There were chocolate croissants for breakfast this morning, compliments of Richard, who ran off to the bakery to pick them up while I was in the shower. There were much needed hair cuts (or in my case, simply a much needed bangs trim), and then we took a long, meandering drive through downtown Sacramento on the way home, exploring neighborhoods we hadn’t yet seen. We ate leftover pumpkin muffins for lunch (continuing the ‘healthy’ pastry theme – ha). And then Richard sat down to do some writing, and I headed off to Gold River to be part of the 1000 Knitters project, since the local knitting guild had so arranged for Franklin to come out to Sacramento for a photo shoot.
It was a lot of fun, and not just because of getting to meet Franklin and take part in the project, but because it was another reminder of how small a world this really is. I struck up a conversation with another knitter waiting for her photo session with Franklin, and as we chatted, we discovered we had several friends and interests in common. And as we were sitting there talking, another knitter just entering the room to take her own place in line stopped, looked at me, and said “Jenipurr?” Turns out it was someone I knew back in my online text-based Pern world RPG days. And if that wasn’t enough small world collision, as the three of us continued to talk, it turns out the two of them also had a lot of interests and people in common. So even though I was there for about two hours, time flew by, and by the time the first woman was called away for her shoot, we’d all exchanged Ravelry handles, and blog URL’s and it was all very awesome and fun.
By the time I got back home Richard was ready to take a break from writing, so he very nicely cleaned out the fridge (there were some scary things lurking in the back) and then plowed through another mountain of dishes while I worked on phase 2 of the weekend freezer-stocking plan – a double batch of Sour Cream Chicken Enchiladas. We’ve made this twice before now and each time I’ve done some additional tweaking to the recipe, but I think this time it’s pretty much just how I wanted it to be. Because we both love these things so much, I cooked one batch right away, and stuffed the second batch into the freezer, and we curled up in the living room under blankets and cats and watched a movie and ate amazingly delicious enchiladas for dinner.
An after-dinner trip to the grocery store netted a whole assortment of new freezer-appropriate containers, because if we’re going to keep on doing this cook-for-two-weeks thing, plastic containers are a lot easier to wash, reuse, and store, than easily-punctured freezer bags. So as soon as I post this, I’m heading back to the kitchen to whip up a whole pile of bean and cheese wraps for future lunch entrees, or instead maybe I will just let the rest of the freezer stocking wait til tomorrow, and instead scrub out the crockpot and start working on a batch of pumpkin butter, because even though it looks pretty unlikely there will be any sort of jelly-making event this year (unlike years past, where friends and I have had varying levels of success with pomegranate jelly), that doesn’t mean I should let the season go by without canning at least something.
Posted for NaBloPoMo.