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going back down to FL to clean out my grandma's apartment tomorrow. incidentally I am also about to get my period. this whole 6 months of dealing with grandma shit every time has lined up with my period so I would like to kermit actually

listening:

I am slooooowly getting my spotify playlists off of spotify. here is my melancholy playlist that I have the files for now

reading:

more Evil As Humans

this substack from some people who I went to high school with

I have officially abandoned "The Creative Act: A Way of Being" by Rick Rubin after about 40 pages. I am bored by it. too much Jung, very repetitive, everything I have read feels like common sense to Me so I am probably not the target audience.

watching:

idk some youtube i guess

playing:

turbo fallow

making:

way more fallow than it should be. I need to paint that kituba..............

oh I finished a new neocities page! my bookshelf! it's very bare-bones, will probably slowly link notes/goodreads reviews to everything, maybe reformat somehow, but at least I have a basic List Of Hard Copies That I Own! I still have to add the ones I have in my apartment, these are the ones in 'storage' in my childhood home :-)

eating:

made some old standby recipes for the fam and friends! first was 'pork cutlets escorial', a recipe from ? some random cookbook of my roommate's mom I think? it's very good but a little time consuming because it does involve making a brown sauce, however it makes a Lot of brown sauce and that can be frozen and used later as well so!

the brown sauce: make a roux with 1/2c butter and 8 tbsp flour. brown that bad boy. add 4c of beef broth, 1c dry white wine, 1 sliced carrot, 1 medium onion coarsely cut, 1 white part of leek quartered, 1 clove garlic, 2tbsp tomato puree, 1/2tsp dried thyme, 1 large bay leaf. I personally blended all the veg together with a little of the broth to make it smooth but follow ur heart. I also added like 2-3 extra cloves garlic and subbed a shallot+scallions for the leek, and 1tbsp tomato paste for the pureed tomatoes. and technically chicken broth. whatever. boyf brownwed the veg but idk if that's truly necessary, then mix with the roux, cook down a bit, and add salt and 1/2c Madeira (or in my case a random dry red) wine to taste. this makes a whole quart of brown sauce!

for da pork: 4 boneless pork cutlets, pat dry and smear both sides with Dijon mustard and pepper. saute until brown in 2tbsp of butter until mostly cooked, put pork on a plate, and to the pan drippings add 1tbsp flour, stir until mixed, 1c white wine, bring to boil (pan sauce!), stir consistently. then add 1/2c cream (I used normal milk lol), sliced olives (as many as your heart desires), and 3tbsp brown sauce (we used way more than 3. follow your heart). put pork back in for a few minutes til all warm thru. that's a meal baby. serve over rice or potatoes or couscous or starch of your choice. yes we made all that brown sauce for Three Tablespoons.

second thing I made was the one pot chicken meatballs with greens because there was chard for sale at the farm stand near my boyfriend's place! I used beef instead of chicken I think it tastes better that way.