Goober peas!

We went to the Cubs-Brewers game last night, which was lots of fun, except for the part where the Cubs lost. The game was in Milwaukee, which is close enough to Chicago that the fans were about evenly divided over their allegiances. After a hellish drive there (worst traffic I've seen outside of LA), and walking twelve miles to the stadium from our parking space (okay, okay, that might be a slight exaggeration), we had a great time. Baseball is fun. We were on something called the Dew Deck on right field, because this was a Carthage College event, and we made it in time to eat at the (free!) buffet. A baseball park buffet in Wisconsin for me means a hamburger bun with lettuce, tomato, and a slice of cheese, but that was fine. My husband got me a bag of peanuts and one of those little sundaes that comes in a baseball helmet to round out the meal. I still have some peanuts left, and I had some as a snack today. I love ballpark peanuts. I think it's genetic. My mom used to send us to a baseball game with my dad and ask that we bring her back a bag. She didn't want to see the game, just to have the peanuts later. Due to a third grade book report on a biography of George Washington Carver, I know lots of random things about peanuts, like how they're not actually nuts, but members of the pea family that grow under the soil. Isn't it funny what you remember from childhood?

Stefaneener, thank you for the mint info! It didn't look at all like the mint I have going, but I was thinking maybe it was a different variety, but the stem is quite round, so that's not it. The leaves and stem are a little fuzzy. I've been wracking my brain for what I might have planted there in the last few years. We do have a lot of birds come to our porch (birdfeeders=cheap cat entertainment), so I wonder if one of them could have dropped (or pooped) a seed. I can't think of anything I've planted that looks like this.

Knitting: I got a bit of work done on the baby sweater last night, but we arrived later than expected with the traffic and there was all the peanut and ice cream eating that took up time. I think tomorrow I'll watch the BBC Pride & Prejudice and try to get those sleeves done. Then I am starting the Hourglass Sweater. Except I have to wind the yarn first.

Writing: Ha! I actually have good writing news to report. I am up to 26,500 words. I added in a scene to Chapter 2 to introduce a subplot that I have to carry up to Chapter 6. I'm sort of conflicted about the other subplot now. I'm deciding if it's too much going on. And I got so excited about adding this one subplot in, I totally forgot about it, so I'll have to go back. Argh. Well, at least I have progress to report, and having too many ideas is a fine problem to have. It's far worse to wonder, "What am I going to do now?" I already have ideas I've been jotting down for sequels.

Reading: Welcome, Stephanie, and all fellow Harry Potter addicts! I have to admit that I have the American and British versions of all the books. And the first two in Italian. And a Gringotts coin bank. And Gryffindor tower bookends. And all the movies. I have mentioned before that I am a big nerd, so I'm okay with telling you all this. I am now on book 2 again(British version). Rain, I hope she doesn't kill off Harry. I've always thought she was kidding about that. And after book 6, I'm nervous about who else she'll kill off... I think I'll need a pint of the good ice cream for after I finish book 7. I can't believe that's the last one.

Cooking: I made nice pasta salad today. My pasta salad is usually a pretty thrown-together affair. I like lots of veggies in it. I change the kind of cheese, dressing, and veggies all the time.

Whatever's in the Fridge Pasta Salad

4 oz. rotini
2 small zucchini, sliced
1 cup sugar snap peas, trimmed
1/2 cup chickpeas
2 TBL sliced black olives
2 TBL light ranch dressing
1/4 cup 2% shredded Colby-Jack cheese
1 TBL grated parmesan
salt and pepper to taste

Bring water to a boil. Add pasta and zucchini. Cook according to pasta package directions, adding peas 5 minutes before end of cooking time. Drain and rinse under cold water in a strainer until cool. Drain well. Pour into a bowl and add remaining ingredients. Toss well. Feeds one very hungry person or two as a side dish. People less into veggies may want to make this for a crowd with a pound of rotini and not doubling the veggies.