gnyarrrrrrr~

you guys.



I really really want to go to culinary school instead of spending oodles of money stubbornly finishing an english degree that I will probably only use to pay for culinary school, if that. :/



(I do want to finish said degree, eventually, but OMG CULINARY SCHOOL.)


more on this angst later. work now :)

hell or glory, i don't want anything in between

before I get into a foodpost, I'd like to share a quick & supercute moment from earlier this evening with my mom. I had to write today's date on something, and she told me it was the 15.

me: no, no, it's Tuesday, it's the 16! *scribbles* ... oh that's right, Folie a Deux came out today!
mom: oh, did she?

I just. MY MOM. THOUGHT FOB'S NEW ALBUM WAS A LESBIAN. HOW SO ADORABLE, MOTHER?!?

now, more foodsharing!

( wine-poached calimyrna figs with chevre and smokey blue cheese creme )

I made these today for an active demo. had them on my table with a plate of turkey ham and Silver Spring (local) organic deli mustard on Potter's Crackers (local) caraway rye crackers. they were actually more popular than the ham & mustard on rye (which was a big hit on a slow night)! at times as I was making it this recipe seemed a little silly to me, but in the end I decided I was super happy with it. mostly because a ton of other people liked it, too! I ran out of figs, and gave out at least a dozen recipe cards! ROCKIN'!

in conclusion, I hope everybody has/had/is having a FABULOUS night! I am going to reply to comments on my last post, watch the last episode of Merlin (because I FELL ASLEEP HALFWAY THROUGH IT LAST NIGHT D: ), and then go to sleep because I waitress at Stir Crazy bright and early tomorrow morning! eeurgh! \o/