The Depravity

Laying here in goddess pose in bed as I wince over the undercooked salmon that I ate last night, wishing my study date wouldn't be weirded out by me asking her to not only meet at my house in our bedroom instead, but if she could also just recite the electrical-chemical muscle contraction sequence while spoon-feeding me tepid broth. Ug.

Saturdays 'n Pretty in Pink 'n Cut Copy

*Remembering the concept of "Them" vs. "Us" - it's all "Us."

So I Went a Little Nuts...

...but then it was really worth it.  Labor intensive, but worth it, and way better than the Christmas attempt.  I wish I could remember the recipe I used, but it was a basic sugar cookie that used both white and brown sugar.  Then I used sugar to roll them out instead of flour because, well, you can never have enough sugar, right?

Slippery Slope

Slippin' Sunday

Coco, the lead singer, has a fantastic voice and is utterly charming, and this may be in your head for days BUT YOU'LL LIKE IT.



Also stolen from my partner's music brain, but lovely.  And sparse:

The mailman almost just called his wife a slut to me while recounting her supposedly numerous tattoos, and then when he held himself back and called her "The Trampstamp Queen" instead, I did a raise the roof type move while like, staring him in the eyes with mine way wide open.

I'm going nuts.

Almost just said "Rock on, playa" to my 40-something boss - might have been awkward.

I Pickled FauxBoho!

http://www.wecanpicklethat.com/http://fauxboho.blogspot.com

Serious Food'rotica

"We ate and drank all day long. Brendan shucked eighteen very fresh raw Maine oysters, which we ate on ice by the fire with shallots in white wine vinegar and a sauce of lemon juice, ketchup, Worcestershire sauce, Tabasco, and horseradish.

I dismantled 2 small endives and, on twinned pairs of the crisp, subtly bitter leaves, I slathered sour cream and loaded each with capers, fresh basil, and oil-packed artichoke hearts. We ate the whole plateful with a fresh batch of blini with slabs of two rather spectacular mild cheeses and some seedless purple grapes.

Then I steamed a bunch of slender asparagus spears and served them with a fantastic dipping sauce made of the rest of the white wine vinegar-and-shallots mixed with mayonnaise and Dijon mustard. After this, I steamed eighteen clams, which we dipped in hot butter.

Later, I melted a bar of very dark chocolate in a double boiler while I cut the stems off some eerily ripe, preternaturally juicy California strawberries. I dipped ten of them in the chocolate and put them into the fridge on waxed paper. While they set, we revisited the blini and cheese course.

And then, with small glasses of Marques de Caceres, to finish this day of insanely luxurious, happy eating, we ate the chocolate-dipped strawberries."

-via katechristensen, via orangette