Here is Justin giving Storm a hug:
Monthly Archives: February 2009
Oh. My. Goodness. I think I will be full for the next week and a half. Justin surprised me with tickets to Christian’s Bistro’s Fat Tuesday celebration this evening, with friends Jim & Jenn. We had such a good time eating, laughing, eating, taking pictures, eating, being silly, and eating again. Servers continually were bringing out plates of New Orleans-inspired wonderfulness. Crab fish pocket pies, jambalaya, etouffee, hush puppies, crab boulettes, smoked sausage meatballs in a parmesan cream sauce, flatbread pizza, plus, my all-time favorite – Parmesan potato chips with truffle oil. Over the top, Off the hook Fantastic. Great food and great friends definitely equal a great birthday gift!
We went up to Wausau this evening to celebrate my mom’s birthday with a quiet dinner and a yummy cake. I love my mom. And I have come to realize that she is pretty dang smart (I doubted this for a bit when I was in high school) and pretty dang funny (also didn’t notice that in high school). Don’t get me wrong, we never had any knock-down, drag-out screaming matches, but she was a pretty strict mom with high expectations and I was a know–it-all kid that thought I wasn’t having enough fun in life (I was). But there is something about growing up a bit that helps us appreciate our parents a bit more, and how much time, energy, love, and hope that they pour into us childish children.
I was perusing thisiswhyyourfat today and ran across this:
I am fine with bacon rolls and giant Oreos, but this is a little too much. I think I threw up in my mouth a little.
This is one of my very favorite bread recipes. I picked it up while taking an artisan bread baking course in school. The only measurements I have are using a scale, rather than cups, but the recipe is well worth the cost of an inexpensive digital cook’s scale (mine was $20 at Target). I usually make mini baguettes with the dough, and can get about 12 small loaves from the recipe. You can go ahead and make larger ones if you like. We’ve affectionately termed this bread “guppy bread,” as my small loaves will often bulge or bust open. I’m getting better and this doesn’t happen as much as when I first started, but the name has stuck, even if the loaves no longer resemble the little fish!