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Thursday, January 21
Today, thanks to a link from RonOrp, I came across a delightful blog by an Atlanta expat living in Zürich. A to Z has inspired me to get off my melancholy butt and start my own new online journal. Tasks I need to accomplish:
-- buy new domain name
-- link blogger to the domain name (wordpress is too hard to figure out AND they don't let you run ads on your site. i would like to have this freedom).
-- make sure new blog allows comments
-- start writing/take photos
-- most importantly, DO IT! don't get stuck in trying to make it perfect. it's ok to develop the journal over time.
-- let friends know i'm back in action
8:44 AM
Sunday, January 17
Beautiful photography by Denis Darzacq.
7:33 AM
Tuesday, January 12
"Time is just an idea, and as an idea it can be changed. An hour can be stretched to become 3 hours." - Ji Lee
3:03 AM
Tuesday, December 29
Muky's Egyptian Rice Pudding
- 2 cups uncooked short & plump grain rice (you can substitute sushi rice or arborio for similar results)
- 6 cups whole milk
- about 6 cups water
- 1 vanilla bean w/ seeds scraped
- 1 cup sugar
- 1 tsp. vanilla extract
- 1 pinch saffron thread
- 3 tablespoons rose water
- 12 lightly crushed whole green cardamom pods
- 1/4 cup lightly fried raisins
Bring milk and sugar to a light boil in a medium pot. Add rice. Lower the heat to medium. Cook rice stirring often until almost all the milk is absorbed. Rice should be thick and creamy. Add the vanilla bean, the scraped seeds, and the extract. Add hot water, 1 cup at a time. Depending on the rice, you may need to add all 6 cups of water or you may need less liquid. When the rice is soft, you can stop adding water. When you are almost done with the cooking, add the cardamom pods and saffron. (I had saffron threads lying around - I can't taste the thing but it makes a beautiful orange color in the rice pudding). Continue stirring for another 1 - 5 minutes. If you want the pudding to be more mushy, then add more milk or water to the rice before you turn off the heat. Once you have the desired consistency, remove from heat and add the rosewater. If you and your guests are a little adventurous, leave the cardamom pods in. Otherwise, try to pick them out of the pudding after it's done. Stir the lightly fried raising in the pudding. After 10 or so minutes, pour pudding into individual serving glasses / containers. Cover with plastic wrap and refrigerate for at least 2 hours. Enjoy! (and let me know how it goes)
12:56 PM
Wednesday, December 9
during the next 2 weeks i will fulfill one of my lifelong dreams.
12:49 AM
Wednesday, December 2
I have new blog anxiety...
5:39 AM
Saturday, November 14
fantastic: Choose Your Own Adventure
8:50 AM
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