I have a few errands to run today. I’m going grocery shopping for my gramma, and then for myself. I have no food in here. I didn’t write anymore poetry today. Maybe I’ll do some more tomorrow.
I had a bit of a bout of insomnia last night. I just couldn’t get my brain to shut down. It was pretty annoying, and I’m pretty tired today. I’m sure I’m spiralling into a bit of a depression, so I’ll have to be sure that what I do for the next few weeks keeps me happy and productive. I’ll have to lay-off the vino too, until I get out of the doldrums at least. YAY! So … that’s enough of that boring subject. Let’s see what I can find to populate this blog.
ஜ~§Quote of the Day§~ஜ
When love is not madness, it is not love.
Pedro Calderon de la Barca
ஜ~§The Question Of The Day§~ஜ
Almost everyone coins or uses expressions that make sense to only a few people. What word or phrase do you use most often that you have to explain the meaning of to others?
ஜ~§The Word Of The Day§~ஜ
1. The characters in a play or story.
2. The people involved in an event.
From Latin dramatis personae (persons of the drama), from drama (play) + persona (mask, character in a play, person).
“The same scene would replay itself again in 2008 with a slight change in the dramatis personae.”
ஜ~§What I’m Reading§~ஜ
Sacred Sins and The 5,000 Year Leap
ஜ~§What I’m Watching§~ஜ
Tonight is: LOST … YAY … and Knight Rider (which is a guilty pleasure for me)
ஜ~§Poem Of The Day§~ஜ
Do Not Believe
Do not believe, my dearest, when I say
That I no longer love you.
When the tide ebbs do not believe the sea –
It will return anew.
Already I long for you, and passion fills me,
I yield my freedom thus to you once more.
Already the waves return with shouts and glee
To fill again that same belovèd shore.
Aleksey Konstantinovich Tolstoy
ஜ~§Recipe of the Day§~ஜ
Seared Scallops w/ Creamy Noodles and Peas
8 ounces medium egg noodles
1 cup frozen peas
3/4 pound large sea scallops (about 15; tough ligament removed from side of each if attached), halved horizontally
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter
1/2 cup dry white wine
2 tablespoons water
2/3 cup heavy cream
1/4 cup chopped fresh chives
Cook noodles in a large pot of boiling salted water , uncovered, until almost al dente, about 5 minutes, then stir in peas and cook until noodles are al dente, about 2 minutes more. Drain in a colander, then transfer to a platter and keep warm, loosely covered with foil.
While noodles cook, pat scallops dry and sprinkle with salt and pepper. Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then add scallops. Increase heat to high and sear scallops, turning over once, until golden brown and just cooked through, 2 minutes total. Transfer to platter with noodles and keep covered.
Add wine to skillet and deglaze by boiling, stirring and scraping up any brown bits, 1 minute. Stir in water and cream and boil until slightly reduced, about 3 minutes. Season with salt and pepper. Stir in chives and pour sauce over scallops and noodles.