Grooming Day
Today I'm getting some of my split ends trimmed. Yaaay! I mostly go because the scalp message feels sooooo good...
Not much else to report. I re-found a band called Blue October. I love it when that happens. Like when I rediscovered Apocalyptica. My friend actually was like "omg this band is so cool." and I was like "yar, quite." I don't know how I remember them. I must have seen them in concert! I've been to so many concerts, I can't keep em straight. I'll have to go through my concert album. There was also a very good band like them at Ribfest. Pete and I were the only ones dancing...it was so much fun! Summer is lovely. The leaves are turning deeper shades of green since we had some rain. We also have a second bloom out of a few flowers. I'll put a few songs on my netfiles account.
The other day I went to Fry's. They had a few telescopes, and it reminded me of Dave's telescope. I got to see the rings of saturn! Tonight is going to be clear and in the lower 60's. Stargazing sounds like a good idea tonight. I was also thinking about making home-made italian ice for Pete, but it takes 4 hours to set. Big bummer. Here's the easy recipie.
For the Freezy Stuff
1 cup water
3/4 cup sugar
2/3 cup of REAL lemon juice (Buy that bottled shit, and I swear to God I will kill you)
Vodka (Optional. I never tried it before, but I think it would be the best suitable)
Zest from the lemon (for garnish. and remember, garnish = useless)
For the topping
Riccotta cheese
Sugar
Salt
(I know there are no measurements for the topping. That's because there are none, just wing it.)
Simmer the water (do not boil), throw in the sugar. While that's doing its thing, start juicing the lemons (Make sure you don't get any lemon guts into the mixture. Use cheesecloth or a sieve.) Then, pour the lemon juice into the pot. Remove from heat. Put it in a flat casserole dish (glass and pyrex kick butt) and stick it in the fridge. Every 45 minutes, go in with a fork and start raking the mixture a bit. Make the crystals angry. You want snow, not a sheet of ice.
The topping is incredibly easy. So easy that I just sugar the cheese to taste, and use dai pinchu dayo (a pinch of) salt. It will make the cheese taste cheesier and the salt taste saltier...yeah.
If I was going by Mitsua I would make some Unaju Donburi. (Broiled eel over rice.) And edamame. (Sweet peapods.) Because Pete really liked unagi. He's got good taste, it's one of my favorites, too. Too scared to try my luck at salmon, tuna, or any "truly uncooked" nigiri. I don't want to kill someone! I would love to make chirashi (assorted sashimi on a seasoned rice bed) someday. Don't let the terminology scare you, it's all so easy.
That's just about it for my cooking babbling. I want to make those stuffed peppers sometime. 'Cause holy hell, they were great.
Not much else to report. I re-found a band called Blue October. I love it when that happens. Like when I rediscovered Apocalyptica. My friend actually was like "omg this band is so cool." and I was like "yar, quite." I don't know how I remember them. I must have seen them in concert! I've been to so many concerts, I can't keep em straight. I'll have to go through my concert album. There was also a very good band like them at Ribfest. Pete and I were the only ones dancing...it was so much fun! Summer is lovely. The leaves are turning deeper shades of green since we had some rain. We also have a second bloom out of a few flowers. I'll put a few songs on my netfiles account.
The other day I went to Fry's. They had a few telescopes, and it reminded me of Dave's telescope. I got to see the rings of saturn! Tonight is going to be clear and in the lower 60's. Stargazing sounds like a good idea tonight. I was also thinking about making home-made italian ice for Pete, but it takes 4 hours to set. Big bummer. Here's the easy recipie.
For the Freezy Stuff
1 cup water
3/4 cup sugar
2/3 cup of REAL lemon juice (Buy that bottled shit, and I swear to God I will kill you)
Vodka (Optional. I never tried it before, but I think it would be the best suitable)
Zest from the lemon (for garnish. and remember, garnish = useless)
For the topping
Riccotta cheese
Sugar
Salt
(I know there are no measurements for the topping. That's because there are none, just wing it.)
Simmer the water (do not boil), throw in the sugar. While that's doing its thing, start juicing the lemons (Make sure you don't get any lemon guts into the mixture. Use cheesecloth or a sieve.) Then, pour the lemon juice into the pot. Remove from heat. Put it in a flat casserole dish (glass and pyrex kick butt) and stick it in the fridge. Every 45 minutes, go in with a fork and start raking the mixture a bit. Make the crystals angry. You want snow, not a sheet of ice.
The topping is incredibly easy. So easy that I just sugar the cheese to taste, and use dai pinchu dayo (a pinch of) salt. It will make the cheese taste cheesier and the salt taste saltier...yeah.
If I was going by Mitsua I would make some Unaju Donburi. (Broiled eel over rice.) And edamame. (Sweet peapods.) Because Pete really liked unagi. He's got good taste, it's one of my favorites, too. Too scared to try my luck at salmon, tuna, or any "truly uncooked" nigiri. I don't want to kill someone! I would love to make chirashi (assorted sashimi on a seasoned rice bed) someday. Don't let the terminology scare you, it's all so easy.
That's just about it for my cooking babbling. I want to make those stuffed peppers sometime. 'Cause holy hell, they were great.