flemmings: (snow)
flemmings ([personal profile] flemmings) wrote2026-02-22 08:02 pm
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Woke up at a reasonable hour, took meds, looked out the study window, saw snow, and decided to go bak to bed. Did, and dreamed of being back at Bedford with sibs and Aunt H trying to work out how we could live there and also sell to the Chuas. There was an official sort of man pressing the point, who was some sort of policeman, but who also at one point was dealing with a chubby baby. And Bedford was definitely Bedford except that parts of it were Bedford as renovated by the Chuas.  It was the sort of dream that leaves an all-day hangover: not unpleasant, just mildly disconcerting because, well, we sold the place almost forty years ago and my aunt died in 2000, and there I was at Bedford talking to her this morning.

Eventually got up around noon and breakfasted and all. Then by a judicious but generally unadvised combination of muscle relaxants and vodka, shut my back up enough so I could scrape the snow off the steps and path. And feeling almost like old days, lifted the compacted layer of ice and snow from the pavement in front of my house and SND's, who must be away this weekend, and then a stretch of NND's frontage. We were just at freezing today but tomorrow will see a fast plunge and the slush will turn to ice.

There was a video about making lentil pancakes: boil up a carrot, potato, onion, and red lentils, blend in blender, form into patties, cook in oil. I did the veg first and separate, then added the lentils and cooked till soft. Except that red lentils immediately turn into mush so that, when blended, I wind up with lentil soup. Am clearly missing a step. Maybe I should add the breadcrumbs I do not have, or cook some green lentils to add instead. Or just resign myself to lentil soup.
the_siobhan: It means, "to rot" (Default)

[personal profile] the_siobhan 2026-02-23 02:44 am (UTC)(link)
I use red lentils to thicken things like curry because they do tend to dissolve during cooking. Green lentils are sturdier.