(no subject)

I think I may have left it all on the floor at Nude Aid last night. The weekend was splendid, but today I am very low energy, low of spirit, and the administrivia carnival continues, making me feel like I am being gnawed to death by a thousand mice. Today is the sort of day I wish I could spend wrapped in a quilt, surrounded by cats, alternately dicking around on the Internet and reading some thick hardcover novel.

But I will decorate a tree tonight, and perhaps that will help.

speaking of Nude Aid

My left nipple is still sore. Next time I do not wait until I get home to take the tape off.

Also, I can't remember if it was a thong or a g-string that was tossed to me to be hastily donned in case the cops showed up, but whatever it was, it was still so totally inadequate as to be humorous.

another weekend note

This weekend was also my weekend of femme drag. Saturday night I wore a Little Black Dress to show off one of elisem's necklaces, and Sunday afternoon for modeling I wore garters and stockings and boa and hat -- oh, and combat boots. With a simple black slip as a cover-up.

Thank you to everyone who admired it, and extra thank-yous to everyone who acknowledged it as drag.

More drag coming up for the GV Holiday party this week; I will revert to my usual gender presentation for Queer Playground. Stay tuned for details.

weekend food note: bad daughter, good food

For lunch on Sunday, I got it into my head to make enchiladas with some of the leftover turkery waiting in the freezer.

Enchiladas are my mother's specialty, along with lasagna, and turkey. They are *the* dish that marked my family's heritage as a little different than everyone else's in my hometown. My mother's father's family, you see, come from a little former utopian community on the western Mexican coast, Los Mochis.

Mom never makes enchiladas using anything except beef, but that's not why I am a bad daughter. Meat substitutions are apparently acceptable. Mom seemed to think it was a fine idea to use turkey. I've also made them with chicken breasts, boiled and seasoned (with cumin, mostly) and shredded. Cheese would be fine, beans would be fine.

I am a bad daughter because I called her and asked her how to make enchilada sauce, and then I didn't follow her directions.

This is what she said:

"Cut up an onion and saute it in oil. Then add a can of tomato sauce and some broth from the meat, or chicken broth or water. Add cumin and chile powder."

This is what I did:

I opened a can of tomato sauce and put it in a saucepan. I added cumin and chile powder and a little bit of salt. A *lot* of cumin and chile powder, for those playing along at home.

It tasted like I remembered it should, at least. And it was a lot faster and easier. (Dad says, "but the broth adds a lot of depth of flavor.")

P.S. I did use corn tortillas softened in oil, like I should.

scarred squash

This is the squash that I think may be too handsomely scarred to eat.