I Am A 1950s Housewife

Oh my gosh, you guys, I've been having the most fun time evar!!!!!!!!!!!!!!111

Well, except not really. But it's all right.

I cleaned my house.

I am DONE with motherfucking UNDERGRAD. This feat is very anticlimactic.

I'm gonna start missing it soon. Any day now. Yep.

No, really, there's a lot to miss about college. This isn't like finishing high school, you know. Besides, I now (well, whenever they mail it months from now) hold a piece of paper that says maybe I'm qualified to work somewhere more prestigious than, say, Wal-Mart. More prestigious, just as overworked and underpaid. But I probably don't have to wear a uniform. I hope.

...Oh, hell.

To celebrate the astonishingly dull presentation of our award, Marilee and I went out to Ivar's Thursday night for some much-needed grub. The next day, only Kim joined us for some Thai lunch to say good-bye and whatnot. The rest of the group is seemingly done with us, I guess. Well, bye, then.

Friday night I made Indian food with Kevin, which we both totally forgot to put onions in, so it wasn't quite right.

Most of the weekend I am spending doing relaxing chores around the house. Yep, very relaxing indeed. Cleaned the entire top floor of the house, including my room which has needed sweeping since January. Did an insane amount of dishes. Made the vegan roasted potato salad again--recipe forthcoming--and when the late-night munchies hit, made the low-fat vegan chocolate chocolate walnut cookies that are awesome. Seriously, they are awesome even if you don't know about the vegan and low-fat parts. The funny part is the vegan boyfriend doesn't like them unless, as he found out last night, they are still warm and melty.

Today I await the awakening of Kevin so we can go to Uwajimaya and get stuff to make a ridiculous amount of Thai red curry tomorrow. I'm going to make one typical tofu and veggie, one pumpkin (maybe mussuman), and one mussuman fish curry with tilapia. Mmmm.

I am on a bit of a tilapia kick after making up a yummy dish of them at mom's house last Sunday. I just threw them in a dish with soy sauce, fresh-squeezed lime, sherry, and a dash of chili-garlic sauce a few hours before dinner and let them marinate, then cooked them in the pan with the juices for maybe 10 minutes total. Delish. I am especially fond of tilapia upon learning that they are a sustainable food, able to be farmed nearly anywhere in the world with little environmental damage and eat vegetarian food. Neat. (I would provide a link, but my source appears to be down. Check out the Monterey Bay Aquarium's Seafood Watch program if you are curious.)

It seems like a good sign that I'm obsessed with food again. I was too dizzy and busy for a few weeks there to even think about it. Whew.

Another thing I am able to do again that I've missed for the sake of the project is renting DVDs. I picked up the next disc of Queer as Folk I hadn't watched and the first disc of Chappelle's Show since everyone is talking about it. I am amused by the latter, but increasingly frustrated with the former. It's predictably trashy, and not in a good way. Oh well.

Before I stop babbling, here's the potato salad:

-Probably about a pound of red potatoes
-Some cloves of garlic, the tips trimmed off

Wash and chop potatoes into bite-sized portions, but do not peel unless you are lame and don't like red potato skins. Leave garlic in the skin. Toss with olive oil, salt and pepper. Roast until tender. (I've been doing about 18 min. in the toaster oven on broil.)

Chop the following:
-About 8 gently rinsed marinated artichoke hearts
-A skewer of fresh rosemary
-2-3 stems of fresh basil
-Small handful of pinenuts

Mix with a spoonful of olive oil, a dash of basalmic vinegar, and salt and pepper.

When the potatoes are roasted, pick out the garlic and remove skins. Crush or chop as necessary. Put potatoes and garlic in the bowl with uncooked, chopped ingredients and mix. This is best if allowed to sit and mellow for a few hours at room temp, but can also be eaten immediately or refrigerated.

Th-th-th-that's all, folks.