2 boxes organic unsalted turkey bone broth, the cadillac of stock
a chunk of precooked turkey, cubed
two ‘silva’ pork sausages
a dozen small taters, mostly red, purple, white
half a tub of diced green chili (hot)
two whole peppers (pasilla?), nearly dried out
half a habanero
half an onion
a big spoon of minced garlic
a wrist’s worth of olive oil
a handful each of leftover lima beans and brussels sprouts
a whole little squeezed boulder lemon, ’cause they’re drying up.
chili powder, garlic powder, turmeric, cumin, oregano, salt

Brimming. If I do go for a new c-pot I think it’ll be next year, and it’ll be because this one has a tendency to feel too small. However, what I need more is a way to quickly reheat the leftovers that isn’t a microwave and preferably doesn’t involve dirtying a pan–it’s asking a lot of the world of design, and probably too much. I plan to waste too much time, also, considering on it.

The title is technically wrong, because what I ate after turning the potful on was just extra samples of both meats with some muenster. The cat approved heartily.

I rose at seven after five hours, thinking I’d wear myself out and get on a more work-friendly schedule, but it only led to monstrous napping in the end. At least the kitchen subsystem is in a high state of gloss now along with most everything else, except the office yet, which is perfectly normal.

An extended evening and a bonus day await for it.