It rained for most of the bleary afternoon. Crazy sideways rain for the second day in a row. We slept in late, and I wrote a lot and did a lot of crossword puzzles
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When I am cooking and there is a second person (mind you this person is a lucky person) in the kitchen I pretend to be the host of my own cooking show. I am sure that person doesn't think it is that funny but really it is.
If this were a real show, I would add it to my list of Season Passes. Especially if every episode featured a new other person who didn't know for sure if this was actually a cooking show.
I wanted to fix "grilled cheeses" and my go-to brain reaction was "grilleds cheese," like attorneys general.
It's funny how often that there's weather in your lj, these days, and how frequently it's the same phenomenon here, sudden warmth or rain. There's a thousand miles, after all. You'd think there'd be a wall.
It's especially weird because I have my iGoogle set to show me both Providence and Chicago and, during the winter, it was usually 10 to 15 degrees colder, your way. I got used to the idea that there was a difference.
I thought it looked funny when I typed it: too many es and too many ss, but I rolled with it, and I'm happy with my choice.
I guess I am writing more about the weather in my personal entries, but how boring has that got to be?
More about the weather: For a long, long time, my computer was always able to provide me with weather alerts for both Valparaiso and wherever I was living at the time.
Dude, not only would we be laughed out of the Top Chef GE Glad Family Of Products kitchen for our Kraft singles and our Home Pride wheat bread, but: canned tomatoes? Parmesan cheese from a plastic tub? I'm pretty sure they'd murder us. Remember the challenge when they had to use canned food and everybody bitched and moaned like they never had parents and ate regular human food cooked by regular people? Oh, class rage!
That said, it would be really tasty to use some fancy cheese some time, like a Gruyere (YUM) and some nicer bread. Maybe with red onions.
Yeah, they do turn up their nose at such as a food that has been canned, but I'm confident in our ability to dice and stew tomatoes if we had to. As for the avocado foam, I'm saying, we're hosed.
We could also be making the bread ourselves, I suppose.
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I'm on a mission now, McHnX!
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It's funny how often that there's weather in your lj, these days, and how frequently it's the same phenomenon here, sudden warmth or rain. There's a thousand miles, after all. You'd think there'd be a wall.
It's especially weird because I have my iGoogle set to show me both Providence and Chicago and, during the winter, it was usually 10 to 15 degrees colder, your way. I got used to the idea that there was a difference.
Reply
I guess I am writing more about the weather in my personal entries, but how boring has that got to be?
More about the weather:
For a long, long time, my computer was always able to provide me with weather alerts for both Valparaiso and wherever I was living at the time.
Reply
That said, it would be really tasty to use some fancy cheese some time, like a Gruyere (YUM) and some nicer bread. Maybe with red onions.
Reply
We could also be making the bread ourselves, I suppose.
Reply
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