10/31/19
(Above: Jacobhouse, as seen on a mid-autumn evening.)
Active Summary: Today began with a beef check ride-around which was followed by some garden work. The latter activity consisted of my marking out / creating rows. I had read that 24-36 inches were the recommended distance between rows and that each row should be about 18 inches in width. With these measurements in mind I utilized a combination of estimation and my bootclad feet to mark out the row locations. Then, with a combination of rake and shovel, I moved soil from the intended pathways, removed all extraneous material, and flattened the top of each row. To finish the morning off, I tended to a Master Blend Beef order and then wrote for over an hour while observing the birds play about in the garden sprinkler*.
(3:00 PM Update:) Madre recently found a plan named ‘Sprint Unlimited’ where applicants get 50 gigabytes of 4g LTE Hotspot Data along with Unlimited Calls / Texts / Cell Data. This plan was $75.00. When I went to sign up, though, I discovered that there was an $85.00 plan where one could get 100 GB of 4g LTE Hotspot Data. I was tempted, and then convinced to get this latter plan when I discovered that Sprint deducts $10.00 off of all monthly payments when switching from another provider and another $5.00 off when signing up for monthly autopay. So, for $70.00, I will be getting internet that is far better than my current rate, along with cell phone service. If all goes well (and especially if I can get a couple family members to join), I’ll/we’ll be paying less for more.
TIL: Today I learned how to grill swordfish in a way that makes it especially flavorful and juicy. The process was simple. First, I dried and lightly salted the two filets. Next, I let those filets rest uncovered in the refrigerator for one hour before drying them off once more and rubbing on a glaze of Dijon mustard, soy sauce, olive oil, and a smidgen of garlic powder.
This was followed by grilling. On this note I should make mention of the new practice I learned: utilizing tongs, paper towels, and a little pool of olive oil to prepare the grate. Indeed, if the cook wipes olive oil on the heated grate where the intended cooking is to occur, it creates a non-stick surface that can produce some delicious looking grill marks.
As for the cooking, I placed the swordfish on the olive-oiled sections, grilled it for a minute, rotated the fish 90 degrees, and then cooked it for one more minute before flipping and allowing it to remain on the reverse side for 2.5 minutes**. I took the fish off before it was fully cooked, but we let it rest for a few minutes and by that point it was perfectly done (and incredibly moist) all the way through.
Here is the video where I learned the new method: Grilled Swordfish (marinades, doneness, & heat control explained)
Commentary: As can likely be guessed by reading, today’s primary highlights were: a splendid swordfish lunch and (tentatively) switching my internet and phone plan to Sprint – the best part of the latter being that I may soon never have to deal with Centurylink ever again. And of course, not much can compare to writing while the birds play around in the puddles outside my window:
Final Note: Tomorrow is weekly cleaning day. Afterward, I look forward to experiencing the impending cool temperatures, ‘going’ to Blizzcon with my brother in the afternoon***, and possibly venturing down to Sparr where I shall procure seeds for the garden. If I do not tend to the lattermost activity, I will begin gathering materials for Jacobhouse’s front deck.
*Fairly certain they were common sparrows. No matter what type of bird they were, though, they certainly enjoyed the water. At one point, I saw three of them bathing in one of the small puddles created by the sprinkler
** Grill lid was closed for all cooking cycles.
*** Meaning, hanging out in a chat program with him as we tune in remotely.
You have your own Walden.