?

Log in

No account? Create an account

Previous Entry | Next Entry

Where does the time go?

It's the end of August!?!

Since my last post, I've been buried in a mountain of work, which is sort of nice and sort of not. Of course, there was also a lot of travel arranging, which is like a second full-time job, at least the way I do it. There's also been plenty of recreation, including hosting houseguests, seeing bands, dancing, going to parties, having a girls weekend at a Napa vineyard with the "girls" from college. I also attended a tightly plotted drag show wherein the villain was named PIxie Pardonne Moi (sic). A friend had been tapped to pole dance (badly) during the intermission. Heh. Good times, y'all.

I've missed a lot of fun LJ activity. There were memes that seemed exciting, excellent art and fic — some of which I missed, I'm afraid — and this exciting party celebrating the 5th Anniversary of sb_fag_ends!

FIREWORKS!!!

I only got my act together enough to post a silly prompt, alas, but the mods over there deserve to be fêted! Take a bow bogwitch, quinara, and shapinglight! Garlands also to all the contributors who continue to make that comm so great! Go, read, comment! I know I will.

My recent pre-series Giles fic, Giles and the Mountain, was nominated by very kind person(s) in Round 32 of the Sunnydale Memorial Fanfic Awards in the Best Gen, Best Drama, and Best Characterization (for Giles) categories, and also in Round 12 of the No Rest for the Wicked Awards, in the That Old Gang Of Mine (best gen) category. I'm touched that my sporadic work still appeals to somebody out there! There's still time to nominate your favorite fanworks, and make a fellow fan's day!
SMFA_nom_spike nrwa_buffy.png

A few of you have been singing the praises of the Thug Kitchen cookbook, so I decided to check it out. It's changed things up around here, and McDiva and MiAmor have been pretty game. My favorite so far is the Coconut/Lime/Mango Brown Rice with Red Beans. which is on the regular rotation already. It's making vegan look better, I've got to admit. More Thai and Japanese recipes? Yes, please. I've also been pickling green beans and making fruit crisps like...my grandmother? Life is pretty delicious, these days.

I also grew this, quite by accident:

yam.jpg

Isn't it pretty? It may raise the dead, for all I know. And no, I do not need an intervention. My kitchen is colorful, but not dangerous.

This entry was originally posted at http://rebcake.dreamwidth.org/39712.html. Please comment here or there using OpenID.

Comments

( 10 comments — Leave a comment )
petzipellepingo
Sep. 1st, 2015 07:25 am (UTC)
Mmmm... fruit crisps.

And congratulations on the nominations and raising the dead.
rebcake
Sep. 1st, 2015 05:08 pm (UTC)
Thanks, sweetie! I'm feeling accomplished!
shapinglight
Sep. 1st, 2015 08:50 am (UTC)
What are fruit crisps?

Also, is that plant actually growing out of your worktop, or is it growing out of something that's on your worktop?

Thanks for the nice things you said about sb_fag_ends. It's really nice to be appreciated. bogwitch and quinara are brilliant at thinking up fun ways to do prompts.
rebcake
Sep. 1st, 2015 05:17 pm (UTC)
Fruit crisps are cousins to fruit pies! Fill up a baking dish with sliced fruit of whatever variety, adding lemon juice, spices and/or sugar, then top with a loose crumbly crust (I like mine with oats) and bake until the fruit is bubbling and the topping is crunchy. That way you don't have to fuss with making a pie crust, which is the tricky part. It's quick and you soon have a warm fruit dessert. Usually served with ice cream. And it doesn't keep that long — the topping gets soggy within a day — so you have to eat it right away! I don't see a downside anywhere...

The sweet potato/yam is blessedly not attached to the counter, but is an island unto itself. I found it at the bottom of what I laughing call my root cellar, under a bunch of other potatoes. I think I'm going to plant it. It's shown extreme determination to thrive.
shapinglight
Sep. 1st, 2015 05:40 pm (UTC)
Ah, your fruit crisp is what we call a fruit crumble. This side the Pond, crumble topping used to be known, charmingly, as slut's pastry - that's slut in the sense of 'woman with low standards of cleanliness' rather than 'woman with multiple sex partners.'

Anyway, yes. I love crumble. Favourite fillings are apple (obvs), apricot or peach, rhubarb...

Actually, I think I like all of them (except maybe pears. Don't like pears).
rebcake
Sep. 2nd, 2015 12:51 am (UTC)
We also have a thing called fruit cobbler, which is sometimes confused with a crisp, but has a doughier, more biscuit-like topping. That's the USA version of biscuit. Also good, of course.
shapinglight
Sep. 2nd, 2015 12:00 pm (UTC)
I think cobbler has crept this side of the Pond too. Apparently, it differs from a crumble because the topping has a more 'scone-like' consistency.

Over here, that would mean that the only difference is that the crumble part is mixed with milk instead of water, as you make shortcrust pastry dough (crumble) with water, and scone dough with milk.

Does that sound at all the same?
rebcake
Sep. 2nd, 2015 09:59 pm (UTC)
Yes! Scones are the sweeter British equivalent to biscuits. I keep forgetting about them, which is sad, because they are delicious!
shapinglight
Sep. 3rd, 2015 04:35 pm (UTC)
They are very nice when freshly made (preferably still warm). Not so great after a day or so.
double_dutchess
Sep. 3rd, 2015 10:22 pm (UTC)
Where does the time go?

Something I ask myself every day.

Congratulations on your nominations!

That sweet potato looks a bit creepy, to be honest -- a bit like a mini crime scene on your worktop :-)
( 10 comments — Leave a comment )

Profile

btvs_joy_brochure
rebcake
Rebcake

Latest Month

July 2017
S M T W T F S
      1
2345678
9101112131415
16171819202122
23242526272829
3031     
Powered by LiveJournal.com
Designed by Lilia Ahner