Nyet, nyet, nyet.
Today I tried making this pasta sauce.
... then I realised that my tomato paste was MOULDY. How does that even happen? Ugh ugh ugh, fail all around. Then I was late to work, the end. /o\
But on the other hand, yesterday I had the most fannish Friday EVER. The most fannish, you guys. forochel and I sat in a cafe and watched the first four episodes of Be Good Johnny Weir*, after which she said, "I NEED TO WATCH ALL OF THESE" and I pointed out that that was precisely what I'd been telling her, and then she rolled her eyes and transferred all my episodes into her hard drive.
* It is a series that improves upon rewatching, unsurprisingly. Johnny's voice really does darken every time he says, "My archrival, Evan Lysacek"! Which is approximately every ten minutes in the show! I don't know who you're recapping for, Johnny, but I think we all get it. And I'd also missed the Joubert cameo (Johnny: "He was born with a six pack." Joubert: "I don't like people seeing me naked, but I like to be bare before competitions.") the first time. And, of course, the glory of reliving Stephane explaining his zebra costume (THE STORY OF A MAGICAL ZEBRA SEEING THE SNOW FOR THE FIRST TIME) proved too much and we burst out laughing embarrassingly loudly. I don't even know any more.
I also know approximately nothing about Brian Joubert, but that doesn't stop me from wanting (to write) this story. /o\
- Chop up an onion.
- Put some oil (enough to cover the base of the saucepan?) in a saucepan and fry the onions until they're soft.
- I'm pretty sure the recipe I saw said five minutes, but mostly I stirred until they were soft enough that a person who abhors any hint of raw onions (ME) would not mind eating them.
- Add some garlic. Luckily it's already in the fridge, chopped, so that should be easy. End up tipping more garlic than you intended into the sauce.
- Chop up a tomato. Add it to the onions, decide it doesn't look tomato-y enough and chop up a second tomato.
- Stir in a couple of tablespoons of tomato paste. Leave to cook for as long as you want.
- Profit!
... then I realised that my tomato paste was MOULDY. How does that even happen? Ugh ugh ugh, fail all around. Then I was late to work, the end. /o\
But on the other hand, yesterday I had the most fannish Friday EVER. The most fannish, you guys. forochel and I sat in a cafe and watched the first four episodes of Be Good Johnny Weir*, after which she said, "I NEED TO WATCH ALL OF THESE" and I pointed out that that was precisely what I'd been telling her, and then she rolled her eyes and transferred all my episodes into her hard drive.
* It is a series that improves upon rewatching, unsurprisingly. Johnny's voice really does darken every time he says, "My archrival, Evan Lysacek"! Which is approximately every ten minutes in the show! I don't know who you're recapping for, Johnny, but I think we all get it. And I'd also missed the Joubert cameo (Johnny: "He was born with a six pack." Joubert: "I don't like people seeing me naked, but I like to be bare before competitions.") the first time. And, of course, the glory of reliving Stephane explaining his zebra costume (THE STORY OF A MAGICAL ZEBRA SEEING THE SNOW FOR THE FIRST TIME) proved too much and we burst out laughing embarrassingly loudly. I don't even know any more.
I also know approximately nothing about Brian Joubert, but that doesn't stop me from wanting (to write) this story. /o\