We had a gruelling Saturday: breakfast at Poupart’s bakery, driving around seeing the sights and (for me) reminiscing; poboys for lunch at Old Tyme Grocery – the world’s best poboys by the way; another parade (and more beads) this afternoon; then off to get showered/shampooed/shined so that we can get dressed up to attend the Krewe of Triton Mardi Gras Ball!
Tonight I went over to Laura’s for a girls’ night in: wine, pizza & a movie (The Help). She had this large bunch of lilies in a vase on the counter. The blooms were enormous – as big as your head. Very pretty. And very fragrant.
The weather this winter has been a roller coaster of sunny-and-70s then sleet-and-20s-and-30s. About three or four turns so far and one more on the way tomorrow. It was a beautiful day today, so I threw open the windows and took a walk through the greenbelt.
Along the way I came across this rock and saw a face in it (sort of). If i squint a bit i think i can make out Jay Leno…
According to Sky and Telescope, Mercury is at its highest tonight, and reportedly the best view of it, all year. So, after sunset, I toodled over to my favorite nearby west-facing vantage point and caught this shot of it to the top left of the crescent moon.
For those of you that are inclined to look towards the stars for influence on our day-to-day lives, be warned that Mercury will enter retrograde from Feb 6 to Feb 28. Get ready for some weird happenings and funky vibes. More background here. And you may want to bookmark this link for future reference.
And, let me wish everyone a happy Chinese new year. 2014 is supposed to be the year of the horse. But let me just add….. GO HAWKS!!!!!
Tonight Monte made pasta. I “helped” by hovering over the stove while he was making a light white wine sage cream sauce repeating how hungry I was.
Homemade pasta is nothing short of amazingly delicious. We have pasta roller and pasta cutter attachments for our KitchenAid mixer that make the prep pretty easy.
He used Mario Batali’s recipe for basic pasta dough. You can find a version of the recipe here. He made a smaller batch (3 eggs and 2.5c flour) and kneaded it for 10 mins, letting it rest for 30 mins before rolling & cutting. Here’s the finished product. We cut it fettuccine size. Yummmmmmmm
Last year I started swimming laps at my gym. I’d never been a swimmer-for-exercise before that. But I really enjoyed it. Several months ago, because of the drastic change in my fingernails, I stopped. The chemicals in the pool had turned my otherwise strong, long healthy nails into splitting, cracking stubby messes. I’ve tried OPI nail strengtheners of all kinds. I started taking biotin. I’ve increased calcium. I put oil on them before and after. Nothing helps. I finally gave in and decided I would rather get the exercise than have my nice nails back. Oh well. If anyone has other suggestions on how to protect my nails, I’d love to hear them.
So… I’m back to swimming again for about a month now. Lets see how long I can keep it up.