Then I got out the trimmer and covered myself in plant bits trying to get the weeds in the lily of the valley bed trimmed back to something reasonable.
Of course, using that trimmer leaves my arms shaking and weak, because it's heavy and unwieldy and I only use it once in a while because it's a pain in the ass.
Still: back grass cut and weeds whacked, and I'll take it.
* * *
It's pretty warm out, but not warmer than yesterday. I'm going to cool off for a little while, then go back to the garage and see if I can make any sense out of things out there. Try starting the Mustang, adjust the bike's clutch, maybe tidy up a bit.
* * *
I have to wonder: in a fight between Washu and Rick Sanchez, who would win? My money would be on Washu, honestly.
* * *
I made that cranberry salsa last night. Cleaned the seeds out of one of the two specified jalapeno peppers; I should have cleaned them out of the small one rather than the large one. So it's tasty without being very hot; I could have done with a bit more heat in it, but that's okay.
You have to let it sit overnight, or it won't taste right, but once it's percolated for a little while all the flavors marry and its very tasty.
12 oz cranberries
2 Jalapenos, chopped
1/4 cup chopped cilantro
1/2 cup chopped green onions
1/2 cup sugar (or to taste)
1 TBSP lemon or lime juice
1/2 TSP salt
2 packs cream cheese
dump it all in a food processor and run it until everything is minced and mixed well. Put it in a ceramic or glass dish and let it sit in the fridge at least 2 hours; overnight is better.
Spread cream cheese on a shallow dish or plate, spread salsa atop it, serve with wheat thins. Try not to eat it all at one sitting; share it with others.
* * *
...and maybe I'll just turn into a limp dishrag. I have to wash dishes and clothes, though. *sigh*