We had a guest for dinner one night, and had another pasta - onion, bacon, cream, salt, and pepper. The radicchio was cut lengthwise into thirds and cooked in a cast iron skillet with a little olive oil and a pinch of salt.

And ..

A lentil dish - lentils, the fennel, any remaining carrots and onions. I'll probably go for a Mediterranean feel with the spices, or maybe lean into paprika and give it a little heat. It's not coming for a day or two, so there's still time to decide.

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Roast veggie burritos - roasted carrots, onions, and potatoes. Homemade salsa, plain yogurt, and pickled jalapenos.

the rest of the potatoes go to Syracuse style salt potatoes. I took some belly pork slices, hit them with my usual dry rub mix,and let them go low-and-slow. Broccolli florets will go in the oven for the last while to finish the meal. (3/4)

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I made a medieval inspired erbolat using puff-pastry, the broccoli stems (run through the food processor), some bacon, and eggs lightly beaten with a little cream. Probably an onion, too.

I'm getting my hummus variations dialed in. This version was roasted butternut squash, chickpea (gram) flour, olive oil, cumin, salt, lemon juice, tahini, and a few red pepper flakes. The squash seeds were toasted and put on top. Homemade pita bread to go with (fun and easy). Corn on the cob, too. (2/4)

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A menu planning thread ... our box from Riverford this week had potaoes, carros, onions, fennel, butternut squash, black kale, radicchio, and sweet corn. We also had some broccoli ... let the planning commence.

We almost always do a simple pasta each week. This time rather than use something in the sauce, I wilted down the black kale with shrimp, capers, and garlic in olive oil. Pasta with a simple red sauce, topped with homemade cheese. (1/4)



It is difficult to have too much onion in most things;-)


Heh - I do love me some clever mechanics, though;-)

After a quick search, I don't think I know any of RL's systems (Although I've heard of Feng Shui.)


I do like roll-your-own settings and adventures, though. (For some values of 'settings.')


I find that some systems lend themselves to certain kinds of stories/adventures,and matching systems to play style is key to my enjoyment.I like systems where there is something to do in the 'down-time'-Ars Magica is a prime example,but also Pendragon,Golden Heroes,and others.Systems which encourage having a character not essentially defined by combat effectiveness (looking at you, D&D;-)

The systems I go back to are the ones that make it easy to tell the stories I want to tell.


IIRC-RQ3 went to improvement by d6 increments rather than 5%,and changed the character generation mechanism-neither of which I liked.It did some cool stuff with shamanism,though.

As for systems being important-I'm all about systems and mechanics. I almost never use commercial settings or adventures-although there are some exceptions where the setting is deeply tied to the system. (eg Warhammer).

It's probably why I've never been a big fan of 'tie-in' games like Star Wars, etc.


RQII or RQ3? I see you have the RQIII stuff, but is that the collectible bit? I still prefer RQII, although I know that 3 has its fans.

Skillet dinner - roast off some of the cabbage, potatoes, and onions, all diced. Put in a hot skillet, top with egg(s), cheese, cover and cook till desired doneness.

Borschty kind of soup - grated beetroot, grated/shredded cabbage. The remaining onions and potatos. Cook long and slowly. A dollop of plain yogurt on top when serving.

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With the leftover pasta sauce and sweet potato fries, make a lasagna. Mash the fries into a puree, layer with sauce. Add some cheese, since we ate more sweet potato fries than we should have. Also a side salad with the lettuce and some onions and tomatos from the garden.

A Savoy inspired casserole. A layer of potatoes, then a few sausages, a layer of onions, more potatoes. Sauce heavily with cream mixed with salt and pepper. Bake slowly for a good long time.

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For some reason, I've decided to do menu planning toots for a while ... we got a veg box each week from Riverford Organic Farms, and this week and it contained:
sweet potatoes
runner beans
savoy cabbage
My wife and I sit down when it arrives and plan our menu for the week, so we know what we need to buy at the shops. Here's what this week yielded -

First menu item - we had one bulb of fennel leftoever from last week, so we'll use that and the runner beans in a pasta sauce. Several hours in the slow cooker with a can of tomatoes, some rosemary from the garden.This makes enough sauce for us to have some to use later.

Sweet potato fries anchor another meal. Corn on the cob to go with. Tofu strips done with Buffalo sauce. Save some of the sweet potato fries for, you know, reasons.

Saw this handsome fella on the cycle into work today. Pity the picture quality is so crap.

Got some decent video, though.

PSA - it's a fox.


So, I was living in NYC in 2001.

More stuff has been stirred up than I was expecting 20 years on.

poor quality video of a fox 

On my to work this morning, I saw a fox on the common.

They were pretty close as I fished for a camera, and looked pretty healthy, but also pretty young. I am not an expert;-)

I couldn't get a picture of them before they started moving, so here's some crappy video instead. The best bit really starts at about 1:20.


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Medievalists and Medieval-adjacent. Sort-of.