Jerry CGI+

Feb 29th, leap day. I haven’t done any jumping, but I did make a store run. Bread, avocado, bay scallops, chicken salad, minis. That should hold me for the weekend.

I headed to the store at 10:30 am, something I don’t usually do. Google map erroneously showed almost no one there. That was indeed incorrect. I had trouble finding a parking spot. But I survived, it’s done and over with. I’m set for the weekend. Spare rib spudacados and brisket sandwiches, w/ chicken salad and tamales as variety. Easy weekend menu.

Middle of the cool snap, low 50s, wind has died down. Back to 70s in 24 hours. Back to 80s in 48. I look forward to the windows being open again.

Payday tonight. Back to the world of mad money, albeit an easier one to dwindle. The dent is less than the insurance and rescue totaled, so the damage was shared between the months. And none of the extraneous expenses this month come from the bank, the state wants cash, and my wallet has that covered. Still, I will be a bit thrifty this month. I don’t need to push the dent any further downstream.

…ery day.

The wind has made its morning turnaround and is quite blustery out of the north. N 22/G 33 is the current reading. And it looks it. And sounds it too, whoosh, bump bump, plomp. Noisy. Fortunately I got the house closed up while it was still in the upper 70s. Airport says 55°F, window says 59°F.

I am glad that I got chores done yesterday: dishes, washing the throws, trash to the curb, ice bin, pharmacy run, et al. It was a much nicer day, 86°F, Gulf breeze, a delightful spring day. I also took a long soak when I was done, while it was still pleasant enough for drying hair ambiently. I still need to wash clothes, but that isn’t a problem today. I’ll need a bag of ice in the next day or two, but not now while the wind is howling.

I thawed St Louis spare ribs (for spuds) and brisket (sandwiches), and there is more available, like chicken fajita, tamales, pizza, brats… I’m not hurting, staying in all day. I’ll probably go for bread tomorrow night or Friday morning.

Myka is back on her aerie, as far above the floor as she can get. She is off oat grass again, and her feeding is now mid-day. It has kind of confused her.

No complaints, I got it all done in time. I’m ready to coast out the blust… er.

The weekend is over. But spring is not. Highs in the low 80s, mostly sunny, Gulf/Mexican breeze. Low temp, 68°F, light overcast, a T-shirt night, first of the year.

A bank run is on the list for today. After that, lazy time. I have been pretty lazy the last couple of days, once I was done horde sitting. (And that wasn’t much effort.) I still haven’t cooked anything, eating tamales, flautas, bread and cheese, and snacks. Not much of an appetite.

Spring Fling notice got sent out, late April. I guess I need to restring the Egee. Can’t have the strings too fresh come party time.

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I got another 50 – $1 bills at the bank this morning. That gives me a total of 96, and with a few needs here or there for $1 bills, it should give me 45 bags of ice without getting more or resorting to quarters.

I had TLT wing tacos for dinner. No complaints from me or Myka.

Chores were intentionally light today, because of the bank run. And they are all done. I will need to thaw something. I’m thinking spare ribs for spuds and brisket sandwiches, but that could change by morning.

Myka has been hogging the LZB recently. It’s probably the season shift. You can always tell the temperature outside by how far off the floor Myka is snoozing, inversely proportional.

The horde has been fed and released. I am off the clock.

A cool morning, around 50°F. But the sun is shining and it is warming into the 70s, windows will be opened. For the nonce, denim shirt and cap.

I’ve decided to drop spaghetti (I don’t want to boil pasta every day at this point), but a TLT wing will get pulled momentarily. I think tamales will get opened and act as a base choice while I ponder the next withdrawal. I’m in the mood to make do. Plenty of snacks, plenty of quick fix, tons of cheese, no shortage of bread, tortillas, and spuds. If I am struck with inspiration, I shall act.

Mostly being lazy this morning, cat napping a lot. I got ice last night after things cooled down a bit. Dishes were washed. All chores (except horde sitting) were wrapped up. So it was a good morning to laze and lump about with Myka opting as a leg warmer.

I’m targeting Monday for the bank run. It should be a nice morning for it.

It is spring, no doubt about it. Windows open from noonish to sunset. Mid to upper 70s. Mostly sunny.

Going into the weekend, not sure about the menu. I haven’t decided yet on what to thaw. I have one more serving of the black beans and rice, tamales, brats, and freezer quick fix. I can survive on that if I continue to remain befuddled. I am thinking a TLT wing and spaghetti, but no commitment yet. Ribs, pork loin, brisket, Popeye’s have all crossed my mind as well. I’m not going to sweat it. I won’t go hungry.

I need to get a bag of ice, but heading out into Friday rush hour to get it is not in my plans. The first Friday rush hour in this spring weather, at that. The town is abuzz. I’m staying put until things settle a bit, if then. Why I keep two bags. And the bin is full.

I’m on horde watch tonight and in the morning. One cycle.

I am pleased to see winter in the rear view mirror. I’m ready for open windows.

Spring begins today, this morning, as early sunlight finds the ground. Windows will be opened every day this week. Alpaca won’t be put up yet, but odds are, it won’t see much use from here on until October. Days are forecast in the 70s and 80s, virtually no 40s at night. Early spring. (Can we have a late summer? Please!) (Probably not.)

There isn’t much happening. Building wind in the sails for good weather projects. Yesterday was President’s Day, banks, post office, government offices, and schools were out. I made a store run, not much, tortillas, minis, macaroons, chicken salad, goodies for Myka. Off the usual time, but I lucked out, got good parking, in and out.

Trash day, once again. Recycling too. Not much else. Easy meals, bread and tortillas. I’ve got the rest of the week off. Not much demanding my time until the weekend, horde sitting. I can indulge in a little spring fever.

Later in the week, high temps are forecast to be in the 80s. However, tonight we are skimming above freezing. Myka’s oat grass came inside, high on the wall above the stove. That rules out tater bits tonight, but not tomorrow. I’ll get around to it before we hit 80°F. Maybe today. Maybe tomorrow.

I made a turnaround to Bryan this week. The last warm day before the front. Good timing. Pretty much there and back. Smooth sailing. I’ve just about caught up from the hole in my daily schedule. Chores are all done.

The fridge is minus meals, but not skinny (tamales, brats, dogs, sausage, ribs…) I’ve been mulling over what to thaw next. I thawed the Chicago Prime strip of taco meat for the first in depth flavor experience. I’m over halfway through the wheel of brie.

I’m back in rest mode, trying to get geared up on the office while the weather permits. One thing or another…

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Right click to open images in new window/tab.

https://hiwestfoods.com/products/hi-west-chicago-prime-seasoning-4-5oz-no-added-salt

The guacamole and eggs ackley are gone, leaving me with ribs, spuds, and three servings of TLC penne alfredo. And the ever present whole bunch of other thawable stuff. I might put my taco meat procedures into play with a first bag.

Trash is on the curb. The only dishes have to do with said disappearances above. That leaves the ice bin, Myka, and… hmmm.

Weather is definitely ping pong, no more than 2 days to a trend. No freezing. A little rain here and there.

The spring weather has backed off temporarily. A brisk NW breeze is dropping the temp into the 40s. Wind chill down near freezing. I had to turn up the thermostat a couple of degrees to counter the chill at the floor level. Fortunately, it won’t last very long.

Myka was a rascal this morning, the cool weather spiking her activity. She ambushed me a number of times, and was running all over the place. I was her target of preference.

Nice having eggs ackley w/guacamole tacos for breakfast. A little more effort than kolaches, but well worth it, especially on a cool morning. No complaints about the food, lots of tortillas for ribs, TLC, eggs ackley… I need to start focusing on bread, as I have a loaf and a half and nothing is using it.

Nothing is on the schedule today. Eat, feed Myka, that’s about it. And I am not looking very hard for something to fill the void. Staying warm cocooning sounds good.

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It was a calm day, lots of doing nothing. Staying warm. Myka was my leg warmer. She has been preferring her nest recently, opting to stay in the blanket about 8 to 10 minutes to get warm, then jumping ship. But she hung around today, longer than usual.

Everything smooth. Able to eat well without a big effort or much thought. I think I’m going to call the Texas style ribs taco meat. There should be four tacos in each strip, two servings a bag. Let it fulfill the test of the rubs, a different taco experience in each bag. Simple, taste true, easy, defining one rub at a time. I can eat soft tacos any time.

I am feeling well enough. No complaints, now that I’ve stopped pushing myself.

It’s raining on Lumpday. The windows were opened at 8 am.

It’s also Super Bowl Sunday, but no big deal. Well… Okay, it’s a big enough deal to get ribs, avocados, and strawberries on sale and send me into a three day spiral of kitchen mania, and by necessity, trigger Lumpday.

And it will be fun watching the conspiracy nuts at war with Taylor Swift.

Myka was at the window, taking in the rain. But alas, the windows were shut to block the rain when the wind picked up. And a clap of thunder scared her away.

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Well, the Super Bowl is over. There was no free streaming without a credit card (free trials required). So I got the app that showed the score, and did other things. The app was deleted. There will be replays if I feel the need.

I had rib tacos during the game, my first taste. The Tombstone Mesquite worked well. Had a plate of eggs ackley, topped with guacamole, for a late breakfast. More penne tonight. Neither Myka nor I are complaining. All told, it was a pretty laid back day. Basic minimum on chores, not being sloppy, but not ambitious either. I need a shave, but eh. I’m just hanging at the house. It’s Lumpday.

Okay, the kitchen marathon is completed. Guacamole and eggs ackley laid claim to the last leg of the event. Dishes are washed and put away, all external indicators bear no evidence to its existence. The trash and the fridge and freezers tell another story. But at a glance… It’s completed.

The roasted taters bits will happen when the need for potatoes has finished. Aftermath. And there is zero freezer room for the pulled pork. (There is brisket as a fill in.) And please, please, no rib eye sales. For the time being, there is TLC penne alfredo, guacamole, eggs ackley, end ribs, TLC (taco), sausage, brie, and the ever present other stuff. I think I can manage this. All I need to do is eat and not be shy.

There was rain today. It wasn’t quite warm enough to open the windows, but there was no heat on overnight, just ambient and short sleeves. It’s spring.

I’m ready for a break from the kitchen. I’ve put in my time, both cooking and rearranging. The food is there for the grabbing. The freezers are full. I can go back to lumping.

After washing the penne dishes last night, I bottomed out. The intended strawberry puree was delayed until this afternoon. It was a 16 hour crash and burn. I obviously needed it. But the 3 lb of strawberries were cored and became three tubs of puree, now in the fridge, about to go in the freezer.

After the blender pitcher was dry from washing and put away, the oven got fired up, the ribs got rubbed (Tombstone Mesquite), and the above envisioned happened. I still need to slash and bag them, letting them sit for cutting and bagging. The new knife will taste its first ribs. More freezing.

The windows are still open at 10 pm. The neighborhood spent a fair bit of time outdoors this afternoon and evening. A grand kickoff to the weekend. The birds were going nuts all day, downright noisy. Myka enjoyed ears to the dark this evening. She wore herself out.

The avocados are ripening faster than I had anticipated. That means guacamole before eggs ackley. I can dice some ribs to make guacaspud in the meantime. So it will be guacamole and TLC penne alfredo as primaries for the weekend, brie and crackers being the side dish. Burger patties, ribs, and puree for the added freezer stock. All in all, well worth it.

I made my ice run today, so I’ll be sitting tight this weekend. I paid truck insurance today, a bit early, but it made sense financially, even if it bites into mad money a bit. I certainly don’t need food any time soon. I’ll make it without fret.

The day was not quick to build in the morning. Things were done to prepare, but no actual progress. But momentum was found, and the burger patties got wrapped and frozen. That made room in the fridge. Then the cheese shelf got rearranged. Then the penne (above) got made and a portion consumed. It’s in the fridge. Dailies have been scattered throughout. Dishes are next, then strawberry pureeing.

The schedule gets a little more subjective, but look like this. Baby back ribs, eggs ackley, guacamole, tater bits, pulled pork. At least I got a chunk of it done today. Baby backs should be tomorrow. Then the avocados call the shots. Chugging along…

The TLC penne alfredo is a winner, much like what I envisioned. Excellent mix of flavors.

Sunset and the windows were still open. I closed them to hold the warmth a little longer. I’ve been enjoying short sleeves today. Not much going outside the kitchen today, other than to seek refuge from the toil. I did make progress today.

Baby back ribs and large avocados are on sale this week (Super Bowl). That shifts the cooking schedule. The ribs, next thing in the oven, will be roasted using the Tombstone Mesquite rub. All but one end section will go to the top loader freezer. The guacamole, from the avocados, will generate guacaspud and eggs ackley as a base. The left over potatoes will be diced, splashed in olive oil, and sprinkled with Slap Ya Mama, then roasted. There is also the TLC penne alfredo and tacos, being made today.

The pulled pork is being delayed a couple of weeks or so. The ingredients will keep, no hurry. I have brisket on hand if I need a sloppy sandwich.

I’m also getting a 12 pack of 1/3 lb burgers (ground chuck), also on sale. Bread, brats, tamales, strawberries, poundcake, macaroons, kibbles, litter, and laundry detergent. A moderate load, but considering that I haven’t been to the store in a week and drained the fridge, not bad.

Buds are popping out on the cherry laurels, tiny, but profuse. It is spring. Windows have been open for a couple of days, and they’re getting ready for another day open, in an hour or so. Other early sprouts are popping up all around. No freezing or hard frosts in the forecast, no 30s to be seen. I am not complaining (at least until the skeeters return).

Time to get busy on the TLC. Time to start dicing. Myka will probably hang close in the kitchen. She definitely went to town on the nibbles yesterday, when I was deboning.

The new knife handled rib eye quite well, like warm butter, clean, surgical. The more I use it, the more I like it. I had spudeye w/gouda last night, and rib eye tacos for lunch today. I finished off the spuds and brats as well. The fridge is looking downright emaciated, hotdogs, tamales, and bacon on the middle shelf is it. I may consider a store run. I might not. I have more than enough food on hand, to put it mildly. Just a matter of deciding what to thaw.

I am balking a bit on the pulled pork. I have everything I need. The sink is empty, sans a couple of forks and cutting board. I’m still dragging a little after the beef rub benchmark. And having just finished the last of the prior pulled pork, I’ll be cooking without consuming any right away. My brain is on pasta, spaghetti or TLC penne alfredo. Haven’t decided which, though I have had beef twice in a row, and I have put off thawing any of the tequila lime poultry. Good time of week for prepping chicken, trash wise.

I noticed that the steak bag in the freezer is down to half a rib eye and half a sirloin. I’ll be having my eye open for Valentines’ sales. Added to the baby back rib watch. I just hope that Christmas wasn’t a preview of future sale prices on rib eye.

60°F outside, mostly cloudy, NNW 16/G 20. Not a day to be lazing and lolling outside. But it looks to be warming for the end of the week.

Haven’t been in a particularly peppy mood. Not slothful, I can do as needed without hesitation, but I choose to hesitate. I’ve had my share of issues to handle this winter, and I’m a little on the tail dragging side. And the meds don’t particularly help matters, they make it a lot easier to hesitate. And I’m not 17 anymore. Add a hefty dose of been there, done that.

There is a certain level of, I won’t call it stress. Demand is closer to describing it. Surviving cancer. Viral/feverous for a month. Catching up. Missing out socially, thanks to timing. A lot that is contrary to my norms. It’s not depression. It’s fatigue. I’ve known depression in my past. This is not an attitude of sorrow, self-pity. It’s a case of my bucket list being full. It has been for years. It’s become a case of there being someone who could benefit from my bucket list. But at the moment, the list of people is short and thin and mostly online. So I am in a holding pattern for winter, waiting on travel/party season.

It’s not a life of misery. I am housed, clothed, fed, distracted, comfortable. I’m close to medical. The sun rises and sets. I’m in decent health. The truck drives. I have mad money. I have a brat named Myka. Life could be much worse, it’s just slow these days. I somehow don’t think it’s going to get all that much faster. Some, to be certain, but there are limits. Stay realistic. Spring is coming.

I got it done, the seven new rubs in the spice box have been tested on beef. The shoulder roast strips (aka Texas style ribs, which I usually use as stew meat) were isolated in marked poundcake pans, rubbed down, and broiled three at a time. The results gave me a definite idea of the uses to which each rub could best be used. The bag (4 lb) is currently in the kitchen freezer, waiting for daylight to get transferred to the top loader. My favorite all around flavor for beef was Tombstone Mesquite, second was Hickory Bacon. Chicago Prime for peppered steak. St Louis Brown Sugar for roasts.

Now there still needs to be tests for pork and chicken. Those will come in due time. I used beef first because the cut was on sale. I have the strips pretty much intact, minus one short end cut for taste testing, available for future tests in recipes, tacos, etc.

The Matsato knife performed quite well in the test, on both raw and cooked beef. I didn’t worry about how to grip, slice, etc. I just picked it up and used it instinctively like a knife. It cuts clean, smooth, and precise with little effort, as a good knife should. It will definitely fill a niche, filling a spot between a carver and a cleaver, where a slightly shorter, heavier, curved blade is needed. It will work well where a full length chef knife is a bit too unwieldy, such as on small cutting boards. Good for slicing, chopping, and dicing small to medium boneless cuts.

Chores are done, but it’s a new day. I need to get a bag of ice when the rain blows through the area. There is at least one more rain mass to go. And it’s Saturday, so scooping Myka’s cabana is on the list. But the kitchen is in order, dishes put away, surfaces clean, etc. I need to decide what to thaw and when to thaw the Boston butt to make more pulled pork. The kitchen schedule is currently rather fuzzy. In the meantime, there is ample quick fix to tide me over.

The weather looks cool to mild to mid-month, but nothing cold (below 45°F). Some of it will be wet. Looks like spring will be starting early this year. You won’t see me complaining about long springs.

I have the doctors off my case for three months. I have a new cardiologist, Dr. Vemuri, and an appointment on Jan 3, 2025. (Another popular doctor.) No one wants to see me until my next CT. There will be a full exam in late May. In the time being, they don’t want to see me.

Now I have Texas style ribs to cook, in seven different flavors. The étouffée is gone (big bowl last serving). Only one more pulled pork sandwich, until I make more. No shortage of things to eat in fridge and freezers. With the rib tacos being cooked and sampled, I’m not planning a recipe in the next couple of days. I have a hankering to try TLC penne alfredo, and I have everything for that. However, there will be a 6 rub chicken event in the near future, but not this weekend.

I need to make a store run this evening, bread and broth (while still available). Can’t think of anything else that I need for the weekend. But I have a few hours to cogitate on the matter.

Another sunny afternoon with the windows opened. Myka wants her salad, and she’s getting pushy about it.