Pepysdiary

I just took it off my friends list; it was getting too annoying with the repeat updates of days already gone. Once/day, yes, I'm interested in reading. But multiple days at a shot, when mostly I've read them, except for some fiddly wording change, nope. Don't want it cluttering up my friends page. Perhaps I'll check back in a couple of weeks, see if they've worked the kinks out. Until then, though...

[Let's see if this post shows up on my friends page, as well as the calendar. It's getting more annoying...]
a

No surprise

With all the LJ wonkiness, someone asked me which cluster I was on (since not all clusters are having problems, apparently). I checked here, and found that I am on Chef Cluster. How thoughtful of them!

Eruv

The eruv has been down since before the last Shabbat of last year. The storms on xmas knocked a lot of pieces down, apparently, enough that it's not only expensive to fix, but the eruv gurus are considering ways of rerouting the eruv to have fewer pieces to fix (Originally, the estimate had been a bit under $20k for annual maintenance, but this storm put a serious crimp in the budget.).

I don't know what changes to the boundaries they're planning; I was last part of the committee years ago, mapping out parts that weren't used, in the end (simplified so there would be far fewer permissions involved). I assume that changes would be so that there could be fewer twine bits, more fences and other more permanent boundaries.

I hope that this won't mean the eruv will be down for months...
r

Shabbat menu

I got home around 1.30 this afternoon, and the menu started to coalesce.

I now have a lot of flatbreads, in a variety of sizes. I would've made rolls, had I gotten around to making bread dough before work, rather than after. Yes, they're boring, no herbs and sea salt and stuff on top, but I was in a bit of a rush, and still have kalamata humus to put on them, also za'atar for dipping, and blueberry jam, and... Now that the bread is done, I'm roasting a turkey leg with onion, sweet potato, and mango, a couple of turns of a black pepper grinder, and a lime-ginger marinade over it all. Carrots are sauteeing with onions and some garlic, with sugar snap peas to join them later. Still to do: start the veggie prep for a green salad, make the salad dressing, and the fruit salad (all citrus, since there were honey bell tangerines at work, and I already had some clementines and grapefruit. Though I'm not sure how well I'll be able to peel clementine sections.). Grape juice is chilling, and I already had some non-ice cream sandwiches in the freezer, also sorbet, so I think I'm set.