IT'S A TRAP!

Galen was cute, cuddly, and snoozing on our laps last night from about 7:30 to whenever bonacorsi went to bed.

This meant that he was well-rested for his 2 AM rampage. He went after the bedroom shutters, kitchen blinds, the dry-cleaning bag behind the door - anything that might get a reaction. We often close (and lock, so he can't open it) the bedroom door because Galen will often stop if he's not getting us up. But still, I couldn't get back to sleep.

Doing our part for air quality

Friday G-M came up to smoke things. There just wasn't enough particulate matter in the air already. I had made duck ham and cured some scallops; G-M is indifferent to scallops but I've made these before and they are supremely good. While those two were smoking we smoked three different kinds of salmon in his smoker, as well as some tomatoes with lavender salt and a bit of red onion.

We took a lunch break to munch on smoked scallops (wrapped in house-cured bacon: oh my freaking gods that is good) with cornichons and a nice bottle of wine. The tomatoes didn't come out that well. I couldn't taste much smoke flavor and perhaps they need to be peeled or at least scored for the smoke to penetrate. bonacorsi also suggested putting a whole garlic clove in the core which sounds like a good idea. Also, I think using San Marzanos (the non-branded original more widely known as Romas) would work better since they have less liquid, so they might moosh less.

The red onion was a total loss since we got impatient and took the water out, raising the temperature in the smoker. They turned into carbon.

ppfuf came up after work and we went out to dinner with the upstairs neighbors. Originally we were going to go to A16 but we couldn't get a Friday table for six, so we went to Jack Falstaff instead. It's also right over the hill from us instead of across town. The restaurant was nice: not spectacular, but good. And in the last renovation they padded the walls, so it is quiet in there. I get tired of the echoing scene that restaurants seem to think is trendy... I like talking to the people I dine with rather than shouting.

Yesterday was some leftover exchequer fu and then much lounging around. Today, I bake bread, pizza, and fresh peach tarts for the homeowners' meeting.

Turgid Drama of Well-Watered Wine

I forgot to mention the oops! at Jack Falstaff. Our otherwise attentive waiter, while refilling my water glass, accidentally started pouring it into my wine glass. He apologized several times and comped us a second bottle, so we didn't hold it against him at tip time. That's proper customer service, after all - he apologized and made it better, no harm done.

Mistakes happen. It's when they are insufficiently rectified that I get pissy.