Tomorrow night, actually.
Natter 63: Life after PuppyCam
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
Castle looks like a cheap knock off of Bones to me, but I am recording it anyway.
Woohoo! Got the Einstein puzzle. I may not be top 2% smart, but at least I don't feel dumb.
What should I do with the big bunch of rainbow chard I got tonight? I've never cooked with it before.
Whoa. Just had a sobering conversation with Miss Louise. Seems Nakia was pregnant and delivered an 8lb little girl by c-section 2 weeks ago. She didn't have any prenatal care. (I didn't even know she was pregnant and I've seen her around.) The baby girl has a condition that causes fluid on the brain, and she's already had a stroke. Doctors say she may survive 3 months. The father and his family have really stepped up, and have gotten them on their insurance and are willing to support Nakia so she can stay home with her child for however long they have.
Nakia is 19. She's the only one in her line to make it out of high school before having a child. She's working, even tonight. I just...damnit. It's so sad all around.
Ummm... dunno nothing about this, except someone decided a painting was necessary.
Ummm... a Wolverine toy. It's inflatable. Guess where they put the inflate thingie: [link]
yum, chard. we use the leaves like spinach (they are tender that way). Separate the leaves from the stems, chop the stems into small pieces. sautee the stems in some olive oil, once they start to soften after a couple of minutes, throw in some chopped garlic, sautee for 30-60 seconds, and put in the chopped up leaves. wilt the chopped up leaves, throw some salt on there, and a splash of balsamic if you like.
Delicious, will probably take 10 minutes.
I'm sorry, sarameg. It's good that the father is stepping up, but it's still a sad situation.
I cook chard by removing the leaves from the stems, steaming the leaves until they're tender, then plating them with a little butter and vinegar.