Oh, hey, hi there Switter. Life has been odd, and plagued for a month. Remember with everything going on to wash your hands properly and be considerate to your fellow humans. Lucky me, though they think it's lingering bronchitis, or possible pneumonia, I had the joy of being sent to the ER for Covid-19 testing based on meeting some of the symptoms minus the fever and housemates traveling a month in Asia, then a month of visitors from Spain, Seattle, SE Asia, and other places now hit.
@BrienneHarris Finally got around to watching it, and you were quite correct in recommending the joy of Bumblebee.
Today's parental unit conversation..
"How are you doing with the fires up there and smoke and power outages?"
"Okay. Not bad like 2017, but you need to know the geography better. Nothing is happening to SF. How are your fires down there?"
"There's one in Calabasas, one by Simi, and one by the 405 by Getty Center."
"Well, I guess you'll have some pretty good mud slides when the rain hits L.A. eventually."
Just your typical L.A. seasonal events.
Trying to traverse late afternoon Folsom St. Fair to find friends is like driving in rush hour on the 405 if cars were wearing leather, vinyl, PVC, or puppy costumes. Of course when the drunks finally texted back they were now in the Eagle, it was a "I hate y'all" and biked back home to enjoy personal space until they stumble back here. Still, good to support the wonders of SF culture.
Pepper plants are stupid with their producing. Picked 30 jalapeno, 15 Anaheim, & a bunch of Shishito. Home alone for 6 weeks & I have to get creative & not have them rot. I generally hate meat butter but found one I like. I give you 1 of 3 quarts of escabeche, chevre & spicy prosciutto paste stuffed Anaheims, grilled Shishito sprinkled with smoked sea salt. Now to prepare for the 56 Anaheim buds growing (yes, I counted). Will laugh at anyone that goes "those don't look like maraschino cherries"
Someone asked me to feed them BBQ, so of course I smoked a big butt. Leftover dinner number three creation when I noticed the Anaheim plant gave me the rare red ripe ones (yay home gardens). Cleaned, flamed, peeled. Ghee toasted brown rice, garlic, and shallots before steaming. Leftover pulled pork and sausage. Mix the ingredients and theow in some Feta and Peri Pero sauce. Stuff the peppers and bake 20min. Nom nom nom