whenever i see a piece of work that inspires me, i try to absorb it whole, but it always seems that i have not grasped it entirely. every time something inspires me it also taunts me with the little bit i seem to be missing, the remaining 2% that, no matter how hard i try, i can’t seem to uncover… it is the carrot and i am the forever-trotting donkey =)
i want to feel more
January 19th, 2010>.>;;;;;;;;;;;;;;;
January 16th, 2010on a chinese mmorpg, i saw someone use the chinese name of a fullmetal alchemist character as their nickname. . . . . . . ………..
January 13th, 2010
holy shit i lost 10 lbs since i came back! yay for unhealthy college lifestyle!
i also accumulated a buncha pimples on my face tho…
double standards
January 12th, 2010i judge how happy i am with my life by 2 things: 1) am i progressing up (whatever that means) at an acceptable speed and 2) how emotionally happy i am
recently because i’m really starting to run out of excuses for my client from college, i’m reverting to a college lifestyle: working every waking moment, not sleeping enough, either too full or starving and too tired to care.
it’s an unpleasant routine that takes a lot of determination to continue. but in a sense i’m pretty satisfied in a masochistic way, because i’m progressing. i’m getting this damn thing out of the way so i can finish my drawings, get a rat, take classes, do stuff/move to SF, get a piano….. too many things on my list.
so hoorah! onwards!
南瓜饭
January 9th, 2010Really, any squash will do. I saw this on TV at home, but it was done with a microwave. I think microwaving rice is a pain, so I adapted it to the rice cooker. Hey, they prolly adapted the microwave version from the rice cooker anyways x-D.
It takes like 10 minutes to prepare, but then u have to wait for the rice cooker to finish, which is like torture when you’re starving x-D
- do all the rice cooker procedures but don’t start the rice cooker, just leave the rice in the water to soak
- meanwhile, cut squash into medium-size chunks for stir-frying. I think a big handful of squash per cup of rice is good measure.
- start the frying pan, add green onions and squash. be a little generous with the oil since it’s all gonna be squash and rice anyways
- stir-fry until the squash surface of the squash is cooked (darker & translucent). the squash doesn’t have to be soft, just make sure it’s not rock hard
- add salt and pepper. be generous here too since the rice isn’t gonna have any salt in it =P
- check that there is enough (perhaps a little more) water in the rice cooker. dump the squash evenly on top of the rice. do not mix!
- start the rice cooker. wait for awesomeness
- Mix + fluff the rice/squash before ingesting
Too busy to post pics, maybe next time.
best gravlax eva!
January 4th, 2010I made gravlax before I left for xmas. Gravlax is a swedish dish, it literally means buried rotten fish (gets your appetite whet doesn’t it x-D), but it’s really evolved into just marinated fish. Marinated by being buried in sugar, salt, herbs, and spices for about a week.
So I made gravlax before I left for xmas. And I forgot to take it out. I finally saw it and remembered to take it out today, and it looks beautiful! It’s a bright translucent red, and is as hard as a bar of soap x-D (that’s the way it’s supposed to be btw, this is just the first time I’ve been successful at it). The image looks a little too green…
Marinated for ~3 weeks
Not only does it look awesome, it also tastes awesome! Imagine the texture of 干鱼片 that is half sweet, half salty, with a subtle hint to berries, fennel, and dates….. mmmm….. <3 <3 <3
O btw, those 2 measly pieces are all I had…. they used to be 2 halves of an entire fillet!