(no subject)

[thejunipertree]

Despite the appalling state of my hair, this weekend has been semi-decent.

I spent some much needed time with Thee Pumpkin Girl, accompanied by much giggling and eeping. It amuses me to no end to see The Engineer scratching his head in puzzlement when TPG and I get going. I bought two new shirts, I did. And managed to make the world's most hideous spaghetti sauce.

Three cloves of garlic isn't that much, I would reckon.
In reality, however, quite the opposite. I could barely eat it and I'm a tremendous fan of garlic. I'm still not sure what I did wrong, if it even was anything I did. It's my mother's recipe and I followed it to the letter, although it was the second time I've ever made it. Everything else she's taught me, cooking-wise, I've mastered with ease. Spaghetti sauce remains elusive.

I'm currently battling the urge to take a long, hot bath. However, I've been sopping wet about fifteen times today during the fucking up of my hair (photographs will not be forthcoming) and I've no desire to dry my hair again, especially since it takes so much damn time to dry out. I'm also fighting a strong desire to cut all my hair off, into a chin length bob, but I am steadfast and refusing. It's almost down to my ass, back to where it was when I left Philadelphia three years ago, and I'm not giving up now. Oh, no. Also, Miss Robin recently cut her hair and I don't care to be seen as a copy-cat. ;)

The hair doesn't look all that bad, I would reckon. My mother loves it. But, it's not what I wanted. And I'm not sure if what I want is even possible. A deep maraschino cherry red, that's what I want. No one seems to make it, unless you count the semi-permanent vegetable dyes. And I'm not going down that particular route again, heavens no. I don't want candy crayon RED RED RED. I just want a happy, suitable-for-working-in-an-abortion-clinic-but-not-quite-mundane red. No orange tones. No yellowish-ness. Red red.

I loved the blue-black and will most likely go back to it at some point, I just need a small change to lift some of the boredom I'm currently feeling.

I had something else to say, but I seem to have forgotten it.

Oh, I remember now.
The Engineer bought me a gift certificate for an hour long sensory deprivation float at the Stresslab. Something which I have been dying to do since I was nine years old and read about the experience in one of my mother's issue of Cosmo. You float nekkid in an egg shaped device, in several inches of highly salinated water. No sight, smell, hearing, taste, or touch.

Now I just have to decide when I'm going to do it.

Comments

[aprilrobin.livejournal.com]

I can't wait to see this... oh boy.

You and I can both be in the "I hate my hair club".

[serpent-sky.livejournal.com]

In my experience, spaghetti sauce is something that someone teaches you, but you make your own. You can't really use a recipe because it's the kind of thing that is all in your head. I based the way I make it on how my mother does, she based hers on the way her mother made hers, but none of our sauces are remotely alike. I think it's because you really can't measure the ingredients.... you put in what smells right, and go from there. And before you mmaster it, you will make many unedible pots of sauce.... [I learned the hard way once about the amount of onion that can go in... oh yes, i did]

[vivaemptiness.livejournal.com]

o. m. g.
i still remember my 8th grade science teacher telling my class how, in a sensory deprivation tank, you can hear your own blood moving.

you will have to report back to me, please. i have always wondered.

[tcpip.livejournal.com]

I'm still not sure what I did wrong, if it even was anything I did. It's my mother's recipe and I followed it to the letter, although it was the second time I've ever made it.

Two maybes...

How fresh was the garlic? Fresh garlic is stronger.
How fine did you chop it? Finely chopped garlic is stronger.

From the person who cannot stop cooking...

oh yes

[serpent-sky.livejournal.com]

Did you happen to see the two-page ad in Rolling Stone... an ad for digital cameras, featuring Stellastarr*? I ripped it out in case you wanted it. I was pretty shocked to see it, myself.... damn I remember when I discovered them and was like HOLY SHIT HOLY SHIT, then I found out you knew them, then the rest of the world fell in love with them.

Funny, no?

Passa tha pasta!

[acrorat.livejournal.com]

For two people :

2 cans whole tomatoes
Two cloves garlic, peeled and smashed into a pulp
A squidge of tomato puree (about 2 inch long)
Sugar (to taste but about a dessert spoonfull) - this is critical - tomatoes need sugar!
Some salt
Some black pepper
Some celery salt (leave out if don't have)
Some Italian mixed herbs
Enough Virgin Olive Oil to fry the garlic in (not a lot!)

Heat oil, add garlic, fry slightly to golden brown.
Remove skillet from heat and let cool a bit.
Put in the 2 cans of tomatoes.
Here's the fun bit - squeeze the tomatoes by hand till semi-liquid, removing any green/hard/icky bits and skin.
Back on the heat (as low as it can be) and add everything else.
Simmer very gently for at least 45 minutes (check and stir every 15 minutes).
Done!

Pour over meatballs or veggie balls or just as it is, add to pasta!

That is all!

[meetzemonsta.livejournal.com]

It was fairly fresh, from how it smelled to me, when I bought it. And I didn't chop it, just threw whole cloves into the blender with everything else. Blended, but not finely.

Re: oh yes

[meetzemonsta.livejournal.com]

No, I did not see this!!

Yes, I would like it!!

eeeee!

[padmaclynne.livejournal.com]

i, also, am intensely curious.