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Crush enemies, abandon hope, and unleash endless waves of unrepentant sarcasm. |
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There's nothing to see here that's really out of the ordinary. Nothing really terribly interesting either, unless you like griping, gossip, grudges, and possible mental illness. If anything it's some small way to keep myself writing (though you'll see by the dates on the entries that it's by no means an effective way), as well as a means through which I can vent about any number of things that are pissing me off. Occasionally there's pie. Look: I'm not a normal person. I'm suffering from untreated depression and plagued by increasingly frequent migraines that pretty much render me bedridden for days. I've suffered a lifetime of abuse and neglect, and still have to struggle with unfathomable depths of low self-worth, not to mention the eating disorders. I'm a weirdo, a freak, an aberration of nature and human experience . . . but it doesn't make me interesting. So, you can read this if you want. I've got some social commentary that might be a little fun, and occasionally throw in a poem or two, but for the most part it's the ramblings of a stricken mind. Pay no attention to the woman behind the curtain; she's just trying to change her dress. |
| Tonight I am making what is looking to be the Prettyman staple dish, vegetable spaghetti. This time I'm using broccoli, asparagus, and as a new twist, onion roasted among the greens. Usually if I add onion, it is caramelized but I decided this might be fun and tasty. The vegetables were oiled using my usual efficient Tupperware Toss method, and since this jar of sauce is tangy and lacks depth, seasoned with salt, pepper, and oregano. Even though it's all going into tomato sauce, I feel that if the vegetables themselves have their own flavor underneath that of the sauce, it's an extra bit of happiness. Last night I made my first-ever marinade, in which I soaked my chicken and vegetables for a mere 30 minutes or so, but it was late and Will was hungry. I completely forgot to add salt and pepper to the marinade, which cannot be forgiven, but it was still excellent. It will definitely be better next time. I do think I will have to whisk the oils and herbs together longer, as there was a lot of separation of oil and vinegar on the pan when I pulled the food. Or perhaps that is typical. Also I am getting much better at filleting chicken; those halves were very close to uniform size. |
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