Page Scrawler

Hey, Tink.

Hey, Marty. Hey, Gary. How's Cookie?

Sorry, I only had a vague idea of what gazpacho is. I knew it was some kind of tomato soup, so I assumed. I only just now looked up the ingredients.

Hey, Bertie.

You mean Gazpacho? As much as I love pumpkin donuts, pumpkin spice drinks are

I went outside to water the late planting of beets and leeks I had sowed, and I almost went back inside to change into long pants. This morning was not the right temperature for shorts. Some of the trees already have a little blush of color to them. I foresee pumpkin donuts and apple cider in the near future.

@Comicality Awww, lookit Declan! He was so tiny!

Brussels Sprouts Gratin Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Servings: 4 Ingredients 1 pound Brussels sprouts 1 clove garlic (cut in half) 3 tablespoons butter (divided) 2 tablespoons minced shallots 2 tablespoons all-purpose flour 1/2 teaspoon kosher salt (or to taste) 1/8 teaspoon freshly ground black pepper Dash ground nutmeg 1 cup milk or half-and-half 1/2 cup (2 ounces) shredded Fontina cheese 1 or 2 strips of bacon (cooked and crumbled) 1/2 cup fine soft bread crumbs Preparation: 1. Heat the oven to 400 F (200 C/Gas 6) 2. Cut off the core ends of the Brussels sprouts. Remove loose outer leaves and any damaged or discolored leaves. Quarter or halve the sprouts lengthwise. Rinse well under cold running water. 3. Rub a 1 to 1 1/2-quart gratin dish or baking dish with the cut side of the garlic halves. Spray with nonstick cooking spray or lightly butter the dish. 4. Bring a large saucepan of salted water to a boil. Add the Brussels sprouts and boil for 3 minutes. Drain and set aside. 5. In a medium saucepan or saucier over medium-low heat, melt 2 tablespoons of the butter. Add the minced shallots and saute, stirring, until then are translucent. Add the flour, 1/2 teaspoon of salt, the pepper, and nutmeg to the saucepan and cook, stirring, for 2 minutes longer. Gradually stir in the milk or half-and-half. Continue cooking, stirring, until the sauce has thickened. Stir in the shredded cheese and bacon and cook, stirring until the cheese has melted. 6. Gently fold the Brussels sprouts into the sauce. Spoon the mixture into the prepared baking dish. 7. Melt the remaining 1 tablespoon of butter and toss with the bread crumbs. Sprinkle over the casserole. Bake the casserole for 20 to 25 minutes, or until the topping is nicely browned and the filling is bubbling.

Arlo Finch in the Valley of Fire, by John August The first book was good. The second one was decent, but the final book in the trilogy ended with a fizzle.

Hey, Dugh and Thistle. *scratches Thistle behind the ears*

Hey, Tim.

Thanks, Buckie.

Glad to hear it.

I'm so proud of Randy for having the courage to tell his mom! That can be really scary, telling the people who matter most to you! Best birthday prezzie I could've gotten. Thanks, Comsie!

Actually, Morgan made it.

Thanks, everyone!

Salisbury steak and homemade fries. With chocolate Blackout cake for dessert. I turn 27 today.

Hey, Bertie.

Glad to hear that everything worked out for you. Hoping your mom gets good results, too.

Sounds relaxing.

Hey, Tea Bat. What's brewing?

Sounds like they're good, responsible lads.

I hope Joker feels better soon.

I heard Jacob Tremblay is working on something for Netflix. It's a voice acting role. But SSSSHHHH!

Ate lunch at a restaurant in Glen Arbor today. The weather was nice on the patio.