WTF-Beta

We had estimated 600 on Staten Island. Some frogs, chickens, eagles, too. It was great. As everywhere else, just a friendly, happy atmosphere. Went to a nearby pizza restaurant afterward, one of the best in all of NYC.

Asters and mums here.

Jodi, so sorry you got it again! I had it twice (I think.) I got the Covid booster a few weeks ago but still need the flu shot.

Makes sense. But I never use ketchup so it’s a moot point for me. However, other condiments use the same technology.

I very often taste vanilla or a hint of spice or citrus, but that’s about it. But it’s not so much about picking out individual flavors, I think, as the total impression. Hint: it often helps to pour and let it breathe a bit, and sometimes a few drops of water open up the flavors.

Never developed a taste for bourbon but I like single malt scotch or Irish. Used to love armagnac but can’t tolerate it any more. I’ve wondered about Japanese whisky but it isn’t available in small sample bottles to try out.

Sometimes my daughter brings back a premium plum brandy from Serbia. The run-of-the-mill ones are harsh and hot, but the best are really fine.

I bet dermatologists don’t hold their conventions in beach towns. Deep forest maybe.

I love bicycling, and my routine is to wear long sleeves and use sunscreen on exposed skin. Late in the day (low sun) I don’t bother. I have had one melanoma removed in my past, successfully. I need mineral sunscreen, as my skin now gets irritated by the standard stuff. And I am a convert to the roll-ons — so much less mess.

I have a TON of tarragon, and lots of flat-leaf parsley. And sage. Yes, rosemary too, not quite as much. But I already have dried surplus (of all except parsley) from previous years. Wish I could give some fresh herbs away.

It’s still growing season here, no urgency to harvest.

I have some thyme, which is useful all year. Will harvest later, as it’s still growing.

Tried chervil this year, very delicate anise flavor. I don’t really know how to use it. Also tried winter savory, which did poorly. Maybe I planted it in a bad spot.

Most often, breakfast is a heated Costco croissant or half a New York everything bagel. With a side of berries and coffee. I don’t have cereal that often.

Hippie granola head here. A local bakery makes a great one. With almond milk and berries. But I don’t have it every day.

Feathers will be ruffled.

Bernard, so sorry this happened to you. I have to agree with piqué about injury; it can be hard to know how badly you’ve been injured. The adrenaline kicks in and obscures the trauma.

As others mentioned, the insurance companies have these things down to a science. There’s a back and forth between the parties, all according to schedule. I remember all this from when I was hit by a car in 2020, and was covered by the car insurance my wife had, even though I was on my bike.

@AdagioM I think I read that the NYT recipe for plum torte remains their most popular recipe EVER!

Happy Birthday, AdagioM!

Happy birthday Kluurs!

Any updates on your preferred news sources? I have a subscription to The NY Times and am constantly shocked by their Trump same-washing and soft-pedaling of his abuses.

Also Paul Krugman and Charles Blow stopped writing for them because their editors so bolloxed up their columns as to be unrecognizable.

I have the collapsible shrinking ones. The first one developed a leak near the spigot end, too tough for me to fix. The replacement is working great, and I am in the habit of bringing it indoors after draining it.

Edens

Who cares? Of course, we don’t have any Cracker Barrels around here, so I have no skin in the game. Although there is a Cracker Barrel Deli, which has been here forever. I guess they fly under the radar since they haven’t been sued.