It’s three blog memes in one!
I snapped the cutest picture of my cat this morning. When I walked into the bathroom and saw this, I just started cracking up. I even made H.K. wake up so I could show him the photo on the digital camera. (Sorry, babe!)
Also, in honor of my iPod getting a new lease on life thanks to ipodjuice.com, I feel like doing a Friday Random Ten.
- “Dirty Knife” - Neko Case
- “I Was a Landscape in Your Dream” - Of Montreal
- “Company in My Back” - Wilco
- “Lullaby” - Pink Martini
- “Mother, the Queen of My Heart” - Scott Miller & the Commonwealth
- “In My Life” - The Beatles
- “I’m Not Afraid of Life” - The Ramones
- “Wild Packs of Family Dogs” - Modest Mouse
- “Mr. Grieves” - The Pixies
- “The Spirit of Giving” - The New Pornographers
The battery in my iPod had completely gone kaput, but for a mere $39 I got a new one that they say has twice the playing time of the battery it came with.
Finally, I feel compelled to food blog because I made the most delicious dinner last night. I get a real sense of satisfaction when I can manage to throw together a really good meal using the random assortment of things I already have on hand. So when H.K. brought home two salmon filets last night, I got the wild idea to make a berry sauce for it so I could use up the strawberries and blackberries that were in the fridge before they went bad. Google turned up a recipe for Brown Sugar-Chipotle Salmon with Honey-Berry Glaze. Damn, was it good. The sauce wasn’t too sweet, and in combination with the spicy rub on the salmon the flavor was to die for. The recipe only calls for blackberries, but the strawberry/blackberry combo was really nice. I want to try it with raspberries the next time I make this.
Also, I got a good tip for making yummier sautéed mushrooms from Mark Bittman’s How to Cook Everything Vegetarian, which my dad gave me for my birthday. We make sautéed mushrooms fairly frequently, just sautéeing them with olive oil/butter and finishing them off with white wine and garlic. But Bittman’s suggestion of adding a handful of reconstituted dried mushrooms really kicked up the flavor. I used a combination of fresh creminis and shiitakes and a handful of dried portobellos.
Sorry, no pictures of the food — it was gone too fast.
So . . . cats, mp3s, and food: Discuss.
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