Sundry. Various
Jan. 19th, 2005 11:30 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lagilmanWow. Just looked, and we gots new people!
*waves to all the nice new people* Come on in, the water's weird!
Also cold. Mind the ice floes.
Some Things to Amuse:
And the truth shall set you free. Hopefully. (And thanks to![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
starcat_jewel for the link.)
Houseplants of Gor! (thanks this time tohavocthecat. This is a classic sendup, which does not require that you know the source (but if you do, it's even more hysterical). Not for the faint of humor or under of age.
And fromneadodds, Wikipedia's compendium of fictional chemical substances. Dude. I feel so...geeky.
Not much else to share. Life goes on. Revisions continue. Proposals are written and re-written. The felines are cohabitating peacefully in the name of shared body warmth. My mobile hasn't stopped ringing this morning - it never rains but it pours. The Publishers Clearinghouse sweepstakes people haven't called yet, though. Am most disappointed.
And it's cold out. Have we mentioned recently that it's cold out??
Obligatory political comment: Condy Rice has won confirmation. Wow. Shock. Not. Hope the price you paid was worth it, Ms. Rice.
Finally, in the continuing adventures of Feeding the Authorial Brain:
Honey-chili cod
Splash olive oil and quality honey into a bowl, blend well. Add chili powder of preference, a few pinches/shakes, or more if you like it spicy. Add a dash of ginger. Marinate for about fifteen minutes at room temeperature, then pour entire mess into skillet and cook at high temps until the fish begins to flake and fall apart. Serve over rice or couscous, or plain if desired. I threw in a double handful of sugar snap peas and stir-fried them in the same pan after the fish was done, so I could claim I had salad veggies, too.
This needs some work on the marinade, and I think it would work better with a different fish (and note to self: I need to get a decent filleting knife), but overall I was not displeased. Ate every bite, in fact. Will put this on the "refine further" list.paleologa or other local folk, if you want to stop by and give me your opinion, some dinnertime....
And now, back to work.
*waves to all the nice new people* Come on in, the water's weird!
Also cold. Mind the ice floes.
Some Things to Amuse:
And the truth shall set you free. Hopefully. (And thanks to
starcat_jewel for the link.)Houseplants of Gor! (thanks this time to
havocthecat. This is a classic sendup, which does not require that you know the source (but if you do, it's even more hysterical). Not for the faint of humor or under of age. And from
neadodds, Wikipedia's compendium of fictional chemical substances. Dude. I feel so...geeky.Not much else to share. Life goes on. Revisions continue. Proposals are written and re-written. The felines are cohabitating peacefully in the name of shared body warmth. My mobile hasn't stopped ringing this morning - it never rains but it pours. The Publishers Clearinghouse sweepstakes people haven't called yet, though. Am most disappointed.
And it's cold out. Have we mentioned recently that it's cold out??
Obligatory political comment: Condy Rice has won confirmation. Wow. Shock. Not. Hope the price you paid was worth it, Ms. Rice.
Finally, in the continuing adventures of Feeding the Authorial Brain:
Honey-chili cod
Splash olive oil and quality honey into a bowl, blend well. Add chili powder of preference, a few pinches/shakes, or more if you like it spicy. Add a dash of ginger. Marinate for about fifteen minutes at room temeperature, then pour entire mess into skillet and cook at high temps until the fish begins to flake and fall apart. Serve over rice or couscous, or plain if desired. I threw in a double handful of sugar snap peas and stir-fried them in the same pan after the fish was done, so I could claim I had salad veggies, too.
This needs some work on the marinade, and I think it would work better with a different fish (and note to self: I need to get a decent filleting knife), but overall I was not displeased. Ate every bite, in fact. Will put this on the "refine further" list.
paleologa or other local folk, if you want to stop by and give me your opinion, some dinnertime....And now, back to work.
