{{{{Kristin}}}} nasty dream to have, hope you can shake that feeling.

You too, omnis.

Did you try the Monster Biscuit? At $2.69 a pop, I may go bankrupt, but I'll have fun getting there.

Nope, I went with my basic steak, egg, & cheese biscuit. Plus shared a strawberry biscuit with Abby.

Then Lewis and I had Chili's (they were near by where we were) for a late lunch and I had some surprisingly good fajitas.

Kristin, tell your brain to knock it off. We like you.

I think Jon Bon Jovi was in my dream last night and I have no idea why.

I just spent most of this afternoon grading tests. Blech. And now I'm trying to decide what to do for dinner. I've got a matzo ball recipe that I've been wanting to try, but I'm not sure if I really feel like cooking. Didn't get a chance to go to the grocery store today.

Eh. I'm terribly bored, but what I really want is for someone to come over and entertain me while I clean my house. And do my taxes. Sadly, I don't think I can actually ask or get any of my friends to do that, right now. :)

I'm saving the matzo balls for tomorrow, because they're really better with parsley, and I don't have any. I'll go shopping tomorrow. Just made matzo brei for tonight -- a bit more experimenting with the recipe, and it's getting closer to seeming right. The texture is right, it just needs a bit more flavor. I hadn't realized how much of the flavor of matzo brei comes from the eggs. I think the easy solution here is adding a bit of vegetable broth. The expensive solution, which would probably work better, would be black salt, but I don't really want to go on that much of an ingredient search for something that's supposed to be simple like matzo brei.

Matzo brei was the only culinary accomplishment of a guy I dated in college. About 80 percent of his diet was fried crackers and pizza.

we agreed to 3rd date, so I'm...dating? what's the protocol?

3rd date? You put out. Or is that me?

Aims, I e-mailed you. I'm also on AIM and FB chat.

My aunt got me the Great Chefs Cook Vegan cookbook. It looks cool, but all of these recipes are way more complicated than anything I could hope to make without a sous-chef, I think. Also, without a ton of equipment. I just opened to a random page, and got Chilled Apple Consomme with Celery Root Remoulade. The consomme requires, among other things, vitamin C powder, apple pectin, and a juicer. The remoulade doesn't look too difficult, though it does require julienning the celery root, which seems like it would be an enormous pain. There are eight ingredients in the "garnish" section.

Several other recipes require a dehydrator. And pretty much all of them require much better knife skills than I have.

Ok. Now I'm dying to talk to Aims, and *she's* disappeared. Goof.