Thursday, November 17, 2011
finally...
Wednesday, November 16, 2011
Want to know a secret?
Since I've been very young I have always been very attracted and enamored by depressed, dark, bitter and angry men. I won't go into details but I have a pattern that I could (actually) write another book about. I find angry men a challenge. I think depressed men are ones I can fix and make happy - such a delightful undertaking... the more bitter and mean, the better. I imagine I could play crack psychologist to figure out why this is true, but there is no explanation. I'm friendly enough. I don't have a fatherly complex (I don't think) and yet I always find a way to have men in my life who are bossy, and tirelessly willing to make me feel as though there is something really wrong with me - you know, like shit. It doesn't matter whether I've worked with them, they are extended family members, or if they are friends of family members or friends of friends - if they are mean and nasty, I like 'em. No. I just don't like 'em...

Tuesday, November 15, 2011
Sailing... my way
Acapella and Marvin? Are you kidding me?
Let Mia transport us to Italia
to free you tomorrow
and would like
to see you fly
over the snow-fields, like before.
You, so far away.
even though by now
so near.
And the soul departs
To eternity.
Rhapsody.
I would like
to free your heart
and would like
to stay behind
and pretend to fall.
and can light
my life.
And the soul departs
to eternity.
The soul departs
Because like this you are closer
and can light
my life.
And the soul departs
to eternity.

- 3 pounds russet potatoes
- 2 cups all-purpose flour
- 1 egg, extra large
- 1 pinch salt
- 1/2 cup canola oil
Directions
Boil the whole potatoes until they are soft (about 45 minutes). While still warm, peel and pass through vegetable mill onto clean pasta board.
Set 6 quarts of water to boil in a large spaghetti pot. Set up ice bath with 6 cups ice and 6 cups water near boiling water.
Make well in center of potatoes and sprinkle all over with flour, using all the flour. Place egg and salt in center of well and using a fork, stir into flour and potatoes, just like making normal pasta. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to touch.
Roll baseball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces. Flick pieces off of fork or concave side of cheese grater until dowel is finished. Drop these pieces into boiling water and cook until they float (about 1 minute). Meanwhile, continue with remaining dough, forming dowels, cutting into 1-inch pieces and flicking off of fork. As gnocchi float to top of boiling water, remove them to ice bath. Continue until all have been cooled off. Let sit several minutes in bath and drain from ice and water. Toss with 1/2 cup canola oil and
Monday, November 14, 2011
today...

Saturday, November 12, 2011
Siddhartha and Glinda

Friday, November 11, 2011
Joe Pa et al...
sexy mama 11.11.11
Thursday, November 10, 2011
whaaaaaa
