I've been walking a couple of miles about five times a week around Crescent Lake. It's been fine so far – fairly well lit (since I walk after dark), the distance is about right (there are signs that say "distance around lake: 9/10 mile"), it's not too far from the house, and the park is quite scenic.
There's just one problem.
The new Outback Steakhouse on 4th street just opened, and it's directly adjacent to the park. You can see the glowing red Outback signs, you can hear the cars moving around the parking lot, and most of all, you can smell the food. It's better than having a chemical plant or a dump next to the park – I prefer temptation to nausea – but it's still a distraction. I'm trying to turn it into a reminder of why exactly it is I'm walking twice around the lake every night, but right now it just makes me want to detour, plunk down into a seat, and order a bloomin' onion.
At least it's not a Krispy Kreme.
In cooking news, I tried my hand at a sauce soubise last night – some Vidalia onion, a little olive oil, some milk, and a roux – and it turned out nicely, especially when poured over chicken, pasta, and broccoli. I like my new saucier, although I worry a little about using a metal whisk on the non-stick surface. Still, using a plastic whisk seems silly.
Sent press kits out last night to the local papers, and to the papers in Atlanta, since we'll be there at the end of the month. I'm not holding my breath waiting for Eleanor Ringel to call, but you never know.
There's just one problem.
The new Outback Steakhouse on 4th street just opened, and it's directly adjacent to the park. You can see the glowing red Outback signs, you can hear the cars moving around the parking lot, and most of all, you can smell the food. It's better than having a chemical plant or a dump next to the park – I prefer temptation to nausea – but it's still a distraction. I'm trying to turn it into a reminder of why exactly it is I'm walking twice around the lake every night, but right now it just makes me want to detour, plunk down into a seat, and order a bloomin' onion.
At least it's not a Krispy Kreme.
In cooking news, I tried my hand at a sauce soubise last night – some Vidalia onion, a little olive oil, some milk, and a roux – and it turned out nicely, especially when poured over chicken, pasta, and broccoli. I like my new saucier, although I worry a little about using a metal whisk on the non-stick surface. Still, using a plastic whisk seems silly.
Sent press kits out last night to the local papers, and to the papers in Atlanta, since we'll be there at the end of the month. I'm not holding my breath waiting for Eleanor Ringel to call, but you never know.
