Watching Porn

I may as well admit that though I am no avid watcher, I've seen my share of on screen nudity in whatever form. I suppose this will not be a shock too many of my readers I dare to be bold enough that not all
viewings were entirely unpleasant or without effect, added bonus being that I may put any objections into words well-informed, detailed and original. And that's that.

Uncried tears

I used to curse myself for not being able to control the relative dryness/wetness of my eyes. Right now, I'd give anything to be able to cry, it would be mightily embarrasing considering the company I will find myself in for at least another day but it would relieve me a little too.

I may be in need of more tea.

Update from not the best weekend so far.

It is often when one resolves the least that a plan has more chance of succeeding. Hence another update live from Rue de Sangliers, Barvaux.

I have just taken a bath, done a pedicure, dressed up rather nice, skipped lunch and convinced myself that whatever happiness or joy I might find, or might have found is beyond my reach. To limit the damage for myself I simply draw back to solitude whenever possible.

Virgo: a horoscope

A little unimaginative, I dare admit, but the post count must get to par and how else am I going to o this, if I can't use the tricks of times long past. Persides it may actually be true.

Some good solid ideas are bouncing around in your head but you need to implement them pronto. Waiting too long could destroy the impact or the end results. The money is there so go after it - it will not fall into your lap this time. You need to act business-like and be somewhat conservative for the next few weeks or so. Your enthusiasm for the job will shine through brightly.

Children in time

I have no doubt that one day I must have kids, that no matter how much the minusses may outnumber the plusses; I'll regret not having them when I 'm past the procreative age. And yet, not 24 hours sharing a limited space with the type of humans that I would hypothetically spend twenty years of my life breeding, feeding, educating, caring, washing and clothing, I have concluded that I may not be the stuff mothers are made off.

Also I'm emotional anyday, around pre-school kids I am devoid of a reason. And I work hard enough too keep these two in balance, I must not strive to extremities, this will not improve the quality of my life.

Dear reader, I am aware that this is more a public letter to myself then a true blogpost, but it is merely public so that you may remind me of my own words. It shall be necessary soon enough.

Quote #38

I couldn't agree more.

FutureMe

Privacy Alert! The following message is in part a private letter fromt he author to herself. Such squeemish youths as have as yet to learn that I will post on my blog whatever I think acceptable had better learn to deal with it.

The following is a letter that I wrote myself, about a year ago. I daresay I had not forgotten the advice, in fact I have lived by it in the 365 days that have passed, and I am quite pleased with myself for it.

Dear FutureMe,

Not much is going on. Not at work anyway. But darling, have a care in your emotions. You can't let other people decide what you have to do.

For once do what you've never done before; go with the flow- however how out-dated that expression is.

Love will not necessarily follow, not even hapinees is something you can be certain of, but you will be you!

Love You,
M

Pepper with Meat

Since the unfortunate and tragic demise of a shared cooking blog, it was ever my intention to share a good recipe hereabouts, when I had the time and opportunity. Starting Saturday past, around noon until Wednesday next around noon I'm residing at my parental home with nothing on the 'to do'-list but the care of 5 chickens, one cat and one younger sibling. And pretty much nothing on the diversion agenda. * In conclusion I may state that I have no reason not to share the family recipe for a popular hot dish from Mexico and thereabouts.

Ingredients for 4 people

• 1 to 1,5 pounds of ground beef
• 1 large chopped onion
• 1 medium large chopped bell pepper ( any colour will do; red looks best, yellow tastes best)
• 1/2 pound of kidney beans
• 1/2 pound of sweet corn
• 1 fresh chili, minced extremely fine
• 1 pint of tomato sauce or 5 to 6 fresh diced tomatoes
• generous scoop of butter

Melt butter in a souppot. Fry onions and beef. When the meat is nearly done add in the bell peppers. When the bell peppers and onions are glazed add in the other ingredients and keep on a gentle fire fore another 15 minutes. Stir occasionally. Season with chopped garlic, ground black pepper, powdered chili and salt to taste. Serve with grated cheese and cornbread or white rice.

* French knitting, 2 mile bicycle trek to the supermarket, watching the BBC-series of Pride & Prejudice for the umpth time

I leave for a mid-week trip and take with me...

• a Little Black Dress
• a manicure set
• a pedicure set
• a portable personal computer
• the barest sleep and dress-neccesities
• some attitude
• a sketchbook (possibly)
• the firm determination to become this weekends favourite cook

Julie and Julia Munichstyle

People who do not understand the title reference: please check here.

Being an enthousiastic foodie, culinary experimentalist, gourmet and gourmand; I have often wondered how a man that I suspect of as much refinement in the kitchen as the average starved polar bear with a bad toothache still manages to be a popular cook. Let it be understood that I am not envious, merely curious. I certainly have my objections towards the exessive use of salt, fats and spices but I would not turn down the offer of a free meal prepared under aforementioned persons' supervision.

There is only one conclusions: the recipe of his succes must be the simplicity and wholesomeness of the dishes. In all my megalomania I of course assume I can manage this even better. So I have decided to recreate every recipe in the imaginary book for my personal and the standard of Munich cooking's improvement.

So far I have succeeded in making edible chips (this is what US citizens call French fries, and which, were they in fact potatoes fried Frenchstyle would be quite IN-edible) from scratch. A feat I never pulled off before, managing merely fried potatoes that were either too chunky, too soggy or too fatty. Inspired by this success I have decide to tackle another PVW favourite today: Potatoe & Carrotmash.

Ingredients:

- 5 pounds of peeled and cubed potatoes
- 2 to 3 pounds of peeled and cubed carrots
- half a pound of lentils, soaked in cold water for two or more hours
- a pinch of salt
- a pinch of thyme
- 1 cup of buttermilk
- butter and pepper to taste

Boil the carrots, potatoes and lentils until soft. Mash thoroughly. Add spices, butter and milk. Mash, mix and stir until the desired texture is reached.

Serve with black pudding, fishsticks or a variety of fried meats.

Feel free to request your favourites, should you ever feel like dropping by for supper.

Resolutions -Part V

• not drink any alcohol
• seduce or learn how to
• leave soon
• read more
• write more
• love always