Earth Shoes Gift Certificate Contest!

I was recently contacted by Onlineshoes.com to run a contest on my blog to promote their line of Earth Shoes!  These shoes are 100% vegan, containing absolutely no animal products, which we all know is difficult to find from time to time, and can be pricey!  Well, if you need a new pair of awesome shoes and are possibly hurtin' for cash (like so many of us are these days), this is your chance to win a $50 gift certificate for Earth Shoes!  This is a really amazing deal, and the shoes are super cool.  Not only are they stylish and sporty-looking, the heels are designed to change your posture so that you burn calories while wearing them (obviously, you'll need to be walking, lazybones!).  They look nice and comfy, and I would love to own a pair of these.  (can i enter my own contest?  jk haha...)  Plus, this isn't only for the ladies, they have a full line of men's shoes as well, so everyone is happy.  There are all styles from sneakers to sandals, fancy to casual.  For proof, click on the respective ladies and gents links to see the full line.  

There is only one stipulation:  you must reside in the United States to enter (sorry international folks...).  If you're interested, leave me a comment on this post and I will use a random number generator to pick a winner on February 16.  I will then contact you and get your info.  50 free dollars towards totally rad and planet-friendly shoes just for being cool and reading my blog.  You guys are so lucky. 

Good luck everyone!  I'm so excited, are you?

super bowl noms and a week in food

Michael and I worked for hours on Sunday to make some really yummy Super Bowl foods, and it was well worth it!  First up, I wanted to make something reminiscent of the pizza bites from the New Years spread, but with actual pizza dough this time.  The original idea was to make pizza rolls a la Totino's (an old addiction of mine), but with the rising of the dough, they turned out more like pizza buns:

the best happy accident ever

Basically, these are like a nice soft bun...filled with pizza fabulousness.  I used a mixture of pizza sauce, FYH mozzarella, and a spicy pizza topping that I get from our corner market (full of peppers and olives and other good things).  The dough is the basic pizza dough from VWAV.  After it rose and rested, I just started pulling off little bits and flattening them, deposited a good amount of the filling, and then closed it all up.  By the time they went into the oven, they'd rose some more, so that's why they're so fluffy.  They remind me of the pizza rolls from elementary school.  Did you guys ever have those?  They were always served with great northern beans, and not a single person ever has eaten those beans, but no one brought their lunch on that day because everyone wanted the pizza roll.  These are better though, because even though they're a little greasy, they're way less greasy than those monstrosities.  The best part of that memory?  My mom taught (still teaches, actually) at my elementary school, so if the cooks had leftover pizza rolls, she could get one and bring it home to me (this was especially rad when I was in high school and no longer had pizza rolls to enjoy).  Anyway, you should all try this out.  They were a huge hit.

wontons!

Everyone really enjoyed the wontons I made on New Years, so those were back up on the menu.  Michael took the lead in this one this time, as he has superior wonton making skills.  We used a newly acquired pasta roller-outer-thing that we sort of swiped from his mom to roll out the dough super thin, which was a huge advantage, as the homemade wonton wrapper dough is incredibly stiff.  (Look for homemade pasta in the future!)  This is the same filling, just Tofutti cream cheese mixed with scallions, fresh ginger, and salt.  While one omni at our party spit it out, the others all loved them.  Anyway, he's a jerk.  Because these rule.

I also made a huge pot of chili and the cornbread from Vcon for everyone to share, but didn't take pictures as most of you, I'm sure, know what chili looks like.  It was yummy though, and we ate it for lunch a few days this week.

Next up is dinners!

pineapple cashew quinoa stirfry

I read some old posts over at the PPK about how people just love this stirfry.  We've never made it because we rarely have pineapple and cashews in our house at the same time.  By a stroke of pure coincidence though, we picked up a fresh pineapple at the store this week, alone with cashews, so it must have been fate.  We added some water chestnuts, baby corn, and broccoli to round it all out.

so photogenic

Yeah, this takes a much better picture than a regular stirfry, for sure.  Anyway, I thought this was pretty good, but I didn't love it.  Michael did love it, however, so all's well that ends well.  I'm not exactly sure what I didn't love about it...  But sometimes that happens.

so flashy

I had to use flash in the next 2 pictures because the kitchen was being like, unreasonably dark this night.  Stupid kitchen and stupid tripod for still being missing.  Hmph.  Anyway, we had a reuben night!  This is the recipe from VWAV, and it is so freaking good.  We use the Foreman grill to cook the tempeh and the sammiches, so that no extra oil or margarine has to be used, plus it makes the sammiches all squishy-like, which is the best way for a hot sammich to be.  Am I wrong?  Didn't think so.  I found that I really like my reubens with some tomato slices positioned between the tempeh and the sauerkraut.  It adds a little sweetness that just makes everything better.  We ate these lovelies with some wonderful chickn veggie alphabet soup!

just like mom used to make...well, sort of

Unfortunately, you can't see the alphabet noodles in the soup, but that's ok.  The really exciting thing about this soup is that we made it with homemade veggie stock!  That's right, we've jumped on the homemade stock bandwagon, and I couldn't be happier.  For the past few weeks, we've been freezing the scraps from onions, carrots, celery, leeks, scallions, and parsley in a big tupperware container.  It finally got too full to close, so it was stock time!  Michael actually made this without me while I was at work one day.  When I got home, I added some bay leaves and peppercorns to the mix and we let it simmer for quite awhile.  The taste of homemade stock is really freaking good.  I think it might be the first time I've even had it, to be honest.  Well, Mom used to make chicken stock for her chicken soup, I think.  But, uh...I'm not doing that, obviously.  The point is that the homemadeness of it just makes the soup so much better.  I added in some soycurls for a treat, and they were perfect in the soup!  Those things really are awesome.

We had leftover reuben sauce, kraut, and rye bread, so Michael made me a California style reuben with Lightlife turkey slices the next day.  Yum!  Just as good as the tempeh, but way lighter.  No picture though.  I was too hungry to hold the camera.

Last night I made us a felafel feast:

my long lost friend

I really, really love felafel, but I rarely make it.  In fact, I've never made it from scratch before.  We always use the Fantastic brand mix, and it's actually really good.  I broil mine instead of frying, which makes them a tad dry, but that is easily remedied with a totally awesome hummus.  The hummus I made last night was probably the best hummus in the universe, ever.  I mean...it was killer.  It's full of garlic, roasted red peppers, basil, cayenne, and all the other things that you always put in hummus.  It's so spicy!  I only added a touch of cayenne, but the kind I get in bulk at the health food store really packs a punch.  A little dab will do ya, if you know what I mean.  Anyway, paired with lettuce, tomato, and avocado, this was a completely wonderful meal to enjoy while watching LOST.  

And if you're wondering why I'm blogging at 1:30 pm on a Thursday, it's because all of my water is frozen and I didn't go to work because I couldn't brush my teeth.  I'm not sure that's a valid excuse, but...  oh well.  Snow day!  Sort of!  It didn't snow any last night though!  But it IS damn cold.  Meh.

I have something fun for you all, but I'm going to post about it tomorrow, because I don't want to overload you with too much awesomeness today.  You might die.

Product Review: Zukay Live Foods

There are already a lot of reviews out there for these awesomely raw, fermented condiments.  The folks from Zukay must have gotten to me a bit late, but I was still more than happy to try out their salsas and relishes!  The really cool thing about Zukay products is that they have probiotics in them, from the fermentation.  As a vegan who takes a probiotic supplement because I don't really eat that many fermented foods (I used to do the Activia thing as a vegetarian, ha!), I was pretty excited to see what these were all about.  I read up on them and was interested to see the bubbling up out of the jar thing that happens when you open them (because of the live cultures), but ours arrived super cold (or, frozen, some might say), so this didn't happen.  Still!  I am a huge salsa fanatic (it's one of the few things I don't skimp on at the grocery store) and was psyched to try out something new.

Michael and I immediately dumped the entire jar of hot salsa in a bowl and started munching away.  I was already prepared for the fizzy feeling from the FAQ on their site, but honestly, nothing can really prepare you for fizzy salsa, guys.  It was effervescent to the extreme!  Kind of like salsa flavored soda.  For those of you (like me) who might be a little weirded out by that fact, do not fear:  the effect dies down (literally?) the longer the salsa sits out.  Or maybe I just got used to it.  Whichever is true, I know that by my 5th or so mouthful, I was not longer bothered by any fizziness.  The flavor of the salsas are really nice and full...fresh tasting.  But the hot left a lot to be desired in the heat area.  We ended up putting a bunch of hot sauce in ours to give it more heat.  Still, we just had a conversation like 2 days ago about how what we used to think was hot isn't anymore and how we both just put crazy amounts of hot sauce on practically all of our food.  So maybe that's just us.  However, if you are looking for an extra healthy, very flavorful salsa, do check these out!

As for the relishes, I am in love.  The garlic dill relish has graced every single sammich I've made this week.  I've gone out of my way to make sammiches just to put the relish on them.  I tried to convince Michael to add it to our ruebens last night (no go).  The horseradish is yummy as well, with just enough punch.  I highly reccommend these relishes!  They make an ordinary sammich (or!  they would be SO GOOD on a soydog!  by the way, I always get Yves brand soydogs, for those of you who were curious from my last post) taste like something out of a gourmet restaurant.  I didn't notice any of the fizziness with them, probably because it was diluted by the rest of the sammich.  Go order some of this relish, right now!

Also, I hear from Scott at Zukay that a line of salad dressings may be in the works, so keep your eyes open for those!

p.s. this was my second bit of news, but it is highly diluted in the excitement department, as most people have already heard of these products by now.  still!  it's the first time that i was contacted by a company to do a review and that made me all squealy inside.  yay!  sorry if all my news was uber disappointing, haha...  i do have something else up my sleeve, but i'm only mentioning it to make you all crazy.  :)

good to be back, plus a hotdog rant

I have had more internet woes.  Nuff said.  Anyway, here's I be.  Superbowl Sunday!  I have a lot of work to do today.  I haven't watched much football this season, but I am sort of excited to see Pittsburgh in the bowl.  And that requires much food to be made...and a lot of cleaning to do before I start cooking!  It's been kind of a weird week, a lazy one, which I don't always like, but maybe I needed a week of lazy.  I've been kind of tired.  Anyway, I have my first bit of news to reveal!  If you noticed in the sidebar, I have a new little icon that means I am now a featured blogger on Wellsphere in the vegan community!  This is a site dedicated to healthy living, and yeah, I was probably as surprised as you are that they contacted me to be a part of their community.  Still, I must remind myself that I do try to live a healthy lifestyle and that if anyone can learn anything from my ramblings about how awesome vegan food is, then I'm happy to be a participant!  Head on over to their site and check out other vegan bloggers.  Most of them seem to be doctors and experts, so I feel priveleged to be considered among them.

Food time.  I have a lot of catching up to do here!  We haven't cooked anything groundbreaking this week, but there have been some interesting meals.

teese quesadilla

So maybe quesadillas aren't really that interesting, but they are when you have Teese!  This was my first teese encounter, and it's pretty good.  That's the newish cheddar flavor, and I found the flavor itself to be better than FYR cheddar.  The texture is still a little weird, but at least it melts!  You see, I used to be quite the quesadilla addict back in my vegetarian/omni days.  It's a super quick lunch and it's gooey and comforting.  This pretty much hit the nail on the head under those criteria.  Still, I honestly think I like the flavor of my own cheeze sauce better, but it's a helluva lot less work to use teese.   Anyway, I had this for lunch twice this week, so it couldn't have been too terrible, right?

soycurl fajitas

Can you tell I recently  made an order from Vegan Essentials?  This was my first soycurl experience as well, and I have to say that I love them.  I was a bit suspicious of their crusty appearance at first, but they really soak up a load of flavor and have a great texture!  Plus, they cost waaaaaay less than Morningstar chickn strips and don't have a 'flavor' to begin with.  These fajitas (made by Michael) are made with peppers and a red onion.  Michael read somewhere that traditional garnishes to Mexican burritos/fajitas/etc are radishes and green cabbage.  I have never heard this ever in my entire life, but it was delicious!  I was worried that they would taste too...  well, radish-y and cabbage-y, but somehow they flavors complemented the fajitas really amazingly well.  They add just the perfect amount of crunch without getting soggy, like regular lettuce does.  If you would like to attempt this, make sure you drizzle the radishes and cabbage with some lime juice and then salt & pepper them.  That makes them extra yummy.

roasted tempeh with veggies

Ok, I have to admit that all of the dishes you've seen so far were made by Michael, including this one.  I was in a bit of a cooking slump this week for various reasons, but I think I'm out of it now.  I hope.  Thank goodness I have him to help me out when I feel that way.  Still, a schedule change happened this week that put me a little out of whack, so I had to get used to it.  Next week will be better.  Anyway, this is some marinated tempeh roasted up with red potatoes, mushrooms, asparagus, red onions, and garlic.  It was so good!  I don't know what was in the marinade, I'm sorry.  But it was salty and kind of soy-y and altogether very good.

tempeh with bulgur pilaf

I did contribute something to this meal, however.  That's a bulgur pilaf with leeks, and it was amazing.  We haven't had much bulgur lately, mostly because we ate it so much this summer that I think we got burned out, but I had a hankering for a healthy grain, so this emerged!  I even have a recipe for you.

Bulgur Pilaf w/Leeks

1:2 parts dry bulgur: water (i used a coffee mug to measure, so mine was probably 1.5 cups bulgur to 3 cups water)

2 small leeks, thinly sliced (ALL of them, even the dark green parts)

1 shallot, thinly sliced

1 Tbsp EVOO

3-4 Tbsp red wine vinegar

juice of one small lemon

1/4 cup chopped parsley

salt and pepper to taste

This was so simple, guys.  First heat up your oil in a large skillet.  Saute leeks first for about 2-3 minutes, then add shallots and continue to saute until soft.  Add bulgur, water, and red wine vinegar.  Bring to a boil, then reduce to a simmer, cover and cook for 12-15 minutes.  Uncover, add lemon juice and parsley, then taste and add salt and pepper until you think it's right.  That's it!  Especially good served with roasty toasty tempeh.

pizza...?

Oh, this was just to prove that we did have pizza again Monday night.  And it was even better this time.  We also had mac n cheeze, but I didn't take a photo.  Just imagine pasta shells covered in yellow.  Yay!  Mac n Cheeze!

buddha chocolate

I just thought this was cute...  It's a buddha shaped chocolate (also from Vegan Essentials) that has hazelnut bits in his belly.  I got this for Michael when I did the order (in addition to other yummy chocolates for us to share...we don't get chocolate much here) because he's very interested in Eastern religions, Buddhism in particular.  So adorable!

skallops

Watching Jamie make scallops all the time on Top Chef and hearing Fabio saying stuff about 'This isn't Top Scallop!' in his crazyawesome accent finally got to me.  I ordered a can of veggie skallops.  We sauteed them with some sesame oil, tamari, sriracha and sesame seeds...  and then...  (I'm almost too ashamed to admit this...)  ....

...   added them to Chinese food that we ordered.  Ok, ok, that is so lazy, I know, but it was really pretty good!  The skallops themselves were mostly just ok (the flavor was great, but the texture was a little strange).  They were just like chunks of seitan, really.  Still, worth the experience, I guess.  And I got some greasy lo mein out of it.  Worth it!

agave spiced cornbread w/beanie weenies

This cornbread is from the testing of recipes for the Cookin with my Craw-Daddy zine.  For some reason, mine didn't rise up and get fluffy, but the flavor of it was amazing!  Slightly sweet and spicy from chilis.  I found it to taste a little like hush puppies, which cannot be a bad thing.  And then, those are beanie weenies.  I've posted about them before...  But I have to say:  vegan hotdogs rule.  They are the one fake meat item that we buy regularly, and I was trying to figure out why that was...  First off, they only have like 45 calories per dog, which is ridiculously awesome because you can eat like 3 of them without even feeling the least bit guilty.  Also, I think it's because hot dogs themselves (omni ones) are such bullshit that they're really easy to recreate.  There must just be some universal 'hot dog flavor' that they add to all hot dogs, be it a cow, pig, turkey, or soy dog.  Granted, the texture of soydogs aren't the same, but..uh...thank goodness!  Regular hot dogs are standardly horrendous in all ways.  I do not understand why omnis the world over don't just switch to soydogs.  I mean, they don't know what's in their hotdogs anyway (nor do they wish to, I'd imagine...blegh!), so why not at least eat one that's good for you?  

In conlusion, soydogs rule.  Except LightLife soydogs, those suck really bad (weird flavor).

Ok, it's noon.  Time to wake up my Michael and start cleaning so that I can start cooking! 

pizza mania

Yeah, that's right.  But first, let me show you some other meals.

broiled tofu, rice w/peas, mint & dill, turnip greens

This meal was a labor of love.  By labor, I mean that I not only burned my arm on a hot pan, but I also cut the shit out of my thumb while chopping herbs.  By love, I mean that, in theory, I really love this meal.  In actuality, it was just ok.  I have a confession to make:  I don't know how to cook rice.  I mean...I get how to do it.  But for some reason, my rice never works.  It doesn't matter if I do it on the stovetop or in my rice cooker.  The stuff sticks to the bottom and burns.  This rice wasn't even done all the way.  Al dente rice is not that great.  However, it was saved by the amazing flavor combo of mint and dill.  I've blogged about this before, but seriously, if you haven't made anything with these two herbs yet, you're doing yourself a disservice.  Anyway, that's broiled tofu with some sauce Michael brought home from Hibachi, but it was reaaaallly salty.  And turnip greens are gross.  Sorry!  Anyway, it was ok.  I didn't starve that night, in other words.

shredded seitan w/shallots and 'green beans'

I could have sworn we had green beans in the freezer.  Apparently not, haha...  I've found, though, that brussels sprouts sub in nicely for any vegetable.  Because they rule.  This was a recipe from Vegan Planet, and it was just ok.  Not overly flavorful.  But not bad.  In fact, this is my general experience so far with this book.  So many of the recipes look amazing!  But then...  they're just ok.  But not bad.  I mad the manhattan 'clam' chowder too, but it's not even worth blogging about, really.  It was so-so.

grilled cheeze w/tomato soup

Now this was good.  This is the gooey grilled cheeze recipe from The Ultimate Uncheese Cookbook.  I was skeptical.  But it was amazing!  It tasted a lot like the grilled cheeses of my youth.  Creamy.  Salty.  Yummy.  I did add in about 1/4 cup of cashew cream (cashews blended with veggie broth) and then added a slice of tomato when I grilled them.  Seriously, they were so, so good.  And easy peasy to make.  That tomato soup is a hodgepodge of canned soup, diced tomatoes, soymilk, and nutritional yeast.  It was ok, but a little sweet.  I like a salty tomato soup more.

And now, on to the main event.  Pizza.

simple pizza, italian style

So, last night we made pizza.  I read the pizza novel in VWAV and decided that it needed to be done.  The dough turned out amazing.  I finally got some yeast that works (this strangely [ha] makes a big difference in whether or not dough rises...who knew).  This first one was a skimped version of what we originally meant to make, just because we really needed pizza immediately and couldn't wait to put on the rest of the ingredients.  And yeah, you might say that all pizza is 'Italian style', but you're wrong.  I've been to Italy.  They don't put a whole lot of shit on their pizza there.  The pizza I got in Italy had:  like 3 slices of tomato (thin slices), a sprinkle of basil, garlic, and a teeeeny tiny sprinkle of mozzarella.  Well, we didn't do mozzarella, but we did add marinated artichoke hearts.  This was freaking amazing.  Simple, but delicious.  

Granted, this is what I usually want my pizzas to look like:

loaded

But simple is good too.  This one had all that other stuff (minus artichokes), plus onions, spinach, broccoli, red bell peppers, and FYH mozzarella.  It was yummy, as well.  But strangely, not as much so as the former.

And, because these pizzas were SO good...  yeah, we're having pizza again tonight.  The dough is rising right now.  Gimme a break, it's Monday and I'm not motivated to do much else.

Oh, and Michael also wants Mac n Cheeze, so we're having that too.  Nothin' wrong with that, my friends.  Once in awhile, anyway.

W.I.P Wednesday + a recipe

Ok, I'm telling you right now that knitting when your hands are cold is pretty much impossible. Also, most of the patterns I like that I've found want me to use double pointed needles, which I don't have. Well, I will have them shortly, because I ordered some awesome bamboo ones of all sizes last week, but they're coming from China, so I must wait. That's ok though, because I've been occupying my time with something else: drawing. (Am I the only one who, when they hear/think the word 'drawing', automatically thinks of the old SNL sketch with Mike Myers as Simon, who does 'drawerings' in his bathtub? Just me then? Ok.)


I don't really like to draw. Mostly because I always want what I'm drawing to look real. That's the photographer in me. Mind you, I do know how to draw (and paint) pretty well, as I was forced to take like 5 drawing and 2 (oil) painting classes (which I hated) in my undergrad. They did give me the skills to render subjects onto paper fairly true-to-life. But it takes me hours, for which I do not have the patience. At all. That's why my quickie drawings are... bad? No, lets call them 'whimsical'. That's more like it. Anyway, here, you can judge for yourself.

kitty

Hahaha... ok, seriously, my drawings crack me up. All of these took like 2 minutes (max). And, as you can see, I am currently obsessed with gray and pink markers. A couple weeks ago I happened across these little square pads of bristol board that totally took me back to undergrad and the days of design classes and sketch books (which, again, I hated) and fresh, blank pages just waiting for something totally rad to appear on them. At first, I got one for Michael, because he actually enjoys drawing and is pretty darned great at it. He's always telling me that I should draw, and I'm always telling him that I hate drawing. However, the draw of that fresh, perfectly square (I do love squares) bristol pad was too much for me to resist. Plus, they're smallish (like 6x6"), so they're not too intimidating. So I picked one up for myself, as well. This kitty is my first drawing in the pad.

bunnies on a log

Michael and I have been drawing together, then. A lot of times, he'll ask me what he should draw. In this particular instance, I said, "two bunnies sittin' on a log." Once he started, I thought to myself, "Hey, self, bunnies on a log sounds fun to draw." So I drew them too. You need to know that these are all drawn directly with marker. No regrets! No take-backs! Plenty of mishaps. Oh well. My bunnies are happy, as is my kitty.

spooners

When I was little, my parents had (maybe they still do) a double spoon holder on the stove that had a little faces in the depressions and underneath it said 'spooners'. I had no idea what that meant when I was little, but now I do. And I like it! Spooning is possibly the best form of cuddling ever. For the purposes of this drawing, the big spoon looks more masculine than the little spoon. However, in real life (at least mine), I am big spoon and Michael is usually little spoon. That's just how we roll.

I have other drawings, but they really suck, so I left them out. And naturally, all of Michael's drawings are waaaay better than mine, but whatever. I had some fun with some markers and now I have three super cute drawings.

Now, I believe that I promised a bac*n recipe.

Maple Smoked Tempeh Bac*n

1 package of tempeh

3 Tbsp Braggs or soy sauce

1/3 cup apple cider vinegar/water mixture *

1 Tbsp ketchup

3/4 tsp liquid smoke

2 Tbsp maple syrup

3 cloves garlic, crushed

canola oil or nonstick spray, for frying

*this is kind of...sketchy, and i apologize in advance for lack of better measuring. basically, take a 1/3 cup measuring cup and fill it 1/4 of the way with apple cider vinegar. then, fill to the top with water. hence, a mixture. if you like more of a vinegar taste, add more vinegar than that, and less water. it's up to you.

First up, cut your tempeh into flat rectangles. I cut mine into thirds widthwise, then cut each of those into thirds, then cut each of those in half, lengthwise (so they are superthin). Boil some water in a small saucepan, throw the tempeh in, lower temperature to a simmer and leave it for 10-15 minutes (I do 12 minutes, personally). Drain, and set aside (but not for long because...)

Meanwhile, get the marinade together. Just stir it all up in a tupperware with a lid or a shallow bowl. Once the tempeh is done, put it in the marinade and leave it for an hour. Shake or stir them around every 15-20 minutes (I usually read or watch tv while they are marinating). After you're done marinating, remove garlic cloves and toss.

Get a large cast iron or nonstick skillet hot and ready (I prefer cast iron, but the other will work, if you must). Heat up the oil or spray with the spray (if using cast iron, you really don't need to use any additional oil). Arrange the tempeh slices in the pan (now at about medium heat). They should all fit, but if not, do them in batches. Pour about half (or a quarter, if you're doing 2 batches) of the marinade over them. Swirl the pan around so that the marinade gets evenly distributed. Now just wait until they brown on the bottom. This may take a little time, but really, wait for it, because the lovely crust it gets is completely worth it. Once they are browned, turn them, add the rest of the marinade, swirl, and wait again until they are browned and lovely.

Eat!

The flavor of these is sort of sweet, pretty darned smokey, and completely delicious. Enjoy on a sammich or on the side of some pancakes or a tofu scramble.

And now, if you'll excuse me, I need to make some dinner so that I will not be distracted during the upcoming 3 hour LOST extravaganza. Do Not Disturb!

eta: check out other peeps doing cool stuff at the W.I.P. Wednesday page!

teehee

Re: all of your comments re: my news.

This is me, channeling Britney Murphy in that terrible movie she was in (but I can't help but like her, regardless of how many shit movies she shows up in):

"I'll never tee-eelll..."



Actually, I WILL tell you, but I just love the suspense of it all. I'm waiting until a couple things actually happen so that if something falls through, then you (I) won't be disappointed. And if it does all fall through, then I'll still tell you, but with sadness instead of joy. So don't get your panties in a twist!

p.s. I just love how when I go to type 'life' in my tag area that the three items that pop up that start with 'L' are as follows: leeks, life, lunch. Three of my favorite things. That makes me happy.