The floor drain is, at long last, draining. Water ingress has slowed considerably. My tiny shop-vac picked up a lot of it and will see more use later this morning.
With USS Roseholme's leaking bilges almost under control, I was able to get some cooking done: a breakfast hash with seasoned ground pork (curry powder, tarragon, cilantro, marjoram, thyme, garlic powder and dried chives -- I'm out of sage! Black pepper would have been good to add, too), one (1) chorizo sausage, diced potato, fresh mushrooms, red onion, a small zucchini and a large poblano pepper and three eggs, served topped with a little chopped Gruyère cheese, diced raw carrot and garden pesto; salt, pepper and/or Cholula to taste. Yum!
The almost-baby zucchini worked very well. Next time, I'll either skip the mushrooms (too bland) or replace them with an exotic, more flavorful variety and add a few diced serrano peppers. I'm tempted to try scrambling the eggs with the bright-green pesto mixed in, which is almost certain to result in tasty, green eggs.
All hands man your breakfast stations!
ReplyDeleteYou ran out of sage?
ReplyDeleteSeems... Unwise.
(Irreverance aside, breakfast sounds delicious, and I'm glad the basement is under control!)
Jim
If you used Aracuna eggs, you could have green egg shells, too.
ReplyDeleteGlad you're drying out. Some prior owner at the Mt Vernon house plugged up two of the three cellar drains, so the "slightly damp" basement had water runing under the baseboards. The "B-Dry" company, for a whole lot of money, took care of the problem. We're almost at the bottom of a hill that the town hasn't bothered to "drain", so the upper yard fills with water, which then gets under the house and... OldeForce
ReplyDelete