I managed to put out 32 posts in October. One post every day, plus an extra, you know, because I am an overachiever. I don’t think that I will have it in me to generate that much content every month, but I have been enjoying the stream-of-consciousness type blogging I’ve done this month. In that vein, here’s what is going on with me this weekend.
Tonight for my birthday, Craig and I are going to dinner at this restaurant near our house that we’ve never tried. Interestingly enough, above the restaurant is a gorgeous wedding venue, where my brother-in-law got married. The restaurant is highly-rated, and the menu looks good, so I am excited. Plus, I have something called a Passport Card, that offers dining discounts at a lot of places, so we get a free entree. Win.
I woke up this morning to a ton of emails (“Happy Birthday from this forum you haven’t visited in 7 years!”), one of them was my weekly “digest” email from chowhound, which is a cooking forum that I will binge on occasionally. This week’s email included a photo that I took of my stand mixer a few years ago when I was trying to figure out what color it was. (It turns out it’s Seacrest Green. A google image search for “Seacrest Green Kitchenaid” will show my mixer as the 2nd photo, NBD.) That was kind of a fun surprise on my birthday!
We have a rifle match this weekend in Eatonville. It is going to be great. Except for the rain and the cold, but I can deal with that. I will probably shoot poorly, but Craig has identified something that I need to work on, that is not lifting my face up off the rifle each time I work the bolt. It costs me time and is unnecessary now that my magazine issues have been cleared up. I had to spend some time reloading last night, which I hated, but it’s done now, so there.
After the rifle match tomorrow, we are going to our favorite bar to watch the Sounders in a playoff game against Portland. I am excited for hot wings and winter beer!
I started feeding my sourdough starter again this morning. By Sunday I should have a nice active, bubbly sponge, and will try again for some really good sour bread. I know that I shouldn’t be eating that much flour, but I just want to get a solid method down so I can easily do this in the future!