Feed on

Duh. As it says…teh rest of the stuff you'll be reading from today I wrote at work in Word and e-mailed to myself at home. I wish I could update from work spontaneously, because sometimes my internal dialogue cracks me up, and I wish I could save it for later and share. I have a very stupid mental monologue.

Anyway, I did get home and take a long-ass nap, as per plan. Then bath, dinner, pottering online, plans for weekend finalized, ect.

When Todd and I woke up from our nap (well, his regular sleep, since he works nights and all) he told me my breasts were likew edges of cheese. They aren't. He is very bizarre and may have still been in that dream-trippy mental state. Anyway, I think I may be the first woman in recorded history whose breasts have been compared to a wedge of cheese. I hope it was something good like gjetost. I would hate to think I had Spra-Cheez hooters. Then again, Spra-Cheez isn't exactly a wedge. More like a tube, with aerosol. And it isn't really cheese. It is Cheez (“cheese food”) id. est. weird foamy chemicals, salt, and orange coloring. Well, I guess being compared to a dairy food is no worse than being compared to “those Nicean barks of yore, that swiftly o'er a perfumed sea, the weary, wayward wanderers bore.” I mean–you compare a legendarily beautiful woman to a boat? Having cheese-boobs is barely a patch on that. At least I don't have barnacles.

Okay, okay, I know I am being an unfair, egregious smartass, and taking the line of the poem way the hell out of context, and that Helen's bark-like loveliness serves to bring the speaker's sentimentality home to roost, as it were, not that she is literally at all like a seafaring vessel. Damn my oily Englihs-Major hide.

Oh, I think I have invented a recipe for something tasty for a weekend brunch. Shit–that reminded me I forgot to go to the grocery tonight to pick up extra junk for the office party tomorrow. I will have to stop at the Osco downtown that has the grocery in the basement and get some pickles and veggie dip. Sheesh, my brains.

Anyway, the recipe for this weekend–Almond-honey bread with Turkish Figs and melted goat-cheese:

2 3/4 cups flour
1/4 cup flax-seed meal
3 tablespoons extra-virgin Olive Oil
1 cup warm water
1 tablespoon dry baking yeast
1.5 teaspoons sugar
4 tablespoons unprocessed honey
1/2 cup chopped almonds
4-5 large, high-quality dried figs (the kind from Wild Oats are the best I have tried to date)

Chop up the figs and almonds and put them in a bowl with the flour, flax-meal, honey, and olive oil, and mix it all up well. Proof the yeast in the cup of warm water and sugar, and when it is good and foamy, dump it into the dry ingredients and stir until it is a good dough–if too sticky, add a little more flour, if too dry, add a little more water. Let it rise for 2 hours, knead it down, shape it into a loaf, let it rise for another 1/2 hour or so, bake for 20 minutes or so at 350.

Then let the bread cool a little, and slice it, put generous slices of soft, mild goat-milk cheese, like Chavrie on it, and toast for a few seconds in the broiler.

I think this is going to be so seriously good!

Leave a Reply