Whose son is a freakin' genius? MINE! Rugrat was accepted into the Gifted & Talented Program last week. Students have to score 98% or higher on the exam to get in, and my kid did it! Wooohooo! Classes are held once a week - at another school, dammit - and it should be interesting to see what he thinks of it.
Yay, Rugrat! Way to go!
Monday, November 27, 2006
Wednesday, November 8, 2006
Ha ha, suckas!
The Republicans are scrambling now...vows of "bipartisan cooperation" are being made all over, now that the Dems are back in town. House? We got it - hell, we ROUTED those muthas in red. Senate? They're still counting (and recounting) the votes in Montana & Virginia, but it's looking good, y'all. Real good for the folks in blue. Finally...an end to the right-wingers running roughshod over the rest of us and our civil liberties.
And Rumsfeld resigned! Good lord, the joy just keeps on coming.
Two more years, y'all. Just two more years until we take back the White House.
And in other news, Britney finally, FINALLY lost 170 pounds of asshole and dumped that idiot K-Fed. I'm not a big Britney fan, but watching her sliding down the slippery slope from angelic, virginal teeny-bopper to sleazy, white trash, gum-poppin', Cheeto-eatin', overweight married mother of two was painful. Talk about disillusionment. In fact, I think it sort of mirrors the state of our nation. The last two years have been awful, but lo & behold, yesterday we pulled it out. We took the first decisive step towards turning it around - both the country and Britney.
And Rumsfeld resigned! Good lord, the joy just keeps on coming.
Two more years, y'all. Just two more years until we take back the White House.
And in other news, Britney finally, FINALLY lost 170 pounds of asshole and dumped that idiot K-Fed. I'm not a big Britney fan, but watching her sliding down the slippery slope from angelic, virginal teeny-bopper to sleazy, white trash, gum-poppin', Cheeto-eatin', overweight married mother of two was painful. Talk about disillusionment. In fact, I think it sort of mirrors the state of our nation. The last two years have been awful, but lo & behold, yesterday we pulled it out. We took the first decisive step towards turning it around - both the country and Britney.
Tuesday, November 7, 2006
Did you vote?
I cast my ballot this morning around 11 AM. I'm not going to get all "patriotic! woo-woo" on you, but I do think that it is a wonderful blessing to be able to vote. I'm not very active in politics - I don't go to city council meetings or anything - but I do believe that the ability to let your voice be heard, via voting, is an incredible honor and privilege. And a duty. It is your duty as a citizen of this country to learn about the issues on the ballot, to learn what the different politicians stand for (or purportedly stand for; we all know that once they gain office all bets are off), and to make the best choices based on your values and beliefs.
With all that said, WOOOO f'ing HOOO! Looks like the Dems are taking back the House...and the long, hard reign of the elephant will finally be over. For now, anyway.
Here's hoping for an Obama-Clinton ticket in '08!
With all that said, WOOOO f'ing HOOO! Looks like the Dems are taking back the House...and the long, hard reign of the elephant will finally be over. For now, anyway.
Here's hoping for an Obama-Clinton ticket in '08!
Wednesday, July 26, 2006
Thursday, July 20, 2006
Growing Up
Sometimes I forget that Rugrat is still just a little kid, and then all of the sudden he'll mispronounce something or use a word incorrectly. For instance, he was talking about something the other day and mentioned that it was made out of "concreek". "Concreek?" I asked. "Yes, like the backyard," he replied. "Oh, you mean concrete, as in 'our patio is made of concrete'." He insisted that the word was "concreeeeeek." He gets so offended when I correct him. It's as if I'm personally attacking his intelligence. Honestly, though, I'm just relieved to occasionally have a reminder that he's still young.
It's like his teeth. He's 7 1/2 now, and has only lost two bottom front teeth. None of the top ones are gone yet - they're barely even wiggly. Part of me longs for him to lose the top teeth and see how he's going to look with a full set of adult chompers...but the other part of me is so happy to just have my boy be a baby for a bit longer.
It's like his teeth. He's 7 1/2 now, and has only lost two bottom front teeth. None of the top ones are gone yet - they're barely even wiggly. Part of me longs for him to lose the top teeth and see how he's going to look with a full set of adult chompers...but the other part of me is so happy to just have my boy be a baby for a bit longer.
Monday, June 5, 2006
All My(stic) Children
Good lord, I didn't think it was possible for anyone to abuse the Mystic Tan as badly as Walt Willey (Jack). But today, Leven Rambin (Lily) looked absolutely freakish. What, did she go in to get married and get a complimentary tanning session (or twenty) along with her wedding vows? She looked like Ross in that episode of Friends where he goes to the tanning salon and gets tanned only on one side...about a dozen times!
I really think that the faux-tanning is getting completely out of hand on television in general. What's wrong with looking natural? Alicia Minshew (Kendall) is gorgeous, and she's got that milky skin. So does Eden Riegel (Binks). They are downright pale, and incredibly beautiful nonetheless. There's no reason for abuse of the FakeBake. Orange looks lovely on pumpkins, but not so much on people. If you MUST faux-tan, PLEASE, for the love of God, do it MINIMALLY. Like, ONE session per week or two. Not twenty sessions in a day.
I really think that the faux-tanning is getting completely out of hand on television in general. What's wrong with looking natural? Alicia Minshew (Kendall) is gorgeous, and she's got that milky skin. So does Eden Riegel (Binks). They are downright pale, and incredibly beautiful nonetheless. There's no reason for abuse of the FakeBake. Orange looks lovely on pumpkins, but not so much on people. If you MUST faux-tan, PLEASE, for the love of God, do it MINIMALLY. Like, ONE session per week or two. Not twenty sessions in a day.
Friday, May 19, 2006
Party Jinx
I am pretty sure I have a party jinx. Whenever I throw a party, invite people over for a get-together, whatever...if it's not family, they don't come. I had ONE person come to the book club meeting last night. Three people emailed to cancel the morning OF the meeting (like they didn't know it was coming up? Even though they got a reminder email a week ago?). Two other people just didn't bother. Whatever.
I, of course, spent the better part of two days cooking & cleaning. I bought $40 worth of wine. I made fantastic food: caramelized onion & goat cheese tarts, prosciutto & gruyere pinwheels, stuffed mushrooms, lacy almond cookies with fresh fruit. And now? I have half a bottle of wine leftover in the fridge (because the one woman who showed up was 8 months pregnant and I had to drink the wine alone), and I gorged myself on mushrooms last night so I wouldn't have to throw them away. I have a couple of the onion & goat cheese things left, and I sent the other lady home with most of the remaining pinwheels, half the cookies, and all the fruit. It's not like I can just keep this stuff around - I'm leaving for Washington tomorrow, for the family reunion thing.
I am never throwing a party again. It's just not worth the stress.
I, of course, spent the better part of two days cooking & cleaning. I bought $40 worth of wine. I made fantastic food: caramelized onion & goat cheese tarts, prosciutto & gruyere pinwheels, stuffed mushrooms, lacy almond cookies with fresh fruit. And now? I have half a bottle of wine leftover in the fridge (because the one woman who showed up was 8 months pregnant and I had to drink the wine alone), and I gorged myself on mushrooms last night so I wouldn't have to throw them away. I have a couple of the onion & goat cheese things left, and I sent the other lady home with most of the remaining pinwheels, half the cookies, and all the fruit. It's not like I can just keep this stuff around - I'm leaving for Washington tomorrow, for the family reunion thing.
I am never throwing a party again. It's just not worth the stress.
Party Jinx
I am pretty sure I have a party jinx. Whenever I throw a party, invite people over for a get-together, whatever...if it's not family, they don't come. I had ONE person come to the book club meeting last night. Three people emailed to cancel the morning OF the meeting (like they didn't know it was coming up? Even though they got a reminder email a week ago?). Two other people just didn't bother. Whatever.
I, of course, spent the better part of two days cooking & cleaning. I bought $40 worth of wine. I made fantastic food: caramelized onion & goat cheese tarts, prosciutto & gruyere pinwheels, stuffed mushrooms, lacy almond cookies with fresh fruit. And now? I have half a bottle of wine leftover in the fridge (because the one woman who showed up was 8 months pregnant and I had to drink the wine alone), and I gorged myself on mushrooms last night so I wouldn't have to throw them away. I have a couple of the onion & goat cheese things left, and I sent the other lady home with most of the remaining pinwheels, half the cookies, and all the fruit. It's not like I can just keep this stuff around - I'm leaving for Washington tomorrow, for a family reunion.
I am never throwing a party again. It's just not worth the stress.
Caramelized Onion and Goat Cheese Tarts
2 medium onions, thinly sliced
2 Tbsp butter
2 Tbsp olive oil
1 4-oz log fresh goat cheese
1 sheet frozen puff pastry
Minced fresh thyme (couple teaspoons, I guess. "Just eyeball it," as Rachael would say)
Salt & pepper
Preheat oven to 425°.
In a heavy pot over medium heat, melt the butter and add the olive oil. Add the onions, salt & pepper to taste, then cook over medium heat for a long time, stirring occasionally, until they get golden brown and caramelized. You can throw in a little sugar if you want (maybe a tablespoon), while the onions are cooking. This helps them caramelize and makes them even sweeter.
When the onions are done, roll out your puff pastry sheet until it's about 18" x 11". Trim off any uneven edges, and then cut into squares about 2-3" on each side. You don't have to get all anal about it, just make roughly the same size/shape for each tart. Put the puff pastry squares on cookie sheets (I use silpats with mine) and with a fork, gently pierce the squares at about half-inch intervals, leaving about a 3/4" border all around that is un-pierced. When you pierce the pastry, that part doesn't puff up; the unpierced part will puff up and make a pretty square border around the filling.
Put a little of the onions and goat cheese in the middle of each square, and sprinkle with fresh thyme. Bake for 15 minutes, until the puff pastry is, well, puffed and golden brown. Serve immediately or cool to room temperature. They're good either way.
Prosciutto & Gruyere Pinwheels
1/2 lb thinly sliced prosciutto
1 cup shredded Gruyere cheese
1 sheet puff pastry
1 egg, lightly beaten with a little water
Roll out the puff pastry sheet until it's about 18" x 11". Trim off any uneven edges so that it's a rectangle. Starting at the side closest to you, which should be a wide edge, lay strips of prosciutto on the pastry until it's all covered, leaving about a half-inch to an inch of the edge farthest from you uncovered. Sprinkle the Gruyere cheese on top. Then just roll the sheet up until you get almost to the end. Brush the bare edge with the egg wash, the finish rolling. Wrap the entire roll in plastic wrap, and store in the refrigerator for at least half an hour (up to a day or two, if you are making this ahead of time).
Preheat oven to 425°.
After the roll is chilled, pull it out and slice it into circles about 3/4" thick. Lay them down on a parchment- or silpat-lined cookie sheet and bake for 15 minutes, until golden brown and puffed up a bit. These are also tasty warm or at room temp.
Stuffed Mushrooms
This is such a "whatever" recipe; the amounts below are really just guesses.
1 lb white button mushrooms (bigger ones are better)
4 Tbsp butter
Olive oil
1 shallot, minced
2-3 cloves garlic, minced
1 Tbsp fresh minced herbs (thyme, sage, marjoram, whatever you like)
Salt & pepper to taste
Saltines, crushed
1/4 c shredded Parmesan
Preheat oven to 400°, or thereabouts. 425° is fine.
Gently clean the mushrooms (do NOT run under water) with a damp cloth. Pop off the stems and set aside. Lay out the mushroom caps, bottoms up, on a cookie sheet.
Over medium heat in a skillet, melt the butter and add a little olive oil, maybe a couple tablespoons. Chop the reserved mushroom stems finely. Add the shallot to the pan, then a minute or two later add the garlic and the mushrooms. Saute for a couple minutes, then throw in the herbs and salt & pepper. It should be pretty loose at this point, with lots of butter and oil. Add in enough cracker crumbs to soak up the liquid and bind it all together. I can't give you an exact amount here, sorry. It's just one of those things. If it gets too dry, add a little more olive oil. Cook it for another minute or so to keep the crackers from tasting too raw.
With a spoon, push the filling into the mushroom caps, mounding it up slightly. Really kind of pack it in and on top of the mushroom. You should have just about exactly the right amount to fill all your mushroom caps. Sprinkle the mushrooms with shredded Parmesan and then pop it in the oven for about 5-10 minutes, until the mushrooms are giving off their liquid and are cooked through, but still a little bit firm to the bite. For the last minute or two, turn on the broiler to brown the tops. Serve immediately.
I, of course, spent the better part of two days cooking & cleaning. I bought $40 worth of wine. I made fantastic food: caramelized onion & goat cheese tarts, prosciutto & gruyere pinwheels, stuffed mushrooms, lacy almond cookies with fresh fruit. And now? I have half a bottle of wine leftover in the fridge (because the one woman who showed up was 8 months pregnant and I had to drink the wine alone), and I gorged myself on mushrooms last night so I wouldn't have to throw them away. I have a couple of the onion & goat cheese things left, and I sent the other lady home with most of the remaining pinwheels, half the cookies, and all the fruit. It's not like I can just keep this stuff around - I'm leaving for Washington tomorrow, for a family reunion.
I am never throwing a party again. It's just not worth the stress.
Caramelized Onion and Goat Cheese Tarts
2 medium onions, thinly sliced
2 Tbsp butter
2 Tbsp olive oil
1 4-oz log fresh goat cheese
1 sheet frozen puff pastry
Minced fresh thyme (couple teaspoons, I guess. "Just eyeball it," as Rachael would say)
Salt & pepper
Preheat oven to 425°.
In a heavy pot over medium heat, melt the butter and add the olive oil. Add the onions, salt & pepper to taste, then cook over medium heat for a long time, stirring occasionally, until they get golden brown and caramelized. You can throw in a little sugar if you want (maybe a tablespoon), while the onions are cooking. This helps them caramelize and makes them even sweeter.
When the onions are done, roll out your puff pastry sheet until it's about 18" x 11". Trim off any uneven edges, and then cut into squares about 2-3" on each side. You don't have to get all anal about it, just make roughly the same size/shape for each tart. Put the puff pastry squares on cookie sheets (I use silpats with mine) and with a fork, gently pierce the squares at about half-inch intervals, leaving about a 3/4" border all around that is un-pierced. When you pierce the pastry, that part doesn't puff up; the unpierced part will puff up and make a pretty square border around the filling.
Put a little of the onions and goat cheese in the middle of each square, and sprinkle with fresh thyme. Bake for 15 minutes, until the puff pastry is, well, puffed and golden brown. Serve immediately or cool to room temperature. They're good either way.
Prosciutto & Gruyere Pinwheels
1/2 lb thinly sliced prosciutto
1 cup shredded Gruyere cheese
1 sheet puff pastry
1 egg, lightly beaten with a little water
Roll out the puff pastry sheet until it's about 18" x 11". Trim off any uneven edges so that it's a rectangle. Starting at the side closest to you, which should be a wide edge, lay strips of prosciutto on the pastry until it's all covered, leaving about a half-inch to an inch of the edge farthest from you uncovered. Sprinkle the Gruyere cheese on top. Then just roll the sheet up until you get almost to the end. Brush the bare edge with the egg wash, the finish rolling. Wrap the entire roll in plastic wrap, and store in the refrigerator for at least half an hour (up to a day or two, if you are making this ahead of time).
Preheat oven to 425°.
After the roll is chilled, pull it out and slice it into circles about 3/4" thick. Lay them down on a parchment- or silpat-lined cookie sheet and bake for 15 minutes, until golden brown and puffed up a bit. These are also tasty warm or at room temp.
Stuffed Mushrooms
This is such a "whatever" recipe; the amounts below are really just guesses.
1 lb white button mushrooms (bigger ones are better)
4 Tbsp butter
Olive oil
1 shallot, minced
2-3 cloves garlic, minced
1 Tbsp fresh minced herbs (thyme, sage, marjoram, whatever you like)
Salt & pepper to taste
Saltines, crushed
1/4 c shredded Parmesan
Preheat oven to 400°, or thereabouts. 425° is fine.
Gently clean the mushrooms (do NOT run under water) with a damp cloth. Pop off the stems and set aside. Lay out the mushroom caps, bottoms up, on a cookie sheet.
Over medium heat in a skillet, melt the butter and add a little olive oil, maybe a couple tablespoons. Chop the reserved mushroom stems finely. Add the shallot to the pan, then a minute or two later add the garlic and the mushrooms. Saute for a couple minutes, then throw in the herbs and salt & pepper. It should be pretty loose at this point, with lots of butter and oil. Add in enough cracker crumbs to soak up the liquid and bind it all together. I can't give you an exact amount here, sorry. It's just one of those things. If it gets too dry, add a little more olive oil. Cook it for another minute or so to keep the crackers from tasting too raw.
With a spoon, push the filling into the mushroom caps, mounding it up slightly. Really kind of pack it in and on top of the mushroom. You should have just about exactly the right amount to fill all your mushroom caps. Sprinkle the mushrooms with shredded Parmesan and then pop it in the oven for about 5-10 minutes, until the mushrooms are giving off their liquid and are cooked through, but still a little bit firm to the bite. For the last minute or two, turn on the broiler to brown the tops. Serve immediately.
Monday, May 8, 2006
Book club!
I've started a book club! We've got 7 members, and our first meeting is coming up a week from Thursday. I am so excited, y'all!
Monday, January 30, 2006
Crazy kid
Rugrat's teacher just called me. He just started back "on track" today, and she called me up, very concerned. She said that he'd told her this whole detailed story about his baby brother who'd died in a fire at home when Rugrat and I went to the grocery store. He had a name for the kid and everything! She said at first she thought he was just telling a story, and then he started to convince her that it was true because he had so many details...and then as she continued asking him questions about it, he started pausing more...and she realized that it was, after all, just a story. Then he said that it wasn't a baby brother, that it was a baby sister. Finally, he said that he'd heard the story from a friend.
WTF???
I assured her that all is well, that he doesn't have - and never has had - any siblings; that he lives with cousins half the time but none of them have DIED, fer chrissakes.
What a strange kid. On the plus side, that's an amazing imagination he's got.
WTF???
I assured her that all is well, that he doesn't have - and never has had - any siblings; that he lives with cousins half the time but none of them have DIED, fer chrissakes.
What a strange kid. On the plus side, that's an amazing imagination he's got.
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