[Spoiler (click to open)]After the initial what the hell just happened, there was the extremely novel and unexpected delight of, in fact, knowing exactly what had happened. Knowing was the easy bit, too easy actually, as facts and figures zoomed through her head like the shooting stars she used to search the skies for with her grandfather.
It's not that she wasn't smart, she was plenty smart, she'd insist, fastest typist in Cheswick after all. All right, maybe not smart, exactly, but if Donna Noble knew one thing, it was that she was persistent. Dog with a bone, they used to say. But as much as she kept track of loads of details, it seemed like everyone else knew a bit more, traveled a bit more, read that one book she never got around to.
Until she met the Doctor of course. Then she'd like to see Marsha Osgood, who claimed she'd been to every continent, or Mike Digby, who been on page 6 of the The Sun and not for an arrest, claim to have done more or seen more. But she couldn't exactly say she was used to knowing what was going on -- if anything it's was the opposite: she was used to never knowing what had just happened. But this time she knew, the answer was right there in the center of her brain. She just didn't believe it. She was part Time Lord, and not just any Time Lord -- she was part Doctor. Part Doctor, part Donna. The regeneration energy had taken the pinprick she used to see through into his world and stretched it wide open, so wide she couldn't see the edges any more and shoved her right through. She fell through all those facts and figures like falling through a well, faster and faster as those facts became sparks, streaming in trails behind her.
It was simple, like how kids play without even thinking -- to know how to defeat the Daleks. All those facts falling into place like jigsaw pieces, glowing with how right and tight they fit together. She ran her hands over the Tardis control panel and she knew what every button was for and how all the wires twisted and ran together like a river. Her thoughts skipped through the current of knowledge like she could walk on water, but she had to be quick about it or she'd sink. But the faster she ran, the more the facts and figures began to strike her like glowing pebbles kicked up from the surface.
She reached for a lever on the control panel, thinking it would steady her, but instead she found a story in the palm of her hand. An Irish legend about wisdom and sorrow. It stuck there, a burning coal she couldn't shake loose, and a name reached through time to help her understand.
The name was Sinend, and she was a goddess, not a woman with a secretarial degree but the daughter of Lodan, son of Lir. Sinend had traveled to Connla's Well, where the twin hazels of science and poetry grew. She waited for the hazels to bloom, their fruit and blossoms and foliage bursting forth and filling the well with a royal surge of purple.
Sinend had prepared for this day; no one was considered more worthy. But despite all her reverence, all her protections as a goddess, when she stepped into the well to receive this fountain of wisdom and inspiration, the waters overwhelmed her. Some say the waters drowned her for her arrogance, but others say it was gift -- that those few moments when all the universe rushed through her was worth the price of her life. What Sinend herself thought, no one knew.
When she washed up on its shores, the river took her name -- The River Shannon. Sinend/Shannon. The Doctor/Donna. Donna understood then she was not the first, and probably not the last to glimpse all of space and time. But unlike Sinend, at least Donna knew that the chance to save her friends was worth everything.
The facts and figures burned so brightly now she could no longer catalog them; they crowded her voice and words were too small and petty to contain them. And the funny thing was the facts didn't tell her anything she didn't already know:
That the fun part was discovering. The best part was wonder. And the hardest part wasn't not knowing the answer, but saying goodbye.
Guinness-Braised Brisket With Potatoes and Carrots Ingredients ⁃ 1 medium onion, peeled and quartered, stem end left intact ⁃ 1 pound new potatoes (about 12) ⁃ 1 pound medium carrots, cut into 2 1⁄2-inch lengths ⁃ 2 1/2 pounds beef brisket, trimmed ⁃ kosher salt and black pepper ⁃ 1 6-ounce can tomato paste ⁃ 1 can Guinness -- You can also substitute strong black coffee/espresso ⁃ 3 tablespoons Worcestershire sauce ⁃ 1/4 cup packed light brown sugar ⁃ 2 tablespoons chopped fresh flat-leaf parsley
Directions
In the bottom of a 5- to 6-quart slow cooker, combine the onion, potatoes, and carrots. Season the beef with 1 teaspoon salt and ¼ teaspoon pepper and place on top of the vegetables.
In a small bowl, whisk together the tomato paste, coffee, Worcestershire sauce, and brown sugar; pour over the beef and vegetables. Cover and cook on low until the beef and vegetables are tender, 8 to 9 hours.
Slice the beef across the grain and serve with the vegetables and sauce, sprinkled with the parsley
Serve with crusty bread or egg noodles, if desired.
I like that idea, but I need something that freezes well. Try [Beef Burgundy] Beef Burgundy Ingredients ⁃ 1/3 cup all-purpose flour ⁃ 1 teaspoon salt ⁃ 1/4 teaspoon pepper ⁃ 2 lbs cubed beef stew meat ⁃ 1 1/2 cups fresh baby carrots, halved crosswise ⁃ 1 1/2 cups pearl onions, peeled ⁃ 8 ounces small fresh whole mushrooms ⁃ 1 garlic clove, minced (I used three) ⁃ 1 bay leaf ⁃ 1 (10 1/2 ounce) can beef broth ⁃ 1 cup water ⁃ 1/2 cup red Burgundy wine ⁃ fresh oregano, if desired
Serve over noodles or mashed potatoes.
Directions:
In a large bowl or plastic food bag, combine flour, salt, pepper and beef; mix well then put into a 3 1/2 or 4-quart slow cooker, larger if you are using extra vegetables. If you want the beef to have a darker color, brown stew meat on all sides in a frying pan with a little oil first.
Add all remaining ingredients; mix well.
Cover; cook on LOW setting for 10 to 12 hours or until carrots and beef are tender; garnish with oregano.
I'd like a super easy dish suitable for company that's more summery: [Lemon Olive Provencal Chicken] Lemon Olive Provencal Chicken Ingredients ⁃ 2 cups diced onions ⁃ 8 skinless chicken thighs or breasts (about 2 1/2 pounds) ⁃ 1 lemon, thinly sliced and seeds removed ⁃ 1 cup green olives in brine ⁃ 1 tablespoon white vinegar or 1 tablespoon brine ⁃ 2 teaspoons herbes de provence ⁃ 1 bay leaf ⁃ 1/2 teaspoon salt ⁃ 1/8 teaspoon black pepper ⁃ 1 cup chicken broth ⁃ 1/2 cup fresh parsley, minced
Directions: 1. Place onion in 4-quart slow cooker. Arrange chicken over onion. Place lemon slice on each thigh. Add olives, brine, herbes de Provence, bay leaf, salt and pepper. Slowly pour in chicken broth. 2. Cover; cook on LOW 5 to 6 hours or on HIGH 3 to 31/2 hours or until chicken is tender. Stir in parsley before serving.
I do like chicken, but I prefer a little more spice: [Curried Chicken with Ginger and Yogurt] Curried Chicken with Ginger and Yogurt Ingredients ⁃ 1/3 cup tomato paste ⁃ 4 cloves garlic, chopped ⁃ 2 tablespoons curry powder ⁃ 1 tablesppon grated fresh ginger ⁃ 1 teaspoon ground cumin ⁃ 1 medium onion, chopped ⁃ 2 pounds boneless, skinless chicken thighs (about 10) ⁃ kosher salt and black pepper ⁃ 1 1/2 cups long-grain white rice ⁃ 1/2 cup plain whole-milk Greek yogurt ⁃ 2 scallions, thinly sliced
Directions 1. In a 4- to 6-quart slow cooker, whisk together the tomato paste, garlic, curry powder, ginger, cumin, and ¾ cup water. Add the onion and stir to combine. Place the chicken on top and season with 1 teaspoon salt and ¼ teaspoon pepper. 2. Cover and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours (this will shorten total cooking time). 3. At least 30 minutes before serving, cook the rice according to the package directions. 4. Just before serving, add the yogurt and ½ teaspoon salt to the chicken and stir to combine. 5. Serve with the rice and sprinkle with the scallions.
Feeling under the weather but want something a little kick? Try [5 Spice Chicken Soup]
5 Spice Chicken Soup Ingredients ⁃ 2 lbs boneless skinless chicken thighs ⁃ salt ⁃ fresh ground pepper ⁃ 1 teaspoon five-spice powder ⁃ 2 tablespoons peanut oil ⁃ 1 yellow onion, finely chopped ⁃ 5 1/2 cups chicken broth ⁃ 2 pieces peeled fresh ginger (1-inch length each) ⁃ 1/4 cup soy sauce ⁃ 1/4 cup asian fish sauce (You can omit if you don't have it) ⁃ 1 tablespoon rice vinegar ⁃ 4 ounces rice stick noodles ⁃ 2 tablespoons chopped fresh basil ⁃ 2 tablespoons chopped fresh cilantro ⁃ 1 cup bean sprouts ⁃ 1/2-1 small serrano peppers or 1/2-1 small jalapeno pepper, seeded and thinly sliced ⁃ lime wedge, for serving
Directions: 1. Season the chicken generously on all sides with salt and pepper and the five-spice powder. 2. In a large heavy frying pan, heat the oil over med-high heat. 3. Working in batches, add the chicken and sear, turning as needed, until golden brown, about 8 minutes. 4. Drain on paper towels, then transfer to a slow cooker. 5. Add the onion to the pan and saute over med-high heat until golden, 6-7 minutes. 6. Pour in 1 cup of the broth and stir to scrape up any browned bits on the pan bottom. 7. Transfer the contents of the pan to the slow cooker. 8. Stir in the remaining 4 1/2 cups broth, the ginger, soy sauce, fish sauce, and vinegar. 9. Cover and cook on LOW for 5 hours; the chicken should be very tender. 10. At least an hour before the soup is ready, place the noodles in a bowl with hot water to cover generously and rehydrate. 11. Meanwhile, transfer the chicken to a plate and discard the ginger. 12. Using 2 forks, shred the meat and return it to the soup. 13. Drain the noodles and stir into the soup. 14. Warm through for about 2 minutes on the high setting. 15. Ladle the soup into bowls. 16. Scatter with the basil, cilantro, bean sprouts, and pepper; serve with lime wedges.
No offense, but that was a lot of work. But I do like spicy! Try [Pork Chile Verde]
Pork Chile Verde Ingredients: ⁃ 2 lbs pork loin ⁃ 1 1/2 lbs tomatillos, husks removed ⁃ 1/2 bunch cilantro, chopped ⁃ 1 jalapeno, seeded and minced ⁃ 2 medium poblano chiles, seeded and chopped ⁃ 1 bell pepper, seeded and chopped ⁃ 1 (15 ounce) can white beans, rinsed and drained ⁃ 1/2 large onion, diced ⁃ 2 teaspoons garlic, minced ⁃ 1 teaspoon salt ⁃ 1/2 teaspoon black pepper ⁃ 1 teaspoon cumin ⁃ 1 teaspoon dried oregano
Directions: 1. Remove excess fat from the pork loin. Cut into 1" squares. 2. Wash and quarter tomatillos. Puree in blender with the cilantro and jalapeno. 3. Add all ingredients into a in a 4 quart crockpot. Stir well. 4. Cook on low 6-8 hours or on high 3-4 hours. 5. If a thicker sauce is desired, make a cornstarch slurry with 2 T. water and 2 t. cornstarch. Add 1/2 hour before serving. If a thinner sauce is desired, add chicken broth.
Turkey and Black Bean Chili Ingredients ⁃ 2 teaspoons olive oil, divided ⁃ 1 medium onion, finely chopped ⁃ 2 garlic cloves, minced ⁃ 1 (1 1/3 lb) package ground turkey breast ⁃ 1 (4 ounce) can diced green chili peppers or 1 (4 ounce) can diced jalapeno peppers ⁃ 1 (15 ounce) can black beans, rinsed and drained ⁃ 1/2-1 teaspoon cumin ⁃ 1/2-1 teaspoon chili powder ⁃ 1 pinch cayenne pepper (optional) ⁃ salt & fresh ground pepper ⁃ 2 1/2 cups fat-free low-sodium chicken broth
Directions: 1. In a 4 quart pot over medium heat, heat 1 teaspoon olive oil. Add onion and cook 3 minutes. Add garlic and cook 2 minutes more or until onions are soft. Transfer cooked onion/garlic mixture to a plate and set aside. Return pot to stove. 2. In same pot heat remaining 1 teaspoon olive oil. Add ground turkey and cook until no longer pink, about 8 to 10 minutes. 3. Return onion/garlic mixture to the pot. Add green chilies, black beans, cumin, chili powder, cayenne pepper, salt and pepper. Stir to combine well. Add chicken broth. 4. Bring to a boil. Reduce heat and simmer slowly for 20 to 25 minutes. Alternatively, it could be simmered on low in a crock pot for 6 hours.
Directions 1. In a bowl, mix together the spinach, ricotta, and ½ cup of the Parmesan. In a second bowl, mix together the marinara sauce and ½ cup water. 2. Spread ¾ cup of the marinara mixture in the bottom of a 4- to 6-quart slow cooker. Top with 2 noodles (breaking to fit), ¾ cup of the remaining marinara mixture, half the spinach mixture, and ½ cup of the mozzarella; repeat. Top with the remaining noodles, marinara mixture, mozzarella, and Parmesan. 3. Cover and cook on low until the noodles are tender, 3 ½ to 4 hours.
Still vegetarian but I like more exotic flavors. [Moroccan Lentil Stew] Moroccan Lentil Stew Ingredients: ⁃ 1 onion, diced ⁃ 1/2 C carrot, diced ⁃ 1″ piece ginger, peeled and minced (I used a bit more–I love ginger!) ⁃ 1 can garbanzo beans, rinsed (or 2/3 C dried beans, which soaked overnight will equal about a 15 oz can) ⁃ 1 can black beans, rinsed (2/3 C dried beans, soaked overnight) ⁃ 1 C dried lentils (I used red lentils) ⁃ 1 15-oz can diced tomatoes ⁃ 3 C veggie broth, plus an extra 2 C water (more if you used dried beans) ⁃ 1 1/2 tsp garam masala (if you want to make this yourself, a basic recipe is 1 tbsp ground cumin, 1-1/2 tsp ground coriander, 1-1/2 tsp ground cardamom, 1-1/2 tsp ground pepper, 1 tsp ground cinnamon, 1/2 tsp ground cloves, 1/2 teaspoon ground nutmeg, 1/2 tsp cayenne pepper, 1/2 tsp cumin, 1/2 tsp nutmeg, 1/4 tsp cinnamon
Directions: 1. Chop the veggies first (onion, carrots, and mince the ginger, too), toss those in. 2. Add the beans and lentils. Top with spices. Pour in the can of diced tomatoes and the veggie broth. Give it a quick stir. 3. Add 2 cups of water if you used dried beans (even if soaked overnight.) Water can be added later too. 4. Cook on low 6-8 hours, add salt and pepper to taste.
Vegetarian but more in the mood for Thai: Try[Butternut Squash Tofu Stew] Butternut Squash Tofu Stew Ingredients: ⁃ 1 butternut squash, 2 - 3 lb ⁃ 2 stalks celery or 1 fennel bulb ⁃ 2 medium carrots ⁃ 1 jalapeno pepper, seeded. If you don't have it, use 1/8 - 1/4 tsp cayenne ⁃ 2 thin slices raw ginger, peeled, or 1/2 - 1 tsp dried ginger, if you don't have fresh ⁃ 1 tsp sunflower oil ⁃ 1/2 tsp ground cumin seed ⁃ 1 tsp. ground coriander seed ⁃ 1/2 tsp turmeric ⁃ 1/2 tsp ground fennel seed ⁃ 1 can light coconut milk ⁃ 1/2 tsp salt ⁃ 1/2 lb firm tofu ⁃ 1/2 cup toasted almonds (blanched if possible) ⁃ Fresh cilantro and/or basil leaves for garnish ⁃ Sliced Tofu: Use 1/2 of a 1 lb block of firm tofu, rinse and pat dry. Cut in 2" X 1/2" X 1/2" sticks
Recipe Directions: 1. Heat oil on medium-low heat in a large shallow saucepan 2. Mince the fresh jalapeno and ginger, if you're using them 3. Cut the squash in thick rounds, and peel by cutting down around the sides 4. Remove the seeds, and dice in 1" pieces 5. Thinly slice the celery or fennel and carrots 6. Add the veggies to the oil, turn the heat up a bit, and sauté for five minutes 7. Add the remaining spices, and stir another few minutes 8. Add the coconut milk and transfer all to a six quart slow cooker 9. Cover and cook on low until the squash is tender - approx 2 hours 10. Add the tofu and toasted almonds, turn heat to high, and cook another 15 - 20 minutes 11. Garnish with cilantro or basil, and serve with a grain (basmati rice is good)
Enough with the main meals, give me dessert! [Apple Cranberry Crisp] Apple Cranberry Crisp Ingredients: ⁃ 3 apples (like Gala) ⁃ 1 cup cranberries ⁃ 3/4 cup brown sugar ⁃ 1/3 cup rolled oats (quick cooking) ⁃ 1/4 teaspoon salt ⁃ 1 teaspoon cinnamon ⁃ 1/3 cup butter, softened
Directions: 1. Peel, core and slice apples. Place apple slices and cranberries in crock pot. 2. Mix remaining ingredients in separate bowl and sprinkle over top of apple and cranberries. 3. Place 4 or 5 paper towels over the top of the crockpot, place an object across the top of the crockpot and set lid on top. This allows the steam to escape. 4. Turn crockpot on high and cook for about 2 hours.
I'd rather use frozen fruit, thanks. How about [Triple Berry Cobbler] Triple Berry Cobbler Ingredients ⁃ 1 cup all-purpose flour ⁃ 3/4 cup sugar ⁃ 1 teaspoon baking powder ⁃ 1/4 teaspoon salt ⁃ 1/4 teaspoon ground cinnamon ⁃ 1/4 teaspoon ground nutmeg ⁃ 2 eggs, lightly beaten ⁃ 3 tablespoons vegetable oil ⁃ 2 tablespoons milk ⁃ 2 cups fresh or frozen blueberries ⁃ 2 cups fresh or frozen raspberries ⁃ 2 cups fresh or frozen blackberries ⁃ 1 cup sugar ⁃ 1 cup water ⁃ 3 tablespoons quick-cooking tapioca ⁃ Vanilla ice cream or whipped cream
Directions 1. In a medium bowl, stir together flour, 3/4 cup sugar, baking powder, salt, cinnamon, and nutmeg. In a small bowl, combine eggs, oil, and milk. Add egg mixture all at once to flour mixture. Stir just until moistened. Set aside. 2. In a large saucepan, combine blueberries, raspberries, blackberries, 1 cup sugar, the water, and tapioca. Bring to boiling. Pour hot fruit mixture into a 3 1/2- or 4-quart slow cooker. Immediately spoon the batter over fruit mixture. 3. Cover and cook on high-heat setting for 1 3/4 to 2 hours or until a toothpick inserted into the center of the topper comes out clean. 4. Remove liner from cooker, if possible, or turn off cooker. Let stand, uncovered, for 1 hour to cool slightly. To serve, spoon warm cobbler into dessert dishes. If desired, top with ice cream.
I love my crockpot, so this was fun for me to explore different recipes too. I hope at least one of them works for you!
I joined pulped_fictions 3 years ago for Pulplympics after a long hiatus from writing, and its been such an amazing, supportive experience. Even though my flist is composed entirely of pf-ers and you a re doubtless feeling spammed to death by now, here is my Candy Cane Pimp:
Click to join!
You will have the chance to stretch and show off your original fic and art in many different ways. But while all these other Candy Cane Pimpers are doubtless impressing upon you how much fun you'll have and how wonderful you all are, I am appealing to the SYMPATHY vote. Because I'm currently posting this from the Emergency Room of Northwestern Hospital where I am now in Hour 4 of the most out of control doctor's visit in my life. I had a bad cough, they gave me an albuterol treatment, my body went into shock and I crawled into the hallway to beg for help before I lost my vision and all ability to move my limbs! And I am so devoted to my comm that as I sit here in the examining bay, the first thing I think to do is Pimp my comm! Well, and whinge. There is whinging.
I went in for a cough!!!! And now I'm wearing a gown that doesn't close in the back and typing with no less than 6 monitors attached to me. (Realistically, if you weren't motivated to sign up for Winterval by now, guilt had hardly hurt. You could also request my team, the woolly_mittens if you felt so inclined.)
Peace. And stay healthy! (Obviously I feel better, although I am still coughing.)
I wish I had time to make valentines for every one of you! You have made LJ such a fun and welcoming place this past year. From making me laugh, to cheerleading, giving great advice and critique, inspiring with amazing writing and art, and extending your time and friendship, you've all been so lovely. You have taken the time to comment here and on my writing at pulped_fictions , and let me just say I'm in awe of your talent, humor, and kindness.
MWAH! And double kisses and hugs for the valentines over at jdbracknell 's post box!
I'm a huge believer in the spirit of entrepreneurship and writing camaraderie, so I'm pimping a new comm for the lovely apple_pathways !
concrit_anon : the community for honest and constructive feedback! (Click the banner to get started!)
It takes a tremendous amount of hard work and courage to get something like this off the ground, but I know anyone on my flist would be an ideal member. Good luck!
Wheeee! I have already done some recruiting for Winterval, so I figure I should get points for it (not that I have any friends outside of pulped_fictions :-P )
But do sign up for Winterval at pulped_fictions if you haven't already! The holidays bring all sorts of pressure and stress, joys and wonderment, and as such a perfect time to stretch one's creative muscles. Winterval will be a series of challenges for original fiction or drawing, good for both inspiration and stress-relief. I've had so much fun at this comm since joining and I will be fictionally taking my revenge on places that don't offer free shipping and family members who don't at least HINT at what they'd like for the holidays. It runs from Dec. 1st through March 7th. See you there!
And also, congrats to iamweebles on her debut publication, Stealing Utopia, out today from Samhain Publishing as part of the Silk, Steel, and Steam anthology. Available via e-book everywhere.
And also, congrats to <lj user=iamweebles> on her debut publication, Stealing Utopia, out today from Samhain Publishing as part of the Silk, Steel, and Steam anthology. http://samhainpublishing.com/romance/stealing-utopia. Available via e-book everywhere.
That's a good look for you
But what do you think it means?
aggravated
giddy