update of absolutely zero substance

[moominmolly]

From water_childe: MOO TOES. I think I need those.

Also, roasted garlic soup is ridiculously tasty.

Comments

[palmir.livejournal.com]

Wouldn't that be cold?

[moominmolly.livejournal.com]

The toes are pink, not bare! Like little udder-toes.

Toes!

[palmir.livejournal.com]

Ooooooooo, I see. Hehe, uddertoes.

[cutieperson]

why can i not find kid socks like that?!

[moominmolly.livejournal.com]

There seems to be a wide variety of kid's animal socks here (http://absolutesocks.com/chilansoc.html)...

[cutieperson]

i. --- um. *baffled*
you are my hero.

[moominmolly.livejournal.com]

Hooray!

[aroraborealis.livejournal.com]

How can you say that socks and garlic are of no substance!??

[moominmolly.livejournal.com]

Well, just because they're dear to my greedy little heart...

I mean, I wouldn't presume.

[aroraborealis.livejournal.com]

Feh!

Presume! Presume!

[moominmolly.livejournal.com]

Okay!

Let's see... other life updates: We're sleeping on the maroon satin sheets, which are excellent, but not quite as decadent as they sound. They make the comforter slide off the foot of the bed. I've found a pair of jeans that fit my butt nicely and don't cut into my stomach. Yesterday, I heard a song on the radio that made me feel like I was in someone else's house -- familiar but not mine, you know, as if the song had someone else's house-smell all over it. I saw the new, gigantic back half of Diesel this morning. I've got full-fat plain yogurt at work, which is excellent when you sprinkle some sugar on it. Frosted Mini-Wheats has a new "Vanilla Crème" flavor. It's a tiny bit artificial/overpowering, as you might expect vanilla crème to be, but it gives the milk a mild, pleasant vanilla flavor once the cereal's gone.

Today, my socks are black toe socks, with rainbow-colored fuzzy hearts on them. I'm wearing the shoes in this icon (sans teeth), and a wool sweater that makes my neck look pretty. I'm happy!

[aroraborealis.livejournal.com]

Oooh! Satin sheets! I had a satin comforter cover (in super eye-exploding bright pink!) but it had the slippage problem, especially because it was rather heavy, so the slightest bit of it hanging over the edge meant the rest of it followed soon after. Also, whatever blanket or comforter I had inside it liked to slide into a corner. Sheets sound better, but perhaps only for summer when you don't need blankets. I lust after silk sheets. Or linen.

I haven't yet seen the new, improved Diesel. Perhaps sometime soon! I love full-fat yogurt!

Yay! Toe socks! What happened to the shoes' teeth? Yay! Pretty necks! Happy Tuesday :)

[moominmolly.livejournal.com]

What a rewarding set of replies! :)

The shoes have never had teeth, actually. I still need to make them.

Our comforter is very heavy. I wish I could staple it to the bed, somewhere. On the other hand, I love dark-colored sheets. If only I could find high thread-count king-size sheets in dark jewel colors. They must exist, but sheet snobs seem to love that white and eggshell stuff.

[aroraborealis.livejournal.com]

I'm obviously suffering from my (just remedied) lack of irc.

How are you planning to make the teeth. What a brilliant idea!

My comforter isn't too heavy, but it's huge (king sized, my bed's a queen) so it definitely tends to creep toward the floor, even with flannel sheets and a cotton cover. I'm totally with you on sheet color preferences. I've been thinking about dyeing some of my own, but it seems kind of scary. Still, feel comes before color for sheets, and I guess if they look all blotchy after I try dyeing them, they'll still feel good, and I can always try again.

Hmm. Tie-dye sheets? That's trouble.

At least I'm not thinking about spinning my own flax in order to weave my own sheets, like some people I know. Yet...

[moominmolly.livejournal.com]

Hey! Just found this (http://secure.linensource.com/default.aspx?page=product&sender=csearch&uid=MGZ&CategoryID=MGZ)...

[aroraborealis.livejournal.com]

Cinnabar! Aubergine!

But only 350 tc? *hmph*

Still! It's a start!

[cuthalion.livejournal.com]

I wouldn't trust an insecure source for my linens!

Yeah!

[moominmolly.livejournal.com]

I mean, you really don't want someone running an illicit irc server in your sheets.

Re: Yeah!

[aroraborealis.livejournal.com]

But what about illicit other things?

[moominmolly.livejournal.com]

Call me old fashioned, but I don't think I want just anyone hacking into my sheets, no matter what their intent.

[aroraborealis.livejournal.com]

Old fashioned!

Re: Yeah!

[vokzal.livejournal.com]

I mean, you really don't want someone running an illicit irc server in your sheets.

quote file!

[catling.livejournal.com]

Again you torment me with those fabulous shoes....

I bought a pair of RED leopard print sandals (by some clog manufacturer, they are supposed to be really good for my feet) a weekish ago and thought of you. I'll post a picture of the shoes, they are very dear to me right now.

Yay, garlic

[catling.livejournal.com]

I love roasted garlic anything. Here's another soup recipe for you:

one head of garlic per quart of soup
one onion (sm-med yellow) per quart of soup
butter (or olive oil, if it needs to be non dairy and/or vegan)
salt and pepper to taste

Peel onion and chop coarsely. Peel all garlic cloves and trim off the ends, either chop very coarsely or leave whole. Caramelize the garlic and onion over low heat. (Takes about 45 minutes, generally) Keep an eye on the pan so they don't burn. You can use either a heavy bottom stock pot or a frying pan. If a frying pan, transfer to a pot and deglaze pan after the onion/garlic is done. If a pot, just add appropriate amount of water or stock and then simmer for an hour or two. (I find it's fine after an hour) Add salt and pepper to taste. After this you have options:

1. Let it cool and run it through the blender, heat back up and serve.
2. Strain, mash up the garlic and onion bits by hand and add 'em back.

You can also add things to it like a touch of white wine, etc.

It's one of the yummiest soups I know how to make.

Re: Yay, garlic

[moominmolly.livejournal.com]

That is very much like the recipe we used! The addition of an immersion blender was wonderful -- once it's simmered for a while, stick a thing in, press a button, and voof! you have puree! -- but... yeah, damn, tasty. Adding green onions and shallot was nice, too. It was good enough that after trying it out with fennel on Saturday, I made it again on Sunday. :)

Re: Yay, garlic

[catling.livejournal.com]

Yummmmmmy. Sooo good.

I must try your varient, thank you for the below link!

[elvendoll.livejournal.com]

Also, roasted garlic soup is ridiculously tasty

if it's the one i think you're talking about, oh my gawd yes!

(recipe?)

[moominmolly.livejournal.com]

Right! Yes! I am so forgetful!

Voila (http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_27022,00.html).

[elvendoll.livejournal.com]

Thank you!

*tries not to get intimidated by it*

[moominmolly.livejournal.com]

It's not hard! Really. (Also, we skipped the pancetta.) It's something like this:

Slice the tops off of some heads of garlic. Smear the cut end with oil, put them cut-end down on a cookie sheet, and bake them for an hour. This seems hard, but isn't.

Cut up some veggies (we used green onion, onion, shallot, and a bit of bok choy), and saute in butter. Add the mushy roasted garlic bits. Add wine, and cook the wine off (takes a few minutes). Add soup stock and simmer for a while.

Then, blend the soup with an immersion blender, add cream and chopped parsley, stir, and simmer for another minute. Done!

[delerium69.livejournal.com]

How cute!

Mm, yes, garlic soup is heavenly. Ever go to Dali and have the garlic soup for tappas? *makes Homer Simpson noise*

[moominmolly.livejournal.com]

Actually, no, I never had garlic soup there!

This love needs to be spread!

[vimnelius.livejournal.com]

MOO TOES. I think I need those.

So does my beloved wife, though she doesn't realize it yet...

[fishfoo.livejournal.com]

COZY SOCK: WARM TOES.

COZY cony cone conk cock SOCK ...