what a useless day!
In terms of both the weather and my productivity. It was so grey, I just didn't do anything.
Woke up at 2. Well...I put my glasses on so I could see the clock at 2, so I guess I woke up at 1:50 or so. But still. That's ridiculous. Aliza got up at 4 though, so. stillesprite, of course, was awake in the actual am hours.
The three of us somehow managed to stay up to about 4 together.
Went to CVS. Talked to my sick sister (the jianjian). She told me play stories. One of the fairly major actors had a cist on his tailbone burst the 2:30 day of opening night and by the time the play rolled around no one had yet to hear from him. He showed up though. And was like "They say I can do it. Tomorrow I get vicadin." And then, later, "Costume people. Can you take off my pants? I can't bend over. So someone has to take off my pants, and then put the costume pants on me."
And then the next night, someone playing in the play's band broke his wrist by hitting it on the backboard of a basketball hoop. He was {probably} trying to jump up to hang off the hoop, but didn't judge the distances properly.
たまねぎを切って、煮る。Put in just enough water to cover the onions--you don't need a lot.
鶏肉をmedium small piecesに切って、適当に塩や故障をかけて、なべに入れる。
Add sugar, mirin, shoyuu. cook on low to medium. until the chicken is done cooking. take off heat.
When you're ready to serve, boil again.
scramble eggs in a bowl,
pour evenly over the pan.
cook, and pour over rice to serve.
*as a note, whenever you're 'cooking' something, cover it.
*if your soup is too sweet after adding the stuff, you can add soysauce to the eggs
when you scramble them. If it's too salty, add sugar.
*you can add other veggies too, probably, but this is the 'standard'
My 'recipes' remind me of the original ones you find in medieval cookbooks, but the s's don't look like f's and they come with notes for the cooking-handicapped. They don't give any quantities, temperatures, or times and they're absolutely useless if you don't know what the finished product is supposed to look/smell/taste like. Even the ones that have more in the way of tricks and tips are still mostly incomprehensible.
had a leftover chicken club sandwhich for breakfast around 3:20. Before that I redid the lj layout and started re-organizing tags. But that proved to be quite a time-consuming endeavour, so I think I'll leave it till after my morphology is done. Which feels more and more like never.
Woke up at 2. Well...I put my glasses on so I could see the clock at 2, so I guess I woke up at 1:50 or so. But still. That's ridiculous. Aliza got up at 4 though, so. stillesprite, of course, was awake in the actual am hours.
The three of us somehow managed to stay up to about 4 together.
Went to CVS. Talked to my sick sister (the jianjian). She told me play stories. One of the fairly major actors had a cist on his tailbone burst the 2:30 day of opening night and by the time the play rolled around no one had yet to hear from him. He showed up though. And was like "They say I can do it. Tomorrow I get vicadin." And then, later, "Costume people. Can you take off my pants? I can't bend over. So someone has to take off my pants, and then put the costume pants on me."
And then the next night, someone playing in the play's band broke his wrist by hitting it on the backboard of a basketball hoop. He was {probably} trying to jump up to hang off the hoop, but didn't judge the distances properly.
たまねぎを切って、煮る。Put in just enough water to cover the onions--you don't need a lot.
鶏肉をmedium small piecesに切って、適当に塩や故障をかけて、なべに入れる。
Add sugar, mirin, shoyuu. cook on low to medium. until the chicken is done cooking. take off heat.
When you're ready to serve, boil again.
scramble eggs in a bowl,
pour evenly over the pan.
cook, and pour over rice to serve.
*as a note, whenever you're 'cooking' something, cover it.
*if your soup is too sweet after adding the stuff, you can add soysauce to the eggs
when you scramble them. If it's too salty, add sugar.
*you can add other veggies too, probably, but this is the 'standard'
My 'recipes' remind me of the original ones you find in medieval cookbooks, but the s's don't look like f's and they come with notes for the cooking-handicapped. They don't give any quantities, temperatures, or times and they're absolutely useless if you don't know what the finished product is supposed to look/smell/taste like. Even the ones that have more in the way of tricks and tips are still mostly incomprehensible.
had a leftover chicken club sandwhich for breakfast around 3:20. Before that I redid the lj layout and started re-organizing tags. But that proved to be quite a time-consuming endeavour, so I think I'll leave it till after my morphology is done. Which feels more and more like never.