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pantryslutMy birthday ain't over yet!
The fuzzy boy is frosting my cupcakes as I type. He's planning on doing mysterious things with icing and candles, too.
It will also surprise nobody that I received my birthday spanking this weekend. Still got the marks, a fact that makes me all warm inside (the warmth outside has already faded, thank you).
Not birthday-related, but fun: it's Return of the Anchovies, this time marinated raw in lemon juice and garlic for tomorrow. I know I'm a pervert because I actually kinda enjoy cleaning these particular little fishies. And it's so nice how they form thin filets naturally. We will eat these with a warm potato and pepper salad. Maybe a tomato salad, too, if I feel ambitious (I probably won't, but what else will I do with all these pretty tomatoes?).
And soon: fish stock. I'm also due for another batch of chicken stock. I need a bigger freezer.
And a grill pan, preferably cast iron. Am I hallucinating when I see them on sale for twenty bucks? Or am I missing something?
The fuzzy boy is frosting my cupcakes as I type. He's planning on doing mysterious things with icing and candles, too.
It will also surprise nobody that I received my birthday spanking this weekend. Still got the marks, a fact that makes me all warm inside (the warmth outside has already faded, thank you).
Not birthday-related, but fun: it's Return of the Anchovies, this time marinated raw in lemon juice and garlic for tomorrow. I know I'm a pervert because I actually kinda enjoy cleaning these particular little fishies. And it's so nice how they form thin filets naturally. We will eat these with a warm potato and pepper salad. Maybe a tomato salad, too, if I feel ambitious (I probably won't, but what else will I do with all these pretty tomatoes?).
And soon: fish stock. I'm also due for another batch of chicken stock. I need a bigger freezer.
And a grill pan, preferably cast iron. Am I hallucinating when I see them on sale for twenty bucks? Or am I missing something?
