OMGWTFBBQ.
Picture of me, at 3am on 5/1/06
This one's even better...
Jennie Breeden makes me happy
I wanna make it tiny and have it for a userpic. :D
Ayup.
Observation of the day
Assholes are bulletproof. They'll piss you off, they'll hurt you, they'll make you miserable -- but if you try to get back at them, you'll only succeed in making yourself look like an idiot (at best) or damaging yourself (at worst). You can't hurt them, because they don't care. If they cared, they wouldn't be assholes.
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weary
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Lookit, lookit!!!
http://www.therhino.org/corpus/Corpus-Poster-Web.jpg
Warning: it's huge. Hopefully your browser will scale it.
Ticket info etc will be forthcoming when I know it myself.
Warning: it's huge. Hopefully your browser will scale it.
Ticket info etc will be forthcoming when I know it myself.
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excited
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(no subject)
I'm gonna be in a play.
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cautiously optimistic
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How Lucullus dines...
enough butter
2 fat garlic cloves
1/4 lb frozen peeled shrimp
half a 14-oz can of diced tomatoes with basil
1 salt-preserved anchovy
1 dried chile arbol
some parsley
Melt butter in a skillet over a low flame. Dice the garlic and add it in. When it's golden brown, turn up the heat and toss the shrimp in, still frozen. Stir and stuff. When the shrimp finally begins to pink, and the ice has not just melted but steamed off, add the tomatoes. Let them simmer a little. Put water on to boil. Meanwhile, under running water, split the anchovy and strip the spine out, and rinse off any crusted salt.
Mince the anchovy and add it to the skillet; snip in some parsley with kitchen shears -- snip the dried chile up over the skillet too. When the water in the other pot is boiling, add half a package of spaghetti to it.
Drizzle a very little cream over the sauce, stir it in, then turn off the fire under the skillet about halfway through the spaghetti-cooking time. When the spaghetti is done, drain it and put it back in the pot, pour the shrimp sauce over, toss everything together well, and eat it straight from the pot. Goes well with a nice Syrah from Alameda.
2 fat garlic cloves
1/4 lb frozen peeled shrimp
half a 14-oz can of diced tomatoes with basil
1 salt-preserved anchovy
1 dried chile arbol
some parsley
Melt butter in a skillet over a low flame. Dice the garlic and add it in. When it's golden brown, turn up the heat and toss the shrimp in, still frozen. Stir and stuff. When the shrimp finally begins to pink, and the ice has not just melted but steamed off, add the tomatoes. Let them simmer a little. Put water on to boil. Meanwhile, under running water, split the anchovy and strip the spine out, and rinse off any crusted salt.
Mince the anchovy and add it to the skillet; snip in some parsley with kitchen shears -- snip the dried chile up over the skillet too. When the water in the other pot is boiling, add half a package of spaghetti to it.
Drizzle a very little cream over the sauce, stir it in, then turn off the fire under the skillet about halfway through the spaghetti-cooking time. When the spaghetti is done, drain it and put it back in the pot, pour the shrimp sauce over, toss everything together well, and eat it straight from the pot. Goes well with a nice Syrah from Alameda.
