FYI

For the second time this week, tonight we gathered the ingredients for making a delicious soup and got half way through the making process before deciding to go out to El Toro instead. The call of chips and salsa, beans, guac, and sour cream is just that compelling.

Yay-uhhh.

when people stop being polite, and start getting real

In a conversation about what kinds of hobbies we could take up in an effort to make our lives less boring, Jess said this:

"I'm just trying to pass some goddamn time before I fucking die."

big plans

Sydney and I went on a school-supply quest this morning. We need all these things for our students to learn to write. Except for the pretzels. The pretzels are for eating.



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"Oh! We could use one of those big containers like the ones they sell cheesy poofs in!"
"Yes!"
"That's a lot of cheesy poofs. Do you eat cheesy poofs? I do not eat cheesy poofs."
"I eat cheesy poofs."

Eoin's birthday present

I just licked my plate clean.

In the past eight days, Jessica and I have had this recipe four nights. I cannot stress enough how delicious it is.

ingredients:
3 pints of grape tomatoes
6 shallots, quartered
1 tbl spoon of olive oil
1/2 cup of dry white wine
2 tbl spoons of capers

makin it:
Sautee the shallots in the olive oil for a little while until they get soft and, you know, cooked. Then add the tomatoes. Leave them for a few minutes until two-ish of them burst because of the heat. Then, add the white wine, and wait for it to evaporate. Stir in the capers.



So. Good.