The weekend started well-enough with the birth of my grandson at 2303 Friday evening. Night man, yeah. He had decided to resist the process, so he flipped into the breech-birth position, requiring the birthing bay at Oregon Health & Sciences University to convert suddenly to a caesaraen section birth, but when the OB surgeon made the incision, reached in to grab the leg he saw closest, but not counting on the Rivr survival instinct, the wee lad kicked and just burrowed himself deeper into the womb, necessitating a second grab. By the time I got down to see him 13 hours later, he had adjusted well to the outside world, and having 4 grandparents, two parents and a "big"sister in the room with him did not faze him. He napped, crapped and sucked the teat just like he had been doing it for a while.
I was too pumped at this to go to bed at the usual midnight hour, so I stayed up to watch the NASCAR Nationwide Series race-replay at Road America, elkart Lake, WI. I was impressed with #7 Danica Patrick's driving on the unusual-for-NASCAR road course. She hung in the front for 199.5 of the 200 miles, staying between first place and sixth, until she was bumped off the course on the last lap when she let her guard down just a bit and gave the car behind her a small opening for a pass, which the more experienced driver jumped on and passed by bumping her into a gravel pan. She skillfully drove out of the gravel, but lost position from 4th to 12th as she crossed the finish line. It was her best driving performance ever, in both open-wheel & NASCAR. I think she might be better off in the rapidly-growing Grand Am circuit, the most recent addition to the constellation of big-time auto racing groups.
Five hours of good sleep for me, then some gustatorial delights to report on. For you aged cheese lovers, you can save money and get as good an aged Parmesano as the benchmark Parmesano Regiano, which sells now for almost $20/#, by substituting American Grana parmesano (WI) by Bel Gioioso. Kroger outlets have it in the fine cheese section. It sells for $14/#.
Some prepper news: Last week I opened a package of World Kitchens Traditional Beef jerky and have nibbled on it all week without ill effect. So what, you say. Here's what: the package is FIVE+ years past it's pull date, has been stored at garage temperature (my garage contains the furnace & A/C, so the temperature extremes are moderate, between 35 winter and 90 summer). Five years! That be impressive curing!
Now, I'm finishing the weekend on my couch, watching more NASCAR road racing, this race being a 350-mile road race at Sonoma, CA. After the race, I'll drive out to my boat and take in the sunset with a cocktail in hand.
Yep, a Man's Weekend.