Still the best commercial ever
https://youtu.be/oYYdF0zcuSI

MASTODON MEETUP!

Today’s project was to revamp my weather system finally.

fireflies are out tonight!

When we adopted Nora from the humane society she was having a great deal of trouble eating and we had to syringe-feed her a nutrient pudding (which she decided she enjoyed) until we could convince her how to eat hay and kibble and things. She's come a long way. Nico, even with a separator between them showed her how to eat hay and be a peeg

We've been working on getting these two socialized and made a big breakthrough tonight.

Nora (little gray peeg) is 5-6 months old and the humane society said she was part of an unwanted litter. From her behavior (like not knowing how to eat hay) I think she was separated from her parent too young.

Nico is 9+ years old and has bad arthritis in her legs and has outlived several other peegs who she has known. But now she has trouble with some weakness in her legs.

When we first introduced them, Nora was freaked out and went into panic defensive mode and attacked Nico, who could not (or more likely, would not) defend herself. Needless to say It was upsetting and resulted in keeping them separated for the last month except visiting with a separator.

Anyway today when we tried again to introduce them together (they've been hanging out daily with a separator) little Nora decided she was ok and she did not need to panic.

It's a huge relief to see these two herd up finally.

https://beige.party/@MizFidd/116654830689689265

So I got this recipe from a chef friend who used to feature this at his bistro.

20 years ago he was moving out of town for another gig at a country club so he imparted this meaty wisdom... and I am passing it along to you.

first... wet cure a brisket for a week to make a corned beef. OR, as a shortcut, just buy an UNCOOKED cured corned beef brisket pre-packaged. (I've done it both ways but this week I took the shortcut and bought a 4 lb uncooked corned beef)

Soak in fresh water in the refrigerator for 8-24 hours to desalinate the meat.

Dry rub is
2 parts black pepper
1 part coriander
1 part onion powder
1 part garlic powder

Slow smoke (i do it over charcoal) up to an internal temperature of 195degF.

if you have time, smoke at 225 degF. If you're in a hurry, go ahead and go for 250 degF. I did it at 250 today from 9am to 7pm. 225 will obviously take a lot longer.

I smoked a pastrami today 😊

I dont often bother with garnish but dammit a Manhattan with a whiskey-washed luxardo cherry is simply better than without.

I've had a really shitty week but it is time to COAST toward the weekend like a rock on ice

utterly grateful for being able to sit here listening to milt jackson on the stereo while sipping a manhattan after a lovely meal at the end of a week that could have gone very badly pear-shaped.

Nora came to us today via the Humane Society. Nico is our lovely 9 year old

Nora and Nico

not to brag but I can mix an Aviation cocktail that does NOT taste like floral soap

it's cocktail hour
https://www.youtube.com/watch?v=VRT8tfxUepI

this reentry is going to be 20 minutes of pants-shitting scary. I'm sure they'll be fine but holy crap.

Screwed up dinner tonight but absolutely recovered the situation and it ended up delicious! also @MizFidd found a great bottle of wine for us and the whole thing ended up being a WIN!

and at this point in i'm taking any Ws i can GET

i dont usually appreciate advertising in any form but this billboard is kind of great

https://apnews.com/article/lawyer-new-york-airport-lawsuit-deae8350b14048c32a879a4c84491672

welp. there went the last of my respect for Cory Doctorow.