This movie was HORRIBLE. It limped along on crutches. Crutches known as “constant, out-of-context, unnecessary references to what is supposedly hip so that everyone involved in the movie, particularly the screenwriters, can feel “hip” and “indie”.”

It wasn’t original. It wasn’t edgy. It was macaroni collage. It was hopelessly manneristic chopped liver.

I don’t know how the actors did so well with the dialogue they had to work with. But I feel sorry for them, nonetheless.

This is perhaps the most wonderful bread I have ever experienced, as of this writing. It is sweet, salty, nutty, complex. Every bite is a symphony, a most pleasureable oral journey from start to finish.

I went and cut the ropes tying me down here (the ropes that say “finish what you start”) and now I am free to sail in the breeze…. free… away from all of the ickiness, the analysis, the power-and-control-freak culture that is POLITICS.

A recipe:

Butternut Squash with Onions and Pecans

1 c. chopped pecans
3 T. butter
1 large onion, finely chopped
2 1/4 lb. butternut squash – peeled, seeded, and cubed*
salt and pepper
3 T. chopped fresh parsley

Place pecans on an ungreased baking sheet. Toast at 350 degrees for 5 to 8 minutes.

Melt butter in a large, heavy skillet over low heat; add onion, and saute until very tender, about 15 minutes. Stir in squash and cover. Continue cooking, stirring occasionally, until squash is tender but still holds its shape, about 15 minutes. Season with salt and pepper.

Stir in half the pecans and half the parsley. Transfer mixture to serving bowl. Right before serving, sprinkle with remaining pecans and parsley.

—If you can’t find butternut squash, buttercup works just as well and it is easier to find.
—It is easier to peel and cube the squash if you soften it in the oven first. Try half an hour at 350 degrees.

I’m questioning whether I should even be reading this magazine right now. It’s headed by the Counsel on Foreign Relations, which is a subsidiary of the Trilateral Commission, a fiercely pro-Washington elitist organization. As someone who considers herself a world citizen before identifying as a national citizen, I worry that the perspectives presented in this publication will limit my understanding of global politics. Can anyone recommend a magazine on international politics that is completely decentralized and contains a balanced representation of political viewpoints (preferably with each issue arranged around a theme)?

Thanks…

I am of the opinion that Trader Joe’s is an admirable success.

But they can’t get the tortellini bowl right.

It’s just sad, y’know?

:)

I normally don’t drink vodka. I don’t especially like it, and that especially goes for Absolut.

But Absolut Citron mixed with just enough grapefruit juice is … well … the perfect summer potion.

If you’re shy about sushi, tempura maki is the next leap from a California roll.

I eat sushi almost every day as I work at a Japanese restaurant. I’ve had the sea urchin (it’s best when it’s still alive!), quail eggs, fried shrimp heads … you name it. If anyone wants advice about sushi, I’m happy to help!

Why I want to consume this (every single damn day):

This is not really chocolate. It’s actually crack-olate.

Yummmmmm.

Favorites: Coffee Beat, Choco Baby.

I went to college in Northfield, MN, where the one, the only Malt-o-Meal plant is located. Sometimes the air would smell like cereal-making all over campus. It was great to step out my door on a cold Minnesota morning and get a whiff of popped corn, chocolate, or whatever was going on at Malt-o-Meal that day.

I’ve liked Malt-o-Meal (the hot cereal) since I was a little kid. I also like one of their cold cereals: Marshmallow Mateys. :) And to think the company has gone all this time without being bought out. Yum. :)