#784

9:52 pm, Monday, April 23rd, 2007

Welp, today was my last day doing parking at the Lewiston dog show. Mr. Damberg was really generous and said he’d like to use me again in the future.

Today started out kind of damp, but by eleven the sun had come out. When we quit at one (a couple hours early due to lower traffic) it was really sunny. This time I’d wised up enough to bring a visor with me and keep my hood up most of the time. (If I learned anything this weekend, it was that my freckly computer-nerd epidermis doesn’t get along with the daystar.) But at least the weather was nice enough for me to get some decent shots at the scenic overlook off US-95.

Lewsiton (city)    Lewsiton (closer up)    Hills below US-95

And one of moi with my new sunglasses (I tried smiling in another photo, but it was fugly):

Me just north of Lewiston, ID

My mom got me and Brett a whole bunch of groceries yesterday, so I had a nice big roast beef sandwich when I got home. Tomorrow night I’m planning to do something with the pork tenderloin she got me. Schweine medallion in a peppercorn cream sauce with broccoli and mashed potatoes, maybe?

I finally set the Wii up. Brett and I played a bunch of Wii Sports. The tennis game is neat (though I’m very bad at it), we’re fairly well matched in bowling, we both hate the baseball game, and I utterly dominate in golf.

Making Miis is more entertaining than you’d think. I couldn’t get the system to connect to my network, but there are a couple things I didn’t try and I haven’t checked the documentation yet. Super Paper Mario is pretty neat. I made it to Chapter 1-4 before coming in here to blog.

You know what I’m really looking forward to tomorrow? Not having to get up before 5:00 AM.

4 Responses to “#784”

  1. Beefy:

    Oh come on, Wii Baseball is the only one that actually feels like the real thing.

  2. Tim:

    You need to cook something and then mail it to me.

  3. amy:

    i agree with tim! i need some decent food to get me thru finals…

  4. Mom:

    remember the secret to the sauce is to add back the juices from the meat after the finish in the oven to the sauce. And I really think cognac is a better deglaser than a good reisling when working with pork, but be careful with it as it likes to dominate the dish if allowed. Oh and don’t forget the tarragon, it makes it sparkle and gives more depth.