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Hot Wheels
I am now the proud owner of a 1997 Nissa Altima GXE in a color that three different people have opined is: brown, maroon, and metallic purple. Whatever. Once I have proof of insurance, I can register the car with the town. Once I register it with the town, I can order vanity plates so that I have an actual shot at remembering my license plate number. Once I have a license plate number that I can remember, I can get a coveted Faculty/Staff parking sticker, and everything will be binjali.
Faithful auditors of this journal will note that the vehicle I have acquired is not a Subaru. The Subarus on offer in our price range being, um...non-viable, we were required, as is so often the case, to go to Plan B.
Astute readers will also note that, Good and Useful though it was, acquiring a vehicle was Not Exactly the work I was to be doing today.
Right. I'll be doing that tonight, then.
On another topic, I'd just like to say that Girl Genius has exceeded its monthly bandwidth allowance at a most inconvenient time! Aaagh!
Faithful auditors of this journal will note that the vehicle I have acquired is not a Subaru. The Subarus on offer in our price range being, um...non-viable, we were required, as is so often the case, to go to Plan B.
Astute readers will also note that, Good and Useful though it was, acquiring a vehicle was Not Exactly the work I was to be doing today.
Right. I'll be doing that tonight, then.
On another topic, I'd just like to say that Girl Genius has exceeded its monthly bandwidth allowance at a most inconvenient time! Aaagh!
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THAT explains the last few times being denied
At least Dominic Deegan has been up to date this week
;)
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Sounds like you may have invested in a puce car. How very Regency of you!
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Over on the Heyer list, there's a running "puce sighting" thread--Heyer used the color in just about every book she wrote, it seems.
and a "Brand New Car!"
I couldn't resist googling "PUCE" and here is what came up:
http://en.wikipedia.org/wiki/Puce
Drive Happy!
Re: and a "Brand New Car!"
Interesting that they consider salt plums as a chinese delicacy. We're making them right now in Japan - take the hard little fruit, roll it around on a bed of thorns so that it is well-punctured (what do you call that base for flower arrangements?), then set in a jar or large plastic bag. Add shouchu (vodka, distilled alcohol - there is rice based, etc. we just use whatever is cheap) and salt - 7% by weight, according to my wife. Mix well. Leave it set for two or three weeks. Every day shake, stir, mix (this is where the new style of plastic bags is helpful, you can see the ooze and it's easy to mix).
Take a cup of the juice, add red shiso (mint), and mix well (my wife says squeeze it for ten minutes). Throw away the first juice that comes out, wait for very red juice to come out, add that red juice back to the bottle - that's where the color comes from.
Wait another ten days. On a very hot day (Early July or so), dry the ume (salt plums) under the sun for about three days.
And there you have traditional salt plums.
There's also adding brown sugar or honey to sweeten the taste. Or skip the red shiso dying for pale ones. And ume juice, ume marmelade, ume . . .
We have a lot of ume right now.