Thursday, February 2, 2012

A Year Ago...

...I had finished shoveling out my car and was dealing with the aftermath of 20+ inches of snow.

As was the entire Chicagoland area.  Which I talked about here.

Today it was in the 40's.  Earlier this week it was almost 60.  I left my apartment before 10 in the morning without a coat.  In January.

This winter we have had days that look like this:
What you can't see is that it's about 60 degrees here.  In the middle of January.
Last winter:
Yes.  This was taken at about the same location.
It's astonishing how different these two winters have been.  And, in an odd way, there was something kind of cool about going through a winter that felt like winters you always hear about.  I could kind of appreciate how much some people love winter.


I'm kidding.

You can stop looking at me like that.

Wednesday, February 1, 2012

Cooking And Baking

Today was one of my days off this week.  Which means it's my one day to cook for the rest of the week.  I would like to say that this involves meticulous planning on my part.

It doesn't.

Usually it involves me sitting on the couch, suddenly sitting bolt upright shouting, "Crap!  What do I have in the kitchen?"

So I rush in, putter around, and throw something together.

At the moment I have chicken thighs marinating in some concoction that I pray tastes good.  Why?  I can't remember what the hell I put in it.  Unfortunately, if it tastes good, I won't be able to recreate it.

This is the way it always goes in my kitchen.  There's a flurry of bottles and jars.  And the end result, usually, is pretty tasty.  But I can't recreate it.  Ever.  You'd think I'd learn.

Now baking...that's an entirely different story.  I plan it out like a general going into war.  I always know how much butter, flour, sugar, baking powder, and baking soda I have on hand.  As well as chocolate chips, eggs, cocoa powder and extracts.  I measure everything to a T and take notes if I tweak it.  I can always recreate what I bake.

I'm sure there's some psychological reason to it.  And, if I had time I'd try to figure it out.  Frankly I don't care.  I'm much more concerned if my dinner is going to taste good or not...