shokufeh is…home

When I speak to my Dad by phone, he usually sends his regards to Sam, “Say hi to Sam.” When I convey my father’s greetings to Sam, he inevitably replies with, “Did you tell him hi?” or, “Next time you talk to him, tell him Hey.” But yesterday, Sam wanted me to say, “See ya!” I guess it’s because we will indeed see my Dad, and Mom, on Sunday.

So, while the time that passes will be greater than a few days, I just wanted to say, “See ya,” to my friends in the blogosphere. Until mid-March….

To pass the time, feel free to admire my purse, which I’ve been meaning to show you since last spring, when I bought it in China. I love my purse! And can you tell, I love green? My recently acquired jacket coordinates nicely.

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Dear Breyer’s:

I’ve long been a fan of your ice cream. I recently had the opportunity to try Banana Fudge Chunk for the first time. The fudge is delicious! Very flavorful and rich – actually chocolatey, not just sweet. However, I was disappointed that the banana ice cream base didn’t shine through. I love banana ice cream, but I couldn’t really taste the banana this blend. I would never want you to add banana flavoring, however, so I’d like to suggest that you reduce the fudge ripples. This would provide a better balance of banana and chocolate flavors. It would really be super if you could also add nuts to the ice cream – maybe toasted almonds? I think this would make this flavor distinctive, rather than a remake of Vanilla Fudge Twirl.

I didn’t have any almonds at home, so I topped my ice cream with plain potato chips. It was okay, but I don’t know how well it would sell (my husband blurted, “But we don’t put chips on ice cream!”). So anyway, less fudge. And if you’re feeling really generous, nuts please.

Sincerely,

Shokufeh

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A week ago , I was flying back from San Jose. A week from now, I will have just arrived in New York.

How is it that it’s almost March of 2005? And my baby brother’s about to turn 21? I could swear he was just born.

Sometimes I wish life would slow down a bit. But it seems that whenever that comes close to happening, I find a way to make it speed up again.

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Here are a few things I made last month for Meisa:

The necklace and bracelet were actually remakes – I repaired pieces I made for her some years ago.
The wristband seemed appropriate. It was my first project from Stitch ‘n Bitch, which I received from my Secret Santa.

The stray hair was just because I love my cousin so much.

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I’m realizing that it is after 5:00 pm, and I forgot to go outside today. Sad indeed is the day that is spent entirely at the desk. Maybe tomorrow I should leave my lunch at home, so that my hunger pains will take me farther than the office refrigerator.

Even sadder is that I think I must work some more tonight, at home. Soon, my project will be complete and I will be a happy lady.

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The other night at a restaurant, I noticed a young woman with a hibiscus tattooed on her back – at the base, right above the waistband of her lowrisers. I couldn’t help but wonder if that was her way of telling the world that her farts smell like flowers.

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I’m still here. Just busy and not making time for the people not in front of me, unfortunately. Which for me drives home a thought I had – as the blogosphere gets riled up about this weekend’s article in the NYT that accused “Mommy Bloggers” of being self-absorbed – it’s the times that I don’t bother to write that I’m in the highest level of self-absorption. Part of blogging is reaching out to others, connecting with them, seeing beyond yourself. But enough about that. Because I’m too self-absorbed right now to write for long. Ha.

Last night, as I was quickly eating a quickly prepared dinner, I figured I should share:

Ingredients
pasta (I like bowtie)
1 red bell pepper
~cup snap peas
1/2 cup cilantro
2 cups broccoli
3 cloves garlic
Oil
1/2 cup natural peanut butter
vinegar
Bragg’s/shoyu
Asian hot sauce

Cook the pasta. While that’s happening, wash and chop the veggies. Cook the broccoli with oil and garlic – just until it’s bright green. Mix the peanut butter and the following ingredients (to taste) together – you may have to add a bit of hot water or stick it in the microwave to make it soft enough. Once pasta is cooked, drain it, toss with oil and put it back in the pot. With heat off, place chopped pepper, peas, and cilantro and top of pasta and place lid on – this will allow a light steaming action. Toss pasta, veggies, and sauce together. Eat.
I sometimes add tofu, or vary the veggies.

I will now return to my regular programming of panicking about all the things on my to-do list.

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