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[sandrylene]

So I was writing out this fairly sizable email to my father, (I never have time to be on the phone lately, so I wanted to catch him up on life in general) and I thought, "hey, self, you could also drop parts of this on your journal for personal reference and actually being informative to friends." So I am

Comments

[rabswom]

I posted this beet salad a little while ago, but I don't know if you saw it. It might be too similar to the stuff you're making already. I love it though.

And taking a few days off to straighten up your life a bit sounds like a fabulous idea. It sounds like you have a million things going on!

[sandrylene]

Thanks muchly! That's actually I think significantly different and worth a try, and I'd missed it when you originally posted it. :)

It was great seeing you at ConCertino.

[maverick_weirdo]

You are not the only person who has told me that they wish there were more daytime open filking. I do plan some daytime circles at Pi-Con.

This year at ConCertino we were dealing with a) many talented people signed up for concerts, and b) long meal breaks were scheduled to allow people travel-time to get to outside restaurants. This didn't leave time for song circles during the day. I'll try to remember to mention that when we are planning ConCertino 2015.

[faerieboots]

Yay thank you! :)

[sandrylene]

It was lovely to see you as well!

Yeah, there were certainly many, many excellent concerts, and there wasn't a feeling of "well, that wasn't worthwhile" because all of it was. Glad to hear you're trying to keep it in mind for the future. :)

[preraphaelite]

Beet and cucumber gazpacho is a staple of mine. Thats beets, cucumber, cilantro, onion, lime and salt and pepper in a blender and chilled (roast the beets first).

I have a couple of tips for beets qua beets - roast them in their skins wrapped in foil and the skins will come off very easily when they are cooked. Also, for summer death heat, remember, you can roast small things like beets in a toaster oven. We eat our beets straight up roasted and then marinated in a splash of fancy balsamic. Ours is blueberry flavored.

Oh! And my very favorite beet salad is roasted beets, balsamic, fresh basil, and mandarin oranges. Beets pair beautifully with citrus.

[sandrylene]

Your favourite beet salad is remarkably similar to the one we made. :) We didn't have mandarin and instead just had regular oranges, but still awfully similar.

I will totally attempt the beet gazpacho - that sounds very interesting. Thank you!

[faerieboots]

A few different things

[sandrylene]

Heh, you're one of the people I was thinking of as "she's busier than I am... how is she possibly doing it??" Some weeks I feel like I ought to be checking if you're still successfully upright, because what you have to keep up with boggles my mind.

Yeah... with some cons where I'm staying at the con, it's a bit easier to do the late night stuff. Concertino, I think I'm just as happy to have done as a commuter con to avoid the extra expense, but it certainly did limit some options.

I think I will look into the borscht thing... I have enough beets still to make at least three different dishes, and something that freezes well would certainly be a good leg up. Our deliveries have been on Wednesdays, and we're not getting one this week because of the holiday, and oddly I think all of us have had the reaction "THANK HEAVENS," because it's just a bit hard to keep up. Though I did finish off all the kale by souping, so that's a start, and some of it will be grilled tonight, I suspect.

[tyopsqueene]

I am a big borscht fan, although I make it without the meaty additives - don't skip the dill though, that's crucial.
I ate out at a restaurant the other month where they served soup made of golden and regular red beets - the red beets were boiled and cubed up all tiny and put in the bottom of the cup, and then the gold soup poured over, so when you dug around with your spoon you got swirls of red through the gold. It looked really fancy!

Also a big fan of Russian Salad variations, which is just beets, potatos, mayo, pickles + other random crap. I suspect I'm really in it for the mayo (just as I'm in to borscht for the sour cream topping. Mmmm, dairy).

[sandrylene]

Huh, that soup variation sounds super clever. I wish we'd actually gotten some golden beets - we just have a craptonne of the red ones. Soooo many beets. >_<

I am side-eyeing the Russian Salad concept, as initially, to me, it just sounds kind of odd. I do usually like things in combination with mayo and pickles, though. Partially because of the mayo, partially because NOM NOM NOM PICKLES.