Friday, November 26, 2010

a full fledged graduate

of the midwifery pre/post natal program! master T had his last midwife visit yesterday - he's still chubbing out largecore. he's now at 9lb 11oz, and he's only gestationally 2 weeks post-partum. that means if i had been term, i would've given birth to a 9lb porker. so thankful that the smart little chicken opted to spare my vagine that indignity.

this weekend is going to be mega-fun, but again, mega-busy which means that i'm probably going to mega-not-write my stupid constitutional law assignment. haha. at least i have a valid excuse. it really IS hard to get stuff done in between the all you can eat buffet that master T has made of my nippular region.

tonight we're doing AYCE japanese in markham with lolly (if she's not sick), her bf T, and R & R. then sleeping over in markham so that my mum can visit with master T. then tomorrow after the dotytron's done teaching his lesson, it's a day of errand running, which will hopefully end in me successfully convincing the dotytron to brave the war zone that is the pacific mall parking lot so that i can procure some beard papa cream puffs, then a faux american thanksgiving dinner at the roomie's place because our friend pingy is in town. sunday the dotys are descending en masse to our abode to record some tunes for the xmas cd. this year's cd is gonna be pretty sweet (i mean, in the saccharine, gentle way, not the skater dude "sweet!" way).

last night's dinner was pretty boss. first we met with a guy about a deck. i'm not sure if i've told you about the parking issues with our neighbour we share the driveway with, but suffice to say that confrontations have ensued that have front-loaded fencing in our yard and re-doing the deck to the top of our lil 'ugmo makeover list. there's also the fact that we can probably budget a deck this year, but we can't budget a kitchen (especially after i was laughed out of the bank for asking for an increase on my line of credit). i also felt the lack of a nice bbqing, eating al fresco space last summer quite keenly. also, we want a bit of space for a certain someone to totter around on chubby legs on, and hopefully a spot for a kiddie pool (as you may or may not know, my dream in life is to bbq on a hot summer's day with my feet in a kiddie pool) or a sandbox. we spent all last summer eating out on our front stoop, which was nice, because we got to really know our neighbours, but i want a space to host people outdoors again. we're going to meet with 4 different deck/fence people over all. we've gotten one low quote and one high one from the dude last night. but the dude last night said he can work within our budget.

i also scammed his price list from him. lol! basically, the company last night, hickory dickory decks has a detailed price list so decking is quoted at X per square foot (depending on material and finishes) and fencing is per linear foot. so he was looking at a price sheet and i just blurted out, "can i have that?" and he was all like, "uhhhhh..." and i reach across the table and took it from him and was like, "thanks!" lol! it's handy to have because it gives us a benchmark to go with for any other contractors...plus we can do a lot of fiddling with the numbers. is it weird that i get all flush and heady when i get free stuff? EVEN IF THE FREE THING CONSISTS OF A SCAMMED PRICING LIST FROM A DECK CONTRACTOR?!? it's like a weird high for me. i don't care what it is, if there's an element of schiesty-ness and free involved, i totally get a gambler's high.

oh yeah, last night's dinner. here's a picture:

i know it looks like a dangler with some shriveled testies...but it was tasty! and pretty quick. it's braised sausages with caramelized onions, grapes, and balsamic, served over a plain risotto. i can post the recipe below.

i should take advantage of master T's slumber to read some articles.

i bid you, adieu.

fin.


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braised sausages with caramelized onions & grapes
serves 2


4 italian sausages
1 red onion, sliced
some minced garlic
1 c. of white wine
1/4 c. balsamic
1 c. of red, seedless grapes
salt and pepper to taste

- sear the sausages in some olive oil and set aside.
- throw the onions in the pan and caramelize over pretty high heat to get them nice and brown and develop a nice fond on the bottom of the pan. i pretty much forgot about my onions so they were dark, bordering on burned, before i stirred them, and it ended up working in my favor.
- turn the heat lower, add the garlic and the sausages back in, and add the white wine to deglaze, scraping up the fond on the bottom of the pan as best you can.
- add the balsamic, some salt and pepper, and the grapes, put a lid on the pan and turn the heat low for about 10 minutes
- when you're ready to serve, turn the heat back up to high, and take the lid off the pan to let the sauce/juices reduce a bit
- serve over risotto.

*this would also be good served over mashed potatoes, egg noodles, anything to soak up the vaguely sweet/sour (agrodolce!) sauce. this dish can also be multiplied to feed as many as you need

1 comment:

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