Friday, July 9, 2010
Do subtle things like wash extra dishes and buy tp when they notice you are running low
Come with plans and ideas.
Take your house key and subway map and take care of themselves.
Make themselves at home, grab a drink from the fridge, turn on music, browse through your magazine selection.
Realize your place is small and flip the air mattress up against the wall during the day, or pull the futon back together into a sofa configuration.
Look at you and say Why don't we do something cool? (I don't know what you think is cool!)
Wait to be entertained.
I've been meaning to blog, but really didn't know how to get back in.
Well now I know. . . . Only I don't really. I was commenting on someone else's blog and put in my gmail info, (so I could win a free book) and then noticed my name came up with a link. And clicking on that link took me here. Woah!
So yes, I'll have to start blogging. And since no one reads this I can keep it as messy as I like. :)
Friday, October 30, 2009
This year I am going as part of a group costume. (First time ever!) Wuh came up with two ideas, making things that shouldn't be slutty slutty. (Last year CP and I went as slutty hobos.)
SO this year nine of us are going as Slutty Dharma Initiative. Thats right. That group of island dwellers from Lost. Were going as a slutty dharma crew from the 1970's.
We got our jumpsuits here: http://www.dancewearsolutions.com/clearance/sizes/ADULT/AH1508.aspx
And Beth posted photos, here were are as a group. Nine slutty dharma initiative members and one smoke monster. (Okay maybe she was a zombie ballerina, but she doubled as our smoke monster.)
Thursday, October 22, 2009
I have huge boobs as compared to my rib cage. So I was pysched to find this page today. A whole lotta links to good bra sites.
This entry may be cleaned up later.
Friday, October 16, 2009
This chana masala can be served in two different styles: with a half-cup of whole-milk yogurt to smooth and soften the flavors, or sans yogurt, served with a squeeze of lemon and a pinch of fresh cilantro. I prefer the former, but Brandon leans toward the latter. Either way, this dish is even better the second—or third—day.
Good-quality olive oil
1 medium onion, coarsely chopped
2 medium cloves garlic, minced
1 tsp cumin seeds
½ tsp ground coriander
¼ tsp ground ginger
1 tsp garam masala
3 cardamom pods, lightly crushed
1 28-ounce can whole peeled tomatoes
1 tsp kosher salt, or to taste
1 Tbs cilantro leaves, roughly torn, plus more for garnish
A pinch of cayenne, or to taste
2 15-ounce cans chickpeas, drained and rinsed
6-8 Tbs plain whole-milk yogurt, optional
A few lemon wedges, optional
Film the bottom of a large saucepan or Dutch oven—preferably not nonstick—with olive oil, and place the pan over medium heat. Add the onion, and cook, stirring frequently, until it is deeply caramelized and even charred in some spots. Be patient. The more color, the more full-flavored the final dish will be.
Reduce the heat to low. Add the garlic, stirring, and add a bit more oil if the pan seems dry. Add the cumin seeds, coriander, ginger, garam masala, and cardamom pods, and fry them, stirring constantly, until fragrant and toasty, about 30 seconds. Add ¼ cup water, and stir to scrape up any brown bits from the bottom of the pan. Cook until the water has evaporated away completely. Pour in the juice from can of tomatoes, followed by the tomatoes themselves, using your hands to break them apart as you add them; alternatively, add them whole and crush them in the pot with a potato masher. Add the salt.
Raise the heat to medium, and bring the pot to a boil. Reduce the heat to low, add the cilantro and cayenne, and simmer the sauce gently, stirring occasionally, until it reduces a bit and begins to thicken. Taste, and adjust the seasoning as necessary. Add the chickpeas, stirring well, and cook over low heat for about five minutes. Add 2 Tbs water, and cook for another five minutes. Add another 2 Tbs water, and cook until the water is absorbed, a few minutes more. This process of adding and cooking off water helps to concentrate the sauce’s flavor and makes the chickpeas more tender and toothsome. Taste, and adjust the seasoning as necessary.
Stir in the yogurt, if you like, or garnish with lemon wedges and cilantro. Serve.
Yield: About four servings
I read a review of this that said it was okay the first day, but awesome the second day, so consider making a double batch and trying it the next day too. :-) Brown bag lunch!