Pointless Announcements

i spent my day making a report about MOOCs.


um


yeah.

 

Gross.

 

Only had coffee and water the entire day today.

Hopefully the current workload is finished within half an hour so I can make some food before I pass out. Longest day this year so far.

Lovin' it.

 

Soooo...hormones.

I really just want to hug allllll the cats!



Yeah...that's how I feel right now. I can't wait to get home to hug and kiss my cats.

 

Until i sat here for the last hour and a half talking to my dad and stepmom about their health problems, i didn't realize just how much i learned from that last semester of nursing school. I'm observing myself, saying the right words, asking the right questions and i'm thinking to myself, 'jesus christ, woman, right on.' Yay, me.

 

I stammer and have a slight lisp, tho I did not stammer at the meetup.
Lordeden told me how shy you are and I was kind of incredulous. You are smart and hella cute and witty.
Damn the torpedoes. Just jump in, girl!
--- merged: Aug 2, 2013 at 5:50 PM ---

Money For Nothing?

 

The route out of town convo has already begun. I don't leave until sunday. You prob. thought i was exaggerating.

 

I know nossing!

 

Aww, you're making me blush, Fangirl . I am better with people I've known for a while. And, well, when I'm drunk, I love everyone.

"Money For Nothing" is great, but "Take On Me is my favorite" video.

***

In other news, I'm noshing on Canadian cashew butter right now. It's glorious.

 

Goberians make everything better.

 

OMG. Those exist. I just died of cute.

 

Lying in bed in my dad's house. Trying to look up a naughty limerick he recited to me that won john Irving a prize of some sort at Yale in 1948. It was really dirty. Can't find it, though. Night zzzzzzzz.

 

Just got back from a dressy double date at a Japanese steakhouse. Look at me being all middle class Caucasian.

*awkward double thumbs up*

 

I have a very good recipe...

Raisin Butter Tarts
Yield: 12 butter tarts

Ingredients

Pastry:
2 1/3 cups all-purpose flour
4 tsp granulated sugar
1 tsp salt
1 cup cool unsalted butter
1 large egg
2 tbsp cold water

Filling:
¾ cup packed dark brown sugar
¾ cup corn syrup or maple syrup
½ cup unsalted butter, melted
2 large eggs, room temperature
1 tsp white vinegar
1 tsp vanilla extract OR the seeds from ½ a vanilla bean
½ cup golden raisins

Method:

1. In a mixer fitted with a paddle attachment, combine flour, sugar and salt. Cut the cold butter into small pieces (pull butter from the fridge 30 minutes before adding) and add to the flour, mix until dough is a rough, crumbly texture. Add egg and water at once and whisk, mixing until dough forms. Shape the dough into 2 logs, wrap in plastic and chill for at least one hour.

2. Preheat the oven to 400°F (200°C) and lightly grease a 12-cup muffin tin with butter. Lightly dust a work surface with flour and unwrap pastry logs. Slice each log into six equal pieces. Roll each piece to about ¼-inch thickness and line each muffin cup (you can trim the crust, or leave the “ruffle” of pastry for a pretty effect once it bakes). Chill lined muffin tin while preparing filling.

3. Whisk sugar, corn syrup and butter in a bowl by hand until combined. Whisk in the eggs, then add the vinegar and vanilla or vanilla bean seeds. Sprinkle a few raisins in the bottom of each muffin cup and pour the filling over the raisins.

4. Bake the tarts for 5 minutes, then reduce heat to 375°F (190°C). Continue baking until butter tart filling starts to rise and form a dome after about 20 more minutes. Remove from the oven and allow tarts to cool before removing them from the tin.

 

More work!