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That's the number of my house
1. Today I applied for healthcare from the state of Massachusetts. Because my current insurance is no longer affordable, not very helpful to me, and about to be terminated regardless at the end of March. Wish me luck.
2. There's a new issue of The Cascadia Subduction Zone, meaning the issue six months previous is now freely available online. It contains my poems "Censorship" (for Cato and Adresteia) and "The Marriage He Saw Beneath the Shade" (for Arthur Machen and![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
ashlyme). Why don't I own Tanith Lee's Space Is Just a Starry Night?
3. Does anyone have a trusted recipe for a kind of sorrel borscht called schav or scharv? I saw it last night on a menu online and remembered that my grandfather had asked me to make it for him, very late in his life. I didn't quite understand about the sorrel. He kept saying "green borscht" and I was racking my brain trying to reverse-engineer borscht from dark leafy greens like kale or spinach and of course that wasn't correct. We're past both his birthday and yahrzeit at this point in the year, but I could still learn.
4. Charlie Chaplin wrote a novel. I'll have to get a copy of that.
5. Stone Telling hath a blog! (I just finished answering a questionnaire for it.) Also a Patreon page. You should donate. A picture of Dashing Mippo says so.
The bread pudding is great when reheated, too.
2. There's a new issue of The Cascadia Subduction Zone, meaning the issue six months previous is now freely available online. It contains my poems "Censorship" (for Cato and Adresteia) and "The Marriage He Saw Beneath the Shade" (for Arthur Machen and
ashlyme). Why don't I own Tanith Lee's Space Is Just a Starry Night?3. Does anyone have a trusted recipe for a kind of sorrel borscht called schav or scharv? I saw it last night on a menu online and remembered that my grandfather had asked me to make it for him, very late in his life. I didn't quite understand about the sorrel. He kept saying "green borscht" and I was racking my brain trying to reverse-engineer borscht from dark leafy greens like kale or spinach and of course that wasn't correct. We're past both his birthday and yahrzeit at this point in the year, but I could still learn.
4. Charlie Chaplin wrote a novel. I'll have to get a copy of that.
5. Stone Telling hath a blog! (I just finished answering a questionnaire for it.) Also a Patreon page. You should donate. A picture of Dashing Mippo says so.
The bread pudding is great when reheated, too.
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My grandfather called it "scharv borscht" and said it was green. It came up because I was cooking with Swiss chard, which he thought his mother might have used to make the soup in the absence of sorrel—which wasn't what he was asking me to do. I'd want a very dark green version if I were making it for myself. I don't even know where to get sorrel around here.
Dammit, I really want borscht now.
There was bread pudding left to reheat? Such restraint!
Did you see how much butterfat ended up in that recipe? If we'd split the dish, I would not have survived to fill out an unbelievably frustrating online application this afternoon!
The very best of luck with the health insurance.
Thank you. Massachusetts Health Connector has the worst interface of any website I've seen since the '90's.
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Depending on how much you need, either the Twin Cities Shaws in east Somerville or Russos in Watertown. I've only seen it in the tiny clamshell packages at Shaws.
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Sounds like Watertown is my best bet when I finally get hold of a recipe, then. Thank you!
What do you use sorrel for?
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I've never actually used it. I just like the sound of the word, so I notice it when I'm shopping for other herbs.
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Edited to add: That was useless. There was a sign for sorrel with a price, but no actual sorrel to look at. Ah well.
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It was a valiant effort!
(They had butter and filo, I hope.)
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Thank you for guaranteeing I never buy Athens brand filo. Holy crap. Drink more absinthe.