h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

About the simplest way I've been able to put it is "you can take the kid off of the farm, but you can't fully take the farm out of the kid." Reguardless of the season, I tend to wake when my body clock knows there ought to be beginning daylight, and cows to tend to. Even 30 years after having laid hands on one ...

A freely offered tidbit of trivia: ALWAYS warm your hands before trying to milk a moo. It can save on many unsightly bruises.

30 years eh? and .. beginning daylight surely isn't 5am in midwinter? isn't that closer to .. 9 am then? that sounds a lot better

and .. "warm your hands before trying to milk a moo".. I can easily understand and I sympathise with the cow

I've heard that the hand-warming is good practice and experience for when a lad gets older, ... maybe meets the right Lady. Personally, still being totally innocent, I can't vouch for that, of course.

Disclaimer: during the Christmas season of 1980, there WAS an amazing brilliant over the island of Newfoundland.

I believe the answer to both these statements is "yeah, right" ..

.... and again a week where .. just before Friday afternoon 6pm .. I'll be able to send in this week's products

Whooo-hooo and alright. Congrats.

For meself, I'm minutes away from ending my week too. They owe me a few hours over-time, so I'm taking the afternoon off. Just "me" time. So nice on occassion.

yessssss... weekend!!

I'm home, settled in, stuffed with a 4-piece KFC dinner, and just melting. Ahhhhhh.

Have you and the little herd any fun stuff planned for the week-end? Chasing cave-critters into the trees, for instance?

noooo.. nothing special for the weekend

and .. KFC dinner? ! fast food ! .. mmm

Some days, I like lazy ... KFC, take-away from our favourite sit-down restaurant, pizza. Mostly days that I just don't feel like cooking.

.. don't feel like cooking .. the good news is that one of us usually feels like cooking
and Bob can cook sometimes too exotic and strange for the hatchlings though.. I make the regular old fashioned and traditional food and he produces art works with exotic ingredients and wild tastes

Milady was a military when we met, and yet the only fancy or exotic stuff is desserts. With me having no sweet tooth, and her perpetual diet, that isn't often.

I'm at work nearly 2 hours before she gets to her office, and then I'm home an hour earlier. So, I take that hour for wind down, and as she takes an hour of quiet and time, I build suppers. Monday through Thursday at least. Pretty much basic meats, with spuds, rice or pastas ...

And I've not had to toss one out yet, due to results.

I sometimes throw the food away .. after forgetting all about it and burning it but there's usually a good reason for it.. like it being Friday 13th, or full moon, or .. well.. something else

Or the first Thursday of the week, ... the sun was in yer eyes, ... Yeah, I know how many distractions there be.

About the only stuff that ever gets the heave-ho is left-overs that accidentally migrate too far back in the fridge. And get over-looked. A common supper will always have left-overs, intentionally, to provide a work-day lunch or three for me. F'rinstance, today is pork chops and pasta.

.. yes, left-overs .. I usually have some ten minutes around 5pm to clean up the fridge, throw the left-overs out. There's always left-overs for some reason, and I cannot just throw them away, but then the next day it appears I forgot all about them. .. and it's no use letting the stacks of left-over filled boxes grow and grow..
* shrugs * ah well..

mind you, some of the traditional food just needs to stand for a day or so.. the pea soup, some of the stews.. mm.. winter food all that

You'll certainly get no argument from me there. Things like home-made chili, soups or stews of any kind ALWAYS are better on a second heating.

A couple of times a year, the missus and I engage in a Saturday of mass cooking. Pans of lasagne, beef and barley soup, pea soup, chili, beef and veg stew (no spoons allowed, THICK !!!) And then fill up the freezer with single serving dishes. Yummmmm.

best is of course peas soup, so think a spoon will stand in it .. just a few more weeks and I'll spend a Sunday making it

cannot do that if it's over 10 deg C outside

That's true, it's not the same enjoyment if the sun is shining. Milady likes me to keep the bone-joint from any baked hams, and she simmers that as a start for her pea-soup. I also really like what we call navy-bean soup. (White beans) Sooooo thick, and then I fry up finely shredded bread and minced onions, in butter, until both are crispy. A really nice 'garnish' to either soup.

ah yes! ham bones ! and the fried bread & onions are usually around here.. no need to throw away good bread

There's always a good assortment of bread crusts, burger buns and what-ever in the freezer. Should I have a want for the fried bits, or a really good stuffing. I never make any two alike ...

In my books, a kitchen is just another form of lab, and meant to be fun.