Word count: 2096 | Since last entry: 150

In today’s writing I integrated the new opening into what I wrote earlier, including writing a brief conversation that introduced the situation a little better.

The other week we saw a movie called The Sci-Fi Boys, a documentary about Forrest J. Ackerman and his magazine Famous Monsters of Filmland and the boys (they were all boys) who made homemade sci-fi and horror movies after reading it and went on to become John Landis and Rick Baker and Peter Jackson and suchlike. The movie included a lot of clips from both the homemade movies and the 1950s and 60s classics that inspired them. This, in turn, inspired us to seek out a few of those classics, so tonight we rented The Day of the Triffids. It managed to be quite commendably tense and interesting despite the shabbiness of the special effects and some ludicrous logic holes (especially the ending). Tomorrow: This Island Earth.

I also feel I ought to blog about our dinners this week. For some reason (at least partly because we’ve started to receive our weekly basket of organic veggies from Pumpkin Ridge Gardens) we got inspired to try a whole bunch of new and fairly ambitious recipes. They’ve all turned out fabulous. So far this week we’ve had:

• Stir-fried mixed greens (bok choi, spinach, and beet thinnings) with tofu, greatly enlivened by the addition of a strip of bacon [improvised]
• Broiled halibut in a teriyaki marinade [Moosewood cookbook], accompanied by brown rice and sauteed broccoli with oyster sauce
• A salad of grilled chicken slices on a bed of blanched greens (snap peas, snow peas, and arugula) topped with a fresh strawberry vinaigrette [Eating Well magazine]
• Lamb satay stir-fry (lamb, cabbage, carrots, kohlrabi, and green onions in a light peanut-lime sauce) [Eating Well again] served on brown rice
• Cashew chicken [an old family recipe], with white rice — this was better than usual, made with fresh organic vegetables and chicken

We don’t usually eat this well, but I’m proud of us and I wanted to brag about it. Tomorrow: spinach tacos [Eating Well again].