which_chick | (no subject)

I am having way too much fun with foldit, where you can fold proteins for science. It's more fun than it should be.

The little store is getting torn down. There is no roof. There are no perlins or rafters. There is no floor on what used to be the second floor. There is no front wall at all anymore. (We still have three walls and a ground floor floor to remove. There's also a concrete floor basement to worry about.) But, y'know, progress.

I am also embarking on a fairly substantial drywalling project in the second bedroom of 219 #4, which was a crappy suspended ceiling and is now going to be a (higher) crappy drywall ceiling. I am still learning as a drywaller, but nobody looks at the ceiling of the kid bedroom (It's a two bedroom apartment. The kid goes in the smaller bedroom, always.) anyway and we are putting in a ceiling light at the same time, that being something that previous tenants had requested, over and over.

There's a fun show at the fairgrounds on Saturday. I'm planning on taking Callie horse up to see how that goes. I do not expect to win anything but I think we'll have a good time anyway. Plus also there's a ring there. It's level. It has good footing. We can practice canter departures! (This is not thrilling for anyone but me, I know.)

I'm also, after concerted effort, now out of the assorted salad greens from this past Sunday's CSA. I still have chard (tomorrow) and pattypan squash (when the great famine strikes, I will eat pattypan squash. Not before.) and a pile of tomatoes. Yay tomatoes!! FYI: Olive oil (put a sliced garlic clove, raw, in it to soak for an hour or two) and cider vinegar and pepper and salt and paprika... makes OK salad dressing if you, not being in the habit of eating salads, suddenly come into a huge amount of salad greens (black seeded simpson, bibb, some sort of loose bunch lettuce) and need to eat salad b/c one does not fucking cook lettuce. Not. (You've gotta be british for that.)

This week, I am also in the middle of making peach stuff, which I do every year about this time. It's for La for xmas. She likes peaches. It's kind of a spread sort of thing made out of peaches and sugar. It's not quite a jam and it certainly isn't a jelly. It's peaches and sugar, cooked until the texture is about like applesauce. She puts it on bread. I bought a bushel of peaches which is a lot... it never looks as big at the store as it does when I get it home and start working my way through the peaches. Halfway through a bushel of peaches, the bushel looks endless. (I have peeled and cut up all of the peaches and they are now cooking down. The cooking down part takes a while. It is also not very exciting.) I had planned to do this over the weekend but the peaches did not cooperate. I bought hard softball-like peaches at the market, inadvertently. They LOOKED OK. They smelled OK. They felt like rocks. I ate one. It *crunched*, which peaches should not do. So, I sorted through the box (no icky peaches in there, but sometimes there are at the market, so I checked) and let the peaches ripen in their box. They ripened of a Tuesday, which is not a very convenient time for processing a bushel of peaches. Stupid peaches. (The work-in-process can be frigerated overnight once it's been cooked to a boil, so it's not like I have to stay up all night, here. But still, it's a lot of work.)