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November 28, 2004
Into Thin Air
So my weekend was allright. Being on duty was ok. Lonely though.
Good food at Jon's place on Thursday night. Dee-lish! I was content with going to the Saloon...but for some reason I just didn't feel like having any fun, so I left kinda early (like 12:30).
Friday, boy was I productive, Katie and I made dinner in the kitchenette and it was also dee-lish. Shoulda got some tomato paste though. The sauce was kinda watery. Shuckydarns! Then I got called in to work the door at the Kitty Cat Klub...which was super boring! But at least I made enough money to go out on a hot date to Moscow on the Hill. *eye wink*
Note to self: the next time I use fresh tomatoes in a recipe make sure to either drain the liquid somehow or use something to thicken the sauce.
Saturday: yay! Matt is back from New York...but I had to work at the Loring Pasta Bar that night so I didn't see him until around midnight at the Saloon...yes...the boring old Saloon...*rolls eyes*
Later on I went to check out the Rock Bottom Brewery with him and his crazy drunk friends. It seemed kinda cool...I should stop in there for dinner sometime rather than drunk hour. (I'd really prefer to go to the Capital Grille...but sometimes you have to put yourself on a budget...oh well).
And now a new week begins...and what homework have I accomplished over the weekend? Nothing, well, at least I made a calendar (that, I admit, isn't the most colorful thing in the world).
Anyhow, time to be productive in other ways...
Posted by piep0058 at November 28, 2004 11:34 PM | Home
Comments
Sounds like a gr8t weekend to me:) *wink*
Posted by: Matt at November 29, 2004 10:39 AM
BOIL your sauces! There's no such thing as draining (you lose all the flavor that way), just boil until it thickens. To speed up the process, try boiling a smaller quantity of sauce and/or using a wider, shallower pan. You can also thicken faster under high heat, obviously, just make sure to add more olive oil (for Southern Italian pasta sauces), butter (for Northern Italian pasta sauces), or heavy cream (for curry sauces). Stay away from tomato paste, it destroys all potential for aromatic complexity.
Posted by: California House Bitch at November 30, 2004 01:46 AM
thanks jake...i'm doing my best to fix the recipe. and i would have used a more shallow pan...but i was working with deficient materials. i had one tiny saucepan!
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