Somebody gave me what has to be the first reason not to curse that I can respect: “It takes no discipline to curse.” Just so. Except, personally, I disagree. I grew up so shy, so self-contained, and so afraid of breaking the rules that cussing is a sanity check for me. If I let one […]
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I don’t like squash. It’s mushy. It’s baby food. It’s bland. And sometimes it’s spaghetti squash, which for some reason I find absolutely disgusting even to look at. Bleah.But someone was talking about making butternut squash soup, and it sounded good, so I made some. Lee: Are you planning to make anything for supper tonight?De:
I am a MAD KITCHEN ALCHEMIST. Hereby. Because I said so, and it makes me happy.
Sadly, I don’t know that I have anything to say that can’t be said in 14o characters or fewer. If you see a blog post after this, I must have figured out something to say… I’ve been thinking over the last couple of days about things that are important. What is, what isn’t, and why.
This turned out to be delicious, so I better write it down. I intend to try the croissant crust on a fruit pie – quite tasty, and very convenient. 1 can refrigerated croissant rolls1 bunch of spinach (or 1 10-oz package of frozen spinach), rinsed and chopped4 green onions, choppedolive oil3 cloves garlic, finely chopped3
So I’ve started studying for A+. Yesterday I had a moment of complete zzzt, which ended up with me begging for Lee to hold me and let me blubber. Going into computers–which is the plan–is something completely new. I’m not worried about the test. Tests. Pfft. I’m worried about being able to fix people’s computers.
So I’m working on revising the Short Story that Wouldn’t Die, the Thing in the Box story, which has survived 13 rejections (and one acceptance/’zine tank) to date. (The name started out as “Things You Don’t Want but Have to Take” and changed to “Fragile” when I thought it would sell better that way and
Among other things, summertime is about eating yourself stupid on fresh vegetables and fruit from the farmer’s market. And basil. Pesto 1 large bunch basil4 cloves garlic1/3 c (pre-grating) freshly-grated, extra-good Parmesan or Romano1/3-1/2 c. pine nutsHigh-quality extra-virgin olive oilRed wine vinegar (optional) I like rougher pesto; the smooth stuff just doesn’t do it for
