Filed under: paint
I don’t think it’s done, but I think I’m done with it.
10 Jan 2012
My second favorite smoothie:
ice
banana
orange juice
yogurt
swiss chard
My all time favorite smoothie is simple:
ice
banana
milk
walnuts
honey
This year I am elated about Christmas, itself, as a holiday. This is out of character for me, but I’ve been thinking a lot about sleepy snow, the glowing of x-mas lights reflected off windows, shiny baubles, silly reindeer antlers on household pets. I am un-annoyed by Christmas music.
Could something be wrong with me?
Last night I paid the old lady at the farm market down the street for my Christmas tree. I watched the tree I picked be sent through the shoot, wrapped in netting like oranges. We brought it home, set it up, decorated it.
I want to watch Prancer.
Enjoy December everyone.
Guest post by Clint:
Hey, hi. Chantel and I made quiche. We flipped the pan and took le fotografs for posterity. Does this appear, to you, to amount to a serious document of the quiche? You might think so, what with the wine and sickle and sort of cautious placement of the quiche. Well, friends, that is a fair appraisal. But I’m here to tell you: there is no grand significance, no special gravity. The only gravity, really, is the real gravity holding the quiche to the pan. Ok, this is what I’m really thinking about: it looks, to me, like an alien creature navigating a flying saucer. It is a quiche UFO. I have had a lot of wine. O god, that quiche was good.
Filed under: cooking, homemade, wood | Tags: dinosaurs, glitter, meatballs
Clint and I stalked the aisles of Michael’s this weekend. I forget the original purpose of visiting, but we left with glue, a wooden 3D dinosaur puzzle, and creativity abounding. After a truly international dinner (Polish food and Clint’s brother’s foreign girlfriends), we put the dinosaurs together. Last night, we decorated:
^Clint Cha^
And made meatballs:
I roasted my first turkey! Every year my dad receives a free turkey from work for Thanksgiving. Every year it sits in our freezer until we need to make room for the new turkey. This is the turkey that was being kicked from the nest.
I stuffed it with chopped apple, onion, potato, and garlic tossed in olive oil with pepper. I slathered the skin with some oil and rosemary and surrounded it with diced carrots, onions, potatoes, and parsnips. Put it in the oven, covered, at 350 degrees for 30 minutes then lowered the temperature to 325 degrees. Roasted 15 minutes for every pound.
It was golden. Literally.
Also. Parsnips are fantastic. Like carrots but with more bite.
Nice, crispy, rosemary shell with fluffy insides. Stuffed with sausage, fresh-picked basil and rosemary (that I grew!), mozzarella, and marinara.
Success!
