My puppy and my puppy’s puppy.
via reddit
And it all ends up under the stove anyway.
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To those asking what size sweatshirt I have on (from the post yesterday), I’m wearing a size larger (medium) as it made for an extra slouch around the neckline.
Corgi puppy Friday!
… haha, aw, that’s a blast from the past. Riley really was tiny once. ;)
Poor Dusty, all the puppies just love him. It’s a good thing he loves all the puppies. Most tolerant cat ever.
a note (or three) on food
1.
so i lied. i do cook.when my husband, the resident chef, is gone (during the week) i’m left to my own devices and forced to deal w/ dinner. that usually means i’m trudging home from the studio, it’s late and i’m starving. a killer trifecta. but at least on monday nights i have a semi-full fridge at my disposal, stocked w/ the remnants of PKS and his responsible weekend grocery shopping.
one of my favorite, quick dinners? loosely adapted from none other than the jolly ina garten. her blue cheese souffle from barefoot in paris is otherworldly but has too many steps (for my stunted attention span) and includes flour.
my lazy, gluten-free version is simple: preheat the oven to 350 degrees. whip up 3 eggs, whatever cheese is floating around (last night was blue and parm), a splash of milk, salt and pepper in a blender. get it fluffy. lightly butter a medium ramekin, pour said fluffy mixture halfway to the top and pop into the oven until it’s risen (about 30 minutes) - and no peeking! keep that oven door shut. it should look like my photo above, give or take.
enjoy it w/ mixed greens, lightly dressed with balsamic vinegar.
maybehave a glass of wine. it transports me elsewhere. like to paris.2.
my love for ina is only eclipsed by my obsession with lynne ressotto kasper and her radio show, the splendid table. the january 21 show featured new york times science writer, john tierney, co-author of the book willpower: rediscovering the greatest human strength.
did you know that willpower is like a muscle? you have to exercise it to strengthen it, but that means you can exhaust and deplete it, too. people tend to have success with self control when they structure their lives to not rely on willpower for every single little thing they face in a day. don’t keep junk food at home, don’t order large portions, etc. essentially, don’t put yourself in situations where you need to exert willpower in the first place. it will, in turn, help to strengthen your self control. go figure.
3.
two food blogs that might be worth checking out:
an uber-cool sorority sister of mine, kinnon, recently started best i ever. she’s generated a fun list of “best” places in new york (best fried chicken, best cheap group dinner, best grilled cheese, etc.) - it’s a fantastic resource and might be neat to compare to your favorites.
an old new york acquaintance, cory, has since moved to boulder with her new husband. but she’s continued to grow her blog, relish, which includes wonderful snippets of her life. beautiful photos of her (she’s gorgeous), beautiful photos of the food (she selects truly fantastic recipes) and a beautiful, approachable style of writing.
Love these thoughts. & I want to make those eggs!
Vegetarian Wontons
I’d been trying to plan a dinner party with my friends Whitney & David for a few months now and we finally got it together over the weekend. We decided on a dim sum theme (David wanted to do a “seance” theme, but we’re holding off until we know exactly what he means by that) which happened to fit with the Chinese New Year. I made these wontons and some disastrous semi-congee. They made everything else - and my lord it was delicious. Thanks to Loryn, Laura, Jodi & Eric for joining in the festivities. A lot of sake was consumed. A lot of 90’s music was played.1 package Extra Firm Tofu
2 medium Carrots, peeled and shredded
1 can Water Chestnuts, drained and finely chopped
1 1/2 cups fresh Bok Choy, finely chopped
1 Tbsp Toasted Sesame Oil
2 Tbsp Soy Sauce
1 clove Garlic, minced
1/4 cup Scallion, thinly chopped
Salt to taste1 package square Wonton wrappers (typically contains 50-60 wrappers)
Drain tofu. Slice 1 inch thick and layer between paper towels on a plate. Place weight (canned goods perhaps?) on top and allow to drain moisture for around 20 minutes. Chop into cubes and add to a medium-sized bowl. Add carrot, boy choy, garlic, sesame oil, soy sauce and scallion. Mix well. Salt to taste.
To roll the wonton (I found this video very helpful), lay wonton wrapped on a flat surface. Spoon a small amount of tofu mixture into the middle of the wrapper. Wet the edges of the wrapper with water. Fold up lengthwise (again, the video!) and seal the edges - they should stick together. Wet the bottom two edges and fold upward to meet each other, sealing again. It will look like a little nurse’s cap! Continue with remaining tofu mixture & wontons. It’s back breaking work!
Bring a pot of water to a boil. Poach wontons a few at a time for 2-3 minutes. Drain and serve hot with soy sauce.The rest of the spread (apologize for rushed photos.. I was ready to eat!)
I have a 6 year old autistic son. He loves to play with brooms. He was doing so last Friday, and unfortunately the dog ran in front of him, tripping him. That sent the broom flying in the air, and it landed on my Macbook Pro’s glass touchpad. (which i didn’t know it was glass, or that it COULD break!)
Thanks to Apple’s awesome products, the WHOLE thing still works!
Submitted by: Tiffany
