since I made it through most of the winter with no major ailments — I've got a touch of the plague. Blech. I'm armed with the proper supplies and leftover soba in broth from Soba-ya, so I should be set.
v. 2.0
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The Cure
It's time! Remember the way back before pictures? Well, there has definitely been progress since then and am making more, albeit very very slowly. I promise to post some updates.
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Cozy
Can't I work from my bed today? Please? I'm so warm and comfy and it sounds very windy outside. Oh, and please bring me breakfast in bed. I like one sugar in my coffee (although skim lattes are even better). Thank you.
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Spring Ahead
Last Wednesday, I took a train down to DC with my big, puffy down coat. By Saturday, when I left, it was close to 70 degrees, and I had to lug that big, puffy down coat with me. The warmth felt magnificent and made me realize how much I've been yearning for spring — for outdoor runs and bike rides, long walks, lighter evenings, and more energy. The daffodils have started to appear, which is always a good sign, but spring can't come soon enough for me.
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Looking Back
Over the weekend I did some looking back at the archives of my blog. I've been blogging regularly since 2003, and I have to say that it's fascinating (at least to me) to have an electronic record of that time. Granted, it's only a limited sliver of my life, but it really does bring back all kinds of memories. I'm sort of a fan of my very first post, back in 2002: "So here goes — it's the first posting on my new weblog. Tune in and see what happens . . ."
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Mmmmm . . . Meatloaf
This is the meatloaf recipe in our family. It was clipped from the New York Times in 1985, and we've been making it ever since, although we generally substitute seasoned breadcrumbs for the cracker crumbs, and I wasn't able to use the bacon last night (forgot to thaw it). I made a batch last night and I am excited to have a meatloaf sandwich, slathered in ketchup (yes, slathered in ketchup) for dinner tonight! Enjoy.
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Musings/Thoughts of the Day
- Why on earth did I wake up at 5 a.m. this morning?
- I feel guilty that I GChat spammed people even though it wasn't my fault. Oops.
- Carrying my new lunch tote makes me happy (it's the little things).
- I'm excited to make meat loaf this week, and possibly even more excited for leftover cold meatloaf sandwiches.
- Wearing a suit and my glasses makes me look more like a lawyer, even when I don't feel like one.
- I'm still amazed that we have over 400 active pro bono matters in our U.S. offices at work.
- It's interesting what you miss about people when they're not around.
- Why was I craving some sort of green/veggie juice this morning? Odd.
- I keep forgetting to buy Carla Bruni and Edith Piaf on iTunes (feeling French-y).
- I still think it's funny that I always have to/get to pick the restaurant.
- I love my new "title" — Madame Social Butterfly of the Pro Bono World
- That is all for now.
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Support the New Amsterdam Market
The online auction to support the New Amsterdam Market (read more here) ends Tuesday 2/24 at 10 p.m., so get those bids in! Among some of the fantastic food-related offerings are many I've either experienced myself or for which I can vouch personally: Pickling w/Rick Field, pizza class with Mark Bello, wine and cheese with Anne Saxelby, pig roast with Jake Dickson, and a cocktail party with Allen Katz.
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Recipes, As Promised
I wanted to share a few of the slow-cooker recipes I've made recently. Friday night I made braised lamb shanks from this recipe on Epicurious. I followed the advice of the commenters and browned the shanks under the broiler, used more red wine and some chicken stock and I cooked them on low for about 6 hours. Once they were done, I also added about 1/4 cup of tomato paste to the sauce. I'd say they were very good, but not great (like the Marcella Hazan lamb stew recipe, which is amazing! Will have to get that up here too). I also wanted to share my pork chili verde recipe, which I basically made up with suggestions from Tom Mylan at his pig butchering class. First, I roasted an onion, quartered, a pound of tomatillos, halved, a few cloves of garlic, and one jalepeno, halved. I then put those in the slow cooker with a hunk of on the bone pork shoulder, a can of tomatillos, a can of green chiles, about a tablespoon each of cumin and chili powder, salt and pepper, and roughly 2 tablespoons of chopped fresh cilantro. Added chicken stock to cover and then cooked on low until the internal temperature of the pork reached 155 (my slow cooker has a temperature probe). It needed a little extra salt and some good jalepeno hot sauce, but was otherwise quite tasty.
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When It’s Time to Change
You've got to rearrange! Keeping in line with all the changes I've made/am making in my apartment, I decided that SBOM needed a little sprucing up too. Hope you like the new layout and design!