i made this yesterday.

and i have enough fabric left over to make some sort of summery dress. i wish it was warm outside...

december 26, 2008

last night my dad made delicious hot and sour soup, and all us kids were over. it has been a long time since the smith and mack kids have all been together, so of course we had to take a picture. none of us look good in every shot though, so there are a few up so everyone will be happy.




and then there is this evil picture of peaches from a few years back. click on it. it is a nice one.

it is christmas time

today i went to a christmas eve brunch and had a few too many mimosas, followed by a to go cup of wine. i am tired now and would like a nap. instead i am going to sit down with my new (to me) issue of BUST and eat some pizza.


tra la la

feliz navviiiiblaaaaaah

every year we watch pee wee's christmas special. this has always been my favorite part. i love you pee wee, and charo.

cuchi cuchi!

maybe next year...

i think megan should either make a calendar, or this should be her christmas card.

freeeeeeeeeeedom!!!!!!!

to celebrate school being over, i am spending my weekend baking and cooking.
i am making this today. i cannot wait.

yummmmmmmm!!!


3/4 ounces dried porcini mushrooms (1 cup)
6 cups tepid water plus 2 cups hot water, divided
1 medium onion, finely chopped
1/2 stick unsalted butter
2 celery ribs, finely chopped
1 medium carrot, finely chopped
3 garlic cloves, finely chopped
1 1/2 pounds white mushrooms, sliced or quartered
1 (15-ounce) can diced tomatoes, drained
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons finely chopped dill

preparation

Soak porcini in 2 cups hot water 15 minutes.

Cook onion in butter with 1 teaspoon salt in a heavy medium pot over medium heat, stirring occasionally, until onion is golden brown, 10 to 12 minutes. Add celery, carrot, and garlic and cook, stirring occasionally, until softened, about 5 minutes.

Transfer porcini with a slotted spoon to pot and strain soaking liquid through a fine-mesh sieve into a large glass measure. Add white mushrooms to pot with 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring, until mushrooms are tender, 6 to 8 minutes. Stir in tomatoes, remaining 6 cups water, and porcini-soaking liquid. Simmer, partially covered, 30 minutes.

Purée 1 cup vegetables and 1 cup liquid in a blender (use caution when blending hot liquids), then return to pot. Stir in parsley, dill, and salt to taste.

i need a change.

and i think this might be it. so cute.

jock jams.

lord knows i love them.

http://aids-3d.com/midi/d-pumpupthejam.mid




this is my life now.