Tuesday, March 15, 2011
I CLICKED 'NEW POST' BECAUSE I FELT NEGLECTFUL. BUT I CAN'T SAY THAT I REALLY HAVE ANYTHING NOTEWORTHY TO...NOTE. WILL RANDOM THOUGHTS SUFFICE?
I THINK JOHN DONNE WAS WRONG, EVERY MAN IS AN ISLAND. SIMON & GARFUNKEL WERE RIGHT - I AM A ROCK, I AM AN ISLAND. I DO NOT LIKE WHEN GROWN ADULTS (18+) SPEAK LIKE CHILDREN. I WISH I WAS NOT READING ABOUT ENTERTAINMENT FINANCE AND AT SXSW INSTEAD. YOUNG, WILD, AND FREE BYWIZ KHALIFA AND SNOOP DOG IS REALLY GOOD. FRESH GINGER IS A NEW FAVORITE. IT IS ALSO OFFICIAL, I AM ADDICTED TO CAYENNE PEPPER, AND ONLY A YEAR AGO SPICE TERRIFIED ME - BRING IT ON. TECHNOLOGY IS/CAN BE OBNOXIOUS. I HATE COMMUNICATING AND DECIPHERING TEXT MESSAGES/TWEETS/POKES/LIKES/ ETC. CAN WE NOT COMMUNICATE LIKE NORMAL HUMAN BEINGS? [NO] WE ARE ALL MEDIOCRE, AND NOW MY FRIEND WILL TEACH YOU ALL ABOUT HER PERSONAL MEDIOCRITY HERE. THIS WAS A LAME POST, BUT AT LEAST I DON'T FEEL GUILTY ABOUT NOT POSTING FOR MY 5 FOLLOWERS WHO NEED A DISTRACTION DURING MIDTERMS. HERE, LOOK AT A PRETTY PICTURE:
at 9:06 PM
Sunday, March 13, 2011
Monday, March 7, 2011
Recently I've been extremely experimental in the kitchen. I'll look up a recipe, figure out (loosely) what ingredients I need then take it from there on my own. Usually I have good results, but not always. But that's experimentation, right? After a day trip to Georgetown, DC, I was set on recreating the delicious tapenade that Paolo's Ristorante served us when we sat down. Our waitress had told me it was a tapenade of chickpeas, olives, garlic, roasted eggplant and red pepper, olive oil, and lemon. So naturally I thought, "I can do that!"
What I made was definitely not the same as Paolo's. Maybe because I didn't have roasted eggplant or because I really didn't have much idea of how to make tapenade. I put roasted red pepper, kalamata olives, canned chickpeas, garlic, lemon, and olive oil together in a food processor and hoped for the best. When the consistency wasn't completely right I added a bit of chickpea juice (from the can) that I had reserved and some salt & pepper. I don't know if I made tapenade, but I thoroughly enjoyed it. The consistency wasn't quite smooth enough to really eat with carrot sticks (above), but would be great on small pieces of rye bread.
Might have been a wee bit bootleg, but I'm still all about experimenting.
at 10:56 PM