bundle up

the power just surged at our house. awesome.

also,

look out below

is your heart on the right side of your chest? something on the right side of my chest just melted. down my arm. and i might have teared up? you done good, spike.

get excitement in your bones

feeling a sickness coming on. feeling tired. it's almost friday and i want to get snowed in. by snowed in i mean it will snow. i will be in. i won't leave. i'm prepping a menu of yum to sustain us. my wish list is something with mashed sweet potatoes tomorrow. pork chop? a steak? it'll probably;y be a pizza. bah. but saturday will be the beet ravioli. will have to alter for harpstar. would also like some sort of coffee cake...or muffins...to last the weekend. something for joh. i want hot tea. i want hot coffee. i want a pillow. i need to finish reading the book so i can gab with jennegui. if bcookie wrote books i'd buy them.

push all the doubt to the side of your mouth

take polution down to zero

everyone has a theme song. this is mine.



you should probably tell me yours.

catch up

since you likely missed my display of mussel (see how i did that?) sat night, i'll post tonight's dinner for now. you know me. i get all antsy and delete stuffs. and it really was a great twilight play by play, too...

we don't live in the past, though. we live in the now. so here 'tis:

Grilled Shrimp with Bean, Orange, and Avocado Salad
TIME: like none
SERVINGS: 4 (or two plus some for lunch tomorrow if you are a harper)

4 tsp extra virgin olive oil

1/3 cup orange juice

1/4 cup chopped cilantro

1 tsp ground cumin

24 peeled, deveined jumbo shrimp (about 1 lb)

1 can (15.5 oz) black beans, rinsed and drained

2 navel oranges, peeled, white membrane removed, sections halved (i used one chopped small)

1/2 cup chopped red bell pepper

1/4 cup chopped red onion

1 tsp chili powder

1 cup cubed avocado

1. Make dressing: Whisk oil, orange juice, cilantro, and cumin in small bowl. Transfer 1/4 cup dressing to large ziplock bag. Add shrimp and turn bag to coat. Refrigerate a bit.

2. Preheat grill to medium-high.

3. Add beans, oranges, bell pepper, and onion to bowl with remaining dressing. Toss to coat.

4. Thread shrimp onto 8 short skewers and sprinkle with chili powder. Grill 3 to 5 minutes, turning once, until shrimp are opaque in centers when split with knife. Remove from grill and drizzle with a few spoonfuls of dressing from bean salad.

5. Divide salad evenly among 4 serving plates. Top with 1/4 cup avocado cubes and serve with 2 shrimp skewers. Garnish with cilantro, if desired.

it makes teh yums. the hubs thought it looked nice and ate the shrimp.

see what you've done to my heart and soul

it helps http://www.youtube.com/results?search_type=&search_query=interpol&aq=f