Dressing up can be fun
But then again it can be stressful. I presented my thesis yesterday. Now all I have to do is finish the thesis paper and my Immunology exam.
Thats it. Awesome.
Also, I wrote a poem:
untitled
dye my hair black
down the road
emo
thoughts from outside the box
But then again it can be stressful. I presented my thesis yesterday. Now all I have to do is finish the thesis paper and my Immunology exam.
I know it wasn't Joel or Sarah's fault... but man that movie was bad. I really had high hopes for what I thought was another comedy about the food service industry. Now I just want pie.
I can't wait for your arrival. However, before I can trutly enjoy your company, I need to accomplis this:
My predictions:
Long story short: The DOL in Washington didn't process my tabs in time, so now I have to register my car in IN. In order to do that I have to be an Indiana resident. I have to do that tomorrow.
I'm craving Carrot Soufflé:
| 1/2 tablespoon vegetable oil 3 pounds carrots, chopped 6 large eggs 2 cups packed light brown sugar 1/2 pound (2 sticks) unsalted butter, at room temperature 1/2 cup all-purpose flour 1/2 cup milk 1/4 cup fresh orange juice 1 tablespoon orange zest 1 1/2 teaspoons baking powder 3/4 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg Pinch of salt Topping: Bring a large pot of water to a boil, add the carrots, and cook until tender, about 15 minutes; drain. Combine the carrots with the remaining ingredients in a food processor and process until smooth, scraping down the sides of the bowl as necessary. Depending on the size of your processor, you may need to so this in batches. Spoon the mixture into the prepared casserole. Combine the brown sugar, pecans, flour, and butter in a medium bowl. Stir to blend. Scatter the mixture over the top of the casserole and bake until the topping is lightly browned, 55 minutes to 1 hour. |
(from CFY)
Accomplishment for this weekend: Being so busy I didn't even have time to blog.