redbird: closeup of me drinking tea, in a friend's kitchen (Default)
( Dec. 4th, 2002 10:48 am)
About a thousand words this morning, but about half of that is an interlude that I'm not at all sure I can actually use--mostly an exercise in ragging on a minor character. [livejournal.com profile] roadnotes, you might find it amusing--let me know if you want to see it, first-draft and all.
redbird: closeup of me drinking tea, in a friend's kitchen (Default)
( Dec. 4th, 2002 10:48 am)
About a thousand words this morning, but about half of that is an interlude that I'm not at all sure I can actually use--mostly an exercise in ragging on a minor character. [livejournal.com profile] roadnotes, you might find it amusing--let me know if you want to see it, first-draft and all.
redbird: closeup of me drinking tea, in a friend's kitchen (Default)
»

Yum

( Dec. 4th, 2002 10:33 pm)
I didn't really feel like cooking tonight--and was short on interesting ingredients, I thought. So I opened a can of soup. Campbell's vegetarian vegetable, which now has the word "classics" on the label--but it hasn't been the same since they took the lima beans out.

Okay, one can of soup. I broke a knob off the piece of ginger in the fridge, peeled it, and cut it into middle-sized pieces. That went into the soup. While pulling the ginger out, I spotted a takeout container, and remembered that I had some leftover tandoori chicken. So I sliced that, too, and added it to the pot.

Simmer a while, serve with fresh bread from an Italian bakery in the Bronx, and apple-raspberry juice from the Greenmarket, and you have a fine impromptu dinner.
redbird: closeup of me drinking tea, in a friend's kitchen (Default)
»

Yum

( Dec. 4th, 2002 10:33 pm)
I didn't really feel like cooking tonight--and was short on interesting ingredients, I thought. So I opened a can of soup. Campbell's vegetarian vegetable, which now has the word "classics" on the label--but it hasn't been the same since they took the lima beans out.

Okay, one can of soup. I broke a knob off the piece of ginger in the fridge, peeled it, and cut it into middle-sized pieces. That went into the soup. While pulling the ginger out, I spotted a takeout container, and remembered that I had some leftover tandoori chicken. So I sliced that, too, and added it to the pot.

Simmer a while, serve with fresh bread from an Italian bakery in the Bronx, and apple-raspberry juice from the Greenmarket, and you have a fine impromptu dinner.
.

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