Interview~ma to Kristin and Hil.

meara, I'm sorry you are having such a sucky time with the painting.

Yay for morning tea, Seska!

((((Connie))))

((((Vortex))))

((((Ginger))))

Egad, Aims. Stories like yours make me glad my nearest blood relative is almost 1000 miles away.

Tons of You-Are-Awesome-Teacher~ma going out to Pix right now! Who'd have thunk I'd be awake soon enough to send them in real time?

Hil, did your interview happen yet? If yes, how'd it go? If not, tons of Awesome-Math-Hire-Me~ma for you! Just think, you could be a Georgia Peach! (said with a big smile, because that's the only way to say Georgia Peach!)

Today is the day I tackle all the misc papers floating around the apartment. Unsorted paid bills, mail too lazy to toss, etc. And old magazines (sadly, too many of them unread) are going to Half Price Books for a minor cash return. That is the goal. Wish me luck! Let's hope there aren't too many distractions that bog me down.

Fuck cancer indeed.

Much -ma to anyone who needs it.

Question for your smart cooking types:

I roasted a whole slew of veggies last night (you guys inspired me) and I forgot about them, so they're a leetle bit soggier than I like (but still really good--I ate a large plate last night and it was delicious). I have a lot of leftovers. Am I nuts in thinking I can puree them, add cream, and voila, cream of veggie soup? The veggies were red onion, asperagus, green beans, fingerling potatoes (with sea salt, olive oil and fresh rosemary).

Help a girl out, please?

I don't know, but can I come to your house for vegetables?

Am I nuts in thinking I can puree them, add cream, and voila, cream of veggie soup?

Not nuts at all, that's a good solution. I'd want to tart it up with something contrasting and bright - some fresh herb like thyme.

Oooh, I have fresh thyme. So I can just blend/puree it all, add cream and fresh thyme and let simmer for a while? Sorry, but I've never made soup! I am a soup Philistine.

So I can just blend/puree it all, add cream and fresh thyme and let simmer for a while? Sorry, but I've never made soup! I am a soup Philistine.

I'd puree it and maybe add a little liquid (veggie stock or something), and cook it down a bit. I'd add the cream later and stir it in towards the end, cooking just enough to get it to blend.. You don't usually want to cook down the dairy part so much. I'd top it with fresh thyme in the bowl right before serving, I think. It'd look good and would give the most contrast.

Thank you!