Pass the Pesto
My head is POUNDING, and I'm desperately waiting for the Ibuprofen to take effect. If today's post seems a little off, worry not los guapos - it's just me hallucinating. I've just spent the last five minutes trying to think of another way of saying "it's been one of those days", largely because I loathe the expression and think myself above typing it in a blog. As you can see, I was unsuccesful. Yes indeed, today I was run through the proverbial wringer (sorry, did it again.) Woke up at 7:00 after just four hours of sporadic, uninspired sleep; wrote for 45 minutes about nothing - literally; went to work where I was inundated with "not my job" type requests only after I was able to actually enter the building - I encountered some difficulty due to wealthy parents blocking all the parking spaces with their Lexus SUV's (I work at a school); spent the day rebuilding a Celeron 400 eMachine (an eMachine!!) with Windows 98 SE in an office where the two occupants were barraging me with questions about my taste in women; got taken to task in that same office by one of the aforementioned occupants when she found out I was drinking gunpowder green tea (I believe her exact words were, "Uccchhh.... that's SO you." And yes, I drink gunpowder green tea. I rather like it as a matter of fact. I drink lots of tea... I like it better than coffee - less caffeine but still gets the job done. In fact, right now I'm drinking a Lemongrass herbal); ended up working late to finish up all the other tasks I didn't get to because I was working on that stupid dogbox of an eMachine all day; get home where I have huge piles of laundry waiting for me and which I'm now currently doing... and you know what? It is all good stuff, folks. All luxury problems. I have a job I can complain about (unless of course someone from there is reading this); I have a car I can park (when there are spaces); I have clothes I can bitch about washing; I have a bed I can have trouble sleeping on, etc... Many other people aren't as lucky. This is not a plea to help all the less fortunate around you - just a reminder that no matter how much you feel like bitching, it can always be worse. The everyday things around us are the treasures we take for granted. Remember that. And there, my friends is Uncle Eric's lesson for the day.
**And incidentally no, no one died or anything... that's not why I appear so reflective. It just ocurred to me when I was going to go into a full-scale whine how nonproductive and selfish it would be.**
My head is still pounding though, and today really was a tough one. That's why this evening I decided to treat myself and make a Red Pesto Farfalle for dinner. What, prey tell, is that? Well - allow me to elaborate. Red Pesto Farfalle is a Sicilian specialty dish made with bowtie pasta and generous amounts of tomato pesto - hence the name. There are various ways to make pesto of course, but in this case it was a mix of tomatoes, walnuts, pecorino romano and grana cheese, basil, garlic, and various spices. Traditionally it has to be made by a doting cook as its requisite pounding with mortar and pestle makes the dish fairly labor intensive.
Or at least that's what it says on the back of the package next to "Pour frozen contents into saucepan and cook over high heat for 6 minutes." Nothing but the best for this jazzcat, folks. If you'll excuse me, I'm off to pass out. Until tomorrow, amigos.
**And incidentally no, no one died or anything... that's not why I appear so reflective. It just ocurred to me when I was going to go into a full-scale whine how nonproductive and selfish it would be.**
My head is still pounding though, and today really was a tough one. That's why this evening I decided to treat myself and make a Red Pesto Farfalle for dinner. What, prey tell, is that? Well - allow me to elaborate. Red Pesto Farfalle is a Sicilian specialty dish made with bowtie pasta and generous amounts of tomato pesto - hence the name. There are various ways to make pesto of course, but in this case it was a mix of tomatoes, walnuts, pecorino romano and grana cheese, basil, garlic, and various spices. Traditionally it has to be made by a doting cook as its requisite pounding with mortar and pestle makes the dish fairly labor intensive.
Or at least that's what it says on the back of the package next to "Pour frozen contents into saucepan and cook over high heat for 6 minutes." Nothing but the best for this jazzcat, folks. If you'll excuse me, I'm off to pass out. Until tomorrow, amigos.
1 Comments:
Amen - it is all good stuff. Thanks for reminding us of that...most of us forget.
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