library and all the cherry blossoms were blooming whitely on that muddy grey rainy day. I had half a thought of going over there this weekend but BlogTO has been pushing sakura all week, counting Robots as one of the best places for them, and that will mean hordes of camera clickers. There are blossoming trees all around my own neighbourhood but none seem to have any smell this year, including my own. I'd hoped for at least one plum, but the best I can do is the faint odor of the pear tree down the street.
It's not as if my sense of smell has gone anywhere, because I was only too aware of the fire a mile away this afternoon, and of my crockpot yesterday failing to cook my stewing beef into tenderness after ten hours. I don't know what I'm failing to do with that because, beef or chicken, the smell is always too sharp and acidic. Better Than Bouillon is supposed to be, well, better than bouillon, but smell-wise it isn't. Maybe I should stick to stock in a box. And use some more herbs: I never find bay leaves adding any taste at all, but I could use much more thyme and basil, and possibly parsley as well. (The thing that made the difference in my old slow-cook recipe was adding balsamic vinegar afterwards, but it doesn't work this time.)
Though I won't be making it again any time soon. Beef once every few months is about as much as I can take. It's just that stews make vegetables so delicious I have no trouble eating as many as I'm supposed to. Hides the flavours of turnips and parsnips and celery root and various greens that otherwise I can do without. Since I can't have potatoes or peppers, and find celery too bitter unless it's a certain high-priced organic brand, the only veg that appeals are sweet potato, asparagus, and broccoli in ginger. Which isn't quite enough.
But then again, I suspect FB's algorithm wouldn't have showed me the post in time anyway. It's been hit or miss a lot lately with my groups, and that one in particular doesn't get notifications on my notification page.
Driving down to the dentist's last week we took the scenic route by Robots Library and all the cherry blossoms were blooming whitely on that muddy grey rainy day. I had half a thought of going over there this weekend but BlogTO has been pushing sakura all week, counting Robots as one of the best places for them, and that will mean hordes of camera clickers. There are blossoming trees all around my own neighbourhood but none seem to have any smell this year, including my own. I'd hoped for at least one plum, but the best I can do is the faint odor of the pear tree down the street.
It's not as if my sense of smell has gone anywhere, because I was only too aware of the fire a mile away this afternoon, and of my crockpot yesterday failing to cook my stewing beef into tenderness after ten hours. I don't know what I'm failing to do with that because, beef or chicken, the smell is always too sharp and acidic. Better Than Bouillon is supposed to be, well, better than bouillon, but smell-wise it isn't. Maybe I should stick to stock in a box. And use some more herbs: I never find bay leaves adding any taste at all, but I could use much more thyme and basil, and possibly parsley as well. (The thing that made the difference in my old slow-cook recipe was adding balsamic vinegar afterwards, but it doesn't work this time.)
Though I won't be making it again any time soon. Beef once every few months is about as much as I can take. It's just that stews make vegetables so delicious I have no trouble eating as many as I'm supposed to. Hides the flavours of turnips and parsnips and celery root and various greens that otherwise I can do without. Since I can't have potatoes or peppers, and find celery too bitter unless it's a certain high-priced organic brand, the only veg that appeals are sweet potato, asparagus, and broccoli in ginger. Which isn't quite enough.