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06 Nov 2009 10:30
11:32 am November 6th, 2009jennifer_nicoleI've just recently discovered the amazing food that is Feta Cheese - YUM.
So far, I've just been putting (a large amount of) it on my salads. What other things can you do with feta?
Thanks in advance!10:00 am November 6th, 2009loren2582Hello all!I'm making menudo rojo (Mexican tripe soup) from a slightly different recipe this time--that is to say, I'm actually using a recipe--and it calls for marrow bones. I've called around to all the grocery stores and carnecerias--no marrow bones, and they don't know when they'll have any. Do you know a good substitution for marrow bones? I don't want to do something crazy like cook a roast to get the bone, and I don't want to add anything that will change the flavor of the dish. What do you think? Is there a suitable substitution, or should I just let it go? Thanks for the help!10:35 am November 6th, 2009elizabethsays
Recipe here: http://www.theklutzykitchen.com/2009/11/thanksgiving-part-i-cranberry-orange.html( RECIPE )
accomplished07:07 am November 6th, 2009halcyonpink- 21:11 Anyone else find twitter @replying to be too public & kinda stressful - but replying to an update on Facebook is not? #
- 21:17 Maybe I'm just @tweet-shy. (Like "pee-shy" but without the urinal.) #
- 22:13 I just found out the World Series is over. Congratulations to all the sporting athletes! #
06:00 am November 6th, 2009http://icanhascheezburger.com/?p=206616
04:53 pm November 6th, 2009see_kret_nono I have about 300g of sheep milk yogurt in the fridge that needs to be used up ASAP.What kind if savoury warm/cooked stuff can I do with it? It's really good on it's own -- cold and plain, but I'm just really not in the mood for that...Thanks(x-posted)3 comments or03:00 am November 6th, 200903:15 am November 6th, 2009tmcmI'm off to see the opera at the Keller. Are there any good bars near there to have a drink before the show? Doesn't have to be fancy but good would be nice.And here is a really bad cartoon I drew:
Current Music: orphée - philip glass
05:09 am November 6th, 2009officialgaiman http://journal.neilgaiman.com/2009/11/no
te-to-self-nights-are-for-sleeping.html posted by NeilStill trying to get back onto a diurnal schedule. (And, I should add, failing.)Maddy and I started watching the new season of Sarah Jane Adventures tonight, which seems back on form after a dodgy second season.Many amazing things waiting for me when I got home -- I still haven't gone through them all yet -- but today's mail brought me a copy of the Fantagraphics Gahan Wilson: 50 Years of Playboy Cartoons book. Three glorious volumes. I wrote the introduction to Volume 2, and thus got it for free. (If you're curious, there are many Gahan Wilson Playboy cartoons up at this website. There's a Gahan Wilson virtual museum over at http://www.gahanwilson.comAnd, of course, although I posted it before, it bears repeating that you can watch the film that Steven-Charles Jaffe made of the "Dark and Silly Night" comic Gahan and I did for art spiegelman and Francoise Mouly's Little Lit at the New Yorker site, or here:And if I'd been here for Hallowe'en I would have posted it here then. Which reminds me, The Graveyard Book party season is over. Over thirty independent bookshops had Graveyard Book parties (The ABA's Bookselling This Week reports on thirteen of the parties -- and the shops -- at http://news.bookweb.org/7149.html.) The very best one of all will get me in their shop doing a signing in December and, looking at these thirteen, I am very glad I am not any kind of a judge for the awards.My only hope is that the shop that wins will be somewhere warm. But most of the places on the party map will be just as cold by December as my house. (Vague and only climate-based relief that HarperCollins said No to Alaska in the rules mingles with vague and selfish disappointment that they also said No to Hawaii.)It looks like the CBS Sunday Morning profile on me is going out this Sunday, the 8th, 9:00-10:30 AM, ET. According to this website
.. which left me wanting to go "I am NOT a tender-hearted master of the macabre, I am in fact VERY SCARY INDEED," but I suspect I would convince nobody.Thrilled to see that Odd and the Frost Giants was listed as one of Amazon.com's Best Books of 2009. While I was in China The Graveyard Book was listed as one of the ALA's teens top ten for 2009 as well, an award voted on by over 11,000 teens. (And I made it onto the list with lots of other good people.)Also, Fragile Things was awarded the French 2010 Les Grands Prix de l’Imaginaire Award for translated short fiction. My thanks to the judges, but mostly to the translator, who in this case is the incredibly talented Michel Pagel. If I ever look good, do well, sell books or am popular in a foreign country, it's because of the translators, and they never get enough thanks or acclaim. And I think I'll post the cover here, because I never have.
Correspondent Serena Altschul visits author Neil Gaiman -- the tender-hearted master of the macabre -- whose books, including Coraline and The Graveyard Book have topped best-seller lists for 25 years.You're welcome. I think this link has everything for sale in the auction: http://shop.ebay.co.uk/scrawldog/m.html?_nkw=&_armrs=1&_from=&_ipg=&_trksid=p3686
I am becoming hooked on http://curiousexpeditions.org.
I was extremely disappointed by the news on the current status of Argleton in Lancashier, especially so since I was hoping to buy a house there. I was going to move to Chako Paul City in Sweden instead, but appear to be the wrong gender and orientation. So probably I'll stay home.(Hmm. You know, posting that French book-cover reminds me that there are some really beautiful new covers out there right now, especially from Poland and Russia. I know for I have signed them for people. I'll try and get some nice clean examples to put up here.)
And finally, a link to Joanne Leow's blog. It was lovely to see her again, four years on, when I went to Singapore - it was a great interview, and you can watch us chatting about writing, what I'm currently up to, signings, and why I don't write the same sorts of things twice in a row, at the Primetime Morning site: here's part 1 and part 2....Dear Mr. Gaiman,
I was wondering if you would be so kind as to mention an upcoming art auction on your blog. The art auction is “art for hearts”. It is an auction of artwork donated by children’s illustrators such as Korky Paul, Lynne Chapman and An Vrombaut. Most of the artwork is original although there are also some signed digital prints and screen prints too.
All proceeds from the auction will be donated to help fund research by the transplant team at Great Ormond Street Hospital. Transplanted organs do not have the same life expectancy as non-transplanted organs and the transplant team is looking at finding ways to combat this.
Full details of the auction are available to view at http://art-for-hearts.blogspot.com
It will run on Ebay for a week starting on the 2nd of November. To locate the items people will need to type "art for heart" into the search area and choose "Art" or "books" for items.
Many thanks,
Kristine Stacey11:41 pmmisaladyEarlier tonight, I received a text from my best friend, Jeff. "What are you up to?"
"I'm making brownies."
"Can you bring one for my lunch tomorrow?"
"Of course I can."
"Thanks."
"You're welcome. I'm just happy you wanted one. :) "---I enjoy cooking and baking for people. Watching them enjoy what I've made warms my heart and makes me smile. It always has.Interestingly enough, people act like baking is a huge feat. I'm not entirely sure why because, if you follow the rules, there's no magic or voodoo involved. A lot of people find it so intimidating that they do not even attempt to bake. This seems silly to me because, for most things, even if it doesn't work out, you haven't wasted much. Often, though, when people finally DO try, they find it easier than they thought it'd be.
Cooking brings about a different kind of awe from people. Most people have cooked before and have found it hard. Or too much work. Or not fun. Or... I don't know. What I do know is that I love to cook, but it wasn't always that way. I didn't always like being on the "hot" side of the kitchen. I preferred the "sweet" side. Oh, sure, I knew how to cook. Not only did I know how to cook "home foods", but I had to spend time in the "hot" kitchen at culinary school. But I could never figure out why people wanted to cook something savory. I only ate savory foods because, well, if I ate cake for dinner ever night, all my teeth would fall out and I'd be severely lacking in nutrients.
I think this started changing for me when I went to work at the bar. Within the first week, I'd managed to cut out a chunk of my finger. I took about fifteen minutes out, then went right back to work. Working at the bar was tough. For most of the night, I was the only cook so everything was dependent on -me- and how I did. Yet, I enjoyed watching people appreciate my food. Some of these people ate there almost every night and probably had no clue how to even turn on that funny box with the swirls on top in their kitchen.
Eventually, I moved on to a less strenuous job, and cooked only at home. More often, though, we ate out or ordered in. I still enjoyed cooking, but my husband didn't really care what I made, as long as it was a food he liked. This isn't to say he didn't appreciate when I cooked, because I know he did, just as I appreciated when he cooked. But, to him, food is, well, just food.
These days, I mainly just cook for myself. I used to think it was too much trouble and either ate what my roommates fixed for me or had something frozen-in-a-box. Went I went vegan, this became less of an option. The food the roomies cook is generally meat-centric. Frozen food is still an option, but it's more expensive and I've been trying to stretch my budget.
Now, you'd think that eliminating animal products would make cooking harder, perhaps a bit more of a chore. For me, it's done the opposite. Now that I'm not focusing on meat and cheese, the culinary world has opened up for me. I'm cooking a wider variety than I ever have before. I'm enjoying my food more.
I finally realize why people enjoy cooking. I'm now enjoying it not just to please others, though I certainly still love when it does. I'm making food that will please ME.
And that? Well, that makes me quite happy.
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This has been my post for week three of LJ Idol. Topic: Smile.Current Location:Seattle, WA
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