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Jun. 11th, 2005 03:50 pmAnother slow Saturday afternoon at the reference desk. On the bright side, Linnet got his stitches out Thursday and we got to take the Hated Collar off today. So Morgan shouldn't be hissing at him anymore, yay!!!
Speaking of which, a co-worker told me this yesterday: upon being asked what sound the kittycat made, his friend's two year old daughter answered "hiss..."
Well, it probably *does.* To her.
Put in the last of this season's annuals on Thursday, bought a new stove -- with a self-cleaning oven and a thermostat that works! -- and finished off the cooking for the freezer session. One of the great inventions of mankind, the freezer. Before I learned the fine art of cooking for my freezer, I used to cook on Sunday and eat leftovers all week till I couldn't face them on Friday. Now I cook a whole (4-6 serving) recipe or three every night for a week (well, three or four nights), package up the leftovers, and eat off them for a month or so (see http://groups.yahoo.com/group/frozen-assets/) for details). Variety is a wonderful thing.
Now if my plants (not the new ones, I realize they need some time, but ones I planted early this spring and last fall) would just open all the buds they made during the last session of reasonably warm days we had. Buds everywhere after two days of heat two weeks ago -- that have yet to open. June in western Washington -- 60s and showery (sigh). The coral bells, dianthus, and what's left of the bearded iris are gorgeous, though. I want my Fairy roses!
Speaking of which, a co-worker told me this yesterday: upon being asked what sound the kittycat made, his friend's two year old daughter answered "hiss..."
Well, it probably *does.* To her.
Put in the last of this season's annuals on Thursday, bought a new stove -- with a self-cleaning oven and a thermostat that works! -- and finished off the cooking for the freezer session. One of the great inventions of mankind, the freezer. Before I learned the fine art of cooking for my freezer, I used to cook on Sunday and eat leftovers all week till I couldn't face them on Friday. Now I cook a whole (4-6 serving) recipe or three every night for a week (well, three or four nights), package up the leftovers, and eat off them for a month or so (see http://groups.yahoo.com/group/frozen-assets/) for details). Variety is a wonderful thing.
Now if my plants (not the new ones, I realize they need some time, but ones I planted early this spring and last fall) would just open all the buds they made during the last session of reasonably warm days we had. Buds everywhere after two days of heat two weeks ago -- that have yet to open. June in western Washington -- 60s and showery (sigh). The coral bells, dianthus, and what's left of the bearded iris are gorgeous, though. I want my Fairy roses!
