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.
When love is not madness, it is not love.
Pedro Calderon de la Barca
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?
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."
Sacred Sins and The 5,000 Year Leap
Tonight is: LOST ... YAY ... and Knight Rider (which is a guilty pleasure for me)
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
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.