Morning Hydration

Daily pre-noon intake (mostly liquid): Left to Right

Overnight oats with protein, blueberries, and unsweet almond milk; Black Rifle coffee (10oz) in Geek cup; English Breakfast Tea (32 oz); water (64 oz); water with BCAAs and electroylytes (32oz).

By noon, solid foods are looking REALLY good.

Books of 2021: The Complete Sherlock Holmes

Expanding my reading to include the detective fiction genre after bingeing “Longmire” on Netflix – and heeding Susan Wise Bauer‘s enjoinment to approach a new subject or genre chronologically – I naturally began with Sir Arthur Conan Doyle. After running through the four novels and five short-story collections composing the Sherlock Holmes canon, I can attest that I am not just hooked, I am downright fired-up.

In addition to a growing stack of books from Raymond Chandler, Dashiell Hammett, Robert B. Parker, and Craig Johnson, I am working on an essay about Holmes. There is a lot of pulp out there, but in a genre known rather more for its pot-boiler tendencies than its literary chops, I am finding much to appreciate beyond pure diversion.

That said, next up is a little Jesse Stone, purely for diversion.

Camp Santa

Opening the holiday greetings a few years ago, I was pleased to find a card from the Ventura County Council. I work with the team there rather a lot, and they are dedicated, caring, and inspiring.

Enclosed was this gift, a little blessing to a patch collector like myself: a limited edition council-specific patch with the Council’s legendary summer camp, Three Falls, with a visitation by Mr. Claus and his personal herd of Rangifer tarandus. This one will not find its way to eBay: it’s a keeper.

Merry Xmas, Happy Kwanzaa, Good Festivus, and a belated chag sameach to all, and to all a Happy New  Year.

Perfect Timing

Look what showed up at my door right before I watched Biscuit Week from 2018 of the Great British Bake-Off.

There are no coincidences in the multiverse.

Fixed the Grill

After spending a day cleaning the range and a lump of cash having professional cleaning of the hood and can above it, and then setting off the smoke alarm ten dinners in a row, I decided that it was time to start cooking outside on the grill.

What bliss to be able to sear, brown, and burn food to my heart’s delight without fear of making the whole house smell like a barbecue joint for days afterwards.

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