Once More in Praise of Sauerkraut
Apr. 11th, 2011 04:09 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rinueI'm on another sauerkraut kick. It's perhaps not surprising that this is a perennial favorite, given my love for foods that are salty, tart, and acidic. (Also in this category: grapefruit, hot sauce.) Aside from eating it on its own, I've been adding it to grilled cheese sandwiches and to mashed potatoes, both of which are within the normal bounds of German cooking, but I've also found it improves beef teriyaki (an idea I tried based on the use of pickled seaweed in some Korean dishes). That little hit of cabbage and vinegar kicks the whole dish up a level. I realize pickling was invented many times by many people across many cultures, but I love all of them and would like to go around and shake their hands.
Despite one day being mostly indistinguishable from another right now (sit in front of computer; refine content), I have few routines. Most nights before going to sleep at 3 or 4, I check to see that the doors are all locked, which they usually aren't. When I go up to my office in the morning, I open the shades while the computer boots up. I close them later in the day, once the sun sets, currently around the time dinner ends. Sometime between 11am and 1pm, I make a large mug of one lemon's juice, low-sodium chicken broth, a little sriracha, and a dash of maggi sauce (basically a source of glutamate), heated in the microwave. It tastes the way the medicine in Neverending Story always did in my imagination. (Ciro independently arrived at the same reaction upon tasting it, without my saying anything about it.)
Despite one day being mostly indistinguishable from another right now (sit in front of computer; refine content), I have few routines. Most nights before going to sleep at 3 or 4, I check to see that the doors are all locked, which they usually aren't. When I go up to my office in the morning, I open the shades while the computer boots up. I close them later in the day, once the sun sets, currently around the time dinner ends. Sometime between 11am and 1pm, I make a large mug of one lemon's juice, low-sodium chicken broth, a little sriracha, and a dash of maggi sauce (basically a source of glutamate), heated in the microwave. It tastes the way the medicine in Neverending Story always did in my imagination. (Ciro independently arrived at the same reaction upon tasting it, without my saying anything about it.)
(no subject)
Date: 2011-04-13 01:04 pm (UTC)(no subject)
Date: 2011-04-14 12:47 am (UTC)I know what you are saying about the money trap. I don't work your hours or have your commute, but I wind up doing $500 of overtime a month, more if they'll let me, and don't like to take any time off unless I'm taking a whole week off, because otherwise it feels like a waste of OT opportunities. One of these days, we will be less in debt. And when that day comes, considering I'm currently putting half of my income or more into paying off debt, I will be able to cut back to part time and have my life back and can, you know, write a short story again, or something. (Fiction output since February: less than one page.)
On the plus side, Hayseeds is looking reasonably good, so I think it's not out of the question that it gets picked up and we at some point make some cash. I'd be an idiot to say "definitely," but it is certainly in the realm of possibility. The beginning's still rough (working on it), but by the time you hit the back half you're pretty emotionally invested.
(no subject)
Date: 2011-04-16 03:13 pm (UTC)(no subject)
Date: 2011-04-16 05:39 pm (UTC)(no subject)
Date: 2011-04-16 11:54 pm (UTC)(no subject)
Date: 2011-04-17 12:13 am (UTC)