My head hurts. Almost enough for me to lie about how long (I'm supposed to not wait past day 2, but this is day 1) because I have no painkillers I can take for it, and drinking myself senseless looks very unappealing.

I have social plans for tomorrow, and I fear I'm going to have to ask him to take me to the ER instead. Maybe I can buy him lunch first.

Scrabulous is alternately too much and too little. A day like today, I could play it forever. And other days it's way too much.

And it's a Rockies-D'backs NLCS. I have a college friend who must be gnashing her teeth right now. She doesn't approve of any team that didn't exist when she was born, in 1970. I'm all for Old School, but she takes it to extremes...

I like the Rockies all right, but I'm sad for my old hometown and for Jamie Moyer, who's one of my all-time favorite players.

I was rooting hard for the Phillies too. J Rollins went to my high school (as did Dontelle Willis). And my boyfriend is from Philly. This sucks.

Not just lost, but lost to last-in-the-Pac10 Stanford! Whee!

Holy cow!

ita, it looks like that guy from csi was in Blade - the tv show.

Thanks, sumi! That's exactly him.

Oh yeah, they are going to be grumpy alright. Especially the tight end.

Oh dear. So, apparently Congress has a cookbook with recipes submitted by Members. Here's Larry Craig's. Um.

Super Tuber is a great snack that uses one of my favorite vegetables: The Idaho Potato...Sincerely, Larry E. Craig, United States Senator

Ingredients

1 hot dog, cook's choice

1 Idaho baking potato, 7 to 10 ounces

Mustard for dipping, any style

Other condiments as desired such as cheese sauce, sour cream, chili, chives, bacon pieces or black olives.

Wash and dry potato. Rub with shortening or butter. With an apple corer or small knife, core out the potato center (end to end). Push hot dog through the center. Bake until potato is cooked through.

Um, indeed.

I got stuck sitting in a traffic jam for an hour after I left work tonight. At 10:30 on Saturday night. That is so not right.

Fleur de Lys report:

I am currently on a foie gras high, particularly since there was a Hubert Keller sighting (in that, I almost ran into him coming out of the bathroom.) Sadly, I processed that fact only after moving by him to get back to my table. Doh!! Although I have to agree with my friend, who said he looked more liked a homeless man than a "Top Chef".

The restaurant is a beautiful space. Very warm and cozy. The whole room is enveloped in fabric and the ceiling is a tent of fabric. The service was stellar, if a bit overwhelming since a different server/sommelier came to explain every dish and wine.

I started with a duo of Hudson Valley foie gras. I loved the seared duck burger with foie gras on a brioche bun. I was not really a fan of the baked dish of fois gras, truffles, and potatoes. Why? Because, for some reason, they added shitake mushrooms—to truffles and foie gras! Wrong wrong wrong. (Wine: a lovely Ste Croix du Mont).

My main course was quail stuffed with ris de veau, spinach, pine nuts and served with roasted parsnips, baby leeks, and foie gras. Heaven! (Wine: a light Sonoma syrah).

My sort-of final course was a selection of five artisanal cheeses including a great chevre and roquefort (Wine: porto). After we were finished, they learned it was my birthday and brought what can only be described as a deconstructed canoli, with a candle inside of the thin wafer shell. So I also had dessert. One of my friends had the vegetarian tasting, which he was very impressed with.

On top of the fabulous meal, we began the evening with amazing drinks (I had cucumber gimlets.) in the Library at Bourbon and Branch aka Buffista bar heaven. The bar is unmarked. You buzz at the door and give the password “books” (i.e., I don’t have a dinner reservation but please let me go back into the bar). Someone then leads you through the restaurant to a swival bookcase/door and into a dark book-lined room.

So much fun. And now, off to bed.

X-posted with Non-fiction TV