I’m not feeling very well today. Whether it is continued allergies or incipient virus I cannot tell, so I stayed home from rehearsal last night and went to bed early. Since I can’t swallow or breathe normally, I didn’t sleep well, and I had to be up at 4:30 a.m., so that all by itself could explain why I’m not feeling my best. The allergy medicine arrived in the mail yesterday, so I’ve now had two doses of it. If it’s allergies, I’ll be fine by Thanksgiving.
Yesterday I took Fiona, our big dog, for a walk. It is possible that this improves the exercise value of the walk, because of all the upper-body strength involved in avoiding being simply dragged through the streets by the dog. However, it gets in the way of the thinking part of walking. We scuffled through great falls of leaves, and sometimes a wind would come up and we would be surrounded by flights of leaves, and it was quite lovely.
I finished the Native Americans subunit for the 2nd grade book, and will be moving on to the rocks and minerals one, but probably not till next week. Today I will be up at the store, tomorrow will be a bit on the computer and then lots of preparation, then comes Thanksgiving, and then I will be back up at the store on Friday and leaving from there for #2 daughter’s place for the weekend.
I’m still thinking about vegetables in a desultory way. Janalisa sent me a recipe for baked cucumbers. I’ve never even thought of baking a cucumber, so I can’t say how it would taste, but I think it would be pretty. She also sent me a recipe for stuffed mushrooms made with tortilla chips and taco seasoning. I think she might have been joking with these recipes, but I am not sure. Here is her recipe for baked cucumbers:
4 cucumbers, peeled and quartered, lengthwise
2 tablespoons butter
1 teaspoon crushed dill seed
1/4 teaspoon fresh ground pepper
1 teaspoon salt
Place a layer of cucumbers in the bottom of an 8″ x 8″ x 2″ baking dish; dot with half of the butter. Mix together the dill, pepper and salt; sprinkle half over the layer of cucumbers. Add a second layer of cucumbers, dot with butter, and sprinkle with remaining seasonings. Bake uncovered at 400º F for 1 hour or until done. Stir cucumbers lightly once, pushing the top layers to the bottom and lifting the bottom
cucumbers to the top. Recipe best when served hot.
It sounds easy. Julia Child has a similar one, but with more herbs, and I do have a lot of herbs in the garden. Julia says to use “48 inches” of cucumber, which adds a bit of whimsy to the recipe. There is an old recipe book referenced online which says that this dish finds favor with gentlemen, so I am really thinking about it.
Janalisa reminded me of the classic green bean casserole with canned soup and fried onion topping. I have never tasted that, and don’t want to. It could be that my guests all love it, though, and wonder why we don’t have it at my house on Thanksgiving.
Janalisa also reminded me that if I preheat the stoneware baking dish, it will keep my plain steamed green beans hot for a long time, which is a huge plus. I had forgotten that.
My plan right now is to make some 7-grain cereal, get the essential computer work done, and go back to bed till time to leave for the store.