Hello my friends
I'm very happy you are visiting!
Hello my friends
I'm very happy you are visiting!
Classical bell tutus in The Dance Class by Degas, 1874
If we don’t do it when we spot it we’re fated to do it twice.
A coffee cup out of place. Return it when you notice it.
The bed not made. Make it.
A file not put away.Do it.
Didn’t shave? Get the razor.
If we don’t do it when we spot it we’re fated to do it twice.
We face hundreds of these organizational moments daily.
Small items are so much easier to do just as we think of them.
Or they’ll nag and distract.
They’ll grow in our imaginations as tedious.
And if we continue to put them off they’ll loom as tortuous.
Take your used coffee cup into the kitchen for the dishwasher.
Pick up a clean plate that belongs near the coffee machine in the dining room.
We’re already by the plate.
Why add returning to this spot to retrieve the plate later to our to do list?
Do it now.
Save the steps that will be needed to fetch the plate as an individual chore.
So many of us know this naturally.
And have the ambition and energy to execute in a timely way.
They move like a ballet.
Get with the rhythm.
The beat.
If we don’t do it when we spot it we’re fated to do it twice.
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Tagging Today
Thursday, December 13, 2018
My 245th consecutive posting, committed to 5,000.
Time is 12.01am.
Boston’s temperature will reach a high of with a feels like of with sun and clouds.
Dinner is
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Question of the Day:
What is the difference between waxy and fleshy potatoes?
Hints:
The potato is a starchy, edible tuber.
Common or slang terms include tater and spud.
Potatoes were introduced to Europe in the second half of the 16th century by the Spanish.
Today they are a staple food in many parts of the world and an integral part of much of the world's food supply.
As of 2014, potatoes were the world's fourth-largest food crop after maize (corn), wheat, and rice.
Wild potato species can be found throughout the Americas, from the United States to southern Chile.
The potato was originally believed to have been domesticated independently in multiple locations, but later genetic testing of the wide variety of cultivars and wild species traced a single origin for potatoes. In the area of present-day southern Peru and extreme northwestern Bolivia, from a species in the Solanum brevicaule complex, potatoes were domesticated approximately 7,000–10,000 years ago.
In the Andes region of South America, where the species is indigenous, some close relatives of the potato are cultivated.
Following millennia of selective breeding, there are now over 1,000 different types of potatoes.
Over 99% of presently cultivated potatoes worldwide descended from varieties that originated in the lowlands of south-central Chile, which have displaced formerly popular varieties from the Andes.
The importance of the potato as a food source and culinary ingredient varies by region and is still changing.
It remains an essential crop in Europe, especially eastern and central Europe, where per capita production is still the highest in the world, while the most rapid expansion in production over the past few decades has occurred in southern and eastern Asia, with China and India leading the world in overall production as of 2014.
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Love your notes.
Contact me @ domcapossela@hotmail.com
This from Sally:
Dear Dom,
Your "fishy" post today not only has my mouth watering, but also brings to mind the wonderfully absurd ad by Legal Seafoods I heard on the radio this weekend. A man with a heavy Italian accent goes on ad infinitum wooing his lady with promises of fish of all kinds. It's a downright stupid ad, but it made me burst out laughing, which made it hard to brush my teeth and keep toothpaste off the bathroom mirror. Sometimes 'stupid' works.
Different potato varieties.
The potato is the vegetable of choice in the United States.
On average, Americans devour about 65 kg of them per year.
New potato releases by ARS scientists give us even more choices of potatoes to eat.
Xiphias gladius
Werner - Histoire naturelle des poisons
Swordfish
Other than tuna, which has absolutely no taste to me, I have yet to meet a fish - finned or shelled - that I don't like. Two weekends ago, I celebrated acquiring a new job (to start next Monday) by treating my husband to dinner at our favorite restaurant, and I had a fine meal of swordfish. I appreciated that they left the skin on, which I savored last. I would have broiled it a little less - I like it medium-rare - but it was still decently done, and most satisfying.
Sally
Web Meister responds: We’re lucky in New England where many restaurants do a decent job with the creatures from the deep.
Does the job suit?
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Answer to Question:
What is the difference between waxy and fleshy potatoes?
Choosing the right type of potato to cook with can make or break a dish.
Roasted waxy potatoes
The term "waxy potato" refers to potatoes that have lower starch content (16-18%) than floury potatoes and have a thin skin.
They’re high in both moisture and sugar.
Waxy potatoes are an excellent choice for roasting, sautéing and boiling.
Their low starch content helps them maintain their shape after they’re cooked.
They’re not good candidates for frying because their high moisture content makes them limp and soggy.
Gnocchi are always made with floury potatoes.
Floury or mealy baking potatoes have more starch (20–22%) than waxy boiling potatoes (16–18%).
Floury potatoes (russets, purple) have thick skin but they’re low in moisture and sugar.
Best for deep-frying because they’re low in sugar.
They can be fried long enough to cook them fully in the center without burning the outside.
They’re also the best choice for mashed potatoes because they fall apart easily when they’re boiled.
Or baked.
This is my bag.
This is my bag.
I never travel without my bag.
Today, I have a tub of gnocchi and Marinara Sauce for lunch.
No fish, sorry Sally.
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Good morning on this Thursday, December 13, Christmas now 13 days away.
Today we talked about doing things as they arise rather than creating a list of things to do.
We read a fishy response from Sally and then read a most delicious discussion of the potato, that villain of most diets.
Che vuoi? Le pocketbook?
See you soon.
Love
Dom