Spring!

The astronomical Spring has arrived, and, wonder of wonders, the local Spring appears to have arrived as well.

Today, therefore, I shaved off my winter's beard (it reached just below the top of the sternum) and walked (long-sleeve shirt, no coat or windbreaker) over to Supercuts, where I received a Senior Discount I'm not yet entitled to, not for another four years, but I didn't catch it until I was entering the receipt into my records.

I felt a trifle chilly on the walk home, especially around the lower face, but that's normal.

Spring has sprung.

Conundrum

Since my father was in the Army, we moved a lot when I was a kid. My mother frequently added dishes to her repertoire from the places we lived. Since one of those places was Hawaii, I remember numerous meals with sweet-and-sour or teriyaki.

The thing is, what I remember is sweet and sour *pork* and *chicken* teriyaki. I have not seen either of those since leaving home; it's always sweet and sour *chicken* and *beef* teriyaki.

I guess the lesson here is that I need to learn how to make sweet and sour pork and chicken teriyaki, if I want to eat them.

Was Mom's choice of meats idiosyncratic?