Pennsic - it looooooms over me
Jul. 7th, 2009 05:06 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
stitchwhichI have just sent Arni a copy of the packing list I save on my hard-drive. Suitably edited to be good for this particular year.
*sigh*
The past couple of attempts at sleep have shorted out thanks to a mind rolling over everything needed in the kitchen, the tent, debates about which whatever will pack down smaller than some other whatever and do we really need the Coleman lantern? How can I cut down my 'packing footprint'? Do I have time to order more tea from Stash and do I really need to or is that just fussing?
Bed, Bath, and Beyond stocks a folding kitchen grater AND that great little tool that seals bags airtight that actually works on "seal a meal" bags well enough to use in a cooler. I love that thing. No more contaminated coolers! No more leaking blood from cuts of meat! No more big bulky 'airtight' containers to fish out of the cooler and then try to fit back in after the ice has shifted into the space. The only thing you have to remember is to take it slow and to cant the sealer a little to maximize the width of the fused plastic. My plan this year is to have two big containers on each side of the cooler to store greens and such and fill in the areas between them with drinks and the ice. I just have to figure out the best way to weigh the containers down* - they tend to float up in the melted icewater and then it is hard to get them back in position. But still, it really cuts down on frozen fingers pawing through the cooler looking for that tiny bottle of dill mustard. What? You don't pack dill mustard?
And Arn is dropping by Fazoli's tonight to pick up dinner specifically so I can have a good handfull of those little parmesan cheese packages to include in my kitchen packing. When cooking for one-with-a-guest-or-two, it's easier to have small sealed travel packs of certain condiments - yellow mustard, for example, doesn't really get used much in my kitchen but when it is needed, it is absolutely essential to the success of the meal. So a few packs from a hamburger stand get thrown in. Same with non-sugar sweetners. Pink, yellow, blue and green - I gots them all. And once I started noticing, I've been amused at just what does get packaged in little 'take home' portions. They all go into one big bag in a basket on my kitchen shelves, for rummaging purposes.
And that reminds me. This year I want to get some pictures of my kitchen. I love, simply love it. It is 'my little space', my sanctuary, and I've put a lot of thought into making it look acceptable to my sensibilities while still having all the modern conveniences that make cooking easy. There is still work to be done, of course. It's a process...
I've been sewing - and will be sewing yet more as my sleep-depriving ruminations remind me of yet more things I need to get ready.
This would be the part I hate about this time of year. I have a good handle on what we need and it is being done in a timely fashion. Worry-mind, let me sleep so I can continue that!
---
*Arni just got home and suggested diver's belt weights - small & plastic coated.
*sigh*
The past couple of attempts at sleep have shorted out thanks to a mind rolling over everything needed in the kitchen, the tent, debates about which whatever will pack down smaller than some other whatever and do we really need the Coleman lantern? How can I cut down my 'packing footprint'? Do I have time to order more tea from Stash and do I really need to or is that just fussing?
Bed, Bath, and Beyond stocks a folding kitchen grater AND that great little tool that seals bags airtight that actually works on "seal a meal" bags well enough to use in a cooler. I love that thing. No more contaminated coolers! No more leaking blood from cuts of meat! No more big bulky 'airtight' containers to fish out of the cooler and then try to fit back in after the ice has shifted into the space. The only thing you have to remember is to take it slow and to cant the sealer a little to maximize the width of the fused plastic. My plan this year is to have two big containers on each side of the cooler to store greens and such and fill in the areas between them with drinks and the ice. I just have to figure out the best way to weigh the containers down* - they tend to float up in the melted icewater and then it is hard to get them back in position. But still, it really cuts down on frozen fingers pawing through the cooler looking for that tiny bottle of dill mustard. What? You don't pack dill mustard?
And Arn is dropping by Fazoli's tonight to pick up dinner specifically so I can have a good handfull of those little parmesan cheese packages to include in my kitchen packing. When cooking for one-with-a-guest-or-two, it's easier to have small sealed travel packs of certain condiments - yellow mustard, for example, doesn't really get used much in my kitchen but when it is needed, it is absolutely essential to the success of the meal. So a few packs from a hamburger stand get thrown in. Same with non-sugar sweetners. Pink, yellow, blue and green - I gots them all. And once I started noticing, I've been amused at just what does get packaged in little 'take home' portions. They all go into one big bag in a basket on my kitchen shelves, for rummaging purposes.
And that reminds me. This year I want to get some pictures of my kitchen. I love, simply love it. It is 'my little space', my sanctuary, and I've put a lot of thought into making it look acceptable to my sensibilities while still having all the modern conveniences that make cooking easy. There is still work to be done, of course. It's a process...
I've been sewing - and will be sewing yet more as my sleep-depriving ruminations remind me of yet more things I need to get ready.
This would be the part I hate about this time of year. I have a good handle on what we need and it is being done in a timely fashion. Worry-mind, let me sleep so I can continue that!
---
*Arni just got home and suggested diver's belt weights - small & plastic coated.
