4.25 miles, packed frozen snow, ice, and a “Real Feel” temperature in the single digits was all that stood between me and a W.C.A. [Winter Contingency Act] approved 25-Mile/5-Day Week.
With no new snow and trails packed down from the Groomer Gal and a week’s worth of foot traffic, I once again opted to ditch snowshoes and go with microspikes. It was the perfect choice for the day’s lumber.
I started about 20 minutes later than usual in an attempt to have more daylight for photos, but that ended up not mattering, and the deer pics you see here are the only pics I got during the lumber.
Having said that, I do really like both photos for different reasons. The top intro pic because I love the out-of-focus snowy foreground with the deer over the hill. The other I dig ’cause I was happy with how my new lens was able to capture a close-up portrait from a pretty good distance; something my Nikon 250mm could not have done. Not a spectacular shot, but it shows what the Tamron lens can do when called upon.
I was happy to get 25 miles in my feetz, because in my opinion, this was the first week that felt like REAL winter; several inches of snow, wind, single-digit temps at times, and me researching warm weather locations for us to move to that aren’t MAGA-tard strongholds. I came up with Tenacatita, Mexico, but I don’t think that can happen right now. But never say never.
Moving on…
In the early afternoon, I had just got done cleaning the kitchen, when I saw the back of a large bird on my neighbor’s tree. Not wanting to miss a chance, I hurriedly grabbed my Z6 and Sigma 600mm lens.
When I returned, it was still there, and it was a Cooper’s Hawk!! I quietly slid the patio door open and did my best to get a shot. Something easier said than done, with the warm air from the house hitting the frigid cold outside and creating some distortion. Another reason to hate winter!
In the end, I only got a couple shot that I really dug, but I’ll take it! This isn’t the first hawk I’ve seen in the backyard, but it’s the first I’ve gotten a semi-quality images of. Also, #onelesssquirrel
No lumbering planned for the weekend, but I will be going to watch and take some pics of Wifey at the Jingle All The Way 5K in town. I’m so excited for her! She’s been training for this for a few months now, and I believe it’s her first event in over 20 years. She’s run the course once, so I know she can do it! LET’S GO!!
Later.
Cat 5 Cooking: Soiled Tuna Mac ‘N’ Cheese
Random notes and memories of cheesy, carby, tuna-y goodness.
Thursday evening’s plan was to have a few pints of Red Sweater, an amazing new seasonal American IPA from Founder’s Brewing, and make some crispy baked chicken strips that I’ve made multiple times in the past. Except this time, I would be using a brand-new baking rack and pan combo I had picked up earlier in the day. I was excited to see how much better the chicken could be with the proper equipment, and even made a couple of extra strips to celebrate the blessed occasion.
Well, I’m not sure if the new rack/pan combo is made with anti-heat technology, if I overcrowded the rack, or if my meat thermometer is broke, but I could NOT get the chicken to the desired temp. The readings were all over the place, even after extending the normal cooking time upwards of 10 minutes. So, much to my chagrin, I aborted the meal. Somewhere in a landfill tonight, a rat will be enjoying my heat-resistant chicken strips. Bon Appétit, Remy.
Not to be deterred from filling my expanding gut with goodness, I started over with a new game plan. Fuck that chicken, I’m going Team Tuna! And with that, I pulled an amazing Soiled Tuna Mac ‘n’ Cheese out from betweenst my flaccid, flat white-man ass cheeks, and I could not have been happier!
First, I made the chunky mac (Gomiti Rigati), and stopped the cooking about halfway to ensure they would finish cooking in the oven and not get too mushy. Then I drained the noodles and started my roux. Adding cheeses (mild cheddar and mozzarella were in the fridge), salt to taste, lots of black pepper, a dash of hot pepper flakes, one can of drained albacore tuna, and a handful of frozen peas. Then baked it at 350˚ for 10 minutes covered with foil, followed by 10 minutes uncovered.
Sweet baby Hay-SOOS, did it turn out awesome! Thank goodness I only made enough for one to two people (or 12 to 15 normal-sized Europeans), because I could have eaten ten times as much.
I was so stoked it turned out, because it really helped me quash the voice of my grandmother in my head, scolding me for wasting chicken, and talk of starving kids who would have loved to have eaten a plate of heat-resistant, undercooked, rubbery chicken. Oh, Helen…
Wifey and I will often compare childhood notes of when our parents were struggling with bills, young kids, job losses, illnesses, and making ends meet. A time in our lives when things like hot dogs or SPAM could make an appearance in anything, often breakfast was for dinner (we thought it a treat, not the economical necessity it was), and tuna casseroles often ruled supper time; Wifey’s mom would top theirs with potato chips!
I’ve often proclaimed that I would never eat a tuna casserole again, but then I make something like MY ill-named Soiled Tuna Mac ‘n’ Cheese and the culinary traumas of youth are wiped away. However, I will NEVER eat SPAM again, nor will I EVER put hot dogs in anything but the crevice of a bun at a summer barbecue.
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