Kids all over America want to hang out with Allyson.

I'm past the snotmonstering stage and into catarrh.

You know, I think January gets a free ride on New Year's Eve. It's really a pretty shitty month. Bad weather, weak sunlight. But it's all, "Hey, I'm the new year, resolute and shiny!" When in fact it's in the bleak midwinter.

January as new year is super arbitrary. Clearly, spring or fall are better choices.

If it weren't for MLK Day and President's Day, I'd be much sorrier in the winter than I am. But then there's two excellent local SF conventions (Arisia and Boskone, respectively), so those weekends are festive mini-vacations that I don't have to travel much to get to.

So, I just ate a surprisingly delicious garlic sesame rice noodle soup bowl thing, but I swear to god, I don't understand how to eat noodle soup with long noodles! The broth was yum, the noodles were just noodles, and there was no way to eat them both at the same time.

Jesse, I always give upa nd mostly end up with bites of one and then slurps of the other. I wait eagerly for buffista suggestions.

And I think I got my TV stand (v. similar to the ones you were looking at) at Best Buy when I bought my TV.

I'm feeling weirdly uneasy, like I did something stupid or left something important undone

Ooh. That's a hateful feeling, Brenda. Good luck getting it done.

Now I'm wondering...Sarameg, are you off to wrangle baby yet?

Hey check out the fancy cheese I got for JZ yesterday: Pugs Leap.

I always give upa nd mostly end up with bites of one and then slurps of the other.

Yeah, that's what I did. But is there a better way?!?

Oh, I could go look at the place I got my TV! And try to remember I can't carry it home, like I did the TV.....

That cheese looks totally yum!

So far today, in my cook for the week strategy, I have made tuna cheddar chowder (don't know it. It's delish). A dozen sausage cheese biscuits and the beginnings of risotto. I also prepped to bake later this week a pasta dish.

That cheese looks totally yum!

She's gone through a whole round of rustic bread with it already so I think it is a hit.

From the review:

Our Pug’s Leap was called a Pave after the traditional square shape. A Pave is a soft ripened cheese shaped like a square or rectangular paving stone in France. Our pave had a tender bloomy rind mottled with tan and grey molds. The egg shell colored interior was molten and luscious just below the rind. The large center was different in texture. One of us said “putty” the other thought it was like “soft fudge”.The effect of the texture in your mouth was that it is solid, with a unique richness for a pasteurized goat’s milk cheese. The flavors were gently goaty, lacking any jarring acidity. Elegant and gracious.

This Pug’s Leap certainly was a fine example of American farmstead goat’s milk cheese. I hope the high cost doesn’t scare consumers away from trying it and supporting the farm’s efforts.

You eat the noodles and then drink the broth. And now I want ramen.