Plans for today (2025)

Plans for today is to dump out my compost bin so we can have one for vegetable waste, the other bin is full. Then get rid of my Violette de Bordeaux fig, small fig, I don't like it anymore.
I also plan to plant my small Kilo guava tree that I bought it on sale for Black Friday.
 
TastyReuben said:
Unless it’s below 20F/-7C (real temp or windchill), I usually won’t wear it into the shops, I just leave it in the car, in case I get stranded - anyone should be able to endure that kind of temp for the minute or two it takes to get from the car to the doors.
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You must have Eskimo blood somewhere in your past... :laugh: :laugh: :laugh:
It's going down to about 65-70F here in the mornings, and the first thing I do is put on a sweater :hyper:
 
My sons university got their act together and he will have his graduation ceremony tomorrow 😊
Considering they all finished end of April (officially the end of the academic year in June) and they sent the invites out of the blue with only two weeks notice, you’d have to conclude they’re not too quick off the mark 😂

However on the upside it looks like they’ve done a good job, cap and gown, photos and an after graduation show n party means hopefully they’ll all finally get some recognition for the hard work they’ve put in.

So my plans for today involve finding something to wear. It will be one of those occasions where you’re in and out of the very hot and very cold! Hot sweat, cold sweat occasions aren’t my favourite 😂
 
Wife has decided she wants to make Hallacas this week. A traditional Venezuelan Christmas dish, an hallaca (pronounced "ay - yaka") is basically cooked meat (pork, chicken, maybe beef) spiced up with peppers, onions, sweet chiles, etc., enclosed in a maize flour coat and then wrapped in plantain leaves. There are dozens of regional variations and there's lots of competition. There's even a traditional song, translated as " My mum makes the best hallacas".
Around November, the hallaca frenzy begins and the supermarkets suddenly start stocking loads of pork, red peppers, plantain leaves (ready to use), raisins, olives, capers, almonds (all used to make the hallaca prettier!) and string - to tie the things up! When I first arrived here, my MIL would have an hallaca-making session which lasted 3 days, along with half a dozen members of the family. They'd make upwards of 400 hallacas and then share them out.
Soooooo: today I need to get the ingredients. I do not, repeat not take part in the production. I have always resisted, because I knew that sooner or later, I'd end up making the whole lot and I'm not doing that. I just do the shopping!
 
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