terminally polite ([info]cbackson) wrote,
@ 2008-11-23 15:22:00
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Today I baked a pumpkin pie for Husband's birthday.  It's the first time I've made one from an actual pumpkin, and I wasn't sure how much pumpkin would result, so I baked two and of course now I'm drowning in pumpkin puree!  I'm hoping it comes out well, because it's more watery than I'm used to. I also had to make oil pastry because for some dreadful reason, I HAVE NO SHORTENING.  I know that shortening is declasse, but biscuits and piecrusts are just SO MUCH BETTER with shortening.

I got Husband a french-press travel mug and an awesome used book called UNUSUAL VEGETABLES.  It's from the late 70s, and it has that awesome line-drawing art that I identify with the copy of Our Bodies, Our Selves that my mom used as a high school sex ed teacher in 1975 in Florida.  The same book that suddenly, OF ITS OWN ACCORD, migrated from the attic to the bookshelf nearest my room when I reached about age 11 or 12, presumably so that I could, at my own pace and in privacy, be horrified by graphic illustrations of dudes with Tom Selleck moustaches performing oral sex on their ladies.  

In other news, I finally got admitted and am up on my firm's website, and suddenly I have also appeared in all of these online lawyer listings.  It feels a bit strange to be ALL OVER THE INTERNET.

The cable-knit scarf looks a bit better than it did before.  I am regaining hope.




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[info]havocthecat
2008-11-24 12:41 am UTC (link)
I don't care how declasse shortening might be, because there is no way pie crust and biscuits are good without shortening.

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[info]honeyandapples
2008-11-24 02:54 am UTC (link)
omg, that 2nd paragraph is seriously making me lol.

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[info]raisintorte
2008-11-24 05:06 am UTC (link)
shortening pie crust is the BEST.

Also, yay for pumpkin pie form real pumpkin! I totally sliced my finger when I did that a few weeks ago, but it was SO worth it!!!

(it is weird being on the firm website!)

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