What a title. I swear it can’t just be me that has trouble with these things, can it?
I’m making steady progress on the shawl. Dang that sleeping thing. At least I have the second ball on. Moving along swimmingly.
I have a new obsession. I was browsing in the book store – a 40% coupon will drive me in the place (only during work hours though when it’s not too crowded), when I spotted these lovely little Moleskine books. Well, obviously I’m late to the party, but I loved the blank one… no lines, no rules. Paper in a book with no rules. The small things amuse me. I showed DH when he got home and he’s said “you mean a sketch book.” Well kinda, but different.
This is my place for all of my crazy ideas – all of them – sweater designs, book ideas (of books that will never be written), little drawings, skein samples, every crazy idea in my head could get out and go in the books. Don’t get me wrong, I haven’t been living under a rock. I’ve heard of this before, but something about these little books made my creative side go zing. I swear I’m digging out my colored pencils and drawing pencils tonight.
Finally, the blah….it hasn’t been all tasty bits around here. This was my attempt at ratatouille. It came out more like a stew or stir-fry, so I added some rice, but it was bland – so bland. I’m going to have to find another recipe and give this one another go.
I LOVE moleskines! Carry one in my purse all the time. Also, you can set up facebook so that every time you post a new blog entry it uploads to fb. Can’t remember how I did it, and it isn’t spontaneous by any means (sometimes takes a day or so), but it is a sort of cool feature.
Hiya,
This is how I (well, my dad) makes Ratatouille:
Cut & dice bellpeppers (all colors if one wants), zucchini, eggplant, onion, some garlic. Fry onion & garlic in olive oil. When golden/tender, add the other veggies and canned tomatoes (cubed, whole, or as I prefer the ones that are just the red liquid stuff… blended tomatoes if you’d like). Let cook a long time, add herbs: laurel, thyme, rosemary, oregano (if you want… I don’t like oregano in it). Let totally cool off and reheat before eating. This will have all the flavours mingle and shake hands. Oh and add salt and pepper to taste of course. If you’re using dried herbs you can add them quite early on, the fresh ones need to be added at the end. Honestly, I think the dried ones taste better in this dish as you let it go cold and then heat it up again. The fresh ones don’t really like the reheating part. Don’t forget to fish out the laurel leaves before eating it… no one likes a crunch tree leave in their plate hehehe.
That’s all there is to it
The shawl looks great!
For me it’s lab notebooks, the ones with the brown cover and a black binding. Now I’ve even got a cubby for mine on the new desk. No more losing it among all the rest of the stuff.
As for the cooking, we all have misses now and then. I think I am the person most critical of my own cooking. Each flop makes you a better cook though.
This is my ratatouille recipe: http://bluejena.livejournal.com/1016844.html
It went over really well with my sometimes picky family (well, Mom can be a little particular about new foods)… I hope it works for you!
Dan and I are big fans of the Moleskine notebooks. He uses them for his writing, and I use one of their planners because it’s perfect for me – appointments on one side and notes on the other! I also have a little one that I’m using as a replacement brain while I’m pregnant and forgetful.