?

Log in

No account? Create an account
Schrödinger's Pussy
Observing a box has never been this much fun
New week, spring feels present 
31st-Mar-2008 05:52 am
Door
I heard it suggested that there might be a thunderstorm tonight. Put that in the Total Bonus column.

Did our taxes this weekend. One of the problems with making great money again is how much the government wants a bigger chunk of it back.

My hands look a little like I've been bathing a cat. I just need to convince my rat, Lenore, that my flesh and her nails do not make velcro. I won't drop you, pretty girl, I promise!

I am completely unimpressed with the current trend in fabrics and patterns at clothing stores. Brian and I went to JoAnn's and picked out a lovely print in taupe/olive green silky rayon, as well as a pattern for a spring dress. Take that, retail fashion! And I will have something that fits my height!

New spring shoes and in other news, commando girl finds lacy bits at Frederick's that make her happy. Retail therapy is sweeeeeet.

Also sweet, and damn tasty, is the Rum Carrot Cake with Vanilla Cream Cheese Frosting I made this weekend. What made it exceptional was grinding my spices fresh, and real ingredients like actual vanilla extract, regular cream cheese, and butter. Why cut corners when you only make something like this once in a great while? I'd rather have one rare awesome treat made with top shelf ingredients than more frequent stuff made with substitutes.

I have been wearing a pair of ankle boots with a 2 1/2" heel for the last few months to work and when we go out. They have been the most comfortable pair of shoes I've worn in ages. And I had forgotten how much I like the way I look and feel in heels. So what that it makes me 6'2"? I need something with a good size heel for the spring.

The winds are currently out of my sails, a change of course is indicated, time to tack.
Comments 
31st-Mar-2008 11:59 am (UTC)
Also sweet, and damn tasty, is the Rum Carrot Cake with Vanilla Cream Cheese Frosting I made this weekend. What made it exceptional was grinding my spices fresh, and real ingredients like actual vanilla extract, regular cream cheese, and butter. Why cut corners when you only make something like this once in a great while? I'd rather have one rare awesome treat made with top shelf ingredients than more frequent stuff made with substitutes.

Oh hell, I do a lot of cooking and baking and I am still picky about having fresh ingredients and doing everything from scratch! I get my spices in either the Indian section of this one store or at a Chinese market (they are cheaper than if you get regular pre-packaged spices in grocery stores -- I have a theory that spices marketed towards white people have a ridiculous mark-up) -- when I lived in Portland, I used to get my spices from the Mexican section of the store or I would get them in bulk. Anyway, I mortar & pestle or grind them by hand and I make my own vanilla extract* and the results are definitely better.

* It's easy (and fun) -- I use rum or brandy and a few vanilla pods sliced lengthwise. It takes several weeks to 'mature' and you have to shake it every week while it's aging in your cupboard, but it's cheaper and I think it tastes better. The only tricky part is resisting the urge to 'sample it' every time you spot it in your cupboard.

I am completely unimpressed with the current trend in fabrics and patterns at clothing stores. Brian and I went to JoAnn's and picked out a lovely print in taupe/olive green silky rayon, as well as a pattern for a spring dress. Take that, retail fashion! And I will have something that fits my height!
That reminds me, now that I have my sewing stuff unpacked, I can make a couple maternity tops if I have the right material around (unless you're looking to make a quilt or a costume, there isn't much in the way of fabric around these parts, but there are some good deals on ebay).
What's the current trend in fabrics and patterns in your area? Lately, I've seen a lot of florals and a lot of man-made materials. Taupe/olive green silky rayon sounds nice!
31st-Mar-2008 10:31 pm (UTC)
It's good to know someone else that gets the difference between fresh ground and out of a dusty jar herbs and spices. Too bad there's that big ol' pond between us, I'd love to cook with you! When I had my store, I stocked over 100 herbs and spices. Now I just have a few favorites that I still buy bulk.

I will definitely try doing my own vanilla extract. I love the idea and am surprised I've never thought to do it.

The fabrics around here are mostly manmade and the worst of the worst...polyester. 60's houswife retro in pattern and color. Nasty nasty.

I'll take a pic of the fabric tomorrow.

31st-Mar-2008 10:47 pm (UTC)
I got the idea from someone else's blog. I tried it with a dark rum and am sold on it -- it saves money, too.
To get an idea of proportions, I just looked it up on-line (most of them seem to recommend Vodka, but rum & brandy are mentioned as alternatives and just seemed like a better idea for my taste).

And YES. Freshly ground vs. dust -- I never knew nutmeg until I had my own nut. Okay, I have 5 (they came together in a pack and everyone else either has their own nut or doesn't want to give their own nut a go), but I've been using the same one for a few years and it is still (a) fresh (b) about half-way done. Maybe I'll go through it faster now that I have a better kitchen.

This page was loaded Nov 21st 2017, 6:09 am GMT.