Archive for September, 2008
- My stupid home computer is broken again. It happens every six months and is always followed by about 4 trips to Microcenter to buy and return various parts, much teeth gnashing, lots of cursing, and countless hours surrounded by cables and circuit boards. Thankfully the Lovely Suse is always patient with my tinkering.
- Continuing with the theme of broken appliances, our newly repaired oven is acting up again. I think it’s the same part. At least I hope it is. This time, the oven just randomly shuts off randomly while baking. Thankfully, it was working on Saturday night as the Lovely Tess made her very first pizza. I have photos, but of course, they’re being held prisoner on my stupid broken computer.
- Yes, I watched the debate on Friday night. If by “watch” you mean “watched for half an hour and then fell asleep and woke up and the Tivo had changed channels to record Cheers”. I can assure you that I will stay awake for the entire VP debate on Thursday. That thing is going to be a trainwreck.
- I am ready to get no sleep for the next month watching baseball playoff games. Seriously, MLB, you can’t have games start earlier than 10pm? I’m sure all of you Yankee fans are feeling the same way. Oh wait…never mind.
- Our search for good Mexican food has finally ended. The hole-in-the-wall Taqueria El Amigo, just five minutes from our house, has answered our taco-loving prayers. The place is about 4 tables, has the best tacos I’ve eaten possibly ever, and will become our new go-to lunch spot for a long time to come. I expect that we’ll go here about 5 times in the next month. Finally!
- The Lovely Tess has learned to climb up onto our kitchen chairs. We are in trouble.
- My hair is officially shaggy.
Monday, Sep 22nd, 2008
Categories: 2008
- If you happen to be near a Sel De La Terre, do yourself a favor and go pick yourself up a bag of their potato chips. I think these might be the best chips I’ve ever had.
- The Lovely Tess is now sporting a new pair of pink Chuck Taylors and she loves them. She woke up from her nap yesterday, immediately ran over to her dresser, pulled her sneaks off of it, gave them to me, and sat down on my lap so that I would put them on her.
- I failed to mention it before, but we watch this video at least a couple of times a day. Some days, many many more. Try to get it out of your head. Go ahead, just try.
- We celebrated the Lovely Suse’s birthday at Craigie Street Bistrot on Saturday night. Does it seem like we go there for every special event? That’s because we do. It’s hands down our favorite restaurant in town, and it’s different every time we go there. We’ve literally never had the same dish twice there, as they change the menu every day depending on what’s fresh and in season. They’re moving to a bigger space in a month, and although I’m sure it will be great, it will never be the same as this tiny little basement space. We had to experience it one last time. I might have to say that this was the best meal we’ve ever had there. Included in our dishes were rabbit, hamachi, cock’s combs, octopus, and lamb (three different ways). I also have to say that I think lamb belly might be as good, if not better, than pork belly. Not quite as fatty but sooooooo tasty.
- Chicken recipe of the week: Hainanese chicken. This one is a keeper. Poach a chicken and use the resulting stock to make rice. Simple, easy, delicious.
- We now have a 30 year old Raggety Ann kitchen set. Vintage, baby. There’s no lead in there, right?
- How ’bout them Pats. Ugh. Is Tom Brady healed yet?
- Qik. Live streaming video from my iPhone. Crazy.
- Forget about sharp knives. My Microplane is the most dangerous tool I have in the kitchen. I shave off a chunk of my finger every month or so. That’s not so tasty in pasta. Speaking of which, we made the easiest and best pasta sauce we’ve made in a long time. A bunch of olive oil in a pan, toss in a bowl full of cherry tomatoes that you picked just a few minutes earlier, add in a clove of crushed garlic, salt, pepper, cook until the tomatoes start to burst. Add in your cooked pasta, toss in a handful of basil and a bunch of grated parm. Done.
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