It's all very exciting and the pictures are very shiney - unfortunately, my South Pacific pictures look absolutely hideous. The Danny ones aren't so great either. That's what I get for taking pictures myself. The Actus pictures are also kind of funky...they came out very dark and I was apparently on crack when I was selecting the shots. I think I need to go back and find one or two intimate, close shots. Not an easy task for a show as ridiculously huge as that was, but we'll see.

Speaking of ridiculously huge Steven Breese shows...I'm going to see The Tempest tomorrow with Miss Elizabeth! Hooray! It'll be a bizarre experience going to see a TheaterCNU show without knowing firsthand about the blood, sweat, tears, and deep-seated fears of disaster that goes into it. Hopefully Steven will make good on his promise to make the audience pee in their pants in awe of his precious special effects. Judging from how incredible Carol's makeup looks in this picture, though, I'm sure it'll be gorgeous!
In other news, I am now not only a member of Gold's Gym, I am the owner of some indescribably sore abs. Good GOD. I'm using this week to go to all the classes I'm interested in that are scheduled after work, and most of them have been awesome. (Though I felt like the world's biggest moron in a class called Sweat & Sculpt where for the first 20 minutes we had to do aerobics...I don't do aerobics.) The best of the bunch, so far, has to be Pilates with this insane tiny woman named Karen. She is a serious badass. This is like no other Pilates class I've ever taken ever! She is the culprit behind the deeply pained abs. I can't wait for next Tuesday so she can kick my ass again!
The last thing I wanted to mention before going back to mapping out my portfolio...which I've been frightened of forever, and now suddenly can't get enough of...is that I invented a recipe last night! That's right, with a couple suggestions from a New York Times article about pasta, I made myself a bitchin and very pretty dinner last night.
Basically, I threw some olive oil into a saucepan, then added some chopped red onions and later some chopped garlic to sautee.
While that was going on, I parboiled broccoli rabe in pot (they tell you to remove the leaves from the stems, but I kind of like the stems) and then removed it and added it into the saucepan, preserving the crazy green broccoli rabe water for the pasta.
I also threw in chopped red bell pepper, a chopped tomato, capers, and seasoning (white pepper, peppercorn medley, salt, garlic powder) and just let that simmer while I boiled the pasta in the aforementioned green water.
When the pasta was almost-done, I added it to the saucepan, along with a couple spoonfuls of the water...waited till I was too hungry to stand it anymore...and then devoured it! (Not all of it. I made a LOT)
So yay! It's not actually the most original or groundbreaking thing in the world, but for little ol' me...it was like discovering a new country!And now I'm hungry. Time for an unsatisfying turkey sandwich...sigh...

2 comments:
I'm so impressed by your culinary skills! and use of ingredients. Broccoli Rabe? Capers? You've come a long way from cheese, bologna, and crackers! Maybe YOU should be the one with the culinary degree!
Yay! I'm so happy you're impressed :)
I've loved capers since that Italian place in Florida put them in my favorite dish, it's just that now I go to a grocery store that puts them on prominent, delicious display.
And Garth introduced me to the wonders of broccoli rabe when I was staying with him in New York.
He also taught me (kind of) how to make super yummy puttanesca!
I'm trying to think of some kind of recipe I can do for Thanksgiving...hmm...
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