When you think it over do you ever wonder/ What it is that holds your life so close to mine?

[lagilman]

Is it spamming when you do it to your own journal? Or just being trapped behind the desk for too many hours at a time with your brain set on TYPE?


WEATHER: Wow. A few rolls of thunder for warm-up, a slam that set off car alarms all around the block, and then the deluge fit for Noah to go whoa opens up and washes away anything not already swimming. Seriously. Didn't we just do this yesterday? (except this time I'm not trapped at a wine tasting, oh woes)
[for the first time in my entire life, a flash of lightning actually scared me. hard white light literally filled the office, followed by a hard ice-crack.]

FOOD: I've finally figured out how to make whole wheat pasta taste good. Cook until very dead, toss with olive oil, mix in scraps of lox and sugar-cured bacon, finish with grated grana padano. Nom nom nom. Does the whole wheat cancel out the bacon, healthwise? Also: weird-ass salad of dandelion, arugula, red cabbage, yellow peppers, and feta. Tasty. Does anyone know the significant difference between greek feta and french feta? I can taste a difference but I don't know what or why....

THE WORLD OUTSIDE: In the news, politicians are again being immoral, illegal, and generally disgusting in their claims that They're Not Doing Anything Wrong, Nosir. What say we just outlaw politicians?

WORK: 2900 words so far today. Rollin' rollin'.... Looking for another thousand tonight, 3,850 words for the day, and noting a few places that suggest I'm going to have to back-track on the timeline and shove some things around to keep the pacing tight. Later, that. For now, Hero must meet Future Sidekick. Hijinks ensue.

But first, more caffeine. no more caffeine.

Comments

[natmerc.livejournal.com]

A lot of what we call feta cheese is currently made from cow's milk, not goat's milk, so that might be the different. The French variety milk be the goat cheese. I find its taste smoother, milder, with a nicer aftertaste.

[natmerc.livejournal.com]

God, if only I'd get a paid account so I could edit my posts. I hate typos. "different" -> "difference"

hrmmm

[lagilman]

Greek feta by law has to be a certain [high] percentage of ewe's milk, and the rest is typically goat (those of us who have Issues with moojuice note these things). If the French is all one or t'other, that would explain it (probably more ewe than goat, to give it the creamier taste).

Re: hrmmm

[leahbobet.livejournal.com]

That would explain why I find the French feta to be kind of like the pale shadow of Greek or Bulgarian.

[(Anonymous)]

For whole wheat pasta -

Cook to al dente - Rinse to cool. Toss with your choice of diced vegetables and a very lemony vinagrette. Chill. Repeat the toss every hour or two about three times (I put whole thing in a glass bowl with snap on lid and just flip it twice every so often).

The lemon breaks down the pasta just enough for a nice salad.

[lagilman]

Please refer to suri's law, and sign your next post so we know who we're interacting/having a conversation with. Thanks!

Editing for clarification:

[neutronjockey.livejournal.com]

THE WORLD OUTSIDE: In the news, politicians are again still being immoral, illegal, and generally disgusting in their claims that They're Not Doing Anything Wrong, Nosir. What say we just outlaw politicians?

We can haz revolushunz nao?

Re: Editing for clarification:

[fakefrenchie.livejournal.com]

Only if you want a lot of dead bodies lying around putrifying.