I also am in love with Netflix. Yesterday, while The Pedant was out at some boring (TP would interject, "NO! Not Boring! Just boring for others!") brunchy thing, I was left to assemble 4 Ikea Chairs, a Crate and Barrel Outlet Bookcase and assorted other things and watch 4 episodes of The Gilmore Girls from Netflix. It was a good time had by all. See, the beauty of Netflix is that I am not committed to a series at a time. I started my GG Fun Fest (TM) from the library where I would wait (impatiently, I may add) for the season to be available at the library and then get 22 episodes to watch in a week (3 if I was able to renew). Now that's a lot of mother-daughter fast talking. Netflix is brilliant in that it allows me only one disc at a time therefore I am not committed to start getting all the story lines confused. Hooray!
In other news, I adore Trader Joe's Fake Meatballs. They made a fantastic dinner last night and will be an even more fantastic lunch today! Yay!
Monday, October 8, 2007
Friday, October 5, 2007
Be my Netflix buddy!
I'm trying to get everyone I know with Netflix to become my Netflix buddy, in part so I can engage in a voyeuristic look at other people's media consumption, and also to see if there are any movies on my queue that I should skip.
Speaking of which, I saw the first three episodes of All Creatures Great and Small with the Sherbs last night thanks to Netflix. It was adorable and we will watch more of it, but I won't give you the heartfelt review here. Instead, I will satirically summarize it as follows:
The Fifth Doctor infiltrates a rural veterinary clinic as a drunken layabout in order to keep in check the mercy-killing impulses of recent veterinary-school grad James "The Angel of Death" Herriot, a man who finds fatal ailments requiring euthanasia in every third animal he treats. Meanwhile a blond version of John Steed from The Avengers pretends to be a veterinarian but in fact treats as few animals as he possibly can.
In other news, my new favorite flavor of Harris Teeter brand light yogurt is Piña Colada. The Sherbs and I have been visiting "the Teet" regularly as there's one that keeps giving us $5 coupons, plus their fat-free, low-sugar yogurt was 33¢ with my "frequent Teeters" card (not in fact what it's called). The yogurt has little bits of coconut and pineapple in it, which make the aspartame in the mix a lot less cloying.
Speaking of which, I saw the first three episodes of All Creatures Great and Small with the Sherbs last night thanks to Netflix. It was adorable and we will watch more of it, but I won't give you the heartfelt review here. Instead, I will satirically summarize it as follows:
The Fifth Doctor infiltrates a rural veterinary clinic as a drunken layabout in order to keep in check the mercy-killing impulses of recent veterinary-school grad James "The Angel of Death" Herriot, a man who finds fatal ailments requiring euthanasia in every third animal he treats. Meanwhile a blond version of John Steed from The Avengers pretends to be a veterinarian but in fact treats as few animals as he possibly can.
In other news, my new favorite flavor of Harris Teeter brand light yogurt is Piña Colada. The Sherbs and I have been visiting "the Teet" regularly as there's one that keeps giving us $5 coupons, plus their fat-free, low-sugar yogurt was 33¢ with my "frequent Teeters" card (not in fact what it's called). The yogurt has little bits of coconut and pineapple in it, which make the aspartame in the mix a lot less cloying.
Tuesday, October 2, 2007
Lima Beans = Amazing
I think The Pedant summed up what I wanted to say about the Ren Faire. Totally a (sub)culture shock (it was my first). Amusing and entertaining, minus the fact I stained my brand new shirt. With Corn on the Cob. I don't know how that's quite Renaissance, but... it was tasty!
In other food news, TP and I made an interesting creation last night for dinner: Lima-Bean Pot Pie. It was based off of Chicken Pot Pie, but we appended TP's mom's recipe. We used lima beans for protein (since tofu would have had an odd texture and the Chick'n Strips would have disintegrated) and instead of pie crusts, used Grands Biscuits (the kind in the cool tube) on top. It was a success. Quite tasty. It did taste exactly like the frozen CPP I used to have as kid.
In other food news, TP and I made an interesting creation last night for dinner: Lima-Bean Pot Pie. It was based off of Chicken Pot Pie, but we appended TP's mom's recipe. We used lima beans for protein (since tofu would have had an odd texture and the Chick'n Strips would have disintegrated) and instead of pie crusts, used Grands Biscuits (the kind in the cool tube) on top. It was a success. Quite tasty. It did taste exactly like the frozen CPP I used to have as kid.
Monday, October 1, 2007
Modernism
Went to the Maryland Renaissance Festival, home of smoked turkey legs, "Steak on a Stake," and other vaguely Tudor-era unhealthy comestibles. Very tasty.
However, the Sherbs and I had a visceral reaction to the renaissance environment. We didn't want to be part of the history, we wanted to demonstrate as completely as we could that we were of the age of flush toilets and automobiles.
So, obviously, we need super-modern costumes. Things utilizing only synthetic fabrics, multiple zippers, and other things completely unavailable in 1540.
My thought: the leisure suit. Combined with side-zip naugahyde boots, the modernity of the outfit should be sufficient to cause an electrostatic reaction due to sheer anachronism.
Failing that, a Members Only jacket.
However, the Sherbs and I had a visceral reaction to the renaissance environment. We didn't want to be part of the history, we wanted to demonstrate as completely as we could that we were of the age of flush toilets and automobiles.
So, obviously, we need super-modern costumes. Things utilizing only synthetic fabrics, multiple zippers, and other things completely unavailable in 1540.
My thought: the leisure suit. Combined with side-zip naugahyde boots, the modernity of the outfit should be sufficient to cause an electrostatic reaction due to sheer anachronism.
Failing that, a Members Only jacket.
Tuesday, September 25, 2007
You CAN Make Friends With Salad
My new favorite thing to eat in a salad: Green Apples. They are super yummy and quite crunchy with a fun tartness that adds new depth to a salad. Mostly I've been eating them on the salads because The Pedant and I bought a Costco-sized bunch and if I don't, I'm afraid they will take over our fridge. But it's OK because they are tasty. Especially with a lemon balsamic vinaigrette (of my own creation) and humus for protein (and also because it came in the Costco-sized container).
Wednesday, September 19, 2007
Yum!
The Sherbs's eggplant and TVP cutlet casserole (or was it a terrine?) in Parma style, was fabulous. I'll eat pretty much anything breaded in tomato sauce with cheese on top, but the dish was beyond the usual parmadelicious.
I made salad. It was also good, but not as incredible. Veggies go in bowl, dressing gets made out of vinegar, oil, mustard, garlic, and sweetener, dressing goes on veggies. Four minutes, tops.
We had wine with dinner in our Grey Ghost Winery glasses. Because we are in Virginia, and therefore must celebrate Confederate guerilla fighters.
I made salad. It was also good, but not as incredible. Veggies go in bowl, dressing gets made out of vinegar, oil, mustard, garlic, and sweetener, dressing goes on veggies. Four minutes, tops.
We had wine with dinner in our Grey Ghost Winery glasses. Because we are in Virginia, and therefore must celebrate Confederate guerilla fighters.
Tuesday, September 18, 2007
I ♥ my Immersion Blender
We have a hand blender. It works like magic.
A couple days ago, we made bean soup in the slow cooker. To finish it, as the recipe suggested, I inserted the hand blender and turned it on.
There is little more satisfying in food preparation than using a hand blender. Immediately, the pot you're working with becomes a maelstrom of pureéing food, and if you're not careful, you spray it everywhere. It is awesome.
A couple days ago, we made bean soup in the slow cooker. To finish it, as the recipe suggested, I inserted the hand blender and turned it on.
There is little more satisfying in food preparation than using a hand blender. Immediately, the pot you're working with becomes a maelstrom of pureéing food, and if you're not careful, you spray it everywhere. It is awesome.
Subscribe to:
Posts (Atom)