Hey, where are my gloves?

October 22, 2007
Peoria, AZ

Just kidding about the gloves, but we've had a real cooling-off over the last couple of days. Yesterday's high was 79F, which is probably the first time it has been that "cool" since spring. It's been breezy as well, which means that everything's covered with a fine layer of brown dirt. It's supposed to be back up in the low 90s for most of the week.

Yesterday, I put in some time in the garage. I'm doing a complete re-do on the tools from the coach, trying to "thin the herd" to reduce weight and make things more accessible. I picked up an electrician's tool pouch from Home Depot, and all of the frequently-used hand tools fit in there nicely. I'm using two older boxes I've had for years for the rest of the stuff, although I might consolidate there as well. I went through all the sockets from home and coach, and decided what I need to pick up to fill in the gaps. I've gotten caught a couple of times where something needed was in the wrong place. It's less on an issue if I'm at home and need something in the coach, as it's always nearby. The other way around, well, that's a trip to the store.

I also got around to installing shelves in the study. They're by ClosetMaid, and have adjustable tracks that mount on the wall so the space between shelves can be changed to fit the stuff you're storing. Now, I'd bought these shelves specifically for the study. Unfortunately, it was the study we had in our townhouse in New Jersey and I bought them circa 2001 but never had the time (or inclination?) to put them up. Well, they survived the move from New Jersey to Arizona, and have been sitting in the garage here for the last 2+ years, so I figured it was about time to deploy them. It turns out that I have enough vertical space and support brackets to add a third shelf, so I'll add that to me Home Depot list (if they still have them!).

Last night, I made chicken breasts stuffed with a pancetta/mushroom mixture served with fettucine with olive oil, sauteed onions and sun-dried tomatos. I didn't follow a recipe (other than from Geri's chicken piccata recipe for the coating on the chicken), and will keep trying this with different ingredients until I get a "keeper". I hit the wine storage device for a 2000 Damilano Barolo that was excellent; medium-bodied with lots of berries and leather and a clean, smooth finish.

Today is supposed to be warmer but not hot, and still on the breezy side. We don't have a plan yet, but will be getting in gear shortly...