2003-08-13 - 8:58 p.m.
Just heard the best line from The Simpsons: "Shut up, you corn-fed man-cow!" Courtesy of Mr Burns. God, what will we do when the show goes off the air? It's the only thing on that always entertains me. Well, that and the sixty billion MASH reruns. Between the two shows, collecting DVDs is getting expensive. But they're so good to have when you're knitting.
Speaking of that, I know I promised pics, but between four hours of training class and having all 5 bosses back from vacation, it was a crazy day. Plus there's the whole feeling depressed thing. And while Puppy Love is extremely cute, the jacket back is fairly dull as of yet.
Tonight was good. After a dinner of salad, linguini and Sudwerk Pilsner, Miss Beek and I headed over to The Beat. Major scores, and a great example of liking random music. Love Train: The O'Jays. Madman Across the Water and Caribou: Elton John (back when he was still doing drugs and making quality sound). Parts of the Process: Morcheeba (it's brand-spankin' new). Gold Mother: James. Oyster: Heather Nova (worth it entirely for the song "Island"). Wysiwyg: Chumbawumba. Happy Songs: Audra McDonald. It was something of an expensive trip. But The Beat rocks - it's independently owned and has been around forever.
I'm really in the mood to bake. Ever since I started being careful with what I eat, though, I haven't dared have the stuff in the house. What I'd like to make is Jacques Pepin's recipe for almond-plum cake as found in Encore with Claudine. Basically it's almonds, flour and sugar, blended together in a food processor until mealy, then with butter, sugar, vanilla and eggs added. You pour the batter into a springform pan and add unpeeled, halved plums. I've also done this with other stone fruit, but plums hold up the best. It's a quick dessert that never fails. I used to make it in individual servings for catering. Yummy.
The other thing I'm hungering for is some lemon verbena. I've yet to see any fresh this year at the farmers' markets, which is a bummer, because I usually freeze a bunch. It makes the best homemade liquor and is also great to poach fruit in. And good tea, too. I especially like to steep it with some Korean mugicha (barley tea) when it's really hot outside. Buy it if you find some - and mail me if you want more ideas.
That's it for now - I am doped up on Vicodin to handle recurrent migraines this week, and writing is difficult. Except, of course, for the self-pity. ;-)
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