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all the roads we have to walk are winding
Someone up there took exception to my existence today. The bus I was planning to catch home from the ANU was two minutes early; thus, when I was twenty metres from the bus stop, it sailed past merrily. I, being always up for a challenge, immediately set off for Civic on foot and managed to find the exact same bus at the interchange fifteen minutes later. I'm five metres behind the bus, and congratulating myself on such a quick walk. The bus? Moves off.
I had to console myself in the time before the next bus came by sitting in front of the Vertigo shelf in Impact Comics thumbing raptly through all the pretties, and then buying the first volume of Fables.
Fables? Rocks. So. Much. I love it. I'm calculating how many more volumes I can buy and still have enough to get a ticket to Sarah McLachlan's gig in March (Butterfly Boucher is the supporting act! *squees*). I am also in love with both Bigby and Snow. H'rah me.
Sunburn from continuous walking in the sun rocks not quite so much >.<
And speaking of being one for a challenge, I'm currently taking drabble requests over at the ficblog to work on after my gift fics are done. Hop on over.
And now, because I am a caring sharing cooking geek, the rough recipe for what I made for dinner tonight. Because damn was it delicious.
# In a large, deep saucepan, fry a finely diced onion in cooking oil until soft. Add a good teaspoon of minced garlic, half a teaspoon of minced ginger and another half teaspoon of minced chilli. Fry for a little longer, then add some more oil and generous shakes of: ground cumin, ground coriander, turmeric, black pepper.
# Add a small amount of minced beef/pork/whatever and fry with the onion until browned. Also add some lemongrass, or some small pieces of lemon rind if none is available.
# Add two cups of coconut milk (or one cup of coconut cream) and four cups of beef stock. If you're shrort on stock you can use stock cubes. Then add some chopped green beans (or whatever vegie you so desire) and simmer over a low heat.
# Meanwhile, boil some potatoes and then cut them into cubes when cooked through. Pour some hot water over a packet of instant egg noodles/vermicelli (you can tell I improvise a lot, huh...) and microwave until soft. Strain.
# Add the noodles and potato to the liquid, along with some chopped cabbage, some salt, and half a lemon's worth of juice. Simmer for a little longer and then serve in large bowls with some herb bread to soak up the soup and a sprinkling of fresh coriander on top. Good with white wine, and a large glass of water for those who haven't got a high chilli tolerance.
[I kind of like this idea; I often find or develop recipes for good munchies, and I like sharing. It's also good practice for me, being three nights away from domestic independence. However:]
[Poll #434867]
I had to console myself in the time before the next bus came by sitting in front of the Vertigo shelf in Impact Comics thumbing raptly through all the pretties, and then buying the first volume of Fables.
Fables? Rocks. So. Much. I love it. I'm calculating how many more volumes I can buy and still have enough to get a ticket to Sarah McLachlan's gig in March (Butterfly Boucher is the supporting act! *squees*). I am also in love with both Bigby and Snow. H'rah me.
Sunburn from continuous walking in the sun rocks not quite so much >.<
And speaking of being one for a challenge, I'm currently taking drabble requests over at the ficblog to work on after my gift fics are done. Hop on over.
And now, because I am a caring sharing cooking geek, the rough recipe for what I made for dinner tonight. Because damn was it delicious.
# In a large, deep saucepan, fry a finely diced onion in cooking oil until soft. Add a good teaspoon of minced garlic, half a teaspoon of minced ginger and another half teaspoon of minced chilli. Fry for a little longer, then add some more oil and generous shakes of: ground cumin, ground coriander, turmeric, black pepper.
# Add a small amount of minced beef/pork/whatever and fry with the onion until browned. Also add some lemongrass, or some small pieces of lemon rind if none is available.
# Add two cups of coconut milk (or one cup of coconut cream) and four cups of beef stock. If you're shrort on stock you can use stock cubes. Then add some chopped green beans (or whatever vegie you so desire) and simmer over a low heat.
# Meanwhile, boil some potatoes and then cut them into cubes when cooked through. Pour some hot water over a packet of instant egg noodles/vermicelli (you can tell I improvise a lot, huh...) and microwave until soft. Strain.
# Add the noodles and potato to the liquid, along with some chopped cabbage, some salt, and half a lemon's worth of juice. Simmer for a little longer and then serve in large bowls with some herb bread to soak up the soup and a sprinkling of fresh coriander on top. Good with white wine, and a large glass of water for those who haven't got a high chilli tolerance.
[I kind of like this idea; I often find or develop recipes for good munchies, and I like sharing. It's also good practice for me, being three nights away from domestic independence. However:]
[Poll #434867]