Making Things Log, Week of 2019/01/27

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It looks like the Making Things Log is going to be a Sunday night phenomenon for the foreseeable future. Yay debugging and iterating on my schedule!


As mentioned in my previous, non-Log blog post, I am on the cusp of completing my first round of edits for The Imaginary Corpse. I’m basically into clean-up rounds, trying to handle some higher level edits rather than simple, specific one-offs and their occasional echoes. I’m massively ahead of schedule, and, well…I have a different post about how I feel about that, but suffice it to say that I feel pretty good, and pretty thankful for the life that has allowed me to be where I am at.


Only two items to report here, one of them a preview of the week.

The non-preview: I appear to have managed a slightly healthier version of the chicken-pesto sandwich I have often ordered from a local pizza joint. It’s chicken breast, oven-roasted with salt, pepper, garlic powder, and a tiny bit of red pepper flakes; this goes onto a sourdough roll with pesto sauce and pre-grated Parmesan as the condiments, and is then served warm. I’m very pleased with how this comes out, though I am thinking it might be worth experimenting with an alternate condiment on one side of the roll so it isn’t just a fatty nut paste on both pieces of bread.

This is also an advance note that I am spending February’s cooking time iterating on my root vegetable gratin. Round Two, to be cooked tomorrow, will omit the Greek yogurt and instead get tossed in olive oil and grated Parmesan-Reggiano cheese before it roasts for about 30 minutes, then get topped with shredded gruyere and broiled for about 5 minutes. Hopefully this helps soften the root vegetables and avoids the moisture issues we think the yogurt caused, but also omits the density brought on by heavy cream. After-action reports to come in the next Making Things Log!