Hey, everyone. So I've been banging my head against the problem of trying to get my background to come in colors -- don't know what's wrong with it. I think I'll try to put a quick background .gif together and see if that works better. The whole thing is driving me bonkers.
I'm also starting to consider starting a mailing list for people who write/ produce erotica/porn, something that distributes current market info and allows us to chat. I'd be happy to get any feedback on that idea.
I finished Busman's Honeymoon last night -- it's not as good a mystery as many of her other books, but it allows you to indulge yourself in voyeuristic enjoyment of the Wimsey/Vane romance. Again, there was an entire *page* in French -- I tried to get a friend to translate over the phone, but we gave up after two sentences because I couldn't pronounce things correctly and spelling it out took too long. I have to buy a French/English dictionary one of these days. I have to learn French. I have to brush up my Spanish. I have to learn Italian and German and Latin....oh well. That's a subject on which I could ramble forever -- all the things I want to learn...(piloting and hang-gliding and singing and serious dance and self-defense and martial arts and on and on and on...)
Other than that, had friends over for dinner last night and made: potato curry, Sri Lankan fried eggs, tumeric beans and carrots, bananas sauteed in butter and cinnamon (not healthy!) and rice with mango/ginger chutney. Yum. I love cooking. Oh, and chocolate chip cookies. Hmmm...I think that's enough for now - time to go find some breakfast.
Mary Anne's Potato Curry
4 large Idaho potatoes, peeled and chopped into large chunks
4 medium yellow onions, peeled and diced fine
1/2 t. black mustard seed
1/2 t. cumin seed
2 cooking spoons vegetable oil (by cooking spoon I mean a large stirring spoon -- each is about 2-3 T, I think?)
2 cooking spoons ketchup (you can use tomatoes if you want, but my *mom* used ketchup, so it's definitely authentic)
2 heaping t. Sri Lankan curry powder (this is the red kind, that you can only buy in the Indian part of town)
1 flat t. salt
1/2 c. milk
1. Fry onions in oil with mustard seed and cumin seeds until onions are golden/translucent (not brown). Add curry powder and fry one minute, until you start to cough. Immediately add ketchup, salt, milk and potatoes.
2. Lower heat to medium (it was on high before :-) and add enough water so the potatoes don't burn. Cover and cook until potatoes are cooked through. Serve over white rice, preferably basmati.