Creations in Trichotomy

You blink and they are in high school

Little Boo-boo has been accepted to his top choice of high school. We haven’t spent as much time together since I moved to the suburbs, but I’m very proud of his development. The fact that I only get to see him a handful of times a year makes it feel like he is growing up so fast.

I am most proud of how good a person he is - a few years ago there was a big todo in his class where all the boys except him were suspended because they used racial slurs against another classmate. I’m glad he has the right combination of moral principle and not bowing to social pressure. Very proud of him.

He created and published a series of hand-drawn cartoon videos (made possible by youtube) last year and then created a documentary on its creation, an then created an online event where he’d screen it for his friends, which was very well-done.

Kids these days have a lot more creative outlets than we did.

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ENT-bot

The executive director of our amateur group warned last year that the majority of his time is taken up by scheduling recitals and events. At this rate, he said he’ll burn out in a year or so.

People who want to perform would e-mail him what they want to play, he would find a slot among the spaces we’d booked to tell them. It sounded something very mechanical, so I’m creating an app that would do just that - basically automate him.

I’m hoping that it’ll be actually useful.

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More food pictures

Over the winter we’ve been cooking more comfort food, I feel.

Apple sauce chicken, the rice cooked in soy sauce and chicken fat. So tasty.

And I guess this must have been the source of soy sauce/chicken fat.

For Christmas we made a hotpot/fondue. Sadly our cooker isn’t hot enough; ended up cooking everything on the stove.

Mussel spaghetti. Using up left over mushrooms from the hotpot

Butter sauce cod and garlic baby spinach.

Some time in January an order of Chinese takeout had too much curry sauce. Enough that we made a second meal out of it.

That was nice for the cold weather. So we made another one but with chicken stock base.

We got Angel hair pasta and added bacon and broccoli to it. It was way too salty if I salt the pasta water and use Alfredo sauce.

Strawberry Mille Feuille cake. My stacking skills are lacking; it looked like the Tower of Pisa. And the strawberries were not fresh. Still tasty though.

Mussel and pasta is a good way to use up vegetables:

We had left over creme from the crepe cake, so used it to make fresca con leche and creme brulee:

Cooking is a nice way to pass the time.

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