Wednesday's Road Trips

Well, we did get snow overnight (I'd say 2 1/2-3 inches). Very little work was done on the roads when I left for work and the top speed on the expressway was 40 mph.

Even more interesting, I had to go to Farmington Hills to tour our newest building (B73) at 10:00 AM. It will be my project to get the IT and Telecom infrastructure in place before they move in this coming May.

But, that did give me a chance to stop in at a high-end market in Novi on the way back. This was the only place I could find that carried a key ingredient for my Christmas dinner: Green peppercorns packed in brine (and even then, they only carry them packed in vinegar).

So, this was called Hiller's Market and, if you are ever in Novi, it's worth a visit. A wide variety of stuff including a whole wild game section (you can get rabbit, elk, ostrich and even alligator meat).

After work, I began another trek to yet another high-end place called Holiday Market down in Canton. This time I wasn't looking for anything, just taking in both of my chef's knives to be sharpened. The Wustof just needed it because I've had it so long and the Shun I messed up trying to use one of those carbide, "sharpen it yourself" tools. I must have not pulled it evenly, because it made the edge ragged.

So, you take your knives to the meat counter and the butcher sharpens them on the spot (unless they are really busy, but they have like six guys behind the counter). He wraps them up in one of their towels, then butcher paper and slaps a label on them with the price: $1.00 per knife! He said, "What were you cutting with that one knife, nails?" I laughed and explained the knife sharpener incident.

While I was waiting, (for less than five minutes, BTW) I inspected their meat counter: Fabulous! And, the prices seemed pretty reasonable.

So, I trudged back out into the snow and headed for home. I took I-275 to I-96). I got there at 6:15 PM.

I took care of some minor chores and then heated the last of the Kielbasa and Sauerkraut for dinner. I watched the Top Chef show I'd taped the night before and then went to bed around 9:30 PM.