waiting for the borscht

krystal: day one

breakfast: three light rye crackers, boucheron (cheese), a taylor pear.
lunch: two dark rye crackers, garlic and herb chevre.
after work snack: two light rye crackers with butter and honey; one light rye cracker with boucheron.
pre-dinner: pear with sour cream and cocoa powder, beer.

fyi, whole foods at fairfax and third opens at 7am. yes, i went there, at that time, in search of short ribs and pork butt, for my decadent borscht, partly drawn from the recipe for borscht at the (no-longer-there) russian tea room in new york.
and so, they are now simmering away, for four hours--which would make it--oh, about midnight--before i can add the vegetable part and have the first serving of my borscht.
smells good . . .

and oh yes, checking whether pears were in season was definitely worth it--they are delicious now!