If you hadn’t noticed, I’m messin’ around with stuff. If it looks funky (bad or good) say something. I may very well revert to saved by this evening. 
Archive | November 2005
Breaking the silence
I’m sorry, but I can’t stay quiet any longer.
Dude, get a fucking haircut, shave off that stupid-ass moustachio, and put on a frickin’ shirt once in a while. Oh, and bandanas are for boogers or showing your affiliation, not for pooling your forehead sweat. UGH.
Cry, cry for you
Just like you knew I wouldn’t do 
Cry, cry for you
Just like a song in the last light
Should I leave it all away
Not like the kindness that you gave
That’s why it never seems the same
Behind your eyes
I stood behind when no one asked me
And took you home after the fight
I drove my car into city lights
Drove down the road that I am on
Cry, cry for you
That’s what you think I want to be
Cry, cry for you
An empty heart that sees me through
Cry, cry for you
Just like you knew I wouldn’t do
Cry cry for you
Just like a song in the last light
Cry, cry for you
Just like you knew I wouldn’t do
The date.
Tomorrow night I’m working straight through till 10pm so I’m taking comp time Friday afternoon. Hay and I are going to lunch then seeing a movie. We saw HP, and might actually see it again with friends on Saturday. What else do you recommend we see Friday? I’ve heard mixed reviews for the Johnny Cash movie, and that’s about it for movies. I want to go see something to keep our minds off our stupid house problems, so nothing about house repair, please.
The best damn chops I ever did have
Last night I made parm chops, recipe given to me by Bdiggety:
- Parmesan-Crusted Pork Chops
Recipe courtesy Giada De Laurentiis
Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 12 minutes
Yield: 4 servings
User Rating: (not shown)
2 large eggs
1 cup dried Italian-style bread crumbs
3/4 cups freshly grated Parmesan
4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
Salt and freshly ground black pepper
**6 tablespoons olive oil
Lemon wedges, for serving
Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
Heat **3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.
B makes the following changes to this recipe: Instead of Italian-style bread crumbs, she uses Panko breadcrumbs and put in a couple teaspoons of Italian seasoning. She also bakes them at 350 for about 20-30 minutes instead of frying them.
Poppy makes the following changes: I didn’t have Panko so I used extra crispy Shake ‘N Bake to which I added Italian seasoning. I also didn’t use the second egg yolk, because I just didn’t see the need. I also didn’t read the directions and dipped the chop in egg before coating it with parm. I pan fried mine because I love fried chops, but B’s suggestion is so much healthier… **I’m confused by the recipe saying I need 6 T oil, so I just used the 3 T as instructed.
MAN, those chops were tasty. I was so anxious to eat them that I didn’t bother with photos (and I was thinking of Bearette too, who probably skipped this post. Sorry, sweetie.)
Que la f?
I suddenly like Lindsay Lohan!
Crap, now what do I do?
It’s 9:30am and I just ate today’s lunch. Hurm.
Get better soon, Dale!
Ugh! Ow! Dislocated, but still. If I had just eaten something it might not be in my tummy anymore.
Confessions of a sometimes illegal flower
I’m breaking all the blogging rules to confess to you that life has kinda sucked lately. I know, I know, I’m not actually supposed to talk about my problems, I’m just supposed to entertain you, because why the hell would I use my own site to get something off my freakin’ chest?, but I digress. Our house problems have brought me and Hay to an all time low. We have had a tiny bit of fun, but nothing we do inside of our house goes above a 2/3 out of 10 scale. It’s just unpleasant to be in a house that is falling apart around us. I can’t go into further details because it’s not resolved, but trust me when I say that Hay and I have seen the dark side of the moon, and it’s not fun. So, my blog suffers. I’m really not posting quality stuff. LIFE HAPPENS, and it’s happening right now. I’m not going anywhere, just giving an explanation for the less than stellar qualité.
Oh, and for my girl Maliavale, this morning’s license plate: M1K3 (he’s the l337est!)
(Spoiler alert) Congratulations, Matty :)
Dear Matty,
You are “The Biggest Loser”, which is ironically the biggest winner. You have not let past failures ruin you as a man, 
but rather accepted the obese alcohol abuser who was one step away from death and went down the opposite path.
You showed us your true feelings, let people into your life, let people help you become the man you are today. You inspire me and I can’t help but be overwhelmed by your success. If I saw you on the street I would need to hug you. 
xoxo,
Poppy