the better part of me

Four days into October already??? Sounds fake.

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Reading: I finished Jenny Lawson's How to Be Okay When Nothing Is Okay and read the new October Daye installment, A Divided Duty. (Somehow this is book 20. What even.) I haven't started in on anything else yet.

Oh, I also read the first four chapters of the Dungeon Crawler Carl webcomic and was pretty entertained. I may keep going with that.

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Watching: Not much to speak of? Another couple episodes of Silo (leaving us with two or three in the most recent season; I didn't think I'd miss TVTime as much as I apparently do, less in the sense of actually thinking about it than in terms of not really remembering what episode number we're on). I've also now crossed the halfway point on Zhan Zhao Adventures.

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Foodstuffs: Farmshare, week fourteen: white potatoes, Vivaldi potatoes, dill, green onions, leeks, black kale. (We got the Vivaldi potatoes a week or two before as well, at which point I was like "...potato variety that starts with 'V', but presumably not "Vivaldi", because I would've remembered that, right?" Apparently not!) We also came home with some blue potatoes and a large Savoy cabbage. ( a variety of food-related things )

Before I forget again: this and the nested thread and comments on Bluesky recently suggest that dislike for (and apparent inability to learn to like) raw tomatoes might be a genetic thing for some people, which could explain a fair bit about my complete failure to find them even tolerable, despite a) really wanting to love them and b) enjoying plenty of things involving cooked tomatoes. It sure feels plausible, anyway.

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Reading: I read and really enjoyed Marissa Lingen's new novella, A Dubious Clamor. ^_^ (Disclaimer: friend.) Since then I've been slowly picking my way through How to Be Okay When Nothing Is Okay, the newest book from Jenny Lawson (The Bloggess).

New Toby in a couple of days!

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Farmshare, week thirteen: a green cabbage, a single red tomato, black kale, four smallish cucumbers, kohlrabi (one purple, one green), and leeks.

We didn't manage to use the leeks from a couple of weeks ago, but I still want to try them, so we got more. ^^;

Farmshare cooking hopes/plans for the week include the perhaps-not-traditional colcannon from Six Seasons (I've never had colcannon and mostly see it referred to as involving cabbage, but this recipe involves a leek and black kale), a cabbage and farro soup, and probably roasting (?) one of the kohlrabi and going from there.

In general "UGH, I wish people/cookbooks/etc. were more specific about food" news, I have the eternal burning wish that it were much, much easier to tell, without sheer memorization, whether a given potato is starchy or waxy or in between, which extends to which type a recipe is calling for. I know people with actual cooking experience do probably just know this, whether by name or color or simply by feel, but thus far my efforts to make the information stick in my head have not gone well.

(All of which is to say: do I know what kind of potatoes we have at the moment? No! No, I do not. Here's hoping they mash okay.)