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May. 31st, 2003 11:24 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
zyzylyI think Arlina will get to come home the first part of next week. Everything is going well except that she's still not really eating. I guess that could be a problem.
It was kind of quiet today and we actually had some time to just hang out and do nothing. I took a bunch of pictures, and was even able to read for a while.
We are blessed with a plethora of friends and well-wishers. It's nice, but it can also be overwhelming. Some days there are people from beginning to end. Someone brought us a guest book for visitors to sign, and there are over 200 names so far. Arlina has received so many flowers we have considered opening a little shop.
Ok, I need to vent a little.
There are a handful of well-meaning friends who seem convinced that I am about ready to crack under the pressure. "Are you doing ok? Are you sure? Are you really sure you're ok?" All said while gazing deeply into my eyes. I know their hearts are in the right place, but really, I just want to punch them. I told this to someone, and they looked at me with a meaningful gaze, convinced that I was ready to crack.
And, of course, there's also the tactfully put question (always in hushed tones), "How long do they say she has?. Again, accompanied by the meaningful gaze.
Ok, I feel better now (as you gaze meaningfully at me).
It was kind of quiet today and we actually had some time to just hang out and do nothing. I took a bunch of pictures, and was even able to read for a while.
We are blessed with a plethora of friends and well-wishers. It's nice, but it can also be overwhelming. Some days there are people from beginning to end. Someone brought us a guest book for visitors to sign, and there are over 200 names so far. Arlina has received so many flowers we have considered opening a little shop.
Ok, I need to vent a little.
There are a handful of well-meaning friends who seem convinced that I am about ready to crack under the pressure. "Are you doing ok? Are you sure? Are you really sure you're ok?" All said while gazing deeply into my eyes. I know their hearts are in the right place, but really, I just want to punch them. I told this to someone, and they looked at me with a meaningful gaze, convinced that I was ready to crack.
And, of course, there's also the tactfully put question (always in hushed tones), "How long do they say she has?. Again, accompanied by the meaningful gaze.
Ok, I feel better now (as you gaze meaningfully at me).
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
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Date: 2003-06-01 02:38 am (UTC)Ha ha ha! This is proof positive, you're no more cracked than ever you were!
::gazes meaningfully::
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Date: 2003-06-01 07:33 am (UTC)no subject
Date: 2003-06-01 07:42 am (UTC)Anyway, let me know if you want me to send my recipe for insanely digestible pecan pie with the extra eggs and butter hidden in it. It's famous for getting people to eat.
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Date: 2003-06-01 07:57 am (UTC)no subject
Date: 2003-06-01 08:02 am (UTC)no subject
Date: 2003-06-01 08:04 am (UTC)no subject
Date: 2003-06-01 08:21 am (UTC)buy a deep dish pie crust, a bottle of dark Karo syrup and whatever else the recipe for pecan pie on the side of the bottle of Karo syrup calls for, plus at least six extra eggs and a stick of butter. If you have really good vanilla extract, this is the time to use it. Conversely, it's really good if you substitute rum or bourbon.
Leave out the sugar. I can't emphasize this enough. The extra dry sugar in the recipe is the difference between a rich quichey pecan pie that's just sweet enough to be caramelly and something that's going to give your teeth the uneasy feeling that they're going to have to start looking for a new place.
Follow the recipe on the side of the box, only use a stick of butter and six extra eggs.
If you're feeling wicked, throw in a handful of skor toffee chips.
note: it's worth trying this with organic eggs and butter, if you have them available.
You'll have to bake it longer than it says on the bottle - your clues are the filling coming ever so slightly away from the crust, and the center of the pie feeling a little sproingy instead of mushy when you poke it.
It's easy and it only dirties one bowl and a few measuring things.
It ages well.
Enjoy.
Re:
Date: 2003-06-01 08:32 am (UTC)no subject
Date: 2003-06-01 09:41 am (UTC)no subject
Date: 2003-06-01 12:42 pm (UTC)no subject
Date: 2003-06-01 12:48 pm (UTC)no subject
Date: 2003-06-02 04:09 am (UTC)