Wake Me Up, Before I Go Go (Seriously, I have to be at work early tomorrow. Someone wake me up).

[sisabet]

I went to bed. I had to get up because the vids were in here. EEP.

So I am the proud owner of a set of Vividcon discs. Preliminary findings indicate that it is fun to watch the Luminosity Vidding Dynasty set of vids (Art of Dying and Rockafella Skank) but then you find out your nephew still has your copy of Kill Bill and you are sad.

Also, if you have the discs - be sure not to miss dualbunny's vids "Olivia" and "Volcano Girls" (both on disc 2). Olivia is a vid set to the animated movie "The Last Unicorn" and is just lovely and heartbreaking and so very romantic and doomed. "Volcano Girls" (premiered at Club Vivid) is Buffy/Faith and not to be missed.

Dude, I have 2 dishes in the sink. No *wonder* I can't sleep. Sheesh.

Also - I made eggplant soup tonight under laurashapiro's careful instruction and it was tasty. drdawn is obviously reading my LJ as she showed up for the leftovers (I'll be out of town for the weekend and waste not want not. Frugality better end in me owning Farscape Season 1 is all I am saying).

Comments

[sisabet.livejournal.com]

Hey - when I make something with leeks (maybe next week!) what part do I chop up to use? Like if the recipe says "1 cup chopped leeks" does it mean just the white part or the white and green part?

And is it fennel that tastes like licorice?

And I am making soup tonight with sweet potatoes, red peppers, onions, garlic, chopped up apple (because I am finding I like apple in everything and they were on sale) and chicken stock and I didn't have any white wine but I did have apple juice and vodka. So wish me luck!

[heresluck]

With leeks, you want to use the white part and the pale green part -- there's usually about an inch of pale green between the white and the dark green.

The dark green is really good for making vegetable stock; you throw it in a pot with the ends of the onions, the potato peelings, the apple core, ends of carrots, squash innards, etc., add about 6 cups of water, and cook for 20-30 minutes. Then put a colander over the pot where you have the soup vegetables and just strain it right in. Good times.

[heresluck]

Oh -- and yes, it's fennel that tastes like licorice. And your soup sounds good. I want to hear how it turns out!