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Is anyone else in the habit of making up words and then looking them up to find out what they mean? Today's word is "sphagnathous", which apparently means "mossy-jawed". I don't know if I'll ever have to describe an open-mouthed statue that has stood out in the rain for long enough to have moss growing on it, but if I do, I'll be ready!
I still have half a dozen peaches and a pile of autumn royal grapes in the fridge, so why did I make cookies on in the wee hours of Friday morning? Well, for something to do, and because I was sick of buying raisins with the intent of making cookies and eating all of the raisins, and the only way to keep that from happening is to make the damn cookies. And then eat all the raisins. In the cookies.
Mmm, cookies.
Why do I wait until the bathroom sink is an utter horror before cleaning it? I was working away with a rag for about 5 minutes before I remembered the scouring sponges I'd left in one corner for the next time I cleaned it. This is not too surprising because the last time I cleaned it was... May.
I would rather do this so often that it's not noteworthy enough to record in my journal.
Echo: Moon Lake and #6, Terry Moore, Abstract Studio:
Some improbable technology explodes for nonsensical reasons high above the desert and a bunch of the pieces fall to earth and attach themselves to a photographer who happens to be in the area, and before you know it, Julie Martin is wearing a chrome brassière. Except it's actually plutonium 21. Whatever that might be.
Well, never mind. This is just one more source of stress for Julie, whose husband wants a divorce, and whose sister is not really all there after whatever catastrophe it was that killed the rest of their family. While running afoul of the army and running away with park ranger Dillon Murphy, Julie gets some glimmerings of Annie Trotter, who was wearing a more complete instantiation of the nuclear magic suit before getting blown away and to Hades up in the middle of the air. Annie's boyfriend happened to have been Dillon, which makes things that much more interesting.
In the meantime, someone else has received some of the power from on high, and is in considerably worse shape mentally, and looks set to embark on a memorable rampage, starting with some internet conspiracy theorist. And of course the gummint are looking for the rest of the suit, and the two people they know were nearby when it blew up. They've already met Julie, though half accidentally, and they're on the trail of the other guy. It's not clear what they'll do when they find him.
Ubu Bubu #3, Jamie Smart, SLG:
I think this was originally intended as a 3-issue series, but it's 4 now. By the end of this issue both pestilence (i.e. barf jokes) and perversion (sex jokes) have been put through their paces, and the demon Bubu's mission on Earth is complete. This still leaves Hell and Heaven proper to show up and settle accounts, presumably in a still more extreme paroxysm of cuteness and profanity.
Furrlough #185, Various, Radio Comix:
Amazingly, there isn't a single story in this issue that I regret reading, although Rémi Perron's Fortissima Treasure Hunters continues to be awfully hard to follow, 309 pages in. I get the feeling it was meant to be in colour. (Pause.) Well, duh. Should be interesting.
The Joy of Cooking continues to be hilarious in its assumptions about the scale of cuisine its readers are prepared to attempt, in so far as they assume that you're just raring to go and roast 4 Kg of ribs at a time, and don't recomment roasting if it's less than 2 Kg. I have similar comments about their instructions on cooking hams. It turns out that 1 hour at 120C after 10 minutes at 235C is quite enough to roast a little 2.2 Kg rack of back ribs until they're well-done.
After throwing together a sauce from the drippings and discovering just how unappetizing it is to have chunks of beef tallow in one's gravy, I dug into the first of what I projected to be 7 servings. I guess there's a lot of connective tissue associated with back ribs, and it gave me some trouble. After thinking about it for a while, I decided to emulate the recipe for short ribs and simmer the bones with their well-anchored meat for a while.
I've learned a few things about cooking, and one of the things that has made the most difference is patience. 2 hours on low heat was not too long. With that discovery in hand I think I can turn this into lunch as well as dinner, which should get me through it all before I have to worry about it going bad in the fridge.
