I have no idea why that came to mind other than I’m eating a cut up orange and peach right now. The orange just arrived into my house today and it seemed like a nice enough orange but it tastes a little bit drunk. Like it’s on the edge of being overripe. Which is totally a first world problem. I am very grateful to live in a place where I can get fresh veggies and fruits.
There’s also a tangerine tree on my property but like the grapefruit and lemon tree, I think it’s aged out of producing good tasting fruit. It does bear fruit. But it’s not the best.
The grapefruit tree is so much worse and we were told it probably should be chopped down because it’s doesn’t put out viable fruit anymore but I’m against taking down trees that have outlived their usefulness. They are all healthy, providing shade, and living a safe life. So they stay and I buy fruit from the stores, supporting our ag growers.
Writing is happening. I’ve shot past the first four chapters which are always hard. It’s interesting to get back into the swing of things and still manage all of the medical stuff. But that’s stuff that has to happen. 😀 There’s the same worries if it is making sense and whether or not it’s interesting but trust the process is often chanted.
Also, I have been paying my writer cat toll of belly rubs. To three of the demons.
So I should be covered, right?
Also, have to cook dinner tonight. I have some beef rib strips I need to use so I’m going to go old school local style and cook them with rock salt and pepper. Simple prep and some rice, of course. I should have gotten an eggplant or some brussel sprouts to roast but it’s a bit warm here today. I’ll have to see what I have in the freezer. Other than dim sum.
There is so much vegetarian dim sum in my freezer right now because Aunty Paige was going to come over for lunch but had a dental emergency. Luckily, it was resked for this Tuesday and it’ll be cleared out. I don’t have a huge freezer. And I’ve got no space for a large one, which I miss. I really liked buying turkeys and other meats when they’re on sale and toss them into the freezer. I also can’t really make Portuguese sausage because again, no freezer space to store. Which is a sad thing. Again, like the orange, first world problems.
That’s what today has rolled out. I’m heading back into writing and then I’ll probably take a brain rest at some point and watch Japanese diner spotlights. He posted one that’s over 2 hours long and I’m thinking, what the hell can they do that it took him that long to capture everything. I am both intrigued and well, knowing I’ll end up fast forwarding through things like the endless rice washing and noodle making. You can only watch someone make udon noodles so many times.
To be fair, it IS about a Chinese Food restaurant in Japan. And it’s a very interesting contrast between Japanese-style Chinese food and American Chinese (which is a very different cuisine than traditional Chinese offerings.)
I do have coffee and life is good. I also had a black “mink” blanket I used to cover my sore knees but apparently a Badger needed it more. Said Badger is quite comfortable apparently. Also, he gives no fucks.
My fridge kimchi / kim chee recipe for a quick easy non-fermented kim chee. 
Rhys Ford 