That's the number of my house

[sovay]

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 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.

Comments

[sairaali.livejournal.com]

What do you use sorrel for?

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.

[sovay]

I've eaten the kind of sorrel that looks like clover and tastes like lemon, but the internet indicates it's a completely different species. Actual sorrel seems to be a common vegetable in many countries other than this one.

[sairaali.livejournal.com]

Oh hmm. Having never eaten either, I can't say which one I've seen. I have to go to Shaw's this afternoon anyway for filo dough and salted butter, so I'll check & report back.

Edited to add: That was useless. There was a sign for sorrel with a price, but no actual sorrel to look at. Ah well.

[sovay]

Edited to add: That was useless. There was a sign for sorrel with a price, but no actual sorrel to look at. Ah well.

It was a valiant effort!

(They had butter and filo, I hope.)

[sairaali.livejournal.com]

Yes, but the only filo they carry was Athens brand, which I know is horrible, but I didn't have the energy to trek all the way to Whole Foods for a different brand. As soon as I opened it, half the width of the sheets shattered into beautiful shards of completely unusable pastry. The other half the width was so wet that the sheets stuck together in a glutinous mass. I managed to assemble the baklava by sheer force of will, and am now drowning my sorrows in absinthe while it bakes.

[sovay]

As soon as I opened it, half the width of the sheets shattered into beautiful shards of completely unusable pastry. The other half the width was so wet that the sheets stuck together in a glutinous mass.

Thank you for guaranteeing I never buy Athens brand filo. Holy crap. Drink more absinthe.