
Thursday, November 11, 2010
Really? Oh, America.

Tuesday, September 21, 2010
Be Careful What You Wish For




Tuesday, August 31, 2010
Delinquent
Friday, June 18, 2010
Meet my daughter, Veruca Salt


Sunday, May 23, 2010
And that's a wrap


So yeah, these girls kept us very busy this weekend, and yet we still managed to move 98% of our crap from the old house to the new. And we've been to happy hour twice at the McMenamin's across the street. I may never cook again. I've unpacked about, oh, 2%. Boxes and bins everywhere. Oh! And guess what? Not everything is going to fit in the condo. Specifically, my clothes and shoes. Which I've already paired down. It's just NOT. ALL. GOING. TO. FIT. Still trying to wrap my brain around that one and come up with a solution that does not = get rid of more stuff.
Friday, March 19, 2010
A series of unfortunate events

Sunday, December 6, 2009
Busy Busy Busy









BUTTERNUT SQUASH CHIPOTLE BISQUE
Recipe from Marcela Valladolid, "Fresh Mexico"
Prep time: 50 minutes
Cook time: 1 hour, 15 minutes
Serves 6 to 8
Notes: The prep time does not include the cool time for the squash after it's roasted. The cook time for the onion and carrot overlaps the cook time for the squash. The cook time for the bisque overlaps the cook time for the seeds.
INGREDIENTS
1 medium butternut squash
3 tablespoons olive oil, divided use
1 1/2 cups chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
2 garlic cloves, minced
4-6 cups chicken broth
3 teaspoons minced, canned chipotle in adobo, divided use
1/2 cup Mexican crema or sour cream
Salt, fresh ground pepper
INSTRUCTIONS
Preheat oven to 400 degrees. Cut squash in half lengthwise and scoop out seeds, discarding the stringy pulp. Put the seeds in a sieve and rinse. Set aside.
Grease a glass baking dish with 1 tablespoon oil, then place the squash in the dish, cut side down. Pierce all over with a fork and roast 45 minutes or until tender. Let cool.
Heat remaining oil in a large, heavy pot over medium-high heat. Sauté onion, celery and carrot for 10 minutes. Add garlic; cook 2 minutes more.
Scoop the flesh of the squash into the pot and stir. Add 4 cups broth and simmer, covered, for 30 minutes or until the vegetables are very tender.
Meanwhile, toast the reserved squash seeds in a small pan over medium heat, stirring occasionally until crunchy, about 30 minutes. Season heavily with salt and set aside.
Purée the soup in batches in a blender, adding more broth to get the desired consistency.
In a separate bowl, stir 1 teaspoon of the minced chipotle into the crema. Season with salt and pepper.
Stir the remaining 2 teaspoons chipotle into bisque and ladle into soup bowls. Top each with a dollop of cream and a sprinkling of seeds.
Per serving using 5 cups of low-sodium chicken broth: 177 cal.; 4 g pro.; 23 g carb.; 9 g fat (3 sat., 5 monounsat., 1 polyunsat.); 9 mg chol.; 633 mg sod.; 5 g fiber; 7 g sugar; 44 percent calories from fat.
Friday, November 13, 2009
Hypothetical Question


Tuesday, November 3, 2009
Sunday, November 1, 2009
This one goes out to you and yours worldwide*
Carlie did the samba to Michael Franti at the Arthur Murray Monster's Mash Friday night. While it may look awesome to the untrained likes of you and I, Daniel messed up. Which messed Carlie up. Which pissed Carlie off in a totally large and disproportionate and OH MY GOD YOU'VE RUINED MY LIFE kind of way. Seriously. I have no idea where she gets that shit from. On the plus side, the dance party also included a pumpkin carving contest. And Carlie? Was the only person who brought a carved pumpkin. So Yay! Winner! Enjoy : )
*If you don't know Michael Franti, you should. He's a big slice o' awesome.
Monday, October 19, 2009
Ballroom Drama ... oh no, you didn't

Thursday, October 8, 2009
Dance Fever

Tuesday, September 29, 2009
And the worst mother ever award goes to...

