white bean what's-left-in-the-fridge soup

Whisk in pot over low heat:

• leftover mashed potatoes (~ 1 cup)
• skim milk (~ 3/4 cup?)

Add:

• navy beans with some water (hydrated over the weekend) (~ 2/3 cup?)
• frozen broccoli florets (enough to make the soup nicely populated)
• crumbled hard-boiled egg yolk (1)

Spices:

• dill
• basil
• Trader Joe mushroom umami
• onion powder
• garlic powder
• smoked paprika
• small packet of probably Teriyaki left over from a Trader Joe frozen something.

Today I learned that it is important to crumble the egg yolk completely before adding it to the soup. It won't dissolve on its own. (Instead I had to chase it with spoon and mini-whisk to crumble it in the soup.)

I tried some and thought it was pretty good.

I told my younger daughter "There's soup!"  

She knew enough not to ask "What kind?" 

She took a small bowlful. 

I asked her opinion: Thumbs up. 

Yay. 

Anyone else married to a Chilean?

Can we tell he's Chilean by the number of cans of corn he thinks necessary to keep in the cupboard?

Or is it only his love for mayonnaise?

begrudging respect for the battery-powered wristwatch

I liked the automatic watch I got from Poshmark because I didn't have to worry about the battery dying or my overwinding it. Then I bought another watch I thought was a wind-up but turned out to run on a battery. I must admit I am finding it rather convenient to reach for a watch and not have to set the time, as I usually needed to do with the automatic watch.

I also had a lost Swatch with a disintegrating strap. I found the Swatch but the battery is dead.

to make caramel: melt sugar, then quickly add salt + rum + cream.

Not butter. Not water.

After it melts, there isn't time to use a candy thermometer. 

I used a small All-Clad sauce pan. Make sure the sugar is under 1/4 the height of the pan, because there will be a dramatic bubbling up when you add rum and then cream to the melted sugar.

To make caramel sauce:

• Melt sugar (~ 1.5 cup) without stirring.* 
• Turn off heat
• Sprinkle in kosher salt (1 Tablespoon?)
• Stir in rum (3 Tablespoons? Really, as much as you might pour in cautious speed ready to stir it in immediately.)
• Stir in light cream (~ 1/2 cup?? I needed to use up the pint.)
• Once you can stir smooth, pour it into a jar.

*Today (5th of January) I learned from Milk Street Radio that stirring during the melting step leads to crystalization. But do have something like a long wooden fork that is good for quickly incorporating ingredients ready for the stirring steps, which are dramatically bubbly and best completed ASAP.

January 2025

• 2nd: Don't buy a crocheted hat for someone who crochets hats. Unless it's so amazing they'll want it to copy or use as an inspiration.
• 7th: Yesterday was the first day this whole year that I didn't play the lute.
• 7th: Got a new PC yesterday. For work. Why do work computers come pre-loaded with the Windows "Feed" of overwhelming stuff that isn't related to work?
• 8th: Diabetes exploded due to soda drinking, but: Are they drinking soda because they can't trust the tap water?
• January 20th, 2025: A day that will live in Infamy. I don't know if I can hibernate for 4 years.
• 21st: I tried, last night, but doomscrolling definitely happened.
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