Here are some things that occupied my time this weekend.
I made a fantabulous dinner on Friday night: Crusted tilapia with giant shrimp, red pepper and goat cheese polenta cake, and sauteed mushrooms.
Jealous? You should be. It made me so orgasmically happy that I was almost impregnated.
Beautiful smelly flowers in public areas make me happy, because I can walk right up to them and stick my schozz in them and smell them and no one can yell at me and chase me off their property. Here are some gorgeous lilacs in Trinity Bellwoods:
Also, FYI to the dude who I see every morning with a pair of scissors, cutting sprigs of lilacs off the tree and taking them home: Just because they’re in a public park, doesn’t mean they’re free to take. If you take them, it means that other people can’t enjoy them, you selfish shit.
Here are some poufy fluffy flowers that also made me happy.
I just want to jump right into them and live there, like I Dream of Jeannie, but with a flower-house, instead of a genie-lamp-house.
Here is the delicious granola and yogurt I had at Mitzi’s on College. It was delicious because it had NO MELON, which is totally a gross filler-fruit, and coats everything in gross melony slimes, and makes your whole breakfast taste like melony asses.
I went to a few garage sales on the weekend… you know, just trying to get my feet wet for the rest of the garage/yard/street sale season. Mostly they were shite.
My mom and dad had this EXACT tape deck drawer thing.
Last night I made another delicious meal… bein’ all domestic and balls. Here is my recipe:
Zucchini Mushroom Risotto with Chicken and Feta
1 cup-ish Risotto
1 small zucchini, chopped
1 pint mixed mushrooms, chopped
1 tablespoon of dried porcini mushrooms, crumbled up
half an onion, chopped
bunch of chopped garlic
2 knobs butter
2 cups vegetable stock
1 tablespoon olive oil
1 teaspoon truffle oil
some chopped basil
boneless, skinless chicken breast
crumbled feta cheese
Preheat the oven to 350 and put the chicken in there (about 17 minutes a side… but CHECK IT, or else it will dry out like an old man’s dong), but rub that sexy breast with some olive oil and salt and pepper first. If you’re feeling naughty, you can rub that breast with some spices. Also take that tablespoon of dried mushrooms and put them in like, 1/2 a cup of water so that all the mushroom essence seeps out. Leave that for at least 15 minutes.
Heat up the butter, olive oil, onion and garlic in a wide pot until they start sweating and smelling delicious. Ad HALF a teaspoon of the truffle oil. Then throw in the chopped zucchini and mushrooms.
Sautee them up real nice. Then put in the risotto and let it warm up for about 3 minutes with no liquid. Once the risotto gets warm, start adding the vegetable stock about 1/3 of a cup at a time, then waiting until it absorbs into the rice. You may need a bit more or less stock, just use your damn brain.
Do this bit SLOOOOWLY, or else you’ll ruin it, stupid.
Now cut up some basil, while it’s in the process of absorbing the liquid:
And throw it all in. Put in the second half of the truffle oil RIGHT BEFORE you plate it, or the heat will ruin the flavour.
Now put the risotto on a plate with the chicken on top, and throw some feta cheese on there. And eat it up.