I must have silence!
UPDATE: I am still within the first 100 pages. I am trying to read this book very carefully so I don't miss something in the style and word choice. I am glad that I have the version that explains the terms of eighteenth century language. I recommend reading this book with a dictionary at hand. Right now, where I am reading, the words drip suduction and promise of future scandals and love affairs....yummy!
January 12, 2010
I finally finished the last 100 pages of this book last night, or this morning rather, around 3:00 (using a flashlight so that I didn't disturb Luke). The end calculated a perfect fairy tale ending. I was in love with the perfect rolling hills of drama that were maintained until the final pages, which smoothed out into every romantic minded readers wishful thoughts of happiness and tranquility for all. I will be reading this again in a month less than six.
Tuesday, December 29, 2009
I have to stop watching MAN VS FOOD so late at night when I am drinking brandied apple cidars! The places he visits makes me so hungry. I bought a $2.00 bag of breaded mac & cheese bites on a buzzed (and HUNGRY ) whim for friends that were coming over, I mean who doesnt like mac & cheese?? After destroying the bag I told myself that I would never eat mac & cheese again, but then Adam Richman has to go to a restaurant in Florida that serves mac & cheese on a Philly style beef and cheese (with everything else that the deep frier can hold) and mmmmmmmm....looks so good! Why do I love fried food so much?? I blame my parents for taking me out every friday night for the local fish fry :)
Hot Oriental Shrimp Salad over Wilted Greens
1 sliced yellow pepper
1 small-medium carrot thinly sliced
1 parsnip thinly sliced
1 avocado sliced
1 roma tomato chopped
1/2 red onion diced
2 jalapeño seeded and sliced into rings
juice of half a lemon
several pinches of sea salt
2 tsp. sesame oil
2 tbsp. rhine wine or any white wine
2 tsp. rice vinegar
1 clove of garlic sliced
15-20 shrimp butterflied
4 decent handfuls of mixed greens
Add a dollop of olive oil to a pan over medium heat. Sautee red onion, garlic, carrot, and parsnip for 3-4 minutes are until carrots and parsnips are tender. Add sliced jalapenos, lemon juice, and a pinch of sea salt, sautee for 2 minutes then add yellow pepper, sesame oil, vinegar, wine, and a pinch of sea salt. Let cook for another 2 minutes then add tomatoes and shrimp with a pinch of salt. Let cook until shrimp are butterflied then add to a heaping mound (one good handful) of mixed greens. Top with three slices of cold advocado and a sprinkling of pepper.
Makes 4 servings.
Pair with a soft Pinot Grigio.