Cydniey Buffers (cydniey) wrote,
Cydniey Buffers
cydniey

I guess I'm staying up tonight



It's 2am and I just finished the housework. I spent an hour in the kitchen yesterday, under the silly illusion that it would stay clean but cluttered for a couple of days. Right. I forgot I live with a teen ager in a man's body. Hardly any dishes to do, but much scrubbing of scungy counters and stove burners. I also cleaned out a corner dominated by empty cereal bags, which he reuses to marinate meat in. There was a wire basket under all of them. So I emptied all of the cereal out of all of them and folded them in half and put them into the basket in an orderly way. I moved the "biscotti" container to the corner. It is an implausible place to actually use, and we never drink the tea stored in it. Everything got scrubbed.

Then I played laundress. And litter box emptier. And floor cleaner. And I don't know what else. It took four hours. With the exception of Doc's "zones" (areas of the house he has taken over and crapped up, as I was warned husbands are wont to do), the house is clean. So clean. I took my Latuda late. So I am filled with fidgety energy. Now I'm trying to settle down to get some Photoshop practice in before I start making broccoli cheddar soup and text Doc about cat food, cream, and I forget what else. Cat food and cream will do. I can still make the soup without it, it is meant to be added at the end, after the roux has done its thing and the cheese is melted. Instead of chopping the broccoli and steaming it, like I normally do, I'm going to chop it and then add it to the roughly diced onion and saute them together. That will make them just tender enough that they won't break up in the soup, but will be fully cooked.


I also should roast Doc's peppers, as they are going bad as soon as he brings them home. Once they are roasted, I can keep them sealed up in the fridge for at least another week, while he enjoys the treat of roasted tri-color peppers. If he got me an aubergiene, I could make him such a sandwich. I used to make it at the Pourhouse Cafe. Oven roasted vegetables, on baguette, with a balsamic/sesame vinaigrette and some fresh, paper thinly sliced onion and crumbled feta cheese and a shmear of roasted garlic humus. I had a good menu there. It was fun to do. I had very limited space, and almost no refrigeration or freezer space, and less pantry space. I had no stove, I had an electrical 2 burner hot plate. And a bitchen convection oven. We had a microwave, but unlike the people who worked the kitchen in between my tenures there, I only used it when I had to. I would schedule the hot prep for right before dinner, so that I could make it and just put it in the convection oven to heat it a bit more.

Okay, on to a Photoshop session. No more than two hours, then I cook. The one I wanted to do tonight, ended up being a dead link. I was heart broken. So I'm trying to find another like it. There are always three things to do things. It's just finding the 2 of the them who will let out the secret and not put you through any bullshit to do them. Some people just plain lie on Pinterest. Or they "MacGyver" the tutorial, leaving key things out; like, you need a professional kitchen, or you need a full on Wilton cake decorating kit, or, take the molten plastic out of the glass mold while it is still hot, or face a husbandly freak out when the bowl cools down and the melted thing becomes one with it.

Have a good morning.
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