A nice way to say farewell to summertime, courtesy of Jackie Ryan. This is one of the best versions of this song I have heard. Toots Thielemans and the
It has been a very busy two weeks for the hubster. Apparently, he is the only house painter some people want to hire, and they're willing to go to ridiculous lengths to get them to come to their house to paint it....even if it means flying the man out from Baltimore to Kansas City. THAT'S how good he is. Plus, it's just generous of my sister to hire him and fly him out and pay him well. Thank yous all around.
When he wasn't painting, he was going to the Kansas City Renaissance Festival, where in my Number Two Daughter is playing "The Hag", which I described in this post here. Her dad had a good time watching her at work, and really, the actors work quite hard for more than ten hours a day, and they earned their pittance. In this particular RenFaire, there are two hags. You already met one of them. Here's the other:
The indignities he must suffer! Well, the poor lad didn't have a single home cooked meal the whole time he was in KC, and I have had to make it up to him by providing extra delicious home cooked obligations for him as a result. Not that I mind, heh. The youngest, Rachel, not having seen her dad in TWO WHOLE WEEKS took advantage of the rare fine weather and guess where they went? Yep. The Pennsylvania Renaissance Faire in Mount Hope PA. Strangely, there were no hags at this particular faire, but there was a hypmotiss there, and as we were eating our wine braised shortribs, in between the oohing and aaaahing, he managed to talk about their very entertaining day.
UPDATE: Additional picture from the KC Renaissance Festival from Julia....NOT PICTURED! So don't ask!
Please don't toss your cookies....at them. They look like they've had enough cookies, already!
Rachel with a nice face tattoo.
And her new gussied up friend.
So last night, it was Pesto 4 cheese ravioli and Eggplant Parmigiana, and tonight it is Braised Short Ribs on Jasmine rice.
I like slow cooked meals. They are the easiest to make. The ribs were lightly floured, seared in oil, and placed in a large roasting pan with a tight fitting lid. Over the ribs I poured a can of beef stock, and a bottle of Burgundy, some of which I left in the bottle and had with dinner. Mmmmmm. Likker. After they are done cooking in a 350 oven, for three hours, just add a flour slurry to the drippings to make gravy. Simple.
While the husband was telling me about the hypnotist and the fun that was had by all, he kept pausing, looking up at me with a startled look every so often, and would say, "Wow." That's all he could say about the food. Any other cook would demand a fully detailed definition of wow, but the fact that he could barely say it without either laughing or crying was good enough for me! All I can remember about the hypnotist is that he managed to get half of the hypnotees to forget the number six and the other half to forget their names. Dear Gaia, what if your name happened to be SIX?