(no subject)
COMMENT TO BE ADDED.
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exanimate
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COMMENT TO BE ADDED.
(no subject)
wow um long time no post
but if any of you care, i am now (and have been) at tumblr at: http://your-nibs.tumblr.com !
come and add me if you like
but if any of you care, i am now (and have been) at tumblr at: http://your-nibs.tumblr.com !
come and add me if you like
Writer's Block: Let freedom ring
How do you celebrate Independence Day in your country?
what sort of jank-ass americo-centric bullshit question is this
whee lame bullet point posts
1. UGH, WRITING IS HARD. I'm really glad I signed up for the Reverse Big Bang but I kind of wish I had built myself up to it first: this fic has the potential to reach semi-epic proportions if I'm not careful. But everything that would have taken me two seconds a few years ago (planning, plotting, SENTENCE STRUCTURE *shakes fist*) is taking me yeeeears instead. Sigh.
2. Yeah so Greg emailed me about culinary school a few weeks back, and I still haven't replied. I wish he'd just IM me or ask if I wanted to talk about this over coffee, because letter-writing is a skill I very conspicuously (though quite happily) lack, and HIS letter writing skills make me want to slap him upside the head, seriously. It's like getting an email from Frasier fuckin' Crane. JUST SPEAK LIKE A NORMAL 22 YEAR OLD WHO USED TO BE MY FRIEND, DAMN.
3. Mimic octopi are cool. Observe:
4. Got a copy of Art Culinaire the other week, which I'm hoping to get some lovely scans from, soon:
It's a great periodical. I just wish it didn't cost like 20$ an issue - but if I'm really honest about it it's well worth it. Hard-bound with beautiful sharp pictures and great interviews and recipes; it blows pretty much every other food mag out of the water.
5. And actually, it's especially awesome because it has a fairly in-depth interview with none other than Fergus Henderson, the owl-eyed, painfully British chef of my heart. LOOK AT HIIIIM AHHHH
Why yes, Fergus. Indeed there is.
6. COME TALK TO ME it's been horridly quiet all day and every time someone's been online I've practically pounced on them. I never know what to do with myself on vacation.
Anyway you can find me at: mybombazzinedoll (aim) and dunbar.meg (gtalk)
2. Yeah so Greg emailed me about culinary school a few weeks back, and I still haven't replied. I wish he'd just IM me or ask if I wanted to talk about this over coffee, because letter-writing is a skill I very conspicuously (though quite happily) lack, and HIS letter writing skills make me want to slap him upside the head, seriously. It's like getting an email from Frasier fuckin' Crane. JUST SPEAK LIKE A NORMAL 22 YEAR OLD WHO USED TO BE MY FRIEND, DAMN.
3. Mimic octopi are cool. Observe:
4. Got a copy of Art Culinaire the other week, which I'm hoping to get some lovely scans from, soon:
It's a great periodical. I just wish it didn't cost like 20$ an issue - but if I'm really honest about it it's well worth it. Hard-bound with beautiful sharp pictures and great interviews and recipes; it blows pretty much every other food mag out of the water.
5. And actually, it's especially awesome because it has a fairly in-depth interview with none other than Fergus Henderson, the owl-eyed, painfully British chef of my heart. LOOK AT HIIIIM AHHHH
"There is a certain Jedi knight quality to cooking."
Why yes, Fergus. Indeed there is.
6. COME TALK TO ME it's been horridly quiet all day and every time someone's been online I've practically pounced on them. I never know what to do with myself on vacation.
Anyway you can find me at: mybombazzinedoll (aim) and dunbar.meg (gtalk)
(no subject)
Okay, Meg.
One more week, and then you've got a whole week off.
You can do it.
One more week, and then you've got a whole week off.
You can do it.
ASJFDKSJFDJFDSKFLDSFS LOL
tonight's menu (in the mood to cook I guess)
PISSALADIÈRE
onion and anchovy tart
SALADE DE TOMATES
fresh tomato salad with black olives and parsley
PAILLASSON AUX COURGETTES ET POMMES
potato and zucchini cake
and either (depending on what I can find):
CARRÉ D'AGNEAU COLETTE
rack of lamb colette
or
CARRÉ DE PORC AUX FEUILLES DE SAUGE
roast pork loin with sage
and
MADELEINES AU CITRON
meyer lemon glazed madeleines
LES BOISSONS
côtes de rhône
ricard
onion and anchovy tart
SALADE DE TOMATES
fresh tomato salad with black olives and parsley
PAILLASSON AUX COURGETTES ET POMMES
potato and zucchini cake
and either (depending on what I can find):
CARRÉ D'AGNEAU COLETTE
rack of lamb colette
or
CARRÉ DE PORC AUX FEUILLES DE SAUGE
roast pork loin with sage
and
MADELEINES AU CITRON
meyer lemon glazed madeleines
LES BOISSONS
côtes de rhône
ricard
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zen
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why no, this isn't my revbb strategy, WHY DO YOU ASK
ok not really, but i know panic is going to help in the end :l
St John Hotel - wanna stay here so badddd
AW YISS.
101 layers of folded watered steel, raw birchwood handle, handcrafted in Japan. grad present from my parents.