Friday, October 19, 2007

I served with divas: I knew divas; divas were friends of mine. Ehrrin, you're no diva.

Okay. So, I tried with the Diva Cup. Twice. Sorta half-heartedly. Day 1 and EK is not the happiest girl, and even less so whilst trying to jam a little cup into her virginia. You feel me? So, strike 1, Diva Cup, strike 1. On the upside, my friends were spared the potential task of fishing 'er outta there for one more day.
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In other news, I am a celebrity. For real. Believe it. Let me know where to send your 8x10 autographed glossies.

No, really! I got asked to be a "celebrity guest judge" for Cattivo's Halloween Witches and Warlocks Masquerade Party on the 27th! (beware, there is scary music on that last link). So, come out that night! Judging is at midnight, but I'll be there a littler earlier so's I can check out everyone in their fabulous get-ups!

I just finally signed up for a blog counter thingy. And, it's so much more than that! It tells me not only how many people have visited the ol' blog, but from what countries, and all kinds of other fascinating stats (don't worry; it doesn't identify you). It's so interesting! You may know that I love a spreadsheet. This is like the bestest spreadsheet ever--especially 'cause it's about me. I wish I'd done this when I first started this blog! For you peeps with blogs/sites, check out Google Analytics for the instructions for how to generate your own reports.

Okay, okay. To the eatin'.

I'm attending a potluck on Saturday evening, and it has a "harvest" theme. So, I'm going to make a brussels sprouts dish. I'm thinking of this one from Food & Wine magazine:

Roasted Brussels Sprouts with Cranberry Brown Butter

* Vegetarian

"This is where I like to use Thanksgiving cranberries," says Dean Fearing, who mixes them into the maple-butter sauce topping his brussels sprouts. He roasts the sprouts to bring out their nutty sweetness. "This dish turns a non-brussels sprouts lover over to the other side," he says.

* 4 pounds brussels sprouts, halved lengthwise
* 6 tablespoons extra-virgin olive oil
* Kosher salt and freshly ground pepper
* 1/2 pound fresh or thawed frozen cranberries
* 3 tablespoons pure maple syrup
* 1 tablespoon finely grated fresh ginger
* 1 1/2 teaspoons finely grated orange zest
* 2 sticks (1/2 pound) unsalted butter
* 1 large shallot, minced
* 1 teaspoon chopped thyme


1. Preheat the oven to 400°. On 2 large rimmed baking sheets, toss the brussels sprouts with the oil and season with salt and pepper. Roast for about 40 minutes, stirring halfway through, until the sprouts are tender and browned in spots.
2. Meanwhile, in a small saucepan, combine the cranberries, maple syrup, ginger and orange zest. Cook over moderately low heat, stirring, until the cranberries break down and thicken, about 10 minutes.
3. In a medium skillet, cook the butter over moderately high heat until deep golden, about 4 minutes. Remove from the heat, add the shallot and thyme and stir into the cranberry sauce. Transfer the butter to a bowl, add the brussels sprouts and toss. Season with salt and serve.

MAKE AHEAD The cranberry brown butter can be refrigerated for up to 3 days. Gently reheat the butter before tossing with the brussels sprouts.

Just need to remember to pick up some oranges and thyme. Actually...hmmm...I'm concerned that the butter will coagulate while sitting on a serving table. Hmmm... Okay, I might have to wait on that particular brussels sprouts recipe, and just do them up roasted, as is my usual custom and like I did them last week. Or, maybe I could also add some roasted garlic and toasted pinenuts? Or, some toasted sesame seed oil, toasted sesame seeds and lemon zest? many varieties to choose from!

Oh brussels sprouts, how I love thee! I love their adorable tender tiny cabbage bodies! If I were going to make a doll out of a small fruit/vegetable (a la Nowlze), it would be a baby brussels sprout. And, while googling away, I found that you could also make a home for your brussels sprout with duct tape (and also use any leftover tape to get rid of your warts!
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In other news, the Pittsburgh International Lesbian and Gay Film Festival starts today! E-dawg and I are going to hit up the VIP Opening Reception, but she's not going to stay for the film, and I may not either. [Dan mentioned getting together with some friends for a possible bonfire, but I'm also tuh-ired! My uterus demands regular naps (and lots of Java Fried Rice, but don't say that out loud or I won't get any rest until she gets some!)]. And, I'm going to the late film tomorrow night, One Night Stand. It's supposed to be a dirty, dykey, tranny, genderbendery delight! That is up this guy's alley. It's made by Good Dyke Porn (can't link to that right now, if you know what I'm sayin'), so that's a harbinger of good. And, afterwards there's a Girls' Night Out party at Cattivo. I like it.

Uh-oh. UPDATE: a co-worker just walked by and asked if I wanted to have lunch at Spice Island Tea House (home of Java Fried Rice). I think my uterus emailed him when I wasn't paying attention or something. Either way, hells yeah.

1 comment:

nowlze said...

oh e...
only YOU can successfully combine talk of menstrual cups and food!