Another shot from my Athy graveyard pictures. I caught the dawn light just right and the colors really were this remarkable. I’m doing a really terrible job of remembering to post photos on Fridays. At this rate I’ll be 106 before I get through my backlist, nevermind what I’ve taken recently. Except I haven’t taken anything recently, so that’s, uh, something, I guess… o.O
For some reason I was reminded, this morning, of a discussion a few years ago post-Snowden, where an acquaintance of mine who had worked in the intelligence field spoke at great length, and passionately, about why Snowden had been wrong to leak the surveillance information that he did. His reasons were (roughly) matters of trust inside intelligence agencies, safety of intelligence officers, necessity of some secrets being kept, and possibly a couple other things I’m now forgetting. It was well reasoned and well written and I fundamentally understood and agreed…
About 45 minutes ago I said I thought I was going to go invent some apple pecan cookies, and did. It’s possible I should invent baking recipes more often. This is my third or so original recipe and so far I’m three for three… Kit’s Apple Pecan Cookies 1/2 c soft butter 1/2 c brown sugar 1 egg 1 tsp vanilla 1/4 tsp salt 1/2 tsp baking soda 1 tsp cinnamon 1 1/3 c flour 1 c chopped toasted pecans 1 c peeled, diced apple Cream butter and sugar; add…
We are home from a lovely weekend at Octocon, where we saw many friends and had good conversations. I brought about eight pounds of fudge to the con, and passed it out to the attendees of the Golden Blasters film festival on Friday night. Probably the best two bits of that were saying to people, “If you’re allergic to anything except gluten you can’t eat this, but it’s gluten-free,” and having one woman LIGHT UP when she was told it was gluten-free and safe for her to eat. (Eggs, dairy,…
We discovered we have a crabapple tree in the front garden. Chaos immediately ensued, resulting in this: I may have a fruit problem. Today I washed and chopped and boiled and strained all EIGHT POUNDS of those, and by the time I was done I was too tired to make jelly even if all I had to do was pour it all into a pot and boil it with sugar for fifteen minutes. And actually jar it. That was the part that seemed too hard. But the juice is an…