(no subject)
Things are going well. I'll probably get cable and internet in my apartment in the next month, which will make it easier to stay in touch. I've been working a good deal, trying to write a script for every product igourmet sells. We want to have a 15 - 60 second video clip for each product to show off serving suggestions, texture, or some other facet of the product. I only have about 2,700 more scripts to write, so this is my focus for the next few months.
Carla and I are getting ready for our trip to Savannah, which is in about 6 weeks. Mix tapes have not yet been compiled, but we're almost there. She's asleep, so I'm using this time to borrow her laptop and internet connection. Last night we cooked up swordfish and some beets, when I was struck by what I think is a good idea. Beets get soft in boiling water, but they don't become crumbly or water-logged like potatoes. A section of boiled beet would probably be a wonderful hors d'oeuvre if you dressed it in armagnac butter and put a medallion of foie gras on top.
It's finally cold and snowy, which makes me happy. But it makes me cold, too.
Carla and I are getting ready for our trip to Savannah, which is in about 6 weeks. Mix tapes have not yet been compiled, but we're almost there. She's asleep, so I'm using this time to borrow her laptop and internet connection. Last night we cooked up swordfish and some beets, when I was struck by what I think is a good idea. Beets get soft in boiling water, but they don't become crumbly or water-logged like potatoes. A section of boiled beet would probably be a wonderful hors d'oeuvre if you dressed it in armagnac butter and put a medallion of foie gras on top.
It's finally cold and snowy, which makes me happy. But it makes me cold, too.