23 thoughts on “November 5, 2021: A Light From Above”

  2. Hj, they were the most memorable thing to my children from our entire visit to Milwaukee this summer. Justice RBG still mentions them at least weekly.

  5. aaand now my mom has also tested positive. Thankfully, she remains asymptomatic, and my dad is gradually feeling less lousy. Little appetite, very fatigued, but at least the floodgates have largely closed.

    1. Best wishes to your folks, doc. I got my flu shot yesterday, I'll get my Pfizer booster next week. But I've decided I'm going to get a COVID test before I do the Shingrix vaccine, I worry that even an asymptomatic COVID infection could weaken my immune system enough for the Shingrix to give me a bad reaction.

  6. I've been working near the French Quarter today...at least virtually. I had to look up what NOPB stood for. We have some interoperability with them, and apparently our understanding of their network wasn't good enough for what we need to do there. Should keep me busy enough up until it's booster time.

    1. I can hear the yard goats toot toot early in the morning when it’s cool enough to have the windows open over night.

  7. I got a letter and a check today from the Minnesota Dept. of Revenue. Apparently a law that went into effect in July changed our tax calculation so we got back the money we paid in plus an extra $300 or so. I am averting my gaze from this equine oral orifice.

  10. So, I bought a ginormous box of dashi granules (two 1-lb bags) a few weeks ago. I have made miso soup three times and an udon noodle soup once.

    Each time I use 3-5 teaspoons of granules. At this rate, my children will inherit about a half pound in 30 or so years.

    But, soo good and easy.

    Miso soup:

    4-5 teaspoons dashi granules. 6 cups water. 1 tbsp sugar, 2-3 tbsp mirin (or I use a combo of rice vinegar and sherry), 3-4 tbsp soy sauce, 1/4 cup miso paste. About 6 crimini mushrooms, sliced, 3-4 green onions, sliced, 1 lb package silken tofu (I have used extra firm and it works fine) drained and cubed, and a big handful of baby greens or spinach. These are all rough "to taste" measures.

    Combine the dashi granules with 5 cups water, the soy, sugar, and mirin or vinegar/sherry. Bring to a boil. Drop in the sliced mushrooms and simmer for a minute or two. Meanwhile, combine the miso with the remaining cup of water. Dump into the soup. Bring back to a boil, add the tofu and the greens. Stir gently a few times until the greens are wilted. Add the green onions and serve.

    Serves about 4 as main course or 6-8 as a first course.

      1. I had bought a package of udon with "teriyaki" something something from Costco. I think it was a 4-pack, complete with little packets of freeze-dried veg (blech) and packets of teriyaki seasoning (meh). But the noodles were great.

        Anyway, trying to remember. I think the soup base was similar to the above, but I think i added ginger, slivered carrots and either broccoli or slivered asparagus to the mushrooms. (Mixing with the stir-fried udon dishes).

        Anyhoo, Costco's fresh udon is very good.

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