it's on the list for a reason.

Oct 19, 2011 13:17

i am a slave to my google calendar. i'd moved "investigate local housing options" to this week so i came to the library and googled and wrote down numbers for local shelters and the ywca, which has some housing options for women.

seriously, i can almost handle the horrifying prospect of storing or giving up my beloved personal possessions (i have no idea what i'd do with them...but i imagine that the solution would be: ask jane for money to store them). i can't quite believe i've gotten to a place where i even have to consider this, but still.

but giving Xander up? i'm crying just thinking about it. and tears and public libraries are unmixy things. i don't even LIKE the little bastard most of the time.

i'm thinking splurging on lunch and a pumpkin spice latte are in my future.

cheerful things: plotting how to turn the former Victorian CSI au into a gay-erotic-romance for publication at someplace like Samhain or Dreamspinner press. i'm having fun reading (and rereading in some cases) books on those wacky Victorians. i made a fabulous butternut squash and red quinoa soup

Butternut squash and quinoa soup

one medium squash, oven roasted, scooped out and mushed

one medium-ish or larger honey-crisp apple

1 cup of cooked red quinoa (or any quinoa you please).i suggest making the quinoa ahead of time...it can keep for a week when refridgerated.

a generous 1/2 t of cumin

"" of hot curry

dashes of sweet curry to taste

dash of cinnamon to taste

salt and ground multi-color pepper to taste

peanut oil

olive oil

1 tsp of brown sugar

1/2 T of unsalted butter

1/2 a cup or so of low sodium chicken broth

1 can of low-fat coconut milk

over low-medium temp, heat oils (enough to cover the pan - use your best judgement) just until they begin to bubble. add the hot curry and cumin. let spices bloom and bubble a bit. add peeled, cored, and chopped apple, and butter. cook over low-medium heat until apple is coated with spices and just starting to soften. add broth, roasted squash mush, brown sugar. let simmer over low heat until apples are throughly softened.remove from heat (leave heat on). with your immersion blender (assuming you have one), puree the soup smooth. put back on stove, add the quinoa, let mixture warm, taste for spice and salt love. when you're happy, try not to fall on it with a giant spoon and inhale it in one go...it will be hot, you should at least let it cool, yeah?

the soup was pretty thick, which i like, but ymmv. if you don't have an immersion blender, transfer it in batches to a blender, use a towel and hold onto the lid to prevent seepage.

i seem to have a yarn-munching-moth problem. well, i'm not sure they're moths..the pupae stage doesn't match online descriptions and there's no evidence of them hatching and spreading white gunk (that's a scientific term, yo). they did, however, munch through part of a shawl-in-progress. am now inspecting and sorting stash. this is not a good thing, but it's fun to peruse what's left of my stash after selling off chunks of it. next up: freezing, washing, and resorting.

i am having a blast chatting about Etsy related matters with ms. spasticat. pondering a name change has me both excited and stretching my creativity to the limits...i'm crap at such matters. using online anagram makers to play with my name, mom's, and those of my paternal and maternal grandmothers is fun...Die Zits!

i brought the borrowed netbook with me today...so i can't download Castle as planned. drat.
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