very little, very late: locavore eating-- springfield ravioli & macaroni co.

this was so long ago that i can't actually remember when it was. sure, i could have checked the timestamp on the picture just now but... i didn't. get over it.

bill & i stopped at a deli in swarthmore in the hopes that we could grab some nice beer (the italian deli by our place offers a nice selection) and basically hit paydirt. bill took a while browsing the beer, so i wandered into the other room-- the actual deli room-- and lo! there was fresh everything-you-can-imagine. including "springfield brand garlic & basil napolitano's pasta" which is manufactured at 186 saxer avenue, springfield, pa 19064. this is so local that i actually know where it is. and that's big, cause i'm... not directionally inclined. (except when it comes to parking in center city. that i rock at.)

SO. i wanted to experience the pasta as fully as i could which meant keeping the recipe simple:

• pasta (water & salt for cooking)
• butter
• grated cheese

i followed the package instructions for cooking (6 minutes in boiling water), tossed with butter and sprinkled with cheese.

it was... fucking amazing. really. and LOCAL! points for greenness.


... so. why the radio silence? oh, lots of reasons. i'm gearing up to go to grad school at OMFGDREXEL. bill's just submitted his application for grad school at OMFGDREXEL, only to him it's more like, oh, just drexel, because he's been there before. additionally, we're watching out eating AND our budget here at chez bitchy, so the meals sort of run together. plus, christmas totally burned me out and my camera is dead. we're on the hunt for the 3-year service plan and really hoping a lot that "i forgot to close my water bottle before i stuck it in my purse and why no i don't use a protective cover for my camera, as you can see by the scratches and smudges!" doesn't void it.

but i'm working my back, slowly. i promise, mommy.

kitchen klutz

"next aloe plant we see, we're buying!"





i have to admit, he's got a point. one might think a compulsive drive to buy potholders would prevent burns like the heart-shaped one at the base of my thumb (above, ironically displayed on my "le cordon bleu" oven mitt), the long-scarred 1 1/2 inch on the back of my left hand, the 1/2 inch puckered line on my right wrist, the currently sloughing (ew, only a little bit) result of attempting to remove hot shortbread from a tart pan on the inside of my right wrist, and so many fingertips and knuckles along the way.

i'm careless. and a danger to myself.

i'v had cuts, too, of course. little nicks from overzealous chopping and long, paper cut-like ones from a razor-sharp utility knife that i could swear didn't even touch my flesh. more often than not, i slam a drawer on my hand trying to clean as i go.

but the best-- the best EVER-- was the time i injured my rotator cuff mashing potatoes on a stove top that just a little too high for me in stocking feet. i shit you not, i was in agony for a week.