Sometime last winter the feed to the garage blew a leg of the 220v underground cable, one 110v leg was still working so I doubled up the remaining live breakers in the box. My electrician came out with a fault locator and found it, under the concrete, alas.They ran a new feed from the pole to inside the garage and looped it into the old box. Gabe is in his spot, watching for squirrels.Here’s the copycat summer slaw, freshly made. Chopped cabbage, cucumber, and tomatoes in a sweetened mayo based sauce. I think the next batch I’ll salt the cabbage and let it wilt for an hour and then rinse and drain so the excess water won’t dilute the dressing so much.Here’s a photo of a painting a friend brought back from a summer in Belize. I can imagine Bob Ross painting this, talking to the pretty little waves as they lap at the beach. “I’ll add one more happy little splash right… here.”Kroger had briskets on sale for the first time in, like, forever. This one is destined to be a corned beef. I have it salted and spiced and tucked away into a 2 gallon ziplock.Here we are, 10 days on, and the brisket has been rinsed, brushed with Kitchen Bouquet, laid on a rack in a big, nice hotel pan (That I finally have an oven large enough to handle!), with some garlic, onion, and jalapeno. I covered it with foil and left it in a 275° oven for 6 or 7 hours.We transferred it to another pan and walked it down to the basement fridge. We’ll be eating reubens and corned beef hash in the coming days.