Smokin'

That's what my oven is doing at the moment. Remnant from the quest for the best chocolate
cake project. There was leakage and spillage and though I scraped most
of it off, there is obviously some left.

So the cake was not THE greatest, in my opinion, although there were
rave reviews. The wow factor was missing for me.

However, here's my favorite mushroom recipe. I've been enjoying it all
week.

Marvelous Mushrooms

Heat 2 tsps olive oil in a pan. Sautee 1 shallot (or a tbps of onion)
until soft. Add 8 oz thickly sliced mushrooms (button or fancier) and
2 tsps sage. Swish around the pan and cover. Cook for about 5 minutes
or so until almost cooked. Add a splash of dry sherry (I find buying a
bottle of actual sherry is more useful than the cooking variety...to be expounded upon later). Cook uncovered for two minutes. Finish literally with a sliver of butter.

Voilà

Sweat Equity

The joys of exercise are seriously over inflated. There are those who
extol the virtues of exercise and that's all well and good (ok don't
you just hate it when people go on neon about how great it is only to
reveal, after pointed questioning, that their exercise involves couch
and television?) and true, but that doesn't make it fun. You
theoretically should find something you like to do, but if you don't
like sweating, the outdoors, physical contact and athletics in
general, the best thing is to find something marginally tolerable.
Because the thought of touching a sweaty person while I am sweaty is a
bit horrifying. It's like when people don't like to cook. To me it is
a bit incomprehensible. No, really. Probably they are more athletic too.

I've been on and off with the gym and the running thing. The gym is
beautiful - ok, my gym is beutiful AND the machines are well spaced so
people don't accidentaly spray you with their bodily fluids while on
the treadmill. Gross. And TVs with good cable.
But when the weather gets warm or time is a bit tricky or when there
is great potential for laziness, I go running... Ok, running/walking
combo. Pretty much it is hard to avoid unless you have a sprained
ankle or it is raining or you live in the ghetto. So that is what I've
been doing. Argh.

Sweat equity: 1.7 miles

No Ice Cream Maker Sorbet

Ok, so I am determined to make a good ice cream-sorbet-gelato something comprised mostly of fruit (as per the Chinese medicine diet). Many say that you can make ice cream sans ice cream maker... So I gave it a shot and it is pretty darn good. Yay!

Choco Banana Sorbet

Dissolve 2/3 cup sugar, two dashes of cinnamon, a pinch of kosher salt, 4.5 tablespoons unsweetened cocoa in 2 cups water over low heat. Stir often with a whisk. When dissolved, take off heat. Place 2 tbsps slivered almonds, 2 over-ripe bananas and the chocolate mixture. Blend in a food processor or blender. Cool. Freeze according to the ice cream maker's directions.

To freeze sans ice cream maker, place the mixture in a wide, shallow freezer safe dish. Chill for an hour. Scrape the frozen bits with a fork. Freeze for another 1/2 hour, scrape. Keep doing this until it resembles ice cream.

For actual instructions on how to make ice cream without an ice cream maker, visit David Lebovitz' blog ... and no, I don't have his book.

Chocolate Banana Sorbet experiment

Ok, so I am determined to make a good lotta fruit ice cream-sorbet-gelato. Many say that you can make ice cream sans ice cream maker... So I gave it a shot. 

Choco Banana Sorbet

Dissolve 2/3 cup sugar, two dashes of cinnamon, a pinch of kosher salt and 4.5 tablespoons unsweetened cocoa in 2 cups water over low heat. Stir often with a whisk. When dissolved, take off heat.

Place 2 tbsps slivered almonds, 2 over-ripe bananas and the chocolate mixture. Blend in a food processor or blender. Cool. Freeze according to the ice cream maker's directions. 

To freeze sans ice cream maker, place the mixture in a wide, shallow freezer safe dish. Chill for an hour. Scrape the frozen bits with a fork. Freeze for another 1/2 hour, scrape. Keep doing this until it resembles ice cream 

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Mystery Meat No More

True confessions, I’m not well versed in cooking meat. The whole non-chicken section of that area of the grocery store is a bit mystifying to me (except for sausage, of course). It is far easier for me to whip up three fancy, tiered cakes than one 4 oz bit of steak. I’ve no idea what the differences in cuts are, aside from the more marbling is better, tender loin is fabulous, etc… Oh, although, my sister and I make killer Beef Wellington (no pun intended – it is loaded with saturated everything). So when my Chinese doctor (she’s a doctor of Chinese medicine and also Chinese) said that I should diversify my protein consumption to include things outside of chicken, I was like, uh oh.

So I went to the old standby of meatballs. I can do ground meat products fairly well. It’s like sausage waiting to happen, no? Turns out, most meatballs are fried. ARgh. But instead of doing this, I just put the raw ones into the sauce. I made meatballs and sauce using Ina’s meatball recipe and Jacques’ sauce. Delish, but not needing any more cheese. Rather, I put some of my basil from the fish recipe (still around) on top… The sauce is not so saucy, it is perfect for coating the meatballs. I could not be bothered cook whole wheat pasta, so I just ate them over raw zucchini (which is not the greatest combo, btw) but I’d recommend pairing with my favorite gnocchi recipe.

I first discovered gnocchi as a grad student. It was an unconventional yet so incredibly inexpensive for a crowd. People loved it, even this lovely Italian family. I haven’t made it in years, but it’s fabulous, at least I remember it as being fab. It is included below.

First, start by making the sauce.

Sauce
Recipe by Jacques Pépin from Food & Wine (with a few alterations)

1 Tbsp olive oil
4 garlic cloves, minced
1/2 cup minced onion
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
One 28-ounce can diced tomatoes with their liquid (the Italian ones work the best)
1/3 cup pitted green olives (I cheated and used the ones that go into beverages)

In a medium saucepan, heat the oil. Add the garlic, onion, thyme and oregano and cook over moderate heat until softened, about 4 minutes. Add the tomatoes, cover and cook over moderate heat for 2 minutes, stirring occasionally. Add the olives. Puree the sauce in a food processor and return the sauce to the saucepan – if you want to that is. Note: If you will use a food processor, might as well do all the chopping of onions and garlic in it, as well as the bread crumbing and grating below)

Meatballs
By Ina Garten from the Food Network (with a few alterations)

1/2 pound ground veal 1/2 pound ground pork 1 pound ground beef (note, some stores have “meatloaf mix” which is this combination of three meats)1 cup fresh white bread crumbs – 4 slices of bread, crusts removed (I used wheat bread)1/4 cup seasoned dry bread crumbs 2 tablespoons chopped fresh flat-leaf parsley (or 1 ½ tbsps dried)1/2 cup freshly grated Parmesan cheese 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon ground nutmeg 1 extra-large egg,

You can whiz the slices of bread and the parmesan in a food processor to save yourself from the grating and chopping.

Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs.
Add meatballs to sauce and simmer on low until cooked, 25-30 minutes.

Serve the two with a mound of roughly chopped fresh basil and serve with pasta, gnocchi or leftover zucchini.

Grad School Gnocchi
Based on spinach gnocchi gratin from Gourmet, May 1993

1/2 cup water
1/2 cup milk (it can be low fat)
¼ cup unsalted butter
1 cup durum semolina (you can use all purpose flour and whole wheat flour might work also)
2 eggs
1 teaspoon kosher salt
1 teaspoon black pepper (or white pepper)
1/2 teaspoon freshly grated nutmeg, or to taste
fresh basil, roughly chopped (optional but lovely)

In a heavy saucepan bring the water and the milk just to a boil with the butter, stirring until the butter is melted, add the flour all at once, and stir the mixture briskly with a wooden spatula until it pulls away from the side of the pan and forms a ball. Cook the dough over moderate heat, stirring, for 1 minute. Transfer the dough to a bowl and with an electric mixer beat in the eggs, 1 at a time, beating well after each addition, the salt, the pepper, the nutmeg, and the herbs.

Into a kettle of boiling salted water drop walnut-size spoonfuls of the paste, about 10 at a time, and simmer them, uncovered, for 5 minutes, or until they rise to the surface and are cooked through. Transfer the gnocchi as they are cooked with a slotted spoon to a large colander and let them drain well.

Serve with pesto or red sauce of choice and feed the masses!

Magic Mousse

OMG. Someone actually tried one of my recipes and loved it. So much so she's serving it at a dinner party this weekend!

Let me preface this by saying I don't like tofu. But soy is ok in the Chinese medicine woman and mousse is kind of a pain to make- let's be honest here. So for those who are a bit shy, give it a go!

Magic Chocolate Mousse
based on Tofu Chocolate Almond Mousse from Patricia Greenberg's Soy Desserts

1 package silken tofu (1lb)
1/3 cup unsweetened cocoa
1/3 cup sugar
1 tbsp rum or other fruity liquor

Whiz the tofu in the blender until "liquid." Add the remaining
ingredients, whiz until incorporated. Perfect as a dip for
strawberries right away or chill 2 hours for more mousse-ey
consistency. Delicious with strawberries or raspberries.

Enjoy. Really.

No more cake!

I think my siblings (both of them independently) might be rooming with people with with sadistic tendencies. Not sadists, per say, in fact, they seem like very sweet people, but rather, deprivers of heat… My brother R is a college student in one of those East Coast schools, near the water, so winters are very cold. But his roommates, lovely women (women, yes, that would be correct, its 2008 people, already) though they are, don’t allow the heater to be turned up. Ever. Even in the very cold, drafty apartment they live in. Granted, it is to save money, but he gets very cold. He doesn’t have body fat to keep him warm.

My sister, the grad student who sometimes forgets to be paid, has a roommate who doesn’t allow the operation of the oven, also for money-saving reasons. This would be ok, only that means there’s no chocolate cake baking. My sister is amidst her dissertation. She loves chocolate cake. London is very expensive and purchasing chocolate cake is not an option. So she has to write her dissertation without her favorite treat, chocolate cake. Now you naysayers may say, oh, gosh, what’s some chocolate cake? Let’s play a little game. Fill in the blanks with your favorite treat, say, beer, wine, vodka, chocolate, meat.

I am in the middle of my dissertation. I love _(chocolate cake)_____________. I love _(chocolate cake)____________ . Where I live is very expensive and purchasing _(chocolate cake)____________ is not feasible. So I have to write my dissertation without my favorite treat, _(chocolate cake)____________.

Is a little different now, no?

Fabulous fish bruschetta

One of the best things to eat in the Marbella area of Spain is the
incredibly delicious fish in the little family restaurants along the
beach. What is the best? Churros and chocolatte of course!

Back to the fish. They take fillets of amazingly fresh white fish,
cook it in olive oil and top it with a dollop of pesto - usually
parsley-heavy pesto with no cheese (I think at least).

So it inspired this amazing, dish I put together for lunch. This is
perfect for the summer when it is too hot to cook.

Fish Bruschetta
Serves 1

1 Roma tomato, chopped
Kosher salt (or other chunky salt)
1-2 tsps capers
2 very large garlic cloves
1/4 cup basil leaves
1 fillet MEATY white fish (I used tilapia)

In a small bowl, season the tomato with a dash of salt and pepper.
Chop the garlic, mix. Add capers, mix. Yes, you mix each ingredient
separately. Slice the basil into thick ribbons. Mix.

Heat pan, add 1 tbsp or so olive oil. Take room temp fish and
season with pepper (and salt if you wish). Cook on both sides until,
well, cooked through.

Plate the fish, top with bruschetta, pour pan juices in top of
everything. If you eat bread, use it (whatever bread you would use to
make bruschetta) to mop up the juices while eating.

Delish!

My Mistake

Oh, and its Rice Krispies. And they wonder why people can't spell.

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Speaking of...

Ok, so, I did it. I had this ridiculous craving for rice crispy treats (this NEVER happens - truly - first off, it has neither chocolate nor cheese) and guess what? Nobody sells them anymore apparently. What's up with that? So I had to make them. With a recipe. From the box. Quelle horreur (with French accent).

So I purchased the marshmallows (not homemade - and yes, I make them for people during the holidays) and the box o' rice crispy treast (is that crispy with a "y" or an "ie"?) NOT at my regular coop, where shame would inevitably follow me a) because of the marshmallows and b) the non-organic, no curds and whey cereal product. And I made it. From the recipe. On the box. But I only made a 1/2 recipe because frankly, I didn't know what to do with all those treats. They were shockingly good. Someone should really sell these things, they'd make a mint.

Guilty Pleasures

C'mon, we all have them. And deep in our little hearts, we know we are doing something ever-so-slightly naughty and potentially embarrassing. It's buying a can of corned beef from the coop you shop at, or reading Cosmo at the gym, with "Oh, it was there when I got on the machine." For my mom, it's cheese whiz. Only she eats it openly and with great pleasure… hmm, ok, for me, it's reading chick lit on planes…but only if I'm traveling alone or with my family and never, EVER in front of my bosses…or any work colleagues for that matter. Indeed, admitting even knowing the definition of the genre, much less devouring it is rather looked down upon in some circles. Less so when it is released in film as a "romantic comedy." It is as if there is less value in appreciating a predictably happy ending than a sad one. An article in the New York Times last week reported an increase in the production of "chick flicks" with the hope that men will follow (oh, because manly man flicks with shooting and cursing are oh, so much better). But the reality is, at least my pink and fluffy version of it, so many of the classics in film and literature are, indeed, versions of chick flicks. When Harry Met Sally, Casablanca (ok, maybe not a happy ending, but a chick flick nonetheless), Romeo and Juliet (hmmmm, again, not so happy, but you get the point). So what's wrong, I ask you, when life is full of uncertainty, to want a happy ending, especially when movies are $10? Why pay full price to be sad when you can be sad for free? Actually, some people pay therapists big money to make them not so sad.

Ok, off the soapbox and on to guilty pleasures… a friend/colleague and I have been discussing the pros and cons of one bad reality TV show to another. The "interesting" family on the West Coast or the "interesting" – erm– wives on the East? In secret, of course, because why? What is wrong with spending an hour of mindless -er- "appreiciation" of the seeming bottom-dwellers that parade themselves on realtiy tv (and I'm sorry, if you are on a show about your life, you are fair game)? Because it might ruin our reputations, compromise our credibility. We are supposed to be news hogs, watching cycles of CNN, MSNBC and even – CSPAN out of the office. Or reading tomes heavier than our purses and drier than gluten-free cookies while eating organic, heirloom tomatoes not picked by migrant workers… not perusing the latest issue of Vogue and eating, say, M&Ms, or, gasp, white bread. Ok, I personally don't eat processed white bread, but you get the picture. So go on, what is your guilty pleasure?

Amazing Mousse

Ok, I know, I know, I normally pass on soy recipes too, but was looking for a good dessert that won’t kill my Chinese Medicine eating plan … and made this last night. Oh. So. Addictive. And, it literally takes 3 minutes. I couldn’t taste the tofu… No weird textures or anything.

Magic Chocolate Mousse
1 lb light silken tofu (1 lb is one package)
1/3 cup unsweetened cocoa powder (darker is better)
1/3 cup sugar (I’ll probably use ¼ cup next time, also you can substitute sweetener)
1 tbsp rum or fruity alcohol or orange essence

Whiz the tofu in a food processor for about a minute. Add the other ingredients, whiz until combined.
Taste and adjust sugar, etc…
Chill for 2 hours or so.

derived from TOFU CHOCOLATE ALMOND MOUSSE
from “Soy Desserts” by Patricia Greenberg

Note, I actually used it as a dip for strawberries before chilling.

 

TGIF

TGIF. You know when you wake up (say, 8:45) and realize that no matter what you do you will be late for work (at say, 9:00, just hypothetically)? That was today. But I did manage to get in the door in record time (9:21). Hurrah…with lunch in tow.

This week has been rough. For some bizarre reason, I’ve been feeling really sickly – overly tired, dizzy, light-headed for reasons unknown. So much so I forgot to wear earrings twice this week (that’s like not wearing shoes for some people). Someone said I was probably just exhausted from all the – er –excitement – of the previous two weeks coupled with new diet…hence accidentally sleeping for 12 hours last night.

New diet is good though, I feel. Is not really new to me as have been on possibly every diet on earth, but at least it makes sense and is from an actual medical practitioner as opposed to, say, Borders (which I love, by the way, to the chagrin of many independent book store owners but Borders is open after work hours and have good values on books… but I digress). Also, the "eating plan" is embedded in centuries of Chinese wisdom as opposed to, say, Florida (South Beach, to be exact).

So, apparently Dumpling (is my dad’s preferred name for new puppy) and Crazy Daisy are getting along swimmingly. They wrestle, they play ball, they run around the kitchen. Most importantly, they stay out of Snooky’s way…although they keep eating her prescription dog food – oh well, at least they won’t get doggie arthritis (yes, it exists).

The OtherOtherDove (as my brother M to call her) is best described as my dad as “feisty.” She apparently has no qualms about being – er – feisty with Crazy Daisy, despite the fact that Crazy Daisy is 50 lbs and Munchkin can fit in my purse with room to spare. I’ve seen Mochi in action. She’s kind of scary, actually. She grabs things with her teeth and shakes her head as like a dog possessed and then makes growling evil gremlin noises. Apparently, Crazy Daisy loooooooves new dog and, since my time with her, Crazy Daisy has been better disciplined. Ha! Granted, she’s probably now addicted to those faux-sausage treats. How can you not love sausage, even if they are made of questionable ingredients and red food coloring?

My mom says Mushu looks like my Uncle G’s (the one who gave mom the dog) old nanny. Perhaps that’s what attracted him to her, on a subconscious level of course. She has to potential to be just as ornery, to be honest. Ha ha!

So, Dumpy (oh, that’s not a flattering shortening of Dumpling, now is it?) and Crazy Daisy are getting on so well that they will have a sleepover at my brother MB’s (MB: married brother, as have only one married brother) house this weekend. MOST exciting.

Pear and Almond Tart...

So, a few months ago, mom, in anticipation of my visit home, asked me to find a "good French pear tart recipe." As luck would have it, the first one I tried, from epicurious.com, was spot on.
As it so happens, after I found this recipe, smittenkitchen, a fabulous blog for you foodies, did a whole thing on it- how to photos included. LOVE smittenkitchen.

So, when I visited my parents, I made one almost immediately and we've done a bit of tweaking for our own version of this now-family-staple.

Pear and Almond Tart

Derived from Bon Appétit, February 2005

Pears
4 cups water
1 cups sugar
½ a lemon
3 medium-size firm but ripe Bosc pears, peeled (yes, they HAVE to be Bosc because they don’t get as mushy)
¼- ½ cup brandy (optional, but oh so great)

Crust
1/2 cup powdered sugar
1/3 cup blanched slivered almonds
1/4 teaspoon salt
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature
1 large egg yolk
1 1/4 cups all purpose flour

Almond Filling
1 1/3 cups blanched slivered almonds
2 tablespoons all purpose flour
¾ cup sugar
12 tablespoons unsalted butter, room temperature
1 large egg
1 egg white
Powdered sugar (optional)

For pears:
Bring 4 cups water, sugar, and lemon juice to boil in large saucepan over medium-high heat, stirring until sugar dissolves. Add pears. Reduce heat to medium and simmer until pears are very tender, turning occasionally, about 20 minutes. Cool pears in syrup. Can be made 2 days ahead, covered and refrigerated.
For crust:
Blend powdered sugar, almonds, and salt in processor until nuts are finely ground. Add butter and blend until smooth, scraping down sides of bowl occasionally. Mix in egg yolk. Add flour. Using on/off turns, blend until dough comes together in clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 3 hours. Can be made 2 days ahead. Keep refrigerated.

For almond filling:
Finely grind almonds and flour in processor. Mix in 7 tablespoons sugar, then butter, blending until smooth. Mix in egg. Transfer filling to medium bowl. Cover and chill at least 3 hours. Can be made 2 days ahead. Keep chilled.

Assembly
Position rack in center of oven and preheat to 375°F. Roll out chilled dough on floured sheet of parchment paper to 12-inch round, lifting and turning dough occasionally to free from paper. Using paper as aid, turn dough into 9-inch-diameter tart pan with removable bottom; peel off paper. Seal any cracks in dough. Trim overhang to 1/2 inch. Fold overhang in, making double-thick sides. Pierce crust all over with fork (12 times on the sides, 14 in the center, don’t ask). Freeze crust 10 minutes.

Line crust with buttered foil, buttered side down, then fill with dried beans or pie weights. Bake crust until sides are set, about 20 minutes. Remove foil and beans. Bake crust until sides are golden and bottom is set, pressing with back of fork if crust bubbles, about 10 minutes longer. Cool crust in pan on rack. Reduce oven temperature to 350°F.

Spread almond filling evenly in crust. Stem pears and cut each in half lengthwise; scoop out cores (a melon baller is handy for this). Cut each half crosswise into thin slices. Slide spatula (or large knife used to slice them) under pears and arrange atop filling like spokes of wheel with narrow ends in center. Gently press each pear half to fan slices but keep slices tightly overlapped (this is advanced tart making, you can leave them unfanned). Note: The original recipe has these two steps in reverse, but I find it easier to fiddle with the pears when they are already anchored in the filling.
Bake tart until golden and tester inserted into center of filling comes out clean, about 55 minutes. Cool tart in pan on rack. Push pan bottom up, releasing tart from pan. Note: Can be made 8 hours ahead. Let stand at room temperature. Sprinkle with powdered sugar (which you so don’t need because it will be overly sweet), if desired, and serve, preferably with freshly whipped cream flavored with some of the liquid from the pears (I’ve actually not tried this, but doesn’t it sound lovely?).

Enjoy!

Pay the Grad Student

So my sister suggested the name Mochi for the puppy. Not only is it
cute sounding, my mom also loves them. She's so smart my sister. She's
a grad student doing research to save us from the morbidities our bodies
will inevitably reveal.

But she told me that sometimes, the spacey blonde accountant at her
school forgets to pay the grad students. OMG! Who does that????!!!???
In London no less which is so. Expensive. Especially for students!!!!
Poor sister and other grad school friends. Not only do they toil in the airless lab all day. They work in the ghetto, most notable by the prison next door. Where prisoners are known to escape. Note to London School. Give
the grad students their stipends!!!!! Shame on you!

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What's in a name?

So, naming a blog is a bit of a challenge. I suppose it is a bit like picking an e-mail address (my sister and I actually have the same address on different "entities"). Unless you are a trailblazer you pretty much have to faff around until you hit one that is not what you initially wanted, not ideal, but somehow something you can live with. For example, I wanted to do ... which I use often but ellipses and ellipsis were both taken, and ... is not allowed. But sometimes, in the midst of silly variations on your name and sillier plays on words, you even come across a gem, hence the name of this blog, a lovely surprise. Because that's what life is about, no?

Of course, the name might change still... (note, and it has twice already)

I Will Eat Yoooooooooooooooooooooou

Monday, April 7, 2008

So, last night, my mom told me the story of how she got Georgie (testing out names here - after my Uncle, but maybe we don’t want her to necessarily have his characteristics) back from San Francisco to Oz. So her flight from SFO was delayed and she missed her connecting flight which was, unfortunately, the last one of the day. So she was put on another airline's flight… the line was sooooooooo long at customer service that she was in danger of missing her flight again. So she accosted an airline worker person (identified by nifty jacket) and asked how she can deal with the Cupcake (again, testing out names) situation. So he went into the little office and said that the only way she would get Lulu on the flight is if she said that Sabina (Bina- after Sabin, of course) were her “emotional pet.” So my mom, not being quite sure what an emotional pet was, said, "If I don't get on that plane, I will pee in my pants."

So, green jacket man goes to the check in desk and tells them that mom was bringing her emotional pet Ella with her on the flight. Ok, no prob. So my mom went to go to the ladies room and the check in desk woman offers to go with her, holds Peanut during the –er- process. Talk about good customer service. Turns out, “emotional pet” means you are in need of the pet to get through the flight- or some such thing… but you don’t have to pay the $85 to bring it on… So, my mom is escorted on the plane and seated with a woman on crutches. And the stewardess proceeds to explain things to them veeeeeeeery slowly… My mom was worried that when she got off the plane they would have people to cart her off, but fortunately, there was just me.

Anyway, my sister is convinced that Mushu looks like a gremlin before it is going to eat you. My brother M thinks she looks like an owl (Owlie?).

Ever heard of a giant Fendi bag?

Written, Sunday, April 6, 2008 4:02:23 PM
Ok, so last night, at midnight, I pick mom up from the airport. They lost her luggage and she's carrying her purse and a carry on. Inside is a surprise present from my uncle. A puppy- a two month old pikinese-maltese-shitzu-über trendy in San Fran-hideously overpriced puppy. To relieve her stress. So sweet, only you aren't supposed to give people dogs and my parents already have a dog, Snooky, our lovable Bichon, and crazy Daisy on week days. I'm like, ever heard of a Fendi bag? Spa day? You cannot return puppies, unlike, say, a purse... I mean if you want to give someone a big gift, consider a ticket to Hawaii. Relaxing and the memories last a lifetime... So I'm en route home!

There was a stopover in Indiana. Once again, there was a snag at Subway. Once again, I got yelled at by the subway lady because I had no idea what to do during the sandwich creating process... Unlike the lady in front of me who knew exactly what she wanted- granted, she also had no idea that Starbucks had tea. Seriously.