Log in

No account? Create an account
Scheherazade in Blue Jeans
freelance alchemist
23rd-Sep-2011 01:25 pm
State of the 'song
Excellently well-rested, thank goodness.

Dinner last night
At Dali:

Plato Mixto: Spanish Cheeses, Serrano Ham, Roasted Red Peppers, Olives
Patatas Ali-Oli: Potatoes in a Garlic/Caper Alioli
Albóndigas de Cordero: Lamb Meatballs in Tomato-Mint Sauce
Pato Braseado: Maple Leaf Farms Roast Duckling w/Berry Sauce
Conejo Escabechado: Braised Rabbit w/Red Wine, Juniper & Garlic
Gorditas: Bacon-wrapped Prunes filled w/Goat Cheese

Arroz con Leche: Rice Pudding w/Crackle Glaze
Ubiquitous Flan

and Sierra Cantabria Crianza - Rioja, 2006 to drink.

I just wow. We did not know what to do with ourselves.

One of the things I love about sindrian is the absolute delight he takes in good food. Wide-eyed chairdancing eyerolling delight. Just like me. :) So I knew I had to take him to Dali, where the food is just amazing and rich and savory and nom! Also he'd never had rabbit.

The charcuterie came out first (can I call it charcuterie if it's tapas? I'm gonna), and I confessed to sindrian that I am a total charcuterie whore. Seriously, if we go anywhere that has charcuterie as an option, I am all up on that. This is non-negotiable. He displayed a hearty appreciation for it as well.

The potatoes. Oh my word. We... did not think it was legal to put that much garlic in a dish served at a restaurant. Like, orders of magnitude more than any previous restaurant garlic experience. Fortunately we both fervently love garlic! (I don't think I could date someone who didn't.) This may have been when we started chairdancing.

Sindrian and I were both born without dignity. We have extra bounciness where our dignity ought to be.

Also, the wine went so well with the garlic that this dish may have been why I required a second glass.

I love albondigas because I love albondigas, but also because I really love saying "albondigas". Say it, say it now! "We will have the albondigas!" Such a happy sentence. And a happy me; since the rabbit's not gluten-free, I got three of the four albondigas, which were perfectly perfect lamb albondigas, in a nommy sauce with just a hint of mint.


By contrast, I cannot call rabbit conejo, because I know a naughty word that sounds much like that, and I'm always paranoid about saying that one instead. So. Sindrian had the rabbit. His first rabbit ever. And he went full-on into foodie glee; it was wonderful to watch. That rabbit changed his life, man. If that rabbit was a man, it might've skewed his Kinsey score. Glorious to watch.

Even if I can't eat a food, I still like watching other people eat it. I know I can't eat the bread, but I want to watch you eat it, because I want to watch you enjoying things! I watched Sindrian eat the rabbit. It was almost as delicious as eating it myself. <3

I insisted from the start that the duck was non-negotiable I AM GETTING THE DUCK. The berry sauce? Is blackberry, and super-rich, and the duck itself is NOM, and even after all of the other food, Sindrian took a bite of the duck (with lots of sauce, at my encouragement) and let out an amazed "ohmyGOD." I will get that duck every time forever.

I would never have ordered the prunes. I love bacon, I love goat cheese, but I have never eaten a prune, and I was Concerned because they seem so universally hated. But Sindrian said that if I liked dates and figs (which I do SO MUCH), I would like prunes. And I have a general policy that if a thing is safe for me to eat I will put it in my mouth.


They were awesome, and we're planning on reproducing them (or same thing with dates) for Thanksgiving appetizers! (Our Thanksgiving is the best ever.) I kind of want more right now.

Dessert was a dreadfully difficult decision; we were interested in the manchego y membrillo, too, but decided against it because a) it's easy to do at home and b) Sindrian had somehow never had flan.

If you have never had flan, you should rectify your unfortunate situation immediately. He went into wide-eyed rapture. So did I with my arroz con leche, but I already knew I'd love it.

"I'm working on my budget," he said, "and working out how much I need to earn. And I think I need to earn enough for us to eat here once a week."



Are you aware of what DC's New 52 has done to Starfire and Catwoman? Among others? Read all about it and prepare to be very cranky.

Daily Science
An obvious choice of news: Scientists around the world said on Friday the discovery of sub-atomic particles apparently traveling faster than light could force a major rethink of theories on the makeup of the cosmos, but the findings would first have to be independently confirmed.

The CERN research institute near Geneva said measurements over three years had shown neutrinos pumped to a receiver in Gran Sasso, Italy, had arrived 60 nanoseconds sooner than light would have done -- a tiny difference that could nonetheless undermine Albert Einstein's 1905 special theory of relativity.

"It is premature to comment on this," Professor Stephen Hawking, the world's most well-known physicist, told Reuters. "Further experiments and clarifications are needed."

Professor Jenny Thomas, who works on neutrinos at CERN's friendly rival Fermilab near Chicago in the United States, commented: "The impact of this measurement, were it to be correct, would be huge."

BPAL Reviews
Fighter: Leather, musk, blood, and steel.
In bottle: The blood note rides highest here, almost drowning out the rest.
On me: Oh hai synesthesia! This scent has a texture and a feel and stuff. Oddly...globular with surface tension? Sorta non-Newtonian. Oh, but here comes the leather underneath, soaking it up. Yeah, this morphs a lot just in the first minute.

Rogue: Soft, well-worn black leather, hemp, and rosin.
In bottle: Leather with dark dark resiny undertones.
On me: A little weird! The hemp overrides the leather. Will see what I think upon drydown.

Friday Memeage!
Wearing: T-shirt with an anatomically correct heart and the text "arrhythmia's gonna getcha." I feel like I should carry a sign that says "It's okay, I have supraventricular tachycardia" when I wear this. Also jeans.
Reading: Linked: the New Science of Networks by Albert-Laszlo Barabasi, and Sleeping Helena by Erzebet Yellowboy.
Writing: Working on stuff that's not yet formed enough to describe.
Knitting: Finished deadline knitting on time! Next is the second of pisicutsa's armwarmers, and then I'll get to work on the shawl for stripedsocks, which I couldn't start on before now just because I need to actively pay attention to it. And then I get to knit a thing for me.
Planning: Hopefully writing! Friday homework/project/organizational review with Elayna. No real plans tonight.

Tomorrow we're going to the What the Fluff? Festival! For the first time, it doesn't conflict with anything! Yay! I am excited about this to possibly a ridiculous degree. I mean, really super-excited. I get excited about things. See above re: my dignity being completely absent.

In conclusion!


And how's by you?
23rd-Sep-2011 05:33 pm (UTC)
I like dates and figs too! Those and pomagranates. I guess I just have very meditteranean taste in fruit.
23rd-Sep-2011 05:39 pm (UTC)
Will this be your first time at Fluff? (Can you eat Fluff?)
23rd-Sep-2011 06:58 pm (UTC)
Fluff is gluten-free.
23rd-Sep-2011 05:39 pm (UTC)
23rd-Sep-2011 05:41 pm (UTC)
Dude, I will go with you anytime.
23rd-Sep-2011 05:53 pm (UTC)
Prunes wrapped in bacon? Are Devils on Horseback! (Angels on Horseback are, of course, oysters similarly wrapped. For those who can eat oysters. For those who can't, I created a halfway house, which is smoked mussels wrapped in bacon. Saints on Horseback. Why bacon-wrapping is Horsebacking, I do not know. But it is.)
23rd-Sep-2011 05:55 pm (UTC)
I can't eat mussels either! What are dates in bacon? Or figs?

Everything needs a name! (Devils on Horseback. Wonderful!)
23rd-Sep-2011 06:12 pm (UTC)
I too love the word "albondiga". When I worked at the zoo, we had a 3-banded armadillo (the kind that can roll up completely, not the Texas kind) named Albondiga.

And, omg, Spanish food and duck and rabbit and Rioja. You are making me hungry.
23rd-Sep-2011 06:24 pm (UTC)
Speaking of potatoes with garlic, I ran across this recipe this morning:


And after reading all that I need lunch. Like now.
23rd-Sep-2011 07:00 pm (UTC)
Crockpots are also good for making garlicky mashed potatoes
23rd-Sep-2011 07:41 pm (UTC)
Ooooh. Mine! Thanks!
23rd-Sep-2011 06:48 pm (UTC)
Prunes wrapped in bacon, stuffed with goat cheese? Shove a whole almond in there too, for extra yumminess... :-)
23rd-Sep-2011 06:50 pm (UTC)
If that rabbit was a man, it might've skewed his Kinsey score.

You know where my mind has gone now.
23rd-Sep-2011 07:34 pm (UTC)
*clicks on context link*


Awesome macro, though!
30th-Sep-2011 06:08 pm (UTC)
Comics, kids!
23rd-Sep-2011 07:36 pm (UTC) - Ow. Seriously.
I don't read comics, so thanks for pointing out this most horrible example. *grin* My favorite comment line, of course: "Haunted Vagina? Man, Laurell K. Hamilton wishes she was that f*cked up. :)"

I'm glad you had chair-dancing ecstatic food moments. I love those dearly. My sister laughed at me as I did that in NYC when last I visited her over the summer. I'm okay with that.
23rd-Sep-2011 07:36 pm (UTC) - Ow. Seriously.
I don't read comics, so thanks for pointing out this most horrible example. *grin* My favorite comment line, of course: "Haunted Vagina? Man, Laurell K. Hamilton wishes she was that f*cked up. :)"

I'm glad you had chair-dancing ecstatic food moments. I love those dearly. My sister laughed at me as I did that in NYC when last I visited her over the summer. I'm okay with that.
23rd-Sep-2011 08:05 pm (UTC)
I've been experimenting with goat-cheese stuffed dates wrapped in bacon. And ricotta stuffed dates wrapped in bacon. Honestly, I couldn't tell you which one is better, but they both reach the pinacle of perfection when drizzled with a balsamic glaze. =) Happy recreating!
24th-Sep-2011 05:16 am (UTC)
That macro very nearly led me to choke on my food.
24th-Sep-2011 09:57 am (UTC)
Even before I had a chance to read context, the macro pretty much catapulted me out of a spot of feeling craptastic. I wish it wouldn't take so long to give the context, because I so want to use that macro and that warning daily! Thank you for the laughter. It was healing :)
30th-Sep-2011 06:07 pm (UTC)
Glad it helped. :)
24th-Sep-2011 03:18 pm (UTC)
24th-Sep-2011 03:54 pm (UTC)
Wow! That sounds like an amazing dinner! Even if I'm not eating them today, it makes me happy that foods like that exist in the world.

I hope you're having fun at the Fluff Festival today. I had planned to go to the Minneapolis Zine Festival today, but ended up having to work instead. :-(
24th-Sep-2011 04:09 pm (UTC) - OMG HAUNTED VAGINA WTF!
That is truly epic, in an awful way. I'm so glad (is that really the word I'm looking for?) that I went to read that. Epic awfulness!
24th-Sep-2011 10:08 pm (UTC)
Bacon-wrapped dates/figs/whatevers are EVEN BETTER when you stuff a bit of manchego in them and maybe scatter some crushed hazelnuts on top.

(If ever in Eugene, get thee to Belly for dinner.)
25th-Sep-2011 12:09 am (UTC)
I don't know if it's the traditional recipe (apparently not), but my mom taught me to make sugarplums:

Split open a few dozen prunes
Fill with chocolate truffle (generally with bits of cherry and a healthy serving of kirsch mixed in -- our truffle recipe was just melted chocolate beaten with an equal part heavy cream, and then with whatever flavorful bits and liquers we wanted to add)
Roll in triple-granulated sugar

Consume. Egg cartons are handy for storage and chilling them.

Easy, wonderful, and I believe it shouldn't be difficult to make them gluten-free.
25th-Sep-2011 12:54 am (UTC)
Thanks for posting the link to the full context of "Your Vagina Is Haunted." The dog picture alone made me laugh, but the description of that comic was almost too much. (FWIW, I don't normally read comics.)
This page was loaded Apr 20th 2018, 8:58 am GMT.