I lied.
I guess I thought after Friday a whole new world of free time and leisure would open up to me.
Not so much.
I had a whirlwind weekend, full of baking, wine, The Office season 3, baking, a birthday party, art, wine, bloody marys and baking.
And today I have a haircut, more baking, work and such and such.
I will be answering your cooking questions throughout the day. Don't let my busyness deter you though, if you have a question- ask away!
Oh, and did I mention that I'm getting ready for a little mini-vacation to fabulous Sonoma/San Francisco on Friday? Did I? Did I???
I wanted to show you a few pictures from this weekend, but Blogger seems to be pissed at me about something. Maybe I left my socks on the floor again. Blogger hates picking up after me.
Maybe later...
18 comments:
Have a fabulous trip, my dear.
I'm getting something removed from a delicate area and then running a 5K. Trade ya!
Jealous of your west coast trip! I have a cooking question: when making a chowder, how do I keep it from being too thick/thin? I can never seem to get it that perfect creamy consistency without a million additions of cream/stock.
Maddening!
Maurey- Hmmm..."delicate area"?
NPW- If it's too thin, try grating (like with a cheese grater) a russet (Idaho) potato or two into it and cook for a bit more. Too thick, sorry, but cream/stock/etc...are usually the options.
I have to design an ad for the culinary department of the school where I work but I have been given no copy yet. What would you design to make people interested in enrolling? And would you design the ad for me so I can keep reading blogs this afternoon?
McGone- Keep it flashy. Lots of visual. We culinarians are notoriously ADD and we like shiny things.
Our best ads/flyers/etc... have current, lovely pictures of well-plated food, students working with instructors, and monkeys. I haven't exactly figured the monkey thing out entirely yet, but it seems to work. That and people seem to like to know what makes an instructor/culinary program qualified to teach them anything. Go figure.
I hope your vacation is FABULOUS! You deserve a break, you've been so busy! Have LOTS of fun, and be safe!
Stacie
One question...are you keeping the bangs, or growing them out? I say keep.
Stacie- thanks for the well-wishes! Maybe you'll get a postcard...
Lol- Kept the bangs. I'm liking them, and they're liking me, for now.
I am also jealous of your trip.
I've been trying to think of a good question for you, but I don't do most of the cooking. I keep meaning to ask TM for one, but my little brain forgets.
i'm thinking of adding bangs to my face. i'm also thinking of doing it myself. reasons why this is a horrid idea:
1. me cutting.
2. the frizz factor of my hair, including bangs
these, and the anthropologie catalogue, make the idea of me cutting my own bangs even better.
Have a great trip. I absolutely love CA this time of year.
I just emailed you a question, I hope that's ok. . . And bangs are always the way to go.
I love San Francisco. I'm jealous.
Have fun!
Girl! Good Times! Thanks again for coming with me! I hope you love your new art and jewelry.
~S
Can you pack me in your suitcase? We were just in Sonoma Last Month and it was a blast. I love wine!
Have a great trip! And we need to see pictures of your haircut; pick up your damn socks so Blogger lets you post them ,m'kay?
Holy crap! You got a HAIR CUT?!?!?
I followed your advice, minus the monkeys. And boy, am I regretting that decision. Everyone thought that ad was great, but I know it could have been The Best Ever.
I will never doubt your advice again, WM.
By the way, if I may pimp, I name/photo checked you in my latest post.
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