Stuff, things, and updates

Apparently I need to post more than I just think about posting.

Two weekends ago (as in not this past weekend, but the one prior) I went to visit family. I helped my sister paint pink stripes in the new nursery. That day she had felt some pain, and the baby was sitting much lower after that. She can't have much longer to go, especially as it has been a week since then. I know she is hoping to wait until after her other child's birthday this coming weekend, but we will see.

This past week was full of me catching up with school stuff and packing more boxes. I try to do several a week, so that I don't have to do them all at once.

Friday salvbard and I signed the purchase and sale for the house we are looking to buy. The bank's appraisal had come back the same day.

The weekend was full of Arisia meetings. I knit a sock. It is very orange. Many thanks to paradoox, smozz, quietann and deguspice for their gracious hosting.

Then today Chiquita and I went for a picnic and played at the Frog Pond, with the excuse of returning a borrowed item back to mizarchivist. I may have gotten a little too much sun despite shade and sunscreen, but now at least it feels like summer.

Grilling marinated vegetables

Per the request of chaiya:

The recipe for the asparagus we brought yesterday can be found here.

The recipe for the vegetables for the wooden skewers is as follows:

Prep time: 30 minutes
Marinating time: 2 to 6 hours

You Will Need
1/4 cup rice wine vinegar
1/3 cup olive oil
3 tablespoons lemon juice
3/4 teaspoon salt
1/2 teaspoon sugar
1/4 chili oil
1/4 teaspoon black pepper
1 1/2 pounds eggplant, zucchini, summer squash, sweet peppers, or portobello mushrooms or a combination, prepared for grilling (we also included par-cooked potatoes and carrots)

What to Do
1. In a small bowl, whisk together all ingredients except vegetables.

2. Place grill-ready vegetables (except mushrooms) in a self-sealing plastic bag and pour in marinade. Seal and turn to coat vegetables. Refrigerate, turning occasionally, up to 6 hours. Add mushrooms for the last 2-3 hours.

3. Remove vegetables from the bag and reserve the marinade.

4. Preheat the grill. Oil grill to prevent sticking. Place vegetables directly over medium to medium-hot coals -- about 5 inches from the heat -- and grill in the order and according to the times listed on Zesty Grilled Vegetables, turning and brushing occasionally with marinade.

Serves 4, about 1 cup marinade.