The fruits of labor

[spacealien_vamp]

The new shifts at work started this week, so there were a number of new faces. The scheduling team is scrambling to get the holiday work schedules completed, since they were delayed by the whole bid rotation process. Everyone is, of course, anxious to find out what days off they will have through the holidays. My current projection is that I will be working every major holiday through New Year, but I am probably going to have a three-day weekend in December, so that's something. ...Assuming I don't get drafted for overtime.

I had a visit from one of my uncles, who flew into the area Saturday night and invited me out for the evening. He took me to a vegetarian restaurant called Greens, which is reported to be the best vegetarian restaurant in the city. It's certainly expensive, with the four-course meal price set at $49, not including drinks. It was also very delicious, and I was totally stuffed by the end.

In other news, the kumquat tree that I ordered last week arrived. A handful of the fruit got knocked off in transit, but there is still plenty on the branches. I bought a self-watering pot for it, and I plan to re-pot it at my earliest opportunity. I don't want to have to worry about leaving it unwatered the next time I go on vacation. I also spent some time looking for ways to use my mint, which is still thriving in my herb planter. I came across a site with directions for making peppermint schnapps, so I'm giving that a try.

Comments

[nitasee.livejournal.com]

Once mint gets going, it goes on forever. Where I grew up, it grew under the air conditioners, where the AC would drain. Man, nothing could kill that mint (not that we tried).

[wednesday-10-00.livejournal.com]

My mom uses her mint in mojitos. (She likes that she has to "muddle" the mint.) There's also adding it to hot cocoa, when it's cold enough...

[megory.livejournal.com]

I'm afraid that if I were making the schnapps, by the time I tasted it a few times, there wouldn't be any left at the end of the 14 days. I really like peppermint.

I wonder if you can grow white grapes in your peppermint pot??? Those were the best grapes ever at the farm where the mint was growing right under them and the grapes were minty tasting.

The mojitos sound wonderful. So does the muddling.

The restaurant's menu has some unique offerings. It would be fun just having the menu list around for when we're wondering what to make. Not that we actually have any of the recipes, but just to think about some of the ingredients that don't just pop into mind would be fun.

[spacealien-vamp.livejournal.com]

Those both sound yummy. I'll certainly have to give it a try.

...my liquor closet is becoming quite crowded...

[spacealien-vamp.livejournal.com]

I'm afraid that if I were making the schnapps, by the time I tasted it a few times, there wouldn't be any left at the end of the 14 days.

Ah, but my goal is to eventually turn the schnapps into a liqueur (http://www.danish-schnapps-recipes.com/liqueur.html). Imagine that, say, poured over ice cream...

I wonder if you can grow white grapes in your peppermint pot?

I thought about growing grapes, but I doubt my balcony has enough space for a good trellis.

Not that we actually have any of the recipes, but just to think about some of the ingredients that don't just pop into mind would be fun.

I had squash/coconut soup, which seemed like it should be easy to make. The brussel sprouts roasted in maple syrup were quite interesting.

[spacealien-vamp.livejournal.com]

It lasted through two weeks with no water, so I'd say you're probably right about it staying forever.

[megory.livejournal.com]

Yummm. It all sounds so good, from the liqueur to the squash/coconut soup, even the brussel sprouts.