UMTravels

I don’t know what it was today with glassware, but every time I turned around, I was breaking some. Luckily, I have plenty.

Or maybe it was just that everything was breaking — a hose split from too much pressure, as did a new timer I bought to replace the one that split from too much pressure. Guess I’ll be putting a flow restrictor in. Guess that’s what happens when you are at the bottom of a valley where the water reservoir is at the top of the hill.

With all the breakage didn’t bill enough hours today so tomorrow is going to be a long day since it’s also the end of a billing period.

Dinner tonight was a hoot with Lynne and her friend from around the corner, Dorothy, who used to play viola with the Seattle Symphony before she quit in protest to the extension of Gerard Schwartz’s contract — the same reason that I gave up my box seats — so needless to say, we got along splendidly.

Lynne showed up with a panzanella salad which is tomatoes, peppers, cucumbers, onions, and toasted bread in a vinaigrette and Dorothy showed up with a lovely bottle of french red wine. My contribution was an ensalada caprese which is tomatoes, sweet onions, fresh mozzarella and fresh basil with a little olive oil and vinegar — definitely a salad night! The meat for the evening was three nice chunks of flank steak marinated overnight, and then grilled — boy was THAT good.

Which reminds me, I need to pass on the marinade recipe:

• 1/4 cup soy sauce
• 1/4 cup sake
• 3T Szechwan sauce
• 2T grated ginger
• 1 clove garlic

Marinate overnight. Cook flank steak 8 minutes each side on a medium-low grill. Cut like roast beef.

Finish the evening with a little WII bowling and you have had a fun night (for tomorrow we must work.)

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