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Cake day: July 12th, 2023

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  • I would like to say I use a heavy-duty dry swiffer on the floor (wood) every other day, but honestly maybe twice a week. It gets tons of dust and cat hair and it’s quiet and fast. I have an old fashioned feather duster that does a decent job on shelves of books and knickknacks without moving them, and fascinates the cat. I have a wet mop but don’t use it often. I put MERV13 filters in my HVAC, but I realized the suction was lifting the nearby ceiling tiles instead, so I taped them down.

    Consider what contributes to dust in your home: I don’t go out much, and can’t track in mud, but I live over the garage in my apartment building, over a very busy street, and have sliding-glass balcony doors for windows, so a lot of my dust is tires and exhaust. Also pollen year-round because SoCal, and of course cat and myself shedding. Litterbox dust too, at least she’s not a big digger. I don’t have laundry machines in my unit but I imagine they’d make lint dust. You might not be able to change things that add grime, but it helps you feel less like it’s your fault.

    When I worked in a china shop, we wiped down every item on every shelf with Windex (spray your paper towels, not what you’re cleaning) every day. But I was getting paid for that. It makes a huge difference, along with knowing someone else will notice.



  • Most of the time I don’t get bothered by typing/autofill errors in others’ posts. (My own often get edited several times.)

    But some bring out my inner schoolmarm. I try to restrict my corrections to times when the error is confusing, or if I have a mnemonic that might be helpful. I bear in mind that this is an informal forum, but someone might want to be able to get it right when it matters.





  • My red and green this Christmas is fat sweet cherry tomatoes ripening in the sun on my balcony. I would love a little rain to ease the fire danger in the hills, but I had all the snow I need for life during college. It’s funny the snowy people who said they can’t even fathom green, if it weren’t white it would be brown, they’re right about their reality but you asked for a dream. I’m living the dream.

    The other nice thing about being in Los Angeles at Christmas is that it’s quiet and there’s very little traffic, because so many people rushed off to visit the snow, either local skiing or far away.







  • Can you do pink peppercorns? They’re a different kind of tree but might have the same chemical.

    Otherwise, some of the most “chili” flavors come from cumin and Mexican oregano and garlic. Coriander is another, and you could add a little kick with allspice. Roasting your bell peppers whole until the skin gets partly charred will give you a faux chipotle flavor. You then discard the seeds and throw them in the blender or food processor so you aren’t eating big chunks of char. Onions of course and tomatoes (canned crushed is fine) and of course ground beef and some beans, I use a can of kidney beans, with the liquid, but use what you like. Often some corn flour or meal is added for thicker, you could crush a few chips or crumble a corn tortilla for that.

    I’ve got this all out of order! Char peppers under the broiler first, take out and let cool. Saute your onions in a little olive or corn oil, add garlic and beef, get it browned, add spices, turn down the heat while you get the seeds out of the peppers and chop/puree them. Add them, the tomatoes and beans, taste and add salt, and check if you got all those haphazard spices in. (It’s not done, it needs to simmer awhile, but it’s cooked enough to be safe.) Simmer for… maybe 30 minutes? Or until you’re ready to eat it? If it seems runny, add the tortilla/chip “flour” to thicken it.