Does anyone else suspect that the effectiveness of glucosamine supplementation has something to do with people not eating enough tendons or sinewy bits or bone marrow or all the other parts of animals that don't come in nicely stripped packs or aren't as tasty/easy when food is abundant? I am a hypocrite because I don't eat those parts. But I tried to get a whole chicken this winter and it didn't come with it's giblets! What good is a whole chicken without giblets? Also, people should eat more leaves.

Today I made apple-rhubarb crumble all evening. It required no shopping - I am so impressed that we habitually stock sufficient ingredients for this sort of thing. And it is freakin delicious. Oh man. This one.

I like rhubarb. Last week I used our allotment for sort-of-curried chicken sauce. I like it that way too, but Uwe much prefers it as a dessert.

1) Jogging from the Couch to 5k plan is no longer on a weekly pattern, but mysteriously changing each run! And, midweek, I am scheduled to jog twenty minutes without stopping. O_O

2) Our community supported agriculture boxes started last week. This week's haul is spinach, lettuce, kale, asparagus, rhubarb, salad turnips, cilantro, and green garlic. The newsletter points out that this early in Wisconsin's growing season, so everything is the first developed parts of plants.

I don't exactly know why I find this so thrilling, but I am absolutely entranced by the seasonal availability of produce. I'm eating the first shoots of spring! This is what comes up in May! Wow! Shoots and leaves!

We had enormous salads yesterday for lunch. They were awesome. Salad turnips are tasty! And we ate the greens, too.

The newsletter also talked about how to grow things this early, they have to be ready at a couple forecasts' notice to go out and haul row cover over some of the more delicate seedlings, to protect them from frosts. And how they could tell afterwards that the cover was needed from the black spots of frost damage, even though the recorded temps didn't dip that low. Also thrilling!

Uwe did a big dinner again tonight, after I picked up some random ingredients at the grocery store yesterday. Grass-fed strip steak with hoi sin glaze, asparagus stir-fried with sesame and ginger, and a kind of green bean cole slaw that tasted kind of like a green papaya salad, and basmati rice to soak up the juices. It was really, really, really satisfying. I like this habit forming, of cooking a fancy fresh-ingredient meal on a weekend to eat together at home. Nyum nyum nyum.


Also, is it weird to really like eating the fat on the edges of steaks? And the tendony bits? Between this and jogging, I think I'm starting to take after my dad.

The planet earth marathon is amazing.

Finally got unpacked and laundrified from APS today.

Going to see Grindhouse tonight at 8!

I forgot to brag, but Uwe made a fantastic dinner last night: a sort of curried tempura of green beans, red bell peppers, and snapper. Oh my it was awesome.

Required research arrrghh note: At APS, Lee Lindblom pointed me at some previous work that looks like it's very similar to what I've done, published in a Canadian conference proceedings in 1999. :( Maybe it will just give additional interesting ideas without making my stuff totally useless? Well, I know my stuff won't be totally useless, because we'll be using it for codes, but it was nice thinking I'd done something new already. Or at least newish.