This day's blogpost could begin much like the former.
But premierly, a word about dumplings or what Yours Truly is now dubbing puffballs.
Last night I made old-fangled beef stew and decided to, following culinary guidelines, mix up dumplings for the first time. One thing to dig about cooking is gathering some know-how, riffs of sorts, favs, standbys, tricks, avoidances: but the first time with a recipe means following along, usually. So, not ever having made dumplings/puffballs Yours Truly (as is so not my wont) followed rules. And when I got to the part about adding in baking powder YT did some measuring of sorts and then actually became a bit alarmed as the baking powder hit the wet ingredients with the now fizzing concoction resembling the neat baking soda/vinegar science experiment of yore, emulating volcanos. But, adding in some flour, disaster was assuaged. Then the delightful plopping of dough into the magma stew, covering the pot, and then the voilà moment – dumped-up dumplings.
At the Hallwalls opening last night I talked cooking with a few pals who had already discovered the joys, the scientific mystery, of dumplings.
Artist Suzy Lake strolled about, as did about 700 others, down corridors until it was time to gather up the entourage and move along to Prespa for some background techno music, some more hijinx and then onwards into the icy Middling City night.

Onwards, Love.