Current status of my hair, which I just got trimmed. It has taken an entire pandemic to get so long.

I never use a hair dryer, so I’m not used to it being straight, or poofy in a non-triangle way. I look like a different person! Sort of!

My phone takes these live photos, and I was told it’s weird to post them like that. The thing is, I am a little weird. How was I ever expected to not do this?

Please enjoy three seconds of me being awkward, thank you iPhone.


A proper fairy ring has emerged in my neighborhood. This isn’t the first time and it won’t be the last. How am I supposed to not get in it?

How do you look at this and not get in

Another specimen from the same property. I stopped to stare at it.

It’s perfect

I made some little chain rings today and they’re giving me life. I can pick and mix them, and stack them or wear them singly. They’re so fun. It’s the little things. (I included my bracelet as a size reference.)

I got compliments on my outfit (!) which included, okay, all the rings, at the hair place and couldn’t even talk because I was squealing incoherently with delight. So yeah, reentry is going normally, just playing it super cool over here as usual.


Now I’m going cheese shopping. Wish me luck.

Cheese Update!

Only three this week, numbers 37-39. I had four to eat, but didn’t get to the Stilton. Next week. Not to worry, we are still on schedule. I hope.

Another of those soft cheese with, in my opinion, big flavor. I suspect I’m not a stinky cheese person if I encounter this, what is probably a mild cheese, and am like, whoa. So, okay! Now we know. I’ll still try stronger cheeses though, just to see. I’m just saying, you’re going to hear about it.

Anyway, this cheese is basically a puddle held in shape by a plastic exoskeleton. The flavor is stronger than that of Brie.

Oniony. Cheese. Good.

Good flavor, but the processed flavor made me not enjoy eating it plain. I’d get it again to use for mac and cheese, but I think that’s all, really.*

*That didn’t make sense, did it? What I meant was I liked the green goddess flavor but the cheese itself was meh.

Last week was a real bear, and this week is, too. The blog suffers. I apologize.

A late-summer lunch that made me happy: spinach and arugula with prosciutto, bronze muscadine grapes, and blue cheese. Vanilla vinaigrette, which is my favorite homemade salad dressing.

I hold on to jam jars to mix it in, that way it’s easy to just give it a shake before using it.

Cheese Update!

Four cheeses this week, numbers 33-36.

Madrigal French baby Swiss. Is this a cheat? I already had baby Swiss on the list, but it wasn’t French baby Swiss, and I feel these distinctions will need to be made before all is said and done. My inclination is to think it makes sense to differentiate not just by style, but by provenance, but I don’t know much about this topic, so I could be cheating. Maybe someone will let me know, or will you all quietly endure my possibly shady ways with cheese counting? Your call. Unless I discover the answer for myself in my Internet travels, of course.

This was a yummy Gouda, loved hims.

Ah, a friendly Havarti. So easy to be with. I’m thinking of using this as an American cheese substitute more often please stop sneering—American cheese is delicious and useful as creamy salt, and I will die on this hill.

BUT. Havarti has great flavor, as well as that lovely texture, and also is not made of trash. I feel like I want to investigate meltability. Is it as user-friendly as American? I usually just…eat the cheese. It’s rare I’m melting or cooking it. So, we’ll see.

Oh, this little guy. Lol 2.82 wee tiny ounces of cheese, that is almost no cheese at all, you might say. I assure you this is plenty, for it is powerful and enduring, at least by my standards. You’ll notice from the rest of the list so far that I am a very basic cheese eater and could use some education, and this was a good start. It challenged my palate without being a horror. Just a nice, low-key, “Well, how about this?”

ShinAe Can’t Get Over a Thing, episode, um, 7 ish?: sack time at target, Laura ingalls wilder version

Let’s see if Target has gotten some new, non-sack clothes for fall! It’ll be fun!

Me, a reference. I’m wearing uniform.

uniform. it’s a jacket, cami top, and jeans.

Uniform is easy and fun and a reasonable thing to wear. It is what I wear a version of on most days because it makes sense. Okay, let’s check in with Target:

it is for a prairie funeral, perhaps someone has died of malaria or the consumption
I feel the photo did not capture the full Little House/sack nature of this dress, please trust
who

Why is this happening? Who are these clothes for? Are people flouncing around the workplace like this?

I felt vindicated when I was in the fitting room and I overheard a woman who was trying on clothes saying, “I feel like I should be in…church.”

Which, you know, church is a good place to be (NOT DURING COVID THOUGH. STOP IT), but speaking as a full-on church lady, good GRIEF, this stuff is kind of extra even for church.

Anyway. Let’s see if at least there are cute jammies. I might visit a friend sometime this year (maybe possibly if the Covid permits) and these are the kind of things you nee—

Found within

It’s fig season, let’s eat some figs

and grapes

That fluff in the front is mascarpone cheese with brown sugar mixed in, a darned delight.


When I walked into Anthropologie last week and the entire place smelled like fig, I just about lost it. I felt I had walked into my heart’s true home, but it wasn’t, it’s a store, people don’t live there, Shin Ae, no one gets to live there.

Anyway, a candle came home with me. It’s very good.


We’re having a gloomy day and maybe a tornado. Are you? Please do something nice for yourself, you deserve it.

Nani Iro Atelier Dress K and more

Three examples of Dress K. I made all three too large, and I am going to undo all of them.

The first, made from unbleached muslin. This is when I learned that, rather than tracing the lines for all the gathers, it would be far easier to simply measure where to put them on the fabric. I highly recommend this course of action if you’re making the dress. I spilled tea on it, don’t look.

Next, from one of my favorite Nani Iro prints, in cotton double-gauze.

A final version, which I’m in the process of picking apart. I’m excited to reuse the fabric. I appreciate how the pattern for the dress was created to use as much fabric without cutting as possible. This gives me more to work with when I reuse, and preserves the beautiful prints in the dresses. This is also cotton double-gauze.

Here’s the dress in the pattern book:

And, it’s from this book:


This ring came into my life yesterday. It was love at first sight.

It’s impossible to take a non-weird picture of your own hand! If you’re me! Anyway, here, have a leg as well!

When I went to pay for it, it was on sale, THEN the woman at the register gave me sweet compliments and discounted it FURTHER, which means now the ring is so full of good vibes it almost glows. I feel so happy whenever I look at it.


Cheese update! Four additional cheeses were eaten this week. Cheeses 29-32 are:

A honeyed, hard, goats milk cheese which was fine. Good. I’ll finish it, but I wouldn’t go out of my way to get it again.

Cheddar bathed in Chartreuse. Yes. Yes. Would absolutely go out of my way for this.

Also, I ate Cotija, which is delicious, and Jarlsberg, reliably good.

Surprise

The naked ladies are in bloom again! I always forget they’re here until giant pink flowers show up in the yard.

Just a humble, rural yard. With chicken wire.

This is the kind of thing I would never choose in a million years, for I am a boring gardener. Exhibit A is my fall bulb order, in progress.

sigh 🤍

But the naked ladies happened unexpectedly. One scorching afternoon, the mail lady rolled up with a heap of them drooping from the back of her truck. A neighbor gave them to her, would I take some, there were just so many. Yes, I would take some, what are they? I don’t know, she said. Okay! I planted them immediately and forgot all about it.

I was horrified and delighted when these emerged, as I have been each year since. They are just so…meaty in person. And big. And whoa pink. And blue, somehow? The blue thrills me. I absolutely love them.

oh my

Since the flowers went in the ground, Rose of Sharon shrubs (pictured in the background) marched across the back fence and have stayed. I don’t know where they came from, but there are a lot of them. (Please ignore the cicada-damaged leaves which are constantly falling everywhere.)

So, the backyard unintentionally got very pink. I’m still sold on my boring, very beautiful, white-flowering bulb order for the front yard, though.

And, oh! an update: the snake left the herb garden on its own! I was so excited about that. Now I’m in the process of fixing it so it’s perhaps less snake-friendly in the future, fingers crossed. It does still have bunnies (adorable) and poison ivy (not adorable)(just a little on the edges)(I hope). I’ve neglected it a little.

My effort to eat 100 different cheeses this year continues. This week I added cheeses 24-28 to the list. If you are new, you may be thinking my effort is doomed to failure; this is week 31 of the year and I have only eaten 28 cheeses. Never fear, I just started the count last week. This is definitely happening.

The week’s target was 3.5 cheeses, and I added 5. Mmm hmm.

Ski Queen. Rob loves it, the Internet loves it, I technically ate it. That’s all I have to say about Ski Queen.

Efficiency! Look at that three-for-one! Spanish cheeses* are in my comfort zone, and I liked them as always. I’m surprised these weren’t already on the list.

Cheese number five is the half-ton of burrata I forgot I ate throughout the winter. Go me? Anyway, it gets to be on the list.


My son gave me this shell and it’s the best shell I’ve ever seen in real life. I love every single thing about it, and I can’t stop looking at it in disbelief at how beautiful and wonderful it is. My goodness, what a thing. Anyway, I wanted to show it to you because it has brought me so much pleasure, and maybe you will enjoy looking at it, too.


*This was a silly thing to say. I meant the very commonly available Spanish cheeses, not every single cheese in Spain 😉