I’ve been purely a lurker, watching the Field Notes RSS feed, checking out their posts and videos, literally for more than a decade: I remember admiring their products from my cubicle back when I was working at a regular job. I even kept that RSS feed in my reader after they broke their website and didn’t have a valid feed for a couple of years.
Now, just a few minutes ago, I finally pulled the trigger on an annual subscription to their notebooks, starting with the National Parks series. (I have promised Jackie that I’ll share the notebooks with her, and I’m sure she’ll be thrilled to see that the National Parks are what we’re starting with.)
Went for a longish run at a nice easy pace. Felt good all the way through—good enough that I was going to add another half mile or so (by running around Dohme Park), only to have my knees abruptly say, “Nope. You have run the correct amount.” So I just stopped right there and came home. As I have started doing lately, I did this run in a fasted state (mumble mumble autophagy, mitophagy).
For the past few days I’ve been drinking bourbon and branch water (i.e. tap water from the Mahamet aquifer). Today though @jackieLbrewer wanted her manhattan with @mrivrdistilling’s Cody Road rye. It’s so yummy I’m drinking it neat.
A rare treat today: A grocery store bagger who knew what she was doing. (Kids these days have no idea that the V8 juice cans shouldn’t go on top of the bananas, that each package of chapstick doesn’t need its own bag, or that you shouldn’t put one lonely perishable item under all the paper products.)
After hiking at Spitler woods, stopping for beers at @decaturbreworks. They don’t have their IPAs! I’ve got a scotch ale that’s pretty good and @jackieLbrewer has an imperial stout. Food from local BBQ place.
Almost two years ago I made some lard. It lasted pretty well (I don’t use much), but I noticed recently that it was almost gone. So I requested a couple of pounds of pork fat from the meat lab, got 2.4 lbs, rendered it yesterday, and now I have almost a quart of fresh, milky white, unbleached lard.