Saturday, June 27, 2009
the scene: having just walked a million miles in the heat, elias throws off his shoes and puts one of his feet up toward the vent so the AC hits him right in the foot.
E: Look, Traci, fresh for my foot!
Friday, June 26, 2009
elias: oooooh! those look good. they smell good too.
me: yes, these are my spicy vegetarian meat that i bought at the store, remember?
elias: i remember. can i try one?
me: no, you hate them. you tried them last time, and they are really spicy.
elias: please? just a taste? just a little taste? like a corner?
me: look, it's not that i'm unwilling to share, it's that i KNOW you hate these.
elias: i'm serious, it won't be very much, just a tiny taste.
(elias rips off said corner -- keep in mind, that's the SPICIEST part of the veggie buffalo wing, because it's mostly the outer coating. ten seconds elapse)
elias: HOLY MOLY! Oh my gosh! that is SO SPICY.
me: (seriously mad.) Elias, I TOLD you, now, cut it out and get out of here.
elias: i know, i know.
lord help me if we have a kid, and it's a boy. like him.
Sunday, June 21, 2009
“To love at all is to be vulnerable. Love anything, and your heart will certainly be wrung and possibly broken. If you want to make sure of keeping it intact, you must give your heart to no one, not even to an animal. Wrap it carefully round with hobbies and little luxuries; avoid all entanglements; lock it up safe in the casket or coffin of your selfishness. But in that casket- safe, dark, motionless, airless--it will change. It will not be broken; it will become unbreakable, impenetrable, irredeemable.”
Thursday, June 11, 2009
Monday, June 8, 2009
“Do you want me to tell you something really subversive? Love is everything it's cracked up to be. That's why people are so cynical about it. It really is worth fighting for, being brave for, risking everything for. And the trouble is, if you don't risk anything, you risk even more.” - Erica Jong
Sunday, June 7, 2009
Saturday, June 6, 2009
2. honeydew melon frappe (sounds gross but is, in fact, delicious)
3. excederine migraine
4. peppermint and eucalyptus foot lotion, applied to my head when i have a migraine. (sounds like it wouldn't work, but it does.)
Anyway, this scene was, by far, my favorite. It's a scene, but also a song. (You'll see what I mean). I don't want to give away the movie, but, in context, the lead singer has just taken out a loan to have this recording studio for a weekend. He knows nothing about recording, and the guy in the soundbooth is super cynical, thinking that he and the band are a bunch of bozos. This is their first take of the song. Love the song. Love the movie. You should rent it (even if you don't have a free coupon.)
Tuesday, June 2, 2009
first, baking my own bread. if I can do it, just about anyone can. i used to think that baking bread was about mixing, and kneading, and letting it rise, and then punching it down and letting it rise again, adding mysterious amounts of flowers, consulting a psychic to know i it was ready and blah blah blah. turns out it doesn't have to be. i found an AMAZING book called "Artisan Bread in Five Minutes a Day." i found it via a NYT article. the only special equipment required is a pizza stone (even that you can skip and do it in a loaf pan if you don't have the stone.) the book claims you need a pizza peel to slide the dough onto the stone, but you don't. i've used a cookie sheet with no lip as well as a cutting board. i'm hoping to get a pizza peel sometime now that i've made literally dozens of thease loves, because i know it's something i'll use. but i digress.
The original NYT recipe is here: http://www.nytimes.com/2007/11/21/dining/211brex.html Try it out and see for yourself. If you like it, I do recommend getting the book, because it shows a milion variations like foccaccia and pizza dough, flat bread etc. the dough keeps in the refrigerator for up to two weeks, (and in fact it gets better with time) and so when you're ready to bake your rolls or pizza, or whatever, you just tear off a hunk and bake it. it's been exciting for me, the smell of fresh baked bread, tasty pizzas, etc. yippee for bread.
second, beans. i have made my own black beans for years, on the stove. they've always been good, but they've always taken a lot of intensive effort. soaking the beans, chopping the stuff, skimming off the foam, stirring, turning down the heat, checking them... blah blah blah. i made them one time in the crock pot (just threw the beans and all the stuff in and let them bake overnight.) the beans were good, but not as good as usual. finally, i found the secret that i think makes the best black beans ever with very minimal effort: you cook the beans in the crockpot for about four hours with just salt, THEN you add the garlic, onion, other spices, etc., and cook them for another hour or however long you want. delicious. if you're not into beans, well, not as exciting. if you're me, this is excellent news! tasty beans without having to work hard on them? excellent. incidentally, i got the idea to cook the beans this way from this site:
www.cookforgood.com. it, also, is a great site, worth checking out.
Monday, June 1, 2009
"Champagne taste, beer budget."
1. walking down an unfamiliar street in south bend in the sun and ending up at le peep
2. pumpkin spice coffee in the summer (surprising and delicious!)
3. peasant potatoes (even if it's confusing)
4. the silly things elias does because he doesn't get this culture (such as: putting all of his change in the "take a penny, leave a penny" jar, because he thinks he's making a donation to a charitable organization by doing so.