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a very long weekend update
Feb. 22nd, 2010 11:13 am
On the TV front:
- Started this show called Pushing Daisies. I'm not sure how old it is, but it's no longer airing and I think it was only on the air for 2 seasons. It's cute, but I find the lead heroine fairly annoying. It's narrated by Jim Dale! I love Kristin Chenoweth (her character name is Olive Snook -- how great is that), though of course I always wish she were singing.
- BSG season 3 FINALLY finished downloading. ( Spoilery comments. )
On the food front:
- Julie and I went to this AWESOME authentic Mexican place in Ballard this weekend, Señor Moose Café. ( My raving gets a little long. )
- I don't think my boeuf bourguignon came out the way Julia Child intended. It's good, but it's not fabulous, and I think it's supposed to be fabulous. Her recipe seems to indicate that there should be way more sauce than I had. Every step of the way it seemed like the heat I was using was too high, even though I was just following instructions. I think I need to use less heat next time. And I confess that due to the Señor Moose excursion, I may have taken the boeuf bourguignon out of the oven 30-60 minutes too late. Also, I have to say that some of the instructions are not as clear as they could be.
- The snail butter came out great. It's really just an herb butter. It smells terrific, and the specks of parsley, garlic, and shallot dotting the butter just looks sooo good. I haven't downloaded the pictures I took yet, but I'm definitely making a post to the food porn community about it.
- Currently I'm soaking beef marrow bones. You have to soak them in salted water (with several changes) for 24 hours in order to get all the blood out. I plan to roast them. This is my second attempt at this; the first time I didn't like it much, but I don't think I followed the soaking instructions so I'm giving it another shot. It always sounds so good when I read about it in Jennifer McLagan's book Bones.
On the work front:
- I celebrated my 10-year anniversary here on Friday. I cannot believe it's been 10 years. My manager's manager joked that I'd been here for 40% of my life, but actually I thought about it, and it really IS 33% of my life, so it wasn't that much of a joke. It's kind of wild to think about, and strangely depressing (even though I'm glad I've had a very good job for so long). I got my 10-year crystal sculpture thing, there were drinks and chocolate cake, and it helped keep my mind off of things going on in my life that could totally cripple me if I let it. So that's good. :-)
On the writing front:
- I have a basic outline worked out for my![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png)
dgficexchange story, which is a Good Thing. Jade is always a great sounding board for this kind of stuff. Sometimes I use her ideas and often I don't, but everything she brings up is worth thinking about, and it helps me hone exactly what I DO want to do, which is usually the hardest part.
- Started this show called Pushing Daisies. I'm not sure how old it is, but it's no longer airing and I think it was only on the air for 2 seasons. It's cute, but I find the lead heroine fairly annoying. It's narrated by Jim Dale! I love Kristin Chenoweth (her character name is Olive Snook -- how great is that), though of course I always wish she were singing.
- BSG season 3 FINALLY finished downloading. ( Spoilery comments. )
On the food front:
- Julie and I went to this AWESOME authentic Mexican place in Ballard this weekend, Señor Moose Café. ( My raving gets a little long. )
- I don't think my boeuf bourguignon came out the way Julia Child intended. It's good, but it's not fabulous, and I think it's supposed to be fabulous. Her recipe seems to indicate that there should be way more sauce than I had. Every step of the way it seemed like the heat I was using was too high, even though I was just following instructions. I think I need to use less heat next time. And I confess that due to the Señor Moose excursion, I may have taken the boeuf bourguignon out of the oven 30-60 minutes too late. Also, I have to say that some of the instructions are not as clear as they could be.
- The snail butter came out great. It's really just an herb butter. It smells terrific, and the specks of parsley, garlic, and shallot dotting the butter just looks sooo good. I haven't downloaded the pictures I took yet, but I'm definitely making a post to the food porn community about it.
- Currently I'm soaking beef marrow bones. You have to soak them in salted water (with several changes) for 24 hours in order to get all the blood out. I plan to roast them. This is my second attempt at this; the first time I didn't like it much, but I don't think I followed the soaking instructions so I'm giving it another shot. It always sounds so good when I read about it in Jennifer McLagan's book Bones.
On the work front:
- I celebrated my 10-year anniversary here on Friday. I cannot believe it's been 10 years. My manager's manager joked that I'd been here for 40% of my life, but actually I thought about it, and it really IS 33% of my life, so it wasn't that much of a joke. It's kind of wild to think about, and strangely depressing (even though I'm glad I've had a very good job for so long). I got my 10-year crystal sculpture thing, there were drinks and chocolate cake, and it helped keep my mind off of things going on in my life that could totally cripple me if I let it. So that's good. :-)
On the writing front:
- I have a basic outline worked out for my
dgficexchange story, which is a Good Thing. Jade is always a great sounding board for this kind of stuff. Sometimes I use her ideas and often I don't, but everything she brings up is worth thinking about, and it helps me hone exactly what I DO want to do, which is usually the hardest part.
