Look how you've grown, it's etched in skin and bone.
Randomly…
I have been extremely tired lately and I have no idea why.
My hair is now dyed black and red in the back and silvery-blonde in the front.
I fell asleep while Rachel, a family friend who happens to be a stylist, waxed my eyebrows, dyed my hair, put me under a steamer, and washed my hair out. I think the only part I stayed awake for was when she was cutting it.
I keep on losing time. I'll blink and find myself someplace other than I last remembered.
The Simpsons Movie did not live up to my expectations.
My dad made me see the Bourne Ultimatum with him even though I hadn't seen the previous two installments. Most of the time, I had no idea what was going on, but I still enjoyed it.
When I came home from dinner at La Mex on Friday night, I found that Vinni had somehow gotten into my briefcase, opened my lunch sack, took out a 100 calorie pack of Doritos, opened them up and ate them. He also got my water bottle out of its holder and was playing with it. I have no idea how he did this because everything was zippered shut.
When I came home from the movies on Saturday, Vinni was sleeping on top of my briefcase this time. I'm pretty sure that he thinks my briefcase takes me away from him. He used to sleep on top of my shoes too.
Work is driving me to drink. I work with liquor data. Get it? Ha-ha.
I had a dream where om and I were the new writers for Hawkman. For some reason, we were doing this at my workplace, which has nothing to do with comic books.
On Sunday, I made Chiles Relleños Fresca and they were damn good.
The grocery store my mom works at no longer carries Indian food. This saddened me greatly until I found out that a new grocery chain in the area has almost an entire aisle of it.
I went to Michael's with my mom and spent over $50 on stickers for scrapbooking. Sadly, I have spent much, much more than this on other occasions.
I did an awesome page with silver foil skull and crossbones which features pictures from concerts that robanybody and I have attended. Rock on.
Something, something, something. Have my recipe for Chiles Relleños Fresca:
Ingredients
3 large poblano peppers
1 block low-fat Chihuahua cheese
1 can diced tomatoes and green chiles mix
1 large can whole peeled, Italian-style tomatoes.
1 jar sofrito
1 finely chopped cayenne pepper or jalapeño (to taste)
Instructions
1. Grill poblanos over high heat. This can also be done over an open flame on a gas stove.
2. Turn the poblanos every few minutes, making sure that each side gets blackened. This should take approximately 15 minutes, 5 minutes for each side. Do not blacken them too much or they will split open.
3. When poblanos are sufficiently blackened, place them in a plastic grocery bag and tie it shut. Shake it a few times. Set aside.
4. In a heavy, deep saucepan, place the Italian-style tomatoes, the diced tomatoes, the cayenne or jalapeño pepper, and 3/4s of the jar of sofrito. Simmer on medium heat.
5. Cut open the grocery bag. Be careful as steam will escape.
6. Empty the poblanos onto a countertop.
7. Using your fingers, carefully peel the blackened skin away from the poblanos. Be sure that you are only peeling the loosened skin and not the flesh of the pepper itself. It is okay to leave some skin on there.
8. Make a slice from just below the stem to about halfway down each pepper.
9. Using a fork or a knife, very carefully scrape out the seeds and the membrane near the stem.
10. Cupping the poblano in your palm with the slit side up, gently run cold water inside the pepper. This will get rid of any additional seeds. Make sure that all the water is gone with the seeds.
11. Return the poblanos to the countertop.
12. Cube the Chihuahua cheese into small pieces.
13. Carefully stuff each poblano with the cubes. Make sure that the poblano can still be closed up.
14. By now the tomato sauce should be boiling. Carefully nest the poblanos in the sauce, slit side up.
15. Use the remaining sofrito to seal the slits by spooning it over them.
16. Turn the heat down to medium-high.
17. The poblanos are done when you can see a bit of cheese leaking into the sauce.
18. Serve with yellow or Spanish rice.
19. Enjoy!
Something, something, something. Have my recipe for Chiles Relleños Fresca:
Ingredients
3 large poblano peppers
1 block low-fat Chihuahua cheese
1 can diced tomatoes and green chiles mix
1 large can whole peeled, Italian-style tomatoes.
1 jar sofrito
1 finely chopped cayenne pepper or jalapeño (to taste)
Instructions
1. Grill poblanos over high heat. This can also be done over an open flame on a gas stove.
2. Turn the poblanos every few minutes, making sure that each side gets blackened. This should take approximately 15 minutes, 5 minutes for each side. Do not blacken them too much or they will split open.
3. When poblanos are sufficiently blackened, place them in a plastic grocery bag and tie it shut. Shake it a few times. Set aside.
4. In a heavy, deep saucepan, place the Italian-style tomatoes, the diced tomatoes, the cayenne or jalapeño pepper, and 3/4s of the jar of sofrito. Simmer on medium heat.
5. Cut open the grocery bag. Be careful as steam will escape.
6. Empty the poblanos onto a countertop.
7. Using your fingers, carefully peel the blackened skin away from the poblanos. Be sure that you are only peeling the loosened skin and not the flesh of the pepper itself. It is okay to leave some skin on there.
8. Make a slice from just below the stem to about halfway down each pepper.
9. Using a fork or a knife, very carefully scrape out the seeds and the membrane near the stem.
10. Cupping the poblano in your palm with the slit side up, gently run cold water inside the pepper. This will get rid of any additional seeds. Make sure that all the water is gone with the seeds.
11. Return the poblanos to the countertop.
12. Cube the Chihuahua cheese into small pieces.
13. Carefully stuff each poblano with the cubes. Make sure that the poblano can still be closed up.
14. By now the tomato sauce should be boiling. Carefully nest the poblanos in the sauce, slit side up.
15. Use the remaining sofrito to seal the slits by spooning it over them.
16. Turn the heat down to medium-high.
17. The poblanos are done when you can see a bit of cheese leaking into the sauce.
18. Serve with yellow or Spanish rice.
19. Enjoy!