Oh, my achin' back! And feet! I just made tapioca pudding. I need to get a barstool. That's why I don't make tapioca pudding very often, because I have to stand for a full 40 min., stirring it constantly, waiting for it to come to a boil. Well, turn it up, you might say. Nope, can't do that. Bringing it to a boil any faster than on medium will give me burnt milk and crunchy tapioca. Blech! (remember "blech" from Mad Magazine?) Actually, I do use the so-called "quick" recipe on the tapioca box. Yeah, right. I got news for ya. 40 minutes ain't quick.
Haven't gotten my garlic in the ground yet.
Maybe this week some time. The new moon is on Wednesday, so will totally miss "the dark of the moon." But I know the planting's not going to happen tomorrow, so if I miss it, I miss it.
DH wants to try to do all heirloom varieties next year, at least of tomatoes and peppers. I won't have any trouble finding heirlooms; there's a bunch of them out there. We've already tried several (Cherokee Purple, Amish Paste, Roma, San Marzano, Aunt Ruby's, Jupiter pepper, et al) and had mixed success with them. My favorite is a cherry tomato, Grandpa's Minnesota Hardy, that we did this year. I've saved some seeds for next year.
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