bweeatitude

This is a post of happiness and yay. I kind of really need to make one, because I know what my next politics post is going to be about, and it's messing with my head even before I compose one word. So! Yayness!

Via koimistress's rec, written by juleskicks, LiveJournal: Being an Humble Treatise on which behaviors are thereon Acceptable and which are Not, and some General Meditations upon how to make one's Experience in the Realm of Live Journal more Enriching, or by the which one may at least Minimize one's chances of being Pwned. Possibly most or even all of you reading this saw it already, as I was still mostly-gafiated when it was posted (and would thus have been linked from various LJs for the benefit of those who don't read Twinkledru/Jules) a few months ago. I'd have to link to this post just for its utility or just for its droll humour, and it has both in spades.

In related good news: for those who still find navigating the LJ site FAQs just to make a post intimidating or simply annoying, koimistress still has her handy-reference LJ-tags icon uploaded¹ -- bookmark for your convenience; Koi also has many photos of her adorable new dog uploaded, about which and whom there is more information scattered through her recent-ish LJ posts; and Jules/Twinkledru has found and begun writing in DC comics fandom over in her creative-works LJ, greenspaces. The more, the cracktasticker! Or something.

Finally: yummy foods! One of the aides Te and I hired recently (who lives conveniently right in our building, and also is named Robin) made us me a HUGE pot of a delicious Portuguese yuca stew recipe she likes to cook, using free-range organic hormone- and antibiotic-free vegetarian-feed chicken (that being the only kind of chicken I'll eat), for my birthday -- huge, like, we've eaten it every day and given some away and still have a BIG pot left. This afternoon, one of our other aides, Hilda, fried up some gorgeous golden trout² filets we had bought, Puerto-Rican style with Adobo and Sazon-con-Azafran. Currently on the stove is some lamb stew we're making using the remains of our most recent lamb roast, which means it was stuffed with garlic cloves, skewered with rosemary stalks, liberally coated in dried peppermint and ground cumin and a few other seasonings, slow-cooked on low heat for about 20 hours, and slow-cooked for another eight hours or so for good measure; we have it in a stock-pot with potatoes, onion, carrots and (of course) more garlic, and we're going to let it simmer until at least tomorrow morning. Finally³, I recently (re)discovered my love of Bugles snacks and was delighted to realise they truly deserve that so-often-meaningless "0g trans fat per serving" label: there is no hydrogenated or partially-hydrogenated oil in them, so I can eat them without fear.


( Footnotes! )