Things that make me happy.
I rock. I can't show you all how much I rock as this one's under an NDA, so you'll just have to take my word for it, but I just drew an action scene in under a week while working two other jobs and I actually like how it turned out. And! It's only 12:30! There was no crazy flirtation with sleep deprivation! Well, ok, there's still opportunity for that this weekend, as I've got something else that needs to be turned in by Monday, but I was afraid it was going to be much worse. Here's hoping there's no more revisions.
Also, I have finally acquired This book! I have the most ridiculous crush on Neil DeGrasse Tyson's brain, and he's the person I'm most likely to make an idiot of myself fangirling if we should ever meet. Yeah, I know. But seriously, what's not to love about highly accessible astronomy writing that also manages to be hilarious? If you have any interest in the subject at all I strongly recommend you check his books out.
I don't really cook much, and when I do I tend to follow in the instructions with a loyalty that borders on pathological. So I'm not exactly what you'd call creative about it. Anyways, I've been trying to make a point of learning my favorite childhood meals, as they're all things that I either can't get unless my mom makes them, or I don't like cooked any other way. However, I realized that most of them aren't vegetarian. This is an issue as my boyfriend and just about everyone else I'm likely to try to inflict my cooking on are (it's to the point where I always scan the menu at new restaurants for vegetarian options, even though I'm not, no matter what most people assume. What's funny is when I'll be out with my boyfriend, he'll order some sort of salad tofu thing, I'll order a burger, and then the server will try to give us each other's food.).
Anyways, the point is that for one of my favorite meals ever, I came up with a solution, all by myself. The dish is rotini in clam sauce, and it occurred to me that artichokes are about the same as clams as far as meaty-ness and slimy-ness goes. So we tried the recipe with the substitution AND IT WORKED AND WAS DELICIOUS!
16 oz Rotini -- cook like you cook pasta or however the package says.
1/2 cup olive oil
2 tsp garlic, finely chopped -- about 3 cloves
2 10 oz cans of clams OR equiv. amt. of marinated artichokes. Either way, save the liquid.
1/2 cup cheap white wine OR water (wine's better though)
3/4 tsp oregano
1/4 tsp pepper
1/2 cup finely chopped fresh parsley
In a medium size sauce pan, heat oil, add garlic. When garlic's golden brown add clam/artichoke juice, oregano, pepper, and wine/water. Simmer gently for 5 min. Stir in clams/artichokes and parsley, heat so it's warm but don't cook. Mix in the rotini that should have been cooked, serve.
Salt to taste (my mom tends to take the salt out of recipes because she objects to people over salting their food), also good with red pepper flakes on top.
Also, I have finally acquired This book! I have the most ridiculous crush on Neil DeGrasse Tyson's brain, and he's the person I'm most likely to make an idiot of myself fangirling if we should ever meet. Yeah, I know. But seriously, what's not to love about highly accessible astronomy writing that also manages to be hilarious? If you have any interest in the subject at all I strongly recommend you check his books out.
I don't really cook much, and when I do I tend to follow in the instructions with a loyalty that borders on pathological. So I'm not exactly what you'd call creative about it. Anyways, I've been trying to make a point of learning my favorite childhood meals, as they're all things that I either can't get unless my mom makes them, or I don't like cooked any other way. However, I realized that most of them aren't vegetarian. This is an issue as my boyfriend and just about everyone else I'm likely to try to inflict my cooking on are (it's to the point where I always scan the menu at new restaurants for vegetarian options, even though I'm not, no matter what most people assume. What's funny is when I'll be out with my boyfriend, he'll order some sort of salad tofu thing, I'll order a burger, and then the server will try to give us each other's food.).
Anyways, the point is that for one of my favorite meals ever, I came up with a solution, all by myself. The dish is rotini in clam sauce, and it occurred to me that artichokes are about the same as clams as far as meaty-ness and slimy-ness goes. So we tried the recipe with the substitution AND IT WORKED AND WAS DELICIOUS!
16 oz Rotini -- cook like you cook pasta or however the package says.
1/2 cup olive oil
2 tsp garlic, finely chopped -- about 3 cloves
2 10 oz cans of clams OR equiv. amt. of marinated artichokes. Either way, save the liquid.
1/2 cup cheap white wine OR water (wine's better though)
3/4 tsp oregano
1/4 tsp pepper
1/2 cup finely chopped fresh parsley
In a medium size sauce pan, heat oil, add garlic. When garlic's golden brown add clam/artichoke juice, oregano, pepper, and wine/water. Simmer gently for 5 min. Stir in clams/artichokes and parsley, heat so it's warm but don't cook. Mix in the rotini that should have been cooked, serve.
Salt to taste (my mom tends to take the salt out of recipes because she objects to people over salting their food), also good with red pepper flakes on top.