Sleep, comrades, sleep and rest
On this Field of the Grounded Arms,
Where foes no more molest,
Nor sentry's shot alarms!
Ye have slept on the ground before,
And started to your feet
At the cannon's sudden roar,
Or the drum's redoubling beat.
But in this camp of Death
No sound your slumber breaks;
Here is no fevered breath,
No wound that bleeds and aches.
All is repose and peace,
Untrampled lies the sod;
The shouts of battle cease,
It is the Truce of God!
Rest, comrades, rest and sleep!
The thoughts of men shall be
As sentinels to keep
Your rest from danger free.
Your silent tents of green
We deck with fragrant flowers
Yours has the suffering been,
The memory shall be ours.
-Henry Wadsworth Longfellow
In Flanders fields the poppies blow
Between the crosses, row on row...
I'll be taking my mom by the cemetery this morning, enjoying a BBQ at my little brother's at lunch, then visiting a coworker at his lake house followed by meeting a cousin I've never met before.
I cancelled my afternoon plans, unfortunately :(, due to the nasty weather expected in the Leech Lake area.
Btw, thanks again for hosting the gathering yesterday, zooms -- it was great to visit with Citizens and families, plus now I have another entrée to recommend 😉
Good to see everyone and put a few more faces to names (zooomx, twayn, philo)
I wonder what my in-person citizen count is up to now?
Zooomx -
you got me thinking with what you said at the caucus, so I started in on something...
(obviously very in progress. Full size)
I like where you are going with this.
Yes, huge thanks to zoom for hosting such a wonderful feast. It's always great to gather amongst friends.
totes jells, friends. as mentioned, i’ll have my own mini-caucus around the 4th if anyone is about.
Ditto to this. It was a great time, fantastic location (that patio is so nice - I can't think of a better outdoor dining experience I've had in MN), amazing food, and fun all around. Thanks!
Concur. Many thanks to zoomx for hosting, and it was great to see some of the citizenry in person. After the game we drove out to Carlos Creek Winery and picked up a few bottles to bring home. We're hoping to sneak in an overnight trip to Alex sometime this summer.
Twayn - Your guest who arrived as I was leaving
looked familiar to me... but out of context/as I was leaving... anyway, small world, as she knows my sister.
Thanks to all of you who were able to make the trip and visit the joint. It was so great catching up with a few and meeting a few of you and our families. My wife was skeptical that we would just talk Twins and baseball. She had a blast hanging out with you all! I type this as tornado warnings are blaring at the joint. I hope we are still standing after this storm. Yikes!
Visited my grandmother yesterday; it was her 97th birthday. She took care of me when my parents divorced and my mom was finishing school, so we have been close my entire lifetime. She’d been in assisted living for several years, having decided she couldn’t keep her house up to her own (meticulous) standards as she entered her nineties, but COVID isolation in 2020 began a spiral of cognitive decline that has been hard to witness. She’ll be moving to memory care next month. When I came into her room yesterday, her face lit up as bright as I’ve ever seen it. I hope I never forget that look, or how it made me feel to bring it to her face. We had a good visit.
Just finished replacing a broken window regulator in the daily hooptie. Pork coppa steaks are marinating in a jalapeño-garlic chimichurri, and I have a fresh batch of pickled red onions in the fridge. Looking forward to grilling them for supper and serving them in crusty rolls with avocado, mayo, jalapeño relish, and the pickled onions.
Let's talk meats. Specifically, i want to know what you marinated the coppa in. I've got a couple of those in the freezer that are looking for a hot date with my grill.
The basic recipe came via Eric Kim in the NYT; I modified the procedure slightly.:
5 large jalapeños, stemmed & roughly chopped
5 large garlic cloves, peeled
1 bunch cilantro stems, cut into 1-inch pieces (about 1 packed cup)
2 Tbsp rice vinegar
1/2 cup olive oil, plus more for cooking
1 Tbsp kosher salt
2 tsp granulated sugar
Place everything but the oil into the bowl of a food processor & pulse several times to create a coarse salsa. Scrape down the sides. Then, with the processor running continuously, drizzle in the olive oil until the mixture is emulsified. Place your meat in your preferred marinating vessel, cover with the marinade. I let mine sit for eight hours, flipping once. Don’t shake the marinade from the pork when you put them on the grill.
The sandwiches were delicious. I urge the pickled onion, jalapeño relish, & avocado combo as toppings regardless of whether or not you eat these as sandwiches.
If you fancy a cocktail to go with it, I had some success trying to replicate the experience of a Piña Loca lollipop with a tequila & mezcal backbone.
I came across that recipe just after I asked you...... This will be on the menu shortly.
Best decision you’ll make this week.
The Mankato MoonDogs and the rest of the Northwoods League kicks off tonight. MoonDogs are set to be streamed on ESPN+. I think the weather might delay that
I really need to get to some Mallards games this summer.
yeah Im thinking to going to a few MoonDogs games this year. 10 bucks to get in the gate. Not too bad!
My folks really enjoy the 'dogs.
I just got us some Saints tickets for July 30, and Rox vs. MoonDogs tickets on June 18th. Both Saturdays, so I'm calling them date nights. We'll see if I get away with it.
Back home from LaLa Land. I was denied my birria, so I am a bit disgruntled about that. But we had a great time with the Boy and his S.O.
I have a couple of birria spots scouted for my return to San Diego next month. My mouth is watering already.
No idea what I’ll eat out at the Salton Sea, though…
Dust, probably.
Let me know if anyone gets lucky with the Tau Herculids.
They were coming down like raindrops here!