Then we played Wii until our arms about fell off.
Now we're finally getting with the times, & watching some Dexter on Netflix.
Hooray for Sundays. Even though they mean it's back to icky work tomorrow.
November 28, 2010
Super Sunday
We started with our regular weekly trip to our favorite donut place.
Then we played Wii until our arms about fell off.
Now we're finally getting with the times, & watching some Dexter on Netflix.
Hooray for Sundays. Even though they mean it's back to icky work tomorrow.
Then we played Wii until our arms about fell off.
Now we're finally getting with the times, & watching some Dexter on Netflix.
Hooray for Sundays. Even though they mean it's back to icky work tomorrow.
November 27, 2010
Sweet Potato Secrets
For years I turned my nose up at all things sweet potato. And I can't quite tell you when my tune changed, just that nowadays I loves 'em. Especially this version, which is fresh and home cooked.
Well, except for the marshmallows. Some junk food is sacred.
Anyway here's what you'll need if you want to try this recipe:
Stick a lid on there and set it over medium-high heat. Once it's boiling, let it go for maybe 15, 20 minutes. You'll know it's done when the chunks start to crack, and you can push a fork into them easily.
When you have about 5 minutes to go, start melting the brown sugar and butter in a small saucepan over low heat. Once it's made kind of like a grainy paste (and yeah, that pretty much looks just as gross as it sounds), add a little water from your tater-boiling pot. You want just enough to finish dissolving the sugar, which makes a glaze. I generally put in about 2-3 spoonfuls from my big Teflon stirring spoon.
Cut me some slack, y'all. That was the only spoon picture I could find. And it sure is making me crave those chicken wings. I digress...
So yeah, you'll want to bring the butter, sugar, and tater water to a boil, stirring frequently. You'll know this is ready when you can take out the spoon, draw a line on the back with your finger, and the line holds. There's a proper word for this which I can't think of at the moment, but that's not important. What is important is that you be CAREFUL drawing that line, because melted sugar is freaking hot.
By now, your taters should be fork tender, so go on and drain off the rest of the water and put the chunks into a casserole. Next pour in the glaze and smash it all together with a fork.
Finish with a half a bag of mini marshmallows, and pop it into the oven until the 'mallows get brown.
Depending on how hot your oven is, this will take anywhere from 3 to 10 minutes. My best advice is to follow your nose. When you get a whiff of toasty marshmallow, you're good to go!
Like I said, too ridiculously simple for once a year. I think I'm going to make some more of these next weekend. With some chicken wings.
Well, except for the marshmallows. Some junk food is sacred.
Anyway here's what you'll need if you want to try this recipe:
- 2-4 medium/large sweet potatoes
- 1/2 c brown sugar
- 1 tbsp butter (need I say, not margarine)
- 1/2 bag mini marshmallows
I really oughta fix these more often.
Stick a lid on there and set it over medium-high heat. Once it's boiling, let it go for maybe 15, 20 minutes. You'll know it's done when the chunks start to crack, and you can push a fork into them easily.
When you have about 5 minutes to go, start melting the brown sugar and butter in a small saucepan over low heat. Once it's made kind of like a grainy paste (and yeah, that pretty much looks just as gross as it sounds), add a little water from your tater-boiling pot. You want just enough to finish dissolving the sugar, which makes a glaze. I generally put in about 2-3 spoonfuls from my big Teflon stirring spoon.
Like this one, but without the holes. Obviously.
Cut me some slack, y'all. That was the only spoon picture I could find. And it sure is making me crave those chicken wings. I digress...
So yeah, you'll want to bring the butter, sugar, and tater water to a boil, stirring frequently. You'll know this is ready when you can take out the spoon, draw a line on the back with your finger, and the line holds. There's a proper word for this which I can't think of at the moment, but that's not important. What is important is that you be CAREFUL drawing that line, because melted sugar is freaking hot.
By now, your taters should be fork tender, so go on and drain off the rest of the water and put the chunks into a casserole. Next pour in the glaze and smash it all together with a fork.
Finish with a half a bag of mini marshmallows, and pop it into the oven until the 'mallows get brown.
Brown, and also crispy. Ye-um, ye-um!
Depending on how hot your oven is, this will take anywhere from 3 to 10 minutes. My best advice is to follow your nose. When you get a whiff of toasty marshmallow, you're good to go!
Like I said, too ridiculously simple for once a year. I think I'm going to make some more of these next weekend. With some chicken wings.
November 26, 2010
Chickstravaganza
A few years back, Doug and I switched from turkey to chicken for Thanksgiving. Even the smallest turkeys we could find ended up being more than we could finish. And considering I don't roast chickens every day either, it's special enough for the occasion.
I've spent a lot of time on this matter under the spotty tutelage of Chef Google. And I still don't have it quite right. So please indulge me as I share what I tried this year. I'm sold on some of these techniques, but I'll be honest about the ones still up for revision.
First, the math. We wanted to eat at about 12:30. I worked out a cooking time of roughly 2 and a half hours (which I think may have been a little long). That meant I wanted to put the bird in the oven at 10:00 a.m.
So around 9:30 I got her out of the fridge and rinsed her off good with cool water. I pulled off the loose fat and patted her dry with paper towels.
The next task was to scrub my celery and cut off the leafy ends. (I planned to use the celery stalks for my stuffing, natch.) Then I washed up a pound of carrots and cut the stems off a couple of those. No peeling? Damn right! I also peeled and quartered a white onion, and set the oven for 450°
Now, here's one of those moves I'm not fully sold on. I whisked together a stick of softened butter, half a small lemon, and some marjoram to make lemon-herb butter.
With help from my faithful sous chef, I salted and peppered the chicken inside and out. Then I rubbed it down with the lemon-herb butter. Outside, inside, and under the skin. In hindsight, I don't think the lemon did any good. Next year I'll probably go back to plain butter -- the way my mama does it!
Next, I stuffed the chicken with half the onion, two carrots (cut in half), a few celery leaves, the rinds of my squeezed lemon, and some rosemary sprigs. I am totally sold on the rosemary. Some folks like thyme, sage, and/or bay, so if you ever want to try this, there are some ideas.
Looking yummier...
At last came time to put the chicken in the oven. I think it's worth mentioning here, if you don't use a roaster with a rack, you can just pile up all those vegetables and set the bird on top of them. I use the rack-and-stuffing approach because I find the rack helps with even cooking.
After about 15 minutes, I cut the heat down to 350°. I also put green beans and carrots on to slow simmer. Because, you know, they ain't proper vegetables unless they've been cooked within an inch of their lives.
Dude. I'm startin to get huunnggrryy!
It all hit the fan starting about 11:30. That's why I only managed to take two pictures of the entire sweet potato and stuffing preparation. But you'll have to wait, because I'm not spilling my sweet tater secrets til tomorrow.
Just before I started trying to gnaw off one of my arms, it was time to take the chicken out of the oven.
And since that moment, my life has almost exclusively involved the following: eat, sleep, repeat. Hooray for Thanksgiving.
Especially with all the fixins.
I've spent a lot of time on this matter under the spotty tutelage of Chef Google. And I still don't have it quite right. So please indulge me as I share what I tried this year. I'm sold on some of these techniques, but I'll be honest about the ones still up for revision.
First, the math. We wanted to eat at about 12:30. I worked out a cooking time of roughly 2 and a half hours (which I think may have been a little long). That meant I wanted to put the bird in the oven at 10:00 a.m.
So around 9:30 I got her out of the fridge and rinsed her off good with cool water. I pulled off the loose fat and patted her dry with paper towels.
Yeah, it's kinda gross at this point.
The next task was to scrub my celery and cut off the leafy ends. (I planned to use the celery stalks for my stuffing, natch.) Then I washed up a pound of carrots and cut the stems off a couple of those. No peeling? Damn right! I also peeled and quartered a white onion, and set the oven for 450°
Now, here's one of those moves I'm not fully sold on. I whisked together a stick of softened butter, half a small lemon, and some marjoram to make lemon-herb butter.
Not pictured: marjoram. Obviously.
With help from my faithful sous chef, I salted and peppered the chicken inside and out. Then I rubbed it down with the lemon-herb butter. Outside, inside, and under the skin. In hindsight, I don't think the lemon did any good. Next year I'll probably go back to plain butter -- the way my mama does it!
Next, I stuffed the chicken with half the onion, two carrots (cut in half), a few celery leaves, the rinds of my squeezed lemon, and some rosemary sprigs. I am totally sold on the rosemary. Some folks like thyme, sage, and/or bay, so if you ever want to try this, there are some ideas.
At last came time to put the chicken in the oven. I think it's worth mentioning here, if you don't use a roaster with a rack, you can just pile up all those vegetables and set the bird on top of them. I use the rack-and-stuffing approach because I find the rack helps with even cooking.
After about 15 minutes, I cut the heat down to 350°. I also put green beans and carrots on to slow simmer. Because, you know, they ain't proper vegetables unless they've been cooked within an inch of their lives.
It all hit the fan starting about 11:30. That's why I only managed to take two pictures of the entire sweet potato and stuffing preparation. But you'll have to wait, because I'm not spilling my sweet tater secrets til tomorrow.
Just before I started trying to gnaw off one of my arms, it was time to take the chicken out of the oven.
Get in my belly!
And since that moment, my life has almost exclusively involved the following: eat, sleep, repeat. Hooray for Thanksgiving.
November 25, 2010
Happy Thanksgiving!
A debilitating case of the food coma prevents me from fulfilling the sacred mission of Popcorn today. But tomorrow, you'll be reading a cooking blog again. For now, a sneak preview:
And, is it just me, or is this picture totally vertigo-inducing? Guess I need to work on framing shots with the new aspect ratio. Always something...
It dawns on me how thankful I am that there are people in the world actually interested in my strange ramblings. I hope your Thanksgiving was filled with blessings, for y'all have surely blessed me.
Roast chicken, stuffing, carrots, green beans, and sweet potatoes
And, is it just me, or is this picture totally vertigo-inducing? Guess I need to work on framing shots with the new aspect ratio. Always something...
It dawns on me how thankful I am that there are people in the world actually interested in my strange ramblings. I hope your Thanksgiving was filled with blessings, for y'all have surely blessed me.
November 24, 2010
Most of all, I'm thankful for this guy.
Who ran off with me to Las Vegas to get married.
Who busted his ass at a mall job for years, to put us both through school.
Who takes out the trash and does laundry every week, carries all the heavy stuff, and indulges my periodic urges to randomly rearrange furniture. Who faithfully oversees all our grilling.
Who never held my dorkiness against me. Who bravely chauffeurs us around Atlanta.
Who looks this handsome in crappy, low-light photos.
Whose cute picture I took in the grocery store this morning got totally eaten by the new phone. (Dammit.) Who's the world's greatest husband (i.e. sous chef, housemate, best friend, and partner).
Who busted his ass at a mall job for years, to put us both through school.
Who takes out the trash and does laundry every week, carries all the heavy stuff, and indulges my periodic urges to randomly rearrange furniture. Who faithfully oversees all our grilling.
Who never held my dorkiness against me. Who bravely chauffeurs us around Atlanta.
Who looks this handsome in crappy, low-light photos.
Whose cute picture I took in the grocery store this morning got totally eaten by the new phone. (Dammit.) Who's the world's greatest husband (i.e. sous chef, housemate, best friend, and partner).
I love you baby.
November 23, 2010
In the spirit
Doug snapped the holiday tree at his office today. I love that he loves his cubicle farm.
Published with Blogger-droid v1.6.5
November 22, 2010
Really? More pictures of trees?
Yes.
This is the view from my office. I am grateful for the sunshine.
Published with Blogger-droid v1.6.5
November 21, 2010
I realize I'm getting to be a one-note song
But getting this new phone all set up and going has consumed my life! I'm even cross-posting this picture of my neato case, because I hate publishing plain old text.
I am pleased to report, I have defeated the evil campus server, and can now send and receive emails! Partying like it's 1994 up in here, I tell you. It's been four days, but I think I may at last be finished frakking with this phone, and can finally get down to just using it.
I am pleased to report, I have defeated the evil campus server, and can now send and receive emails! Partying like it's 1994 up in here, I tell you. It's been four days, but I think I may at last be finished frakking with this phone, and can finally get down to just using it.
November 20, 2010
Must... Blog...
It's been a busy day today, to the extent I'm near cursing the day I promised myself I'd blog through this month. But it's not like I have real problems.
The nonsense I've posted the past couple of days pretty much tells the story. Playing with the new phone, to the extent I've given myself a crick in the shoulder from screen-tapping. Again, not like I have real problems.
In fact, as I (slowly) work through my contacts trying to make sure friends & family have my new number, I'm being reminded how lucky I really am. Pretty much living the dream, is how I've been responding to the "how's life" question.
Yeah I'm overwhelmed with work, but I have a job. No mean feat in this day and age. Doug loves what he's doing. And, if I have to tell a secret, I love what I'm doing too. Everybody should be so blessed.
I'm grateful we can afford to upgrade our phones. Shallow? Maybe. But that's nothing compared to what I have planned for All Kinds of Pretty tomorrow. I'm grateful for a lot of things, but I'm going to save those for later. You know, just in case this got-nothing-exciting-to-blog-about trend continues.
The nonsense I've posted the past couple of days pretty much tells the story. Playing with the new phone, to the extent I've given myself a crick in the shoulder from screen-tapping. Again, not like I have real problems.
In fact, as I (slowly) work through my contacts trying to make sure friends & family have my new number, I'm being reminded how lucky I really am. Pretty much living the dream, is how I've been responding to the "how's life" question.
Yeah I'm overwhelmed with work, but I have a job. No mean feat in this day and age. Doug loves what he's doing. And, if I have to tell a secret, I love what I'm doing too. Everybody should be so blessed.
Getting in the holiday spirit, perhaps?
I'm grateful we can afford to upgrade our phones. Shallow? Maybe. But that's nothing compared to what I have planned for All Kinds of Pretty tomorrow. I'm grateful for a lot of things, but I'm going to save those for later. You know, just in case this got-nothing-exciting-to-blog-about trend continues.
November 19, 2010
Then again...
One-touch photo blogging is pretty badass!
The miracle tater is just about now filling the kitchen window. Surely it can't survive all winter?
Published with Blogger-droid v1.6.5
Will this app be worth the money?
Considering I don't think this does anything I can't do in email, probably not.
Published with Blogger-droid v1.6.5
November 18, 2010
Phone blogging 2.0
I've been messing around with this Droid for a solid 6 hours. Pretty tickled so far. So. Questions for other 'roid ragers.
Know of a good Blogger app? You'd think it would be a no-brainer, what with both of them being Google products.
Also, suggestions for a nice, purse-friendly, screen protecting case?
Know of a good Blogger app? You'd think it would be a no-brainer, what with both of them being Google products.
Also, suggestions for a nice, purse-friendly, screen protecting case?
November 17, 2010
Nablo fail
I suck at commitment.
I like to move house. Even though the older I get the harder that becomes. When I can't move I like to rearrange furniture. Even though Doug kind of hates me when I get that feeling. I like the rush of new, novel. Even though that always comes with the anxiety of not-knowing-what-the-hell-I'm-doing.
Which is all a very long way of saying, to expect myself to blog for 30 days in a row was probably madness.
My back is killing me.
Nonetheless I schlepped my ass down to the local R1 university to look around and maybe get some questions answered about their doctoral program. Total strikeout. Didn't learn anything I hadn't already found by obsessively stalking their website. The big question -- how much of my extra graduate coursework would transfer into the program -- is un-answerable, apparently. Something to be decided after admission.
Maybe this whole PhD thing is a bad idea... Too much of a commitment.
When I got home I tidied up a little bit and dug into the endless pile of grading laying at my feet. Clearly I've overloaded myself for this semester; for spring I'm cutting out assignments left and right. For the moment though, I'm stuck following through on another foolish commitment.
Right now I really should be out of the shower already and headed over to the office. I made a dent yesterday, but just a dent. I more or less just passed out on the couch in my fortress of white paper.
Is it finals week yet?
I like to move house. Even though the older I get the harder that becomes. When I can't move I like to rearrange furniture. Even though Doug kind of hates me when I get that feeling. I like the rush of new, novel. Even though that always comes with the anxiety of not-knowing-what-the-hell-I'm-doing.
Which is all a very long way of saying, to expect myself to blog for 30 days in a row was probably madness.
My back is killing me.
Nonetheless I schlepped my ass down to the local R1 university to look around and maybe get some questions answered about their doctoral program. Total strikeout. Didn't learn anything I hadn't already found by obsessively stalking their website. The big question -- how much of my extra graduate coursework would transfer into the program -- is un-answerable, apparently. Something to be decided after admission.
Doug: "Did you bother to tell them that whether you apply actually hinges on this information?"Their website says to expect four years post-Master's for a full-time student to complete. Since I'm probably only capable of one class per semester (and three classes is full time), that puts me finishing in TWELVE. So those extra hours they may or may not accept as transfer credit would be extremely helpful.
Me: "No. Because that's not really true. Whether I'll ever finish is what really hinges on this information."
Maybe this whole PhD thing is a bad idea... Too much of a commitment.
When I got home I tidied up a little bit and dug into the endless pile of grading laying at my feet. Clearly I've overloaded myself for this semester; for spring I'm cutting out assignments left and right. For the moment though, I'm stuck following through on another foolish commitment.
Right now I really should be out of the shower already and headed over to the office. I made a dent yesterday, but just a dent. I more or less just passed out on the couch in my fortress of white paper.
Is it finals week yet?
November 15, 2010
Bye-bye B-B
Share a cheer with me, because we bought Droids.
We bought the phones, of course. Droid 2 for Doug and X for me. You know, because Mr. Balcony-of-the-Muppet-Show jes' don't get them damned infernal touch-screen doo-dads. Or the damn kids always playin' in our yard.
Teehee... Kidding, baby.
What that means to you, faithful readers, is the end of internet-porn-quality 2MB BlackBerry photos. For with the purchase of a snazzy new X, I will quadruple my mobile photo power.
Also, buh-bye to AT&T. Which delights me, because as shocking as it may sound, I do sometimes need to leave the Southern States.
And right now I need to go bribe my man with kisses. You know, so I don't get exiled to the couch for making fun of the local despot.
STILL KIDDING! No really! Kidding!!!!
No, not this kind... Though that would be super-bitchin.
We bought the phones, of course. Droid 2 for Doug and X for me. You know, because Mr. Balcony-of-the-Muppet-Show jes' don't get them damned infernal touch-screen doo-dads. Or the damn kids always playin' in our yard.
Teehee... Kidding, baby.
What that means to you, faithful readers, is the end of internet-porn-quality 2MB BlackBerry photos. For with the purchase of a snazzy new X, I will quadruple my mobile photo power.
Also, buh-bye to AT&T. Which delights me, because as shocking as it may sound, I do sometimes need to leave the Southern States.
And right now I need to go bribe my man with kisses. You know, so I don't get exiled to the couch for making fun of the local despot.
STILL KIDDING! No really! Kidding!!!!
November 14, 2010
Fall colors!
Sent via BlackBerry by AT&T
November 13, 2010
Mountain Biscuits
Sent via BlackBerry by AT&T
November 12, 2010
I wondered why the bridge of my nose was so sore
Sent via BlackBerry by AT&T
November 11, 2010
Neat stuff I found
You know, because I'm rapidly perfecting time-wasting, elevating it to a form of high art.
Overthinking It -- The tag line says it all: "where we subject the popular culture to a level of scrutiny it probably doesn't deserve." Like Cracked.com, only geekier.
Final Girl -- I am a horror junkie. It's cool, I've come to terms. Here's how I feed my jones at work, where I would feel awkward about the boobies and splattering guts.
I mean, it's not like I have a shitload of work to do or anything...
Updated on Friday, 11/12 to add: Photoshop Disasters -- Just in case anyone in the world still believes that advertising images bear any resemblance to actual people.
Overthinking It -- The tag line says it all: "where we subject the popular culture to a level of scrutiny it probably doesn't deserve." Like Cracked.com, only geekier.
Final Girl -- I am a horror junkie. It's cool, I've come to terms. Here's how I feed my jones at work, where I would feel awkward about the boobies and splattering guts.
I mean, it's not like I have a shitload of work to do or anything...
Updated on Friday, 11/12 to add: Photoshop Disasters -- Just in case anyone in the world still believes that advertising images bear any resemblance to actual people.
November 10, 2010
Hoops on a Tuesday
Last night Doug very sweetly accompanied me to a basketball game on campus. See -- and I realize this may be a little silly -- a good third of the team is in one of my classes. I kinda wanted to see how they play.
We had a good time, Doug's grumpiness about their apparent pro set offense notwithstanding. Friday is the Kentucky season opener, which I hope means he'll get less grumpy.
Sent via BlackBerry by AT&T
November 09, 2010
Dude, this HAIR!
Sent via BlackBerry by AT&T
November 08, 2010
Good afternoon
Sent via BlackBerry by AT&T
November 07, 2010
My husband has never seen The Lost Boys
I have clearly committed marital malpractice, and must rectify it by bedtime.
Two points here:
Because it's always Halloween inside my head.
Down with pussy, sparkly, non-killin vampires.
Two points here:
- These are vampires, dammit. Motorcycles, rock-n-roll, and killin. Lots of killin.
- Jack Bauer is nothing. Make mine immortal, with a big 80's mullet and pointy teeth.
Because it's always Halloween inside my head.
November 06, 2010
From the actual MacBook
As you may have inferred from yesterday's post, there ain't much going on around here today. Certainly nothing that struck me as dying to be captured in a grainy BlackBerry photo.
Instead here I'm stuck a-thinking. Mostly about these posts from Courtney's blog, which (unintentionally I'm sure) kind of shamed me.
No denying, I'm not very real in this-here webspace. I didn't start it for that purpose, which I cling to as an excuse I guess. I took to the blogging for two reasons (for washed up limited preppers never die).
But back to the point, which is my lack of realness. I could log on and bitch. Lord knows I've got material.
For one? Too. Many. Students.
And too many mandatory faculty obligations.
Backaches that have come back at their worst in 5+ years.
The parade of ailments (two colds and an eye infection, if you want to keep score).
Weird, unsettling dreams.
A gnawing sense that building a respectable speech team -- in a place where folks don't even know the basic vocabulary -- is Mission Effing Impossible.
Piles, literal PILES of dust on just about every surface I see.
Paralyzing terror when I think about adding PhD classes to this already overflowing plate.
And missing cooking. I mean for real. The sharp-knife-through-vegetables catharsis that probably saved my life in 2009, the daily sense of accomplishment... I miss it! Never mind all the piles of delicious, homemade, from-scratch food.
None of which is to say I'm miserable, or even all that unhappy. I have my down days. Which, who the hell doesn't, right? My life ain't never been shiny...
For now though, it's surprisingly happy.
Instead here I'm stuck a-thinking. Mostly about these posts from Courtney's blog, which (unintentionally I'm sure) kind of shamed me.
No denying, I'm not very real in this-here webspace. I didn't start it for that purpose, which I cling to as an excuse I guess. I took to the blogging for two reasons (for washed up limited preppers never die).
- I wanted to overwrite an unsatisfactory online "self" as a part of my job search.
- I was getting a lot of "Oh I wish I could cook" [insert peasant dish here] and thinking, "Dude. If I can, freakin anybody can."
But back to the point, which is my lack of realness. I could log on and bitch. Lord knows I've got material.
For one? Too. Many. Students.
And too many mandatory faculty obligations.
Backaches that have come back at their worst in 5+ years.
The parade of ailments (two colds and an eye infection, if you want to keep score).
Weird, unsettling dreams.
A gnawing sense that building a respectable speech team -- in a place where folks don't even know the basic vocabulary -- is Mission Effing Impossible.
Piles, literal PILES of dust on just about every surface I see.
Paralyzing terror when I think about adding PhD classes to this already overflowing plate.
And missing cooking. I mean for real. The sharp-knife-through-vegetables catharsis that probably saved my life in 2009, the daily sense of accomplishment... I miss it! Never mind all the piles of delicious, homemade, from-scratch food.
None of which is to say I'm miserable, or even all that unhappy. I have my down days. Which, who the hell doesn't, right? My life ain't never been shiny...
For now though, it's surprisingly happy.
November 05, 2010
Wild weekend plans
Sent via BlackBerry by AT&T
November 04, 2010
Morning drive
Sent via BlackBerry by AT&T
November 03, 2010
Work work work
Sent via BlackBerry by AT&T
November 02, 2010
My little bookcase
I've had this little book shelf since circa 1996. I definitely glued it together in good ole Harper Hall. Its held up amazingly well for being pretty much cardboard, don't you think?
Sent via BlackBerry by AT&T
October 23, 2010
On the road again
So the shopping at Atlantic Station was pretty uninspired -- at least for a full-figured lady like myself. I kinda like the area though. A heady brew of hipster douchebaggery & Southern charm.
Our shopping amounted to a couple of strikeouts at shoe stores. That was it. I learned a good safety tip though. Don't shoe shop right after a Long Beach lunch. The bending over to try stuff on? Hazardous.
Back to the suburbs, now, for more familiar retail therapists. Bare Minerals store? Look out.
Sent via BlackBerry by AT&T
Our shopping amounted to a couple of strikeouts at shoe stores. That was it. I learned a good safety tip though. Don't shoe shop right after a Long Beach lunch. The bending over to try stuff on? Hazardous.
Back to the suburbs, now, for more familiar retail therapists. Bare Minerals store? Look out.
Sent via BlackBerry by AT&T
The aftermath
Yum, yum!
Doug just threw down a Californians/sports joke that's far too long to relate here. Suffice it to say we're havin a ball so far.
Sent via BlackBerry by AT&T
The pizza has landed
Carne asada on whole grain crust. Not what you'd call a pizza on Chicago's north side, but...
Sent via BlackBerry by AT&T
First stop: CPK
That's short for California Pizza Kitchen. This is their Mediterranean plate. Greek salad = happy Misty.
Sent via BlackBerry by AT&T
Live blogging our Atlanta adventure
We decided to do some city exploring today.
Sent via BlackBerry by AT&T
October 16, 2010
Yeah, I miss me too...
My excuse for failure to blog:
I'm alive though. Even got something up on AKoP this weekend. Must. Learn. Time. Management.
Either that, or get an iPad. Because that might make me regard a computer as "fun" again.
Unholy ungraded papers, Batman.
I'm alive though. Even got something up on AKoP this weekend. Must. Learn. Time. Management.
Either that, or get an iPad. Because that might make me regard a computer as "fun" again.
Subscribe to:
Posts (Atom)