o hai online peoples!
Nov. 7th, 2010 05:17 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lagilmanHi. Sorry for the not-being-here thing... I took the weekend off to play at being a civilian-with-a-life. Shocking, I know.
So, what's been happening? The Immobile Machine has been broken apart and taken off to have its mouth washed out with soap. With luck, it will be back in functioning order early next week. This entire thing has put a crimp in my ProNaNoWriMo. But I slog on, via Mobile (the netbook).
Meanwhile, I have not been idle. Have confirmed that I will be teaching at the "Dancing with a Pen" conference for grades 7-12 out in Morristown NJ this summer, and sent in my guest application for DragonCon. I also bought my membership for WFC 2011 and am working out travel plans for RT Booklovers conference in Los Angeles in the Spring.
And I've agreed to do a few more guest blogs and interview-shaped things, updates as they happen.
For now, tho, I think I am just going to curl up and watch Sherlock. Being a civilian is tiring. Way too much fresh air and stuff.
And, for them as come here for food/wine neep, the weekend's menus:
Friday: lamb ragu with truffle'd risotto, mixed green salad, and a flourless berry crumble. It came out quite well but we have ideas to make the crumble even better next time. I will be looking for tasting volunteers... The wine was Domaine Bart's Marsannay Les Champs Salomon '07 (a red Burgundy). Nom.
Saturday: Quinoa pilaf with tilapia, cooked with garlic, ginger and sesame oil. This may be one of the easiest, most satisfying, lo-cal meals I've ever made, using only 1 pan and a minimum of fuss. No dessert. I paired it with a Menage a Trois red which seemed like an odd choice at first (zinfandel, merlot, and cabernet), but the sweet berry mouth worked well with the nutty flavor of the quinoa.
Sometimes I forget how much I love to cook/feed people.... (to those folk out there blessed by cooks in their family, take heed and do NOT let them get burned out/feel obligated to produce. That destroys the joy, which leads to resentment, and less good food for you!)
So, what's been happening? The Immobile Machine has been broken apart and taken off to have its mouth washed out with soap. With luck, it will be back in functioning order early next week. This entire thing has put a crimp in my ProNaNoWriMo. But I slog on, via Mobile (the netbook).
Meanwhile, I have not been idle. Have confirmed that I will be teaching at the "Dancing with a Pen" conference for grades 7-12 out in Morristown NJ this summer, and sent in my guest application for DragonCon. I also bought my membership for WFC 2011 and am working out travel plans for RT Booklovers conference in Los Angeles in the Spring.
And I've agreed to do a few more guest blogs and interview-shaped things, updates as they happen.
For now, tho, I think I am just going to curl up and watch Sherlock. Being a civilian is tiring. Way too much fresh air and stuff.
And, for them as come here for food/wine neep, the weekend's menus:
Friday: lamb ragu with truffle'd risotto, mixed green salad, and a flourless berry crumble. It came out quite well but we have ideas to make the crumble even better next time. I will be looking for tasting volunteers... The wine was Domaine Bart's Marsannay Les Champs Salomon '07 (a red Burgundy). Nom.
Saturday: Quinoa pilaf with tilapia, cooked with garlic, ginger and sesame oil. This may be one of the easiest, most satisfying, lo-cal meals I've ever made, using only 1 pan and a minimum of fuss. No dessert. I paired it with a Menage a Trois red which seemed like an odd choice at first (zinfandel, merlot, and cabernet), but the sweet berry mouth worked well with the nutty flavor of the quinoa.
Sometimes I forget how much I love to cook/feed people.... (to those folk out there blessed by cooks in their family, take heed and do NOT let them get burned out/feel obligated to produce. That destroys the joy, which leads to resentment, and less good food for you!)
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2010-11-07 10:32 pm (UTC)Recipe, please?
no subject
Date: 2010-11-07 10:55 pm (UTC)Brown onions and chopped garlic in a pan. Add 1 cup of quinoa, rinsed well, an cook for a few minutes until it's lightly toasted. Add 2 cups of chicken broth and bring to a boil, then let it simmer about 15 minutes, covered. At some point when most of the liquid has gone, add a sprinkle of ground ginger and stir, then replace lid.
When the quinoa is done, scoop it into a bowl, re-oil the pan, and cook the tilapia fillet (dosed with sesame oil, Thai fish sauce, and more powdered garlic) until it's done. Coarse-chop the tilapia and stir it gently into the quinoa. Top with fresh herbs if you want to make it Pretty.
no subject
Date: 2010-11-07 11:35 pm (UTC)PS - reminds me of my summer catfish pasta.
no subject
Date: 2010-11-08 01:38 am (UTC)