2003-08-19

2003-08-19 - 4:38 p.m.

I think this is one of the funniest things of all time. And I think I dated him in college.

2003-08-19 - 11:46 a.m.

Better, much better today.

Oh man, this is funny. I especially like "aim for the ass" and "unwashed". With thanks to Jejeune.

I am being a very bad girl today. I've been downloading far too much music. Can I redeem myself at all by saying that most of it is Sade and the Ellis & Branford Marsalis album Loved Ones? No, I guess not. But everybody needs to hear their recording of "Maria". I met Branford at one of the Monterey Jazz Festivals a year or two back and had him sign the album for Daddy. Let me tell you, Branford is sexy. I mean, stop while you�re walking across the street and stare sexy.

It was too hot to ride last night until almost 7:00, so I filled the time making a 'clean-out-the-fridge' curry, thai-style. Here's what ended up in the mix: an enormous chunk of green curry paste, about half a cup of dried coconut powder (picked this up in London last March; it's easier than canned), about a cup of mango chunks (yes, I said MANGO), two huge Brandywine heirloom tomatoes, a pound of snap beans, a pound of assorted wild mushrooms I picked up at the farmers' market for $5, the remnants of a block of smoked, pressed tofu, a half-pound of sliced baby squid (with tentacles!), and a handful of shredded basil at the last minute. It's delish. Love it when this happens - all I'm trying to do is make my fridge more manageable, and the result is pretty (yellow mango, red tomato, green beans) and tastes fantastic. The only downside is that there's a ton of it. My neighbor came over to ask a favor and wanted to know what smelled good. I offered her a bowl, but she saw a tentacle floating on top and blanched. It was too funny. Look, squid's cheap, it's almost pure protein, and it's sustainably fished. Yeah, it's cholesterol-laden, but I eat almost no red meat, so who cares? Munch down on some tentacles already!

On that note, I�m considering starting up a food-only blog over at Typepad. It would be a spot for recipes, commentary about seasonality and sustainability, that sort of stuff. I�d also like to have a spot to review cookbooks, provide sourcing for ingredients, and write menus. You�d get to read parts of my developing cookbook, which has been in progress (in bursts) for about five years. If anybody has ideas or opinions � including constructive criticism � I�m open.

There are a few other changes in the works. I�m headed back to yoga classes every Tuesday night. The teacher, Jennifer � whose name could not possibly be less evocative of her personality � is just right. She wants you in tune with your body, not pushing for progress� sake. I will get my headstands under control this year. For more fun, there�s a sweater finishing class at the LYS in September, then a third book-making class in October.

One goal has had to go onto a slower track. I�d originally planned to do the entire bike trail route � up to Folsom Dam and back � before the end of October. But last night I stopped to re-read the trail map, only to find that instead of about 39 miles round trip, it would be closer to 55 � and that the five miles closest to the dam are steep. Um, no. Maybe by the spring. For now I�m trying to get to 100 miles a week.

That�s enough for one babble-laden entry.

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