(random thoughts)
This is my handsome, twenty-some-odd pounds lighter hubby working on his mook jong. What's a mook jong? It's that black tube-shaped thing suspended on wooden slats just behind where he's squatting. It has holes in it where "legs and arms" are inserted, and it's used to practise angles and strikes in martial arts training.

See, Bear spent a good part of his life studying martial arts, both in the USA and in Korea, where he was stationed while in the Army. As part of his getting back into good health and a healthy weight, he decided to put up the mook jong and build a proper patio on which to stand and put it to use.

It's now nearly finished, with only a little sweeping of sand and trimming of landscaping cloth around the edges left to go. Way to go, Bear!!! My happiness at the completion of this project has different facets. It means that a) Bear is getting inspired, and b) that previously awful corner of our yard is finally going to be neat AND useful!
***
I just came back inside from a wonderful garden visit. The morning is incredibly warm and sunny. Steam rises from the damp leaves, blue jays scream overhead. A murder of crows visited while I watched, fighting over the feeder and causing a ruckus. Our Samhain jack o'lanterns are collapsing happily at the edge of the circle garden, showing evidence of being the main dish at recent squirrel and raccoon midnight feasts. Leaves fall steadily now, making a sound like skittering mouse feet. All of my garden beauties are turning golden and brown, drifting off to sleep for the winter. The air smells like heaven, the blue of the sky is nonchalant, as if it is too busy thinking about something else.
The chinese citron tree is coming into full vigor now, with its ornamental, odd-smelling fruit turning bright yellow and its huge thorns hard and sharp as razors.

Plans for the day:
* Trim the ivy crawling up the side of the cottage and remove it before it invades the attic.
* Get out the electric hedge clippers and cut back the giant euonymus shrub, which used to be so pretty and now looks like Lyle Lovett's head on a Saturday morning.
* Disposition the pile of brush that I cut down and left in the side yard to "thin out".
* Cut the former dish television cable that has been hanging off the roof like a rat tail and annoying the crap out of me for the past year.
* Get to the library and see if Battlestar Galactica 4.5 is waiting for me.
* Switch my summer and winter clothes out. Probably won't do this until after dark, since I can't stand to do anything inside when it's this pretty outside!
****

In other news, I got a pretty little pair of silver "endless hoop" earrings on ebay for ten bucks. I wear headsets 8 hours a day, and they dig regular earrings into the sides of my head, causing more swearing than usual. I didn't want to leave earrings out altogether, because then the holes would grow closed, so these little hoop earrings give me a bit of bling without any of the accompanying pain. I love an easy fix!
****
Marcheline's Movie Review of the Week:

Awesome. An action movie that fed my fascination with ancient Celtic / Norse stories, handsome men, and women warriors that KICK ARSE... with a little tiny bit of sci-fi thrown in, but only very peripherally. The action sequences are grip-the-armrests great, and while the emotional content of the story didn't have me swooning (this is no "Titanic"), it's definitely a movie I could pop in and watch on any given weekend. I would rate it right alongside the recently released "Beowulf". Rollicking good fun.
****

Last but not least, we made a batch of eggplant lasagna the other day. Bear made the meat sauce, using ground turkey, tomato sauce, squash, onions, garlic, and baby portobello mushrooms. All I did was slice up a couple of eggplants, olive oil and onion salt them, and bake them in a 425 degree oven for fifteen minutes. Then I used the eggplant slices as if they were lasagna noodles - layering them with ricotta cheese, meat sauce, and shredded mozzarella cheese in a Corningware covered dish. Baked the whole shebang in a 350 degree oven until bubbly, broiled it a few minutes to brown the cheese on top, and .... YUMMMMY! It's a South Beach Diet friendly recipe, but I would eat this even if I wasn't on the diet. Eggplant
rocks.