Burning daylight

Today started and ended well, lightly toasted slices of metaphorical bread comprising an actual shit sandwich.

On arising I recalled that we had a huge slab of meaty Ranch Foods Direct bacon in the fridge, so breakfast included coffee, eggs over easy, American fried potatoes, buttery English muffins and great thick rashers of pigmeat. Your basic heart-attack special, but I like it.

My plans for the workday hinged on breaking a piece of new technology to harness, but despite a hearty breakfast I couldn’t even get my rope on it, much less my brand.

Being something of a persistent cuss — you may call it “obsessive-compulsive,” I call it “persistent” — I kept working at it, trying first this and then that and finally the other, all the while taking copious notes on each fresh dysfunction with an eye toward eventually tattooing same on someone using an icepick and ball-peen hammer, with a sack of wormy dogshit for ink.

Thus the hours passed and the daylight faded, and the technology breezily countered my every move. By late afternoon, which saw the mailperson deliver an overdue check for services rendered that was redeemable for slightly less than half the expected quantity of Dead President Trading Cards, I was at a rolling boil, hissing like a teakettle full of vipers, blistering steam boiling out of both ears.

Herself and I had earlier scheduled a joint birthday dinner with friends, so I stuck my head in the freezer, counted to a thousand in Irish, and off we went to The Blue Star, where the four of us ate all manner of good things while discussing music, metaphysics and literature. Also, we solved every last one of the world’s problems save mine (you’re welcome).

Now I’m hardly pissed off at all. But tomorrow is another day.

Boogers, bikes and beans

I don’t know whether it’s Daylight Saving Time, the death throes of my 2-week-old case of Snotlocker Surprise, or simply a matter of cranking out too much velo-journalism in too few hours, but I’m whupped.

Today I did manage to slip out for a short ride between chores, however, and it was delightfully refreshing. Sixty-something and sunny, with a light wind. A nearly perfect day, and it gave me a Madison sling to the finish line of this latest deadline cycle.

Back at the ranch, while finishing a column and cartoon for Bicycle Retailer and Industry News, I cooked up a pot of beans, pintos in chipotle chile, and with the roasted spuds in red chile that I made yesterday they will make a fine accompaniment to the chicken enchiladas in green chile that I will make tomorrow, right after another ride — a much longer, more leisurely outing than today’s.

The next two days I’m largely free of pressing responsibilities, a rare thing indeed lately, so I intend to take full advantage. I’m talking highs in the 60s and 70s, another unusual occurrence come March.

Now if I can just remember where I left my legs. Pale, thin, hairy … yes, two of them. They were here just a minute ago. …

One flu over the cuckoo’s nest

Tomorrow I will have had this friggin’ bug for a week and I can tell you the sonofabitch has most definitely overstayed its welcome.

I have launched two tureens of chicken noodle soup against the invader (“From hell’s heart I stab at thee; for hate’s sake I spit my last breath at thee.”) and yet it remains encamped upon my ribcage, brazenly flying its yellow-and-green Kleenex banners. Ptui.

Tomorrow I’m escalating to Scotch broth with kale. And after that, the B-52s.

New year, new recipe

Bacon-potato cake from "The Feed Zone Cookbook"
Bacon-potato cake from “The Feed Zone Cookbook”

Happy New Year to all you hungover old dogs out there. Here’s hoping you did not overdo it last night.

Herself and I actually made it to midnight, and I overslept for some reason, so breakfast turned into brunch. It being a new year, I test-flew a new recipe for bacon-potato cakes, from “The Feed Zone Cookbook” by Biju Thomas and Allen Lim.

It wasn’t bad, but was a shade bland for my taste, despite involving three of the four basic food groups (bacon, potato and cake). Next time around I’ll punch that sucker up with a little garlic, maybe some red chile powder, a bit of cumin, for sure some Mexican oregano. At the moment I’m kicking myself for not adding a dollop of the red chile sauce I made for enchiladas the other night. That would have put the old fire in the belly. Or the fire in the old belly. Whatever.

Speaking of things that need punching up (or out) I see “our” elected representatives in the nation’s capital have been up to the usual not much beyond redefining upward the definition of “middle class.” We seem to be a few hundred thousand short of that particular finish line, which is probably why the prez never replies to my brunch invitations.

You can read more than you care to about the fiscal-cliff shenanigans at:

• The Maddow Blog (Steve Benen).

• The Atlantic (Matthew O’Brien).

• Political Animal (Ed Kilgore).

• The Nation (William Greider).

The days of wine and hoses

Tavel rosé
This Tavel rosé pairs well with food. It’s also pretty damn’ nice all by its lonesome.

We shipped Herself the Elder back to Tennessee this morning, or so we thought.

Her flight out of Bibleburg, slated for 10:45 a.m., didn’t go wheels up until 12:30 p.m. And her connector in Dallas was canceled, so she’s camped in the Dallas airport awaiting another. If she’s lucky she’ll be back in the loving bosom of her cats at midnight.

Meanwhile, Herself the Younger is driving home from Denver in a light snow and cursing like a sailor, because she (a) hates driving in the dark, (2) hates driving in the snow, and (iii) hates driving in the snow in the dark.

Only I am left unscathed to tell the tale, because I have the great good fortune to be unemployable and thus possessed of abundant leisure to motor hither and thither in the daylight, when it is not snowing. Thus did I hie me to the grog shop, fortified by a largish check for making things up, thence to restock the wine rack stripped bare by our Yuletide revelry.

Now I’m sipping a tart Tavel rosé and sifting mentally through the available leftovers: quite a bit of posole; the makings for a short round of tacos de papas con chorizo; some pintos in chipotle chile; the underpinnings for a second round of beef enchiladas on red chile, save the sauce.

Posole, tacos and beans it is. Even a slacker deserves a day off.