Jul. 24th, 2007 09:51 pm
fersakyn: (Jumping)
So, LJ was down most of today. WTF? Whatever. LJ's been a bit spotty in terms of connecting ever since I opened an account (a grand total of 1 month!), almost making me feel like I'm using dial-up instead of dsl. Meh.

Well, I baked a crustless broccoli-cheddar quiche today. Here's a picture of it:

Mine was all in one dish since I only have one really, really small ramekin, whereas the recipe calls for four to six, of average size. One of these days I'll buy the really cute microwaveable, oven-safe, dishwasher-safe individual footed-soup tureens at Crate and Barrel. Then I'll be able to make French onion soup! Yay!

I modified the recipe without even trying it "straight" the first time. I added more broccoli, and I added onions (and next time I'll sauté them first; they were a bit "raw" despite being blanched with the broccoli). Hmm, I think I'll add even more broccoli next time! It was yummy-licious! A heart-healthy veggie!

I've been working on the syllabus for a class on Asian American Women for CSU Fullerton. I'm slated to teach it, but that's only if the class has enough enrollment. Most of the reading will be chapters or articles from anthologies. I'll scan them into pdf format and post them on a website. Hopefully, I'll have access to webtools through CSU Fullerton to do that. I don't want to make an expensive reader. All else fails, I'll make a few copies of the relevant articles, and make the sets available to the students to copy on their own time and dime. Still cheaper than having to pay copyright fees on top of the cost of making photocopies. *fingers crossed*

I also have an interview with Saddleback College (a community college) tomorrow afternoon. Ugh. Wish me luck!
fersakyn: (Artiste)
Yesterday, I caught the tail-end of Everyday Food on PBS. It inspired me to check out their website for recipes, and I found this:

So, while I didn't have any fresh chicken to use, I decided to defrost some frozen chicken I had stashed away in the freezer. However, I saw the show around 6pm, and there was no way the chicken would be defrosted in time for me to make it and eat it for dinner. Thus, it became a midnight snack.

It turned out all golden brown, just like the picture. However, the chicken's a little dry. I think that my modification to the recipe will be to leave the chicken to soak in the buttermilk mixture for a couple of hours, perhaps even overnight, before baking it.

Otherwise, Good Eats! (Another cooking show that I enjoy, but can't watch very often since it's on the Food Network, and I don't have cable TV.)


fersakyn: (Default)

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