I wish that people were honest about how distracting dangly earrings are when you’re wearing them.

Especially when they jingle.

I wish that everyone was lucky enough to have coworkers who brought them home presents from business trips.

Even if those present are shoes with claws.

I wish you didn’t think that was a hypodermic needle. Come on, guys. It’s powdered sunscreen. We walk outside after lunch most days.

I wish that I liked green tea as much as I love Kashi. Green tea is good for you, and it has such cool names!

I still hate it.

I wish that biting all the delicious mango off the mango seed didn’t leave grody strings in my teeth.

I wish I’d remembered to bring vegetables with lunch today. Instead, I remembered the chicken and chickpea curry (Maya Kaimal, y’all), but had to buy the veggies from the cafeteria. They cost $2.38. I was cranky, but full.

I wish every house were required to have window boxes full of flowers.

This is not my house. My house does not have window boxes full of flowers.

Finally?

I wish I could eat Humboldt Fog with honey and crackers and fresh blueberries for dinner every day for the rest of my natural life.

… Ok, I could actually probably make that last one happen, at least for awhile. I’d probably get tired of it if it didn’t feel like a treat, you know?

Or not. Man, I love me some goat cheese.

P.S. I feel like I dropped a lot of brand names today. I guess I was feeling lazy? Who knows. None of these brands know or care that I’m talking about them.

P.P.S. Everyone loves them some goat cheese, right?

This is the recipe I was going to share with you yesterday. However, while sweating my ass off last night:

Yeah, that’s not a glow. That’s sweat.

(The fact that a panting dog decided that even in 100 degree weather it was appropriate to sit ON ME didn’t help.)

Where was I? Other than sweating? Oh, right, I was going to tell you about the pasta. The thing is, the magic of the pasta was the jalepeno noodles themselves along with the watochi I got from the farmers market. The watochi is a weird watermelon based salsa thing, which is fab, but honestly? Without those two things? You’d have a very hard time replicating the pasta. So, I basically made a sauce with the watochi, some chicken stock, and some water, then added some ground ginger and salt, and poached/sauteed the shrimp in it, then stirred in the cooked noodles and some thai basil. It was SUPER good, so if you find a watermelon based salsa, I recommend throwing together something similar!

I had it with some Basa Ruedo Blanco, which is one of my absolute favorites. It’s a Spanish white and it’s very bright – tangy, almost. If anything was going to make me forget the 100 degree weather, it’s Basa.

Nothing will make me forget the 100 degree weather.

While we ate it, Crockett tried to prevent the hops from taking over the world.

Thursday morning (wow, this post is seriously belated), Crockett got up to run with me before leaving. He’s pretty fit, and I ran faster than I probably would have otherwise.

Plus, his charming attitude really made my day.

Ok, fine, I probably wouldn’t have wanted my picture taken at that point either.

While he was packing his suitcase, I packed this little bowl o’ tasty for my lunch:

It’s fresh basil, chopped tomatoes, chickpeas, and water packed mozzarella drizzled with balsamic vinegar and a smidge of olive oil. And TONS of salt added at eating time. I’m learning to love raw tomatoes, but only when they’re salted to within an inch of their lives.

Also, if the hops plant doesn’t take over the world, the three basil plants we have will.

I packed up and left him to get himself to the airport, which meant leaving his car at a nearby park and ride.

So my mom took me to pick it up ON HER SCOOTER.

This is the first time I’d been on a scooter. Does my face look like an ‘oh shit’ face? It’s not, I swear. Or if it is it’s because I was pretty sure I was going to drop my phone into the intersection. The scooter was super fun and my mom is a stable driver.

Anyway, now Crockett’s gone again and I’m back to being boring.

Except this bowl of boring was accentuated with a metric ton of raspberries and wasn’t really boring at all.

My sushi lunch (Sushi Hana, in Longmont), actually was kind of boring. The salmon was SUPER fatty, which I think is supposed to be a good thing (gosh I know so much about sushi), but sort of muted the flavor. Oh well, for $9.50 I think this was a pretty screamin’ deal.

To summarize: watochi, skinny salmon, and earth destroying plants. Make of it what you will.

I know everyone else is hot too – what do you do, other than lay in your basement and sweat, to deal with it?

I tried to IM the word ‘blerg’ on my phone to my bff earlier today and my phone corrected it to ‘blood’.

That’s a good analogy for the day.

It should have been a good day. Last night I had margaritas and pulled pork sandwiches with one of my favorite ladies…

My momma! Well, she had a margarita.

That’s hers on the left. Mine on the right is what Lulu’s calls a Texas Slush. That might be a thing? Like, a thing in places other than a bbq joint in Louisville? It’s half Tecate (that’s that bottom layer) and half frozen margarita (the top).

SO GOOD. It’s weirdly sparkly – I know it sounds unlikely, but it’s what I imagine a champagne slushie would taste like.

Then today I had my Kashi and yogurt with fresh organic strawberries ($4.99 for two pounds yo) – again in a meeting. I either need to start checking my calendar more thoroughly or start bringing a less crunchy breakfast. This picture was taken while everyone was looking at someone else, so I’d already eaten two thirds. Slowly and with the aid of much saliva.

Sorry, was that gross? That was gross. Someone tell Kashi to put ‘crunch’ in the name of their. .. oh, right.

Farro for the third lunch in a row – not terrible, but I REALLY need to remember how much longer four servings last when I’m eating them alone. I’m ready for Crockett to come home, but I’ve got a whole ‘nother work week to plan for. I should just eat celery stuffed with various things. Celery stuffed with things is fabulous. The celery above is stuffed with a Laughing Cow Queso wedge.

Oh, also? I’m still not running where the coyote puppies are, but this isn’t a terrible replacement. It’s amazing how much more picturesque something that is essentially an alley can look at dawn-ish.

Anyway. Today was blerg because BLERG.

Sometimes, as adults, we go to the doctor (like we’re supposed to) and the doctor says ‘hmmm….’ instead of ‘ok, everything looks fine, see you next year!’. That happened to me a couple of weeks ago, and today was my follow up – and instead of ‘gosh, that was silly, you’re good to go’, I essentially got another ‘hmmm’. As a responsible person who does what my doctor tells me to, I’m sure that everything will in fact be fine, but it’s still enough to take a normal day to ‘blerg’ level, you know?

What other one thing is enough to make a day blergy? I’m sure there are plenty.

I opened my home laptop just now and realized that I’d shut the lid last night while yesterday’s post was… posting. Post post. Post.

So there it is, smooshed right up against this one. Oh well.

Many exciting things happened today. For example, my coworker buddy sent me an article about how sitting all day makes you die, and then she and I rigged a standing desk out of textbooks. This is my standing desk, apparently she’d rather be comfortable than alive from 92 to 94.

I send Crockett this picture and he pointed out that there are probably $1500 worth of books under the laptop, making this an exceptionally expensive rigged desk. My bosses boss did come by and say that if I wanted a real one, they’d make it happen, but I’m going to try it out first. Honestly, I stood up for like four hours today and I feel pretty solid. It’s awesome.

…. Huh. I guess that was actually the only exciting thing that happened today.

I watered our herb garden – what up, three kinds of basil?

I watered my new lemon plant. See the teeny tiny lemons? They’re exactly the same color as the leaves right now, but I have high hopes for an eventual lovely yellow.

I did not water our hops plant, because after all the rain I’m pretty sure it’s trying to take over the world and doesn’t need help from me.

I ate breakfast.

Those yellow things are the last of the mango nectarines. Thank god, because those things were trippy.

Then I ate some baby yellow tomatoes and some roasted mushrooms and farro salad, which it turns out does not photograph any better in natural light than it did in the kitchen last night. It did keep well, though, so here you go:

Roasted Mushroom and Farro Salad
Adapted from The Kitchn

1 or 2 8 oz packages of whatever kind of mushrooms you like (see note)
1 cup uncooked farro
3 cups chicken stock or equivalent bullion substitute
2 – 3 tablespoons lemon juice
2 – 4 tablespoons olive oil, divided
1 oz parmesan or romano cheese

Here’s my note: I used probably 10 oz of crimini mushrooms,  2 tablespoons of olive oil, and 2 tablespoons of lemon juice. I wished there had been more mushrooms, and possibly more interesting kinds, but otherwise I thought it was about perfect – however, I really like farro and didn’t need it heavily dressed. If you’re not sure how you feel about it, feel free to up the juice and oil values. Also, this does involve turning on the oven.

Heat the oven to 400 degrees (I know it’s July – save this recipe for fall if your house is too hot) and put the stock or three cups of water and your bullion on to boil. When boiling, add the farro and bring to a simmer. Set your timer for 25 minutes.

Rinse and chop or break your mushrooms into smallish bite size pieces. Spread them out on a baking sheet lined with foil and toss them with one to two teaspoons of your oil and about half a teaspoon of kosher salt. Stick them in the oven and turn it down to 350 – hopefully right now your timer says 20 minutes, give or take, but if not set one that does.

When the farro is done, try it. It should still have some bite but nothing serious – you just don’t want fluffy. Drain it. Pull the mushrooms out of the oven, and let them and the farro get down to room temperature. (Don’t rinse the farro to cool it off – if you want to speed up the cooling process, spread it out on a baking sheet). When they’re both coolish, stir them together and toss with the rest of the olive oil and the lemon juice.

Crumble (not grate) the cheese over the salad and serve at room temp.

Possible variations: Veganize it by leaving out the cheese. I suggest some nutritional yeast flakes if you’re going to do this.
Herb it up.. I wanted to try it plain first, and now I’m thinking parsley, thai basil – maaaaybe thyme… something bright.
Fried egg on top, anyone?

 

Today started with rain that was followed by a two hour training that I wasn’t aware I was going to, and ended with me staying after everyone else left to update an internal website that people actually apparently use.

That whole using of an internal site thing is weird to me. At my previous places of employment, internal informational sites were created with the greatest of intentions and roundly ignored.

Rain and breakfast. I’d intended to eat on the road, but the roads were so blah that I didn’t manage to take a bite until I got to my desk.

And after that one bite, I was called to my training. I was still hungry, so my bowl came with me, but it turns out that Kashi isn’t the best cereal to eat in a quiet room. Even when mixed with yogurt and fruit. I basically ended up sucking on each bite before biting down, which was… icky. Seriously.

So I haven’t been eating very many vegetables since Crockett went out of town, but I have a good reason. We bought a thing of mixed spring greens at Costco… and it turned out to be 90% arugula.

I freaking hate arugula, but I hate to throw out perfectly good food, so the salad greens have been sitting there uneaten.

Last night I decided to put them all in a food processor and make them into pesto. This is a real thing, that people do. I didn’t just make this up. I added olive oil and almonds (who keeps pine nuts on hand, seriously?) and some hard gouda that I had leftover from also not wanting to eat it.

What did I think was going to happen when I put two things I didn’t like into a sauce with two things that I do like? Did I think the things I like would magically overwhelm the truly massive amount of arugula?

I might have.

But if I did, I was wrong. This stuff is truly gross.

Fortunately, Crockett likes arugula and gouda. I stuck this in the freezer for him. It’s very very strongly flavored, but I think it will work well as a sandwich spread or something… maybe. Who knows. I’m clearly off my rocker when it comes to this stuff.

Today, though, I bought more salad greens, some broccoli, some brussels sprouts, and a big zucchini. (What? That arugula was taking up a lot of room.)

Good thing, because my microwave broccoli in cheese sauce that I’ve been eating at work is getting a little old.

Yeah, I ate that. No, it didn’t look quite that… neon when I ate it. Not pictured: my delicious dark chocolate Jello pudding cup.

The drive home was much more relaxing than the drive to work. Plus, see those mountains? I can see them even better through the glass wall down the row from my cubicle. Really, my office building is very nice.

For dinner tonight I made some roasted mushroom and farro salad, but in the kitchen light it’s photographing super brown so it’ll have to wait. If it keeps well maybe I’ll post the recipe – although really, who eats farro? It’s just been hanging out in our pantry from when I totally thought I was going to make Farro with Tuna and Tomatoes, but then totally didn’t because I hate capers and never ever ever buy oil packed tuna. I had to crumble parmesan into the salad, and my hands smell like parmesan, which is surprisingly pleasant.

One final thing. I have this teeny tiny turquoise owl ring from when I was a baby. Why did I have a ring as a baby? I don’t know. Theres’s some story there – I’ll have to ask my mom. Anyway, I’ve been wearing it between my first and second knuckle, because I like the ring and I like the way it looks there. There is a fashion precedence, too. Like this cute girl, for example. Or this adorbs little infinity loveliness.

Oh also? I was playing with a new photo treatment app on my phone and deleted the original of this after making my hand look a little … blue. It wasn’t this color in real life.

Cute? I think it’s cute, zombie hand and all.

Anyway. What do you wear that you especially like lately?

P.S. That is a black string on my thumb. It’s a whole different story and involves me trying to keep myself awake during the single longest training ever.

P.P.S. I also just realized that the two things I’ve made in the last twenty four hours require ingredients that I say that no one keeps on hand. Whoops.

I seriously don’t know why I said happy Thanksgiving earlier. I’m a little concerned about my grey matter.

Anyway. Halloween.

For breakfast I busted out my new Bob’s 5 Grain cereal.

I cooked it in my favorite little two cup cereal pot that my dad got me two years ago for Christmas. I seriously use this thing so often it never makes it to the dishwasher.

To my cereal I added flaked sweetened coconut and chopped frozen peaches.

I froze the peaches myself and I think I used a knife that I’d used to cut garlic when I sliced them before freezing. It adds an interesting and not particularly welcome taste to things – let that be a lesson to all of us. I have to use the garlic peaches, but hopefully no one else will face the same fate.

My schedule this semester has been such that I don’t eat lunch on campus very often.  Today, though, I had a meeting that was necessary to verify that I’m going to graduate in May (whoooooohooooo), so I ate while grading Minitab assignments. (Minitab is a statistical version of Excel, basically, that the students in my class use to do projects).

Leftover tofu, leftover creepy cauliflower, and toes desperately in need of nail polish remover.

I stopped on the way home to get pumpkins for the stoop, so trick-or-treaters would know they were welcome, but pumpkins are apparently passe in the grocery store. Christmas stockings are the new pumpkins. I got a big orange leaf sack with a pumpkin face on it instead, and we stuffed it with leaves from the yard.

Trick-or-treaters have been drizzling, not pouring. The Evil Flash Drive, who was here to steal our gigabytes, has been my fav so far.

Between homework and stopping Maida from trying to eat the little kids, I made falafel tacos.

Falafel Tacos
Adapted from How to Cook Everything

Falafel:
1 can chickpeas
1/2 small onion
1 clove garlic
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon cayenne
1/2 teaspoon kosher salt
1 handful greens (arugula is what I used, but parsley/baby spinach/cilantro/whatev would all add something nice)
2 tablespoons water
1 tablespoon lemon juice

Tzatziki:
3/4 cup plain Greek yogurt
3/4 cup chopped, seeded peeled cucumber
1/2 cup chopped, seeded tomato
1/8 – 1/4 teaspoon salt

hummus
tortillas

Whiz everything in the ‘falafel’ section up in a food processor. It should be chopped finely enough that you look at it and go ‘damn, that would be a pain in the ass if I had to chop that by hand’, with a little bit of paste, but no finer. It’s better that it fall apart a little while cooking than it be tough and icky.

Mix the tzatziki ingredients together and set aside. Start with the smaller amount of salt and adjust to taste. (If it tastes more like yogurt than vegetables, you can probably use more salt).

Heat a nonstick pan up over medium-medium-low heat. If you feel like a little fat in your day, add a few little puddles of vegetable oil once the pan is hot – it will lead to crispier falafels but isn’t necessary. Either way, grab golf ball sized amounts of the falafel mix and flatten them out, then drop them in the pan and cook for 3 minutes on the first side and two on the second (or until brown and tasty looking on both sides). It will take two batches unless you have a griddle sized pan, so if you want to eat them hot, keep the falafels warm in a low oven while you cook the second batch.

Spread each tortilla with hummus and tzatziki, and top with falafel. Eat.

Serves 2 – 3. (We ate it all).

Happy HALLOWEEN!! I think our candy-wanting-kids are done – it’s dark and cold and 8:30. We have lots of mini Snickers and M&Ms and Baby Ruth. Hopefully you all have leftover candy too!

For no good reason, I haven’t been eating very well this weekend.

I got up super early and hit the road to catch office hours with my Mathematical Statistics professor. Three other people from my class had the same idea, so we had a powwow first thing in the morning – that did absolutely nothing to increase my understanding of Mathematical Statistics. Sigh.

I had a date with a girlfriend in Louisville at 5, and I didn’t get home from school until 2. Crockett and I headed downtown early to get some food, and a beer and jelly jar full of white wine.

Crockett ordered sliders, which don’t come with sides, and I got a sandwich will sweet potato tots and coleslaw. I gave him half the tots immediately because otherwise they would have found their way into my belly – sooooo good.

Lulu’s BBQ (the link plays music, just a warning) smokes chicken, pork, and brisket, and lets you sauce it at your table to your taste. The chicken is soft and moist, which isn’t something I’ve found a lot with chicken in BBQ places. I like the pork more, but I’m having an issue with pigs lately, so chicken it is. I like it with the slaw on the sandwich. That stuff on top is Lulu’s PPO – peppers, pickles, onions. Mmm.

This sandwich carried me through to Saturday morning, y’all. It’s a lot of food.

Saturday – Statistical Methods (not the same as Mathematical Statistics – true story) homework accompanied by a bagel and half an apple.

It was a happy breakfast.

When I finished the assignment, I hit the gym (upper body and three miles on the treadmill). His sign says ‘another favorite ditty: “don’t go staking my heart”. Ha.

When I got home, I microwaved milk and frozen blueberries until they were hot, and then added two handfuls of Grape Nuts. I love some me some Grape Nuts.

While I ate, Crockett checked the specific gravity of our beer, and added wood chips (soaked in bourbon, because he’s a genius) and more hops.

Then, for the second time in two days, we went out to eat.

Chianti for me (Stella) and beer for him (Blind Pig IPA). I have a hard time with IPAs, but Crockett said it was delicious. I also usually don’t like Chianti, but I know I don’t like a lot of the red wines Lucky Pie offers by the glass, so I gave this a shot.

For Crockett: a lamb meatball sandwich with the most garlicky polenta I have ever had in my whole life. The sandwich was good, but then I’ve never met a meatball I didn’t like. Crockett thought it was good, but had a stomach ache afterwards, so who knows.

I ordered a pizza for us to share – I wasn’t very hungry, but I knew we’d appreciate leftovers. Along with half Crockett’s polenta, I had two pieces of this, the Popeye pizza. Spinach, huge pieces of garlic, fontina, mozzarella, grana podano, and pecorino. I’ve realized that I don’t really enjoy the meats at LP – there’s something about the chicken, especially, that doesn’t do it for me. However, the vegetarian pizzas are great.

Anyway – pizza and bbq in two days. Acceptable but I felt a little overstuffed. You know that feeling?

She’s so adorable, is she not? She was 27 when this cute shit was filmed in 1991, and I was 10 in 1991… so perhaps she’s too old to want to hang out with me – but I would totally chill with her all the live long day.

(I have Speed playing was I write this. Dude, my brother and I must have watched this movie once every other week when I was in high school. The only movie that was higher on the rotation list was, obviously, Tremors.)

I didn’t get to see Sandra today.

Since I used up my steel cut oats on Tuesday, I decided to try something new. It was $3.19 for a one pound bag, making it more expensive than oats from the bulk bins at Whole Foods. However, it’s five grains are rolled whole wheat, rye, oats, barley, and triticale. And it has flaxseed. It sounded like something in there would probably be chewy, and I’m sure it’s 100% healthy.

I cooked it up with water and some frozen cherries, for sweetness and because frozen cherries are proof that Costco loves me and wants me to be happy.

Sadly, it was pretty chew free. It was texturally interesting, though, so I’ll definitely finish the bag.

This is the only picture I took today in natural light. I walked the girls before I left for school (like I do every day), and this tree with the sun rising behind it was just too gorgeous. Sadly, it was 22 degrees, so I think the rest of the world missed this.

Then – lecture (teaching, not taking), meetings, lunch (Malt ‘O Meal with peanut butter – I decided no one wants to see more hot cereal), gym….

I got home midafternoon and tackled my pile of homework. I need to get ahead of the game on homework because I have this paper that was submitted to a conference that isn’t done, and if our abstract is accepted then they’ll expect us to actually have the paper. And right now I’m the hold up. Sigh.

Crockett went to hang out with his niblings (children of his sibling), so when dinner rolled around I knew exactly what to cook.

Romanesco broccoli. (It’s actually cauliflower). If you haven’t seen it before (like Crockett), it can be a little scary.

He thinks it looks like someone was messing around with genetics, but it’s been available in Italy since at least the 16th century.  It’s just one of those things. I actually bought it two weeks ago, and I kept thinking I would do something special with it since it’s so wacky looking, but that special idea never came. I just plain roasted it.

I saved Crockett a piece, though. So he wouldn’t feel left out.

I am in the process of eating half the cauliflower (the other half is in the fridge) with some butternut squash soup from a box that I added some yellow curry powder to, and some crackers and goat cheese.

Yum.

Do you ever wake up on Saturday just ready to go-go-go?

(If you said yes, I’ve slightly misjudged my audience, but that’s awesome for you!)

I rolled out of bed verrry gradually, and ended up making an english muffin with cream cheese for breakfast at around ten. One side was savory (cream cheese and tomato slices with a sprinkling of salt)…

and the other side was sweet, with (apparently barely) toasted coconut and the same cream cheese.

I wanted it to be light, because I went to the gym afterwards, and my mom has been telling me I’m not working out hard enough. She’s a certified personal trainer, although she doesn’t actually train anyone, and she said that my weights are too light. I went in yesterday with the intention of actually trying – shocking, I know.

I succeeded.

I mostly do machines, because the downstairs (where the free weights are) is full of sweaty high school boys. I’m not sure that’s the best call, because not all of the machines get small enough for me, but I’ll worry about that some other time. I increased my weights at least one level on every machine, and two on most.

When I got home I was starving. This is the problem with working out really hard – you can’t wait to eat afterwards. Crockett used to go to the gym right before lunch and then head down the street to Chipotle afterwards. I ate the thing with the least preparation that I could think of: cereal. Specifically, Grape Nuts. (There are a lot of Grape Nuts in that bowl, they’re just so full of awesomeness that they don’t float.)

I also threw together some pizza dough to be used for dinner, and then I sat down to tackle some statistical methods homework.

At 7:30 I was 90% done with the homework (it’s a two-week assignment, so it’s not totally crazy that it takes so long), and making pizza seemed hard and I really wanted beer. Specifically Stella Artois. We had no beer and definitely no Stella.

You know who has Stella?

OLI.

They also have green chili and big, soft, delicious flour tortillas. (If this looks familiar, it’s because this is what I ALWAYS order at the OLI.)

Crockett’s go-to is the southwestern chicken salad, although he occasionally branches out into the reuben.

I tried to smile, but Crockett took too long and I had to take a bite.

(It was 80 in Louisville yesterday – I’m just wearing two long sleeve shirts because I’m always cold.)

I really wish professional eater was a job. I enjoy it so much more than I do doing homework.

The OLI was not hopping, at 8 on a Saturday night. I would say I’m worried for them, but they’ve been around since …

1906, so they must be doing something right.

Dinner out two nights in a row.

And we’re not even celebrating anything.

Best weekend ever.

Awkward.

So, good weekend?

Oh, wait, you’re still on your weekend?

Sometimes I hate my school.

I’m in class today.

I’m still trying to identify the perfect meal that I can eat while driving that will keep me sated until I get home from school at 2. Pluots and grape nuts are not it.

Yes, I could take lunch to school, but since I’m always in class, I’d end up eating it in the car on the way home, and I refuse to eat two meals a dat that way. It’s just not couth.

The college tried to pre-apologize for today by throwing us a fair on Friday, but it was only during the hours that I was otherwise engaged. Watching it get set up was all I managed.

Apology not accepted.

This is why I like to eat lunch at home. Fresh foods.

Fresh, briny foods.

Pickles, pickled beets, olives, and cucumber and tomato salad with feta.

Apparently I felt the need for salt.

Three facts about these egg roll looking things.

1. I don’t remember which day I made them
2. They weren’t very good.
3. They were actually perogies.

See? Potatoes and cheese and onions.

I think if I’d fried them they would have been delicious.

But I don’t fry things.

Oil everywhere.

Not my thing. 

One thing that I made that I liked and Crockett didn’t was pizza on zucchini and sweet potato fries (from this recipe, which didn’t turn out quite as hoped but were still damn good). Again, would they have been better fried? Of course. But I don’t fry.

One thing that made us both happy was bagels, from Cafe de Paris downtown.

One egg and green chili and one tomato, mozzarella, and pesto. Split down the middle.

Happy breakfast to us.

(My dad was there too but his bagel was fuzzy. Not my photography – his bagel. Fuzzy.)