It’s always time to dance!
Estimated reading time: 6 minutes
We met up with Colleen in the kitchen around 7:00 am American time. Colleen is still three hours ahead of us. We had a cup of coffee and three bananas. After yesterday’s meal, none of us were hungry, so my plan to do a breakfast steak and omelets was put on the back burner, no pun intended!
By 9:00 am, Mary headed off to the showers, and Colleen fired up The Silver Fox like she was launching a top-secret operation. Mission: hit the local Dunkin’ Donuts and return with lattes… plus my highly specific, extremely urgent special request: one glazed donut.
No pressure or anything—just the fate of my morning happiness riding on a single ring of sugar.
While scrolling through Quora, I came across a very interesting picture that revealed something I did NOT know. In one of my favorite movies of all time, the “old geezer” on the left (who played a sick old man who jumped off his deathbed to watch the big fight) was, in reality, John Ford’s brother (Ford is on the right and directed the movie).
I turn to this movie at least once a year and have for the past forty years!
While everyone was busy, I finished off yesterday’s daily diary and began a new entry for today.
Mary’s back is finally starting to behave like a normal spine again, so we reviewed her treatment plan: pills, alcohol, massages, and acupuncture. After careful scientific debate, we still can’t agree which one worked best—mostly because the alcohol made the meeting notes illegible.
Apparently, it really works!
Before Mary departed for the painting class, Colleen received a call from her daughter, who said there was some turmoil at home.
Colleen fixed the problem and, once again, showed she is a great mommy!!
Our neighbor picked up Mary, so Colleen and I headed for Home Depot. We walked around and filled the basket with necessities of life, including two new brooms (guaranteed to hold 135 pounds, in case Mary wants to go flying in October).
As soon as Colleen and I got home, it was time to retrieve Mary and her new artwork. Today, we goto a toofer! So, what exactly is a “toofer”? The first image was actually two challenges set by the instructor today!
So, if one does digital surgery on the image, we get two separate works of art suitable for The Louvre in Paris (arrangements are being made as we type).
Time for a cupcake, complete with hearts.
Cupcakes originated in the late 18th century and were initially called “number cakes” or “1234 cakes” due to their simple, ratio-based ingredients. The term “cupcake” first appeared in 1828, referring either to baking in individual cups or measuring ingredients by the cup. They became popular in the 1920s, with Hostess introducing the first commercial version in 1919.
Then we have the Valentine’s Day Byrd. Its name is “Arrow”! Using my amazing translation skills (I speak fluent bird!), I demand a piece of the cupcake, or else he will do a bombing run right across the top of the cake.
This little fellow is a real birdbrain!!
We went VFR home because it looked like rain was coming anytime, and we needed to get the van ready for tomorrow’s pilgrimage to South America, with Joe as the chauffeur.
Robin called, and her ETA was 4:30 pm, so we got ready to receive her and run! We were off to Dayra’s for dinner. Mary was ready to eat!
“Hurry up! Let’s eat!!”
At 4:45 pm, Robin arrived, and at 4:46 pm, we took off for Dayra’s!
Persian food is a delicate, aromatic, and ancient cuisine defined by the heavy use of saffron, pomegranate, dried limes, and rose water, typically pairing savory meats with fruits and nuts. It balances flavors, rarely uses hot spices, and is deeply influenced by the Silk Road, with rice-based dishes like chelow as staples.
Key Trivia and Fun Facts:
World Leaders: Iran produces roughly half of the world’s saffron and is the largest producer of pistachios.
Ancient Treats: Ancient Persians invented the first known form of ice cream around 400 BCE, often serving it with rosewater and vermicelli.
The National Dish: Chelow Kabab (grilled meat served over rice) is considered the national dish, often served with sumac, grilled tomatoes, and raw egg.
Rice Culture: Persian rice is considered an art form, with the ultimate goal of creating a perfect, golden, crispy bottom layer called tahdig.
Hot/Cold Balance: Based on ancient Zoroastrian traditions, food is classified as “hot” or “cold” (regardless of temperature) to balance the body’s metabolism.
Utensils: A spoon is the primary utensil, as knives are rarely needed because the meat is tender.
First Meal in Space: Ghormeh Sabzi, a popular herb stew, was the first Iranian dish eaten in space.
The Scent of Tradition: Rose water is not just for dessert; it is often used in main savory dishes.
Key Herb: Golpar (dried Persian hogweed) is a uniquely Persian spice often used on pomegranates and broad beans.
Famous Soups: Ash reshteh is a thick herb and noodle soup made with kashk (a fermented, salty whey) and served during Nowruz.
Fruit and Meat: A staple of Persian cuisine is pairing savory meats with fruit, such as lamb or chicken with a pomegranate and walnut sauce (fesenjan).
The restaurant is located about 1.7 miles from home and is quite nice.
In we go for a real treat!
We had a great seat!
Surrounded by a bevy of beauties!
When I got home, I marched straight to the kitchen to make homemade white bread. It was my first loaf in about five years, so I wasn’t so much “baking” as I was re-learning the ritual and going on an archaeological dig for my own tools. Somewhere between the flour and the yeast, I found a whisk, three measuring cups, and a strong suspicion that my rolling pin has been living a double life.
The bread turned out pretty good, considering the time lapse since I last made it!
We watched Suits until 11:30 pm and then crashed.
