Update

My older son left home for the first time today, and his new place is perfect for him. It’s an historic building on the grounds of the state park where he’ll be stationed for the coming months.

He’s now part of Maryland’s Conservation Corps, and I was just about out of my mind with delight when all three parks he interviewed with invited him to be on their teams. He got to go with the one that was his first choice all along, which was great.

He’ll be maintaining the parklands and honestly I don’t know what all else, but I know he’ll receive important training for his current work and future career. It’s just his kind of thing, and we’re all excited for him.

And my younger son is working on plans for an extended visit across the country. Possibly a move? So, wow, that all happened at once.

Cheese Update!

It’s time! I have three for today, numbers 48-50.

Maasdam. It was very creamy and almost had a processed cheese kind of texture, which didn’t make me feel excited. The taste was sort of tangy and reminded me of American cheese, also. I’m looking at info online about it and I am confused about what I ate.

Chimay a la biere. Interesting and extremely Real Cheese, a term I use in my mind but won’t be able to define today due to headache and sloth. I’ll come back to it, I promise. I do think though that if you taste Real Cheese you know it. It tastes like a gourmet shop from the 1990s felt.

Moody Blue. I love it. Super creamy texture and the flavor is unique. It’s blue cheesy but also vaguely meaty or something, in a great way. I’m seeing on their website that it’s smoked, so that makes sense. I didn’t feel I tasted smoke though, just greatness.


Here is a little bit of news that sucks: my sons and I have had our first extremely confined and 100% verified Covid exposure. Now we’re waiting to see if we get sick. It was on Thursday, so would I be sick already? I don’t even know anymore. One thing I know is I will either be very sick, or not, and I have no control over that now.

I’m using my quarantine time to take to my bed, and also my best girlfriend’s birthday is today and we have a phone date planned, so that’s fun 🎉.

Sleepy Saturday

Some fun food stuff happened to me this week.

My son brought me rose petal confit from a trip he took. I was so excited. I know this brand already, but didn’t realize they did a rose, well, anything. It is so good. I had it on rice pudding.

Next, I saw this yogurt when I went on the cheese run this week ( cheese update tomorrow). I snatched it from the shelf with unseemly quickness, and, let’s face it, it was me, so I probably shrieked. I don’t register when I do stuff like that and am told after the fact, but I happened to be alone, but I assume a shriek, which was justified. The yogurt was very good and not weird!

Finally, my son made this dinner last night. Can you even? Who is this person. It was wonderful. Please pardon the messy background, although note the jar of salad dressing he made, as well. He’s wonderful. And leaving home. Imminently. Like, next week? Week after? One of those. It feels really good and right but kind of bittersweet.

(I haven’t talked about where he’s going, but it’s exciting. Maybe a different time.)


Well, pulling up these photos reminds me I forgot about eating today. It’s time for that and an exciting thing is I think there’s wine left. It’s all coming up Shin Ae.

cue another drinking on an empty stomach episode. THIS IS HOW IT HAPPENS.

Something I’m working on

I think I may? use it to accompany some other things I’m working on. I’m at the point of worrying this is someone else’s thing I saw somewhere, didn’t register that I saw, then ripped it off. It’s my constant fear with everything I do, alongside the fear of being inept.

So, I know of at least one series of books which tell the story of nature run amok and an accompanying religion, but the tone is very different and this isn’t a book and it’s not the same story at all? I think it’s okay? Also, isn’t that just humans? They make a religion around whatever? But still I worry I’ll come too close to someone else’s work I don’t know about. But then how many available dystopias are there on our planet? Perhaps I’m wrong, but I feel Earth is somewhat limiting in that way.

It’s about climate change, and it still needs work.


I walked last night in lightning: melodrama and prophecy

Where this is heading is the birth of the massive, never-ending storm we’ll call El Monstruo. Alongside him will arrive a new religion. The religion will do dark things in darkness.

El Monstruo will speak mysteries with the voice of the wind, and with the tongues of angels. The religion will teach mysteries to an Earth sparsely populated, more sparsely by the day. All will learn to eat, dress, and speak in order to appease El Monstruo.

El Monstruo won’t be appeased. The mysteries he tells are elaborate, beautiful, and sung in an unknown language. Sometimes they’re one repeated phrase and sometimes they go on for weeks, but there is always one idea in common, which is his anger at man’s efforts to harness electricity.

But El Monstruo’s cult prides itself on the ability to harness electricity, an impressive skill, especially since not much else remains harnessed at all, certainly not horses, or dogs, or even the women, anymore.

The cult won’t know the storm’s language, and will not decode the mysteries. They will opt instead to measure success by numbers: how many submit to their authority? Many. They will be very successful.

It will prove to be a catastrophic set of circumstances.

El Monstruo will only increase in rage and power. He will outlive every thing, everything, his last laugh illuminating the places we called our own, our beloved places, our beloved, extinct compulsion to possess.

Cheese Update!

Numbers 44-47, let’s go!

A brie with wild mushrooms: all the best stuff. What’s not to love?

White Stilton with apricots: pointless. Why is this cheese? I should note I hate sulfured dried fruit. All I can taste is sulfur, a substance I don’t find appetizing. Sorry if you love this cheese, I hate to really trash something somebody loves.

Gruyere: I usually like it, but this one tasted off to me.

Beecher’s Flagship cheddar: wonderful, crystally cheddar. I know crystals in cheese are a whole thing and sometimes they’re supposed to be there and other times maybe not? As far as I’m concerned they should always be there, I love them, and I loved the texture and flavor of this cheese.

Cheese Update!

Last week’s final two cheeses, numbers 42 and 43.

Easygoing. Crumbly. Ate it with fruit. What else is new, yeah?


First off, I love blue cheese, like, love love it. I think about it when it’s not around, and I crave it, and I can imagine how it tastes when I’m not eating it, and then when I do eat it I feel strangely at peace.

fans self

Those are my feelings about blue cheese in general.

About this cheese specifically, I feel (1) the texture was dreamy, just so smooth and creamy and nice (2) did I keep it too long in the fridge? It had a strange, sheepy edge, and it’s not made from sheep’s milk. I don’t know. I’m going to try another one to compare.

Also ate this with fruit, which I doubt I needed to say.

Labor Day surprise

phone rings

Me: Hello?

Voice: Hi, we’re calling because you haven’t registered your business with the Amazon Alexa network…

Me: EW. (quickly disconnects call)

Me: GROSS.

thinks for a minute.

Me: Oh my gosh, hold on, though. I DO have a business. Oh! Yes! I do!

Maybe I’ll do something with it? Yeah. Maybe! But no Amazon. 🤢

Cheese Update!

Cheeses numbered 40 and 41, and I hope (fingers crossed!) to have 42 and 43 tomorrow.

Raclette. Everyone approached this meal with reluctance, because I don’t think they liked the smell of it, but the food disappeared quickly and I didn’t hear complaints. I’m aware this isn’t the most appetizing-looking photo, and, yet, it’s the photo I have, so here goes:

I did small potatoes, cornichons, and I made pickled onions. Whoops, forgot the meat. However, I also made a pizza-sort of thing in imitation of one I like to get at Elizabeth’s. It has fig jam, blue cheese, and prosciutto. Normally this would have been two separate meals, but I really need to use stuff while it was fresh, so a single meal it was.

I used this recipe for pickled onions. It’s my standard. It’s quick and easy and good. It’s an old Martha recipe:


This cheese is the first I’ve ever eaten and just thought, “This is a beautiful cheese.” The texture is light and somehow pretty, the goats milk flavor is mild but still present, and there’s exactly the right amount of lavender. I ate it with fruit, but it would make a lovely dinner. If I was serving it for dinner I’d put it with some endive leaves dressed simply, probably only with a fruity olive oil and coarse salt. Marcona almonds and a carpaccio of yellow summer squash in the style of Alain Passard would be so nice, too. Mmm.

Out in the Ida

Oh but I had to ship a very important stack of papers. Unavoidable.

I have driven through one (1) entire tornado watch, one (1) flood watch, and one (1) flash flood warning, and those flood things were two different things. Don’t confuse them! They are different. But they’re both very wet, that’s what they have in common!

I have that in common, now, too.

I don’t know if I can get home 😐

And I am worried about my basement 😩

Update: made it home, just got called to pick someone up. There is now a tornado warning, the watch having been not quite enough for this day which is so very extra.

Update 2: yep, yep, yep, everything is flooding, roads are washing out, pretty soon no one’s going anywhere. Oh, Ida.

Update 3: son left early from work to escape flooding and just barely made it home. So dramatic!