Episode № 89 Shin Splints & Hot Sauce
Welcome back everybody!
Lady Jupiter Podcast is the audio accompaniment to LadyJupiter.com a lifestyle blog where I write about my family’s military life, our home life, and other tiny details that I just like to share. I’m happy that you’re here with me.
In this episode I’ll share an update on our life as affected by the U.S. military, then continue with a blog update, and wrap up with something domestic.
Today in our military-affected lives I have nothing significant to update.
I returned the dress that I wore to the Air Force Ball, and now I need to return my Amazon backup dress. I’ll probably take Mister Jupiter’s party shirt to the dry cleaner too - but this time I’ll ask for “light starch” because his party shirt was super stiff that evening. I thought it was funny, he didn’t find it as amusing as I did.
Us lady-women endure all sorts of little tortures to look good in our clothes, but I must admit that I’ve never had a shirt that was too hard. I definitely got shin splints from my heels that night. I felt a little foolish Googling my pains a few days after the ball. When I’ve had shin splints in the past, they were always at the bottom of my shins, and affecting both legs. After the Ball however, the pain was only at the top of my right shin…so the opposite of my experience.
Luckily I have survived my single shin splint, and Mister Jupiter didn’t get hurt from his party shirt that I’m aware of. Lucky.
For today’s LadyJupiter.com update…I stayed up late to do a few little things. I published Picks of the Week № 36 (only a few weeks late), updated my Pizza & Beer Yearbook, and updated this quarter’s Outfits of the Day.
📌 Picks of the Week № 36
📌 Pizza & Beer Yearbook
📌 Outfits of the Day :: Q3 2022
I’m going to try to get a haircut this week, so I need to decide real quick if I really am going to make a new recurring blog post just about my hair. I’m imagining quarterly updates, so only four each year unless I get a cut or a trim - in which case I’ll add an update to include an immediate before and after.
If you haven’t seen me grow out a mohawk, then you may not see how fast my hair grows. But it’s okay - I’m no Rapunzel. I’m super casual about my hair, I can’t be bothered to condition it, and it’s literally taken years of legitimate effort to use a hairbrush regularly.
📌 Growing out a Mohawk
I’ve been braiding my hair lately to keep it tidy, because my usual bun is getting weirdly tall when I coil my hair upwards in my preferred hands-off daily hair bun. So…yeah. Expect a new blog post soonish about my hair. It’s obviously very important. In the meanwhile you might see me in the wild with my weirdly tall bun. It’s like a brunette version of Star Trek (the original series, season one) yeoman Janice. I would obviously incorporate a woven hairpiece too…but you can probably imagine that if I won’t spare the time to use conditioner more than twice a year, I surely won’t take the time to accessorize my too-tall hair bun.
And lastly something domestic.
I still haven’t made the steamed buns yet. But I at least put this cookbook (Mooncakes & Milk Bread by Kristina Cho) in my Amazon wish list because I want to finish reading it, but I need to return this copy to the library soon. I was reading it the other morning and taking pictures with each page turn because Kristina Cho blew my mind so often with tiny details.
📌 https://eatchofood.com/cookbook
📌 My Personal Amazon Wish List
Anyway, I really wanted to tell you that I blended up my first fermented hot sauce. I think it would have been better with a shorter ferment, but I’ll try that with the next batch. Regardless this one was still good. The peaches and peppers fermented for two and a half weeks before blending. I only called it quits because there was a lot of yeast in there and it looked like I was making some sort of diced peach snow globe in the pantry. I planned on blending some of the brine, but because of the high yeast content, I discarded all of the brine AND rinsed the peaches and peppers. I blended them with a little white vinegar, Himalayan salt, and dried fennel.
And it’s good. Definitely a peachy sauce with a mild heat that lingers just long enough. The quart jar, when rinsed and blended, yielded about two cups of finished hot sauce. Mister Jupiter and I use hot sauce by the ounce, not cup, so we’ll finish it when we do. Also, Kid Jupiter has zero spice tolerance, so we can’t use a drop on anything that he might eat.
So regardless of when we finish eating this first batch, I am really excited to make another with a shorter ferment. I think that cherry, plum, and poblano would be a nice blend, but I’ll need seasonal produce to do it right. As we speak it’s the tail end of plum season, and I think we missed cherries. And I’d want to smoke the poblano, but…yum. It sounds good to my brain and I’ll make it eventually.
And that’s it for today’s episode.
Show notes and transcript are available online. Visit LadyJupiter.com/podcast.
📌Ladyjupiter.com/Podcast
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I will talk to you when I can record next. Bye for now!