silk.

I would like to introduce the best creation in the universe that is organically and vegan-ly sound.





That's all. I was just craving some this weekend and I bought a gallon. And subsequently drank all of it. All delicious 4000 calories of it.

Welcome to Planet Yearth.

Hello J.A.M.F., hope your spaceship made it here peacefully.
I would also like to say that I wish I had the guts to sit in bed almost completely naked and type a blog. I would be mortified if my mom/sister/dad/dog walked in on me.

Dog only because he would tell my dad. I swear they talk to each other.

____
I started my garden today!!!
:}D

I planted a ton of Poppies and they are going to look spectacular. My wonderful Aunt told me how to get the opium out of them. HAHA. But I don't remember so even if I had wanted to....

Hello,
what you are reading is Dawn Scott's, AKA Dewey's, AKA lady lazyeyes's, AKA Jive Ass
Mother Fluffer's first official entry into the bloggosphere.
Not quite sure where im sending this little jem yet but pressumably, it will be to one of the two blogs i have access to. Sorry, Jessica, if it happens to land in your healthy bank of French toast and fog. (when i get out of bed, im totally breaking out the cinnamin and fog machine)
Im writting this in nothing but the socks, in bed, on a beautiful saturday morning. Thanks man, for giving me purpose at last.
Check you later, for now, Pulp Fiction, and spongebob await me. "I am the tirany of evil men"

Fog makes me sleepy.

It really does, so much that Mr. Wilson had to call upon Africa today when he yelled at me. That's a serious offense if the home land is brought into play. He's such a freak.
It really wasn't my fault though, as I have already stated.

I have work today, but right now I'm not feeling like cooking anything. Hopefully that mindset will change in oh.....3 hours and 35 minutes.'


OOOH. and here is your daily dose of bok choy courtesy a la cooks.com

CREAMED BOK CHOY

1/2 c. water 1 tbsp. soy sauce 1/2 tsp. instant chicken bouillon granules Several dashes pepper Dash garlic powder 6 c. chopped bok choy 1/4 c. light cream or milk 4 tsp. cornstarch In large saucepan combine water, soy sauce, bouillon granules, pepper and garlic powder. Bring to boiling. Add bok choy. Reduce heat; cover and simmer about 5 minutes or until crisp-tender. Blend light cream into cornstarch; stir into bok choy. Cook and stir until thickened and bubbly. 6 servings.

Yoomy yoomy.

Introduction

Hello, I would like to welcome the potential of Dawn joining the blog.
To make this story short, she has a huge command of the English vocabulary and an interest in Amish boys.

I have an urgent matter to attend, otherwise I would write more. Until then.

Although this is possibly 3 hours later, I think the spectacular introduction I had planned is still moderately fresh, not too soggy yet. (But you know what is soggy? French toast. http://www.zenmocha.com/images/yummy_french_toast.jpg. Soggy, delicious, fattening French toast.)

I was talking about Dawn though. For protective purposes, I will not give a description of her. Because she's so awesome you might just want to stalk her. Don't though, because that would be weird and I might have to hit you very hard with a blunt object. If of course I had one at the time.


Shit. Back to Dawn.
Actually, I'll let her introduce herself when she hops in here.
Awesome idea self. *bows*

Updated Status of Me.

(Wait there is a light, there is a fire.)

My day began with a spark and ended with the whole damn forest ablaze. Smoky the Bear would not be proud of me, neither would Girl Scouts...or even 4H for that matter.
Upon walking into my kitchen around 6.30 a.m. this morning to make myself breakfast, I crossed paths with the notorious head of the house. My dad. I decided to attempt a new approach towards the dreaded early meal time. So I began with "Oh my gosh, dad guess what was really creepy?" (Not the most intelligent of starts, but I've produced worse)
I went on to describe my near-stroke encounter with a reflection of my dog's paw which happened to look like a white object scratching at the door from outside in the near pitch black dawn. Of course, as I normally do, I added details to make the story more suspenseful instead of flat out telling the listener what it was that almost made me pee my pants.
This was of course not appreciated by my newsprint, black-and-white, flat-language-loving paternal figure. I abruptly treated to a long lecture about my lack of tact when telling stories. I apparently bore him (as close as parents who don't know emotion get) to tears.

Surprise, surprise.

The only way one could satisfy his ear drums would be to wave a picture of a deer in front of his face and repeat the mantra, "forest, squirril, trees, dirt, tractor, deer hunting!"

Anyways, from there my day got worse:

The breakdown shall go like this--->

1st: Found out I really did not know how to factor polynomials until today.
2nd: Bombed stupid poetry test, (note: test was not stupid, if it had personality, I'm sure it would be rather astute actually)
3rd: Recieved news that I tanked (haha, all of these military style verbs) previous essay on arguing which I previously thought I might excel at.
4th: French class.
5th: Had to come home and bore my poor, poor father again with my lack of style and ineptitude in the ways of (and I quote) "casual conversation".

On the bright side, I think my outfit was nice.

Chinese Cabbage. :D

Bok choy - the "white cabbage"

Bok choy, or brassica chinensis to use its scientific name, is classified as a cabbage. Nonetheless, bok choy bears little resemblance to the round European cabbages found in western supermarkets, or to Napa Cabbage for that matter. Its white stalks resemble celery without the stringiness, while the dark green, crinkly leaves of the most common variety is similar to Romaine lettuce. The Chinese commonly refer to bok choy as pak choi or "white vegetable." Another common name is white cabbage.

(Thank you chinesefood.about.com)


Speaking of bok choy....(duh)
I have a wonderfully simple recipe for everyone.

Ingredients:

• 4 bunches baby bok choy (basically, 1 bunch per person)
• 2 slices ginger
• 2 tablespoons soy sauce
• 1 teaspoon sugar, or to taste
• 1/4 teaspoon salt, or to taste
• 1/4 cup water
• A few drops sesame oil
• 1 1/2 tablespoons vegetable oil for stir-frying

Preparation:

Wash the baby bok choy and drain. Separate the stalks and leaves. Cut the stalk diagonally and cut the leaves across.
Heat wok and add oil. When oil is ready, add ginger and stir-fry briefly, for about 30 seconds, until the ginger is aromatic. Add the bok choy, adding the stalks first, and then the leaves. Stir in the soy sauce, sugar, and salt, and stir-fry on high heat for 1 mdinute.
Add the water, cover the wok and simmer for about 2 minutes. Stir in the sesame oil and serve. Serves 4.



YAY! EAT IT ALLL.

I imagine it being jazz

Love me like a river does
Cross the sea
Love me like a river does
Endlessly
Love me like a river does
Baby don`t rush you`re no waterfall
Love me that is all
Love me like a roaring sea
Swirls about
Love me like a roaring sea
Wash me out
Love me like a roaring sea
Baby don`t rush you`re no waterfall
Love me that is all
Love me like the earth itself
Spins around
Love me like the earth itself
Sky above below the ground
Love me like the earth itself
Baby don`t rush you`re no waterfall
Love me that is all

Library Time

This is hour 5.5 of my Wednesday at the high school and Robby is starting to annoy me. Stop reading this over my shoulder.

I have recently discovered that I have basically only one person who constantly reads this. Which is more than I had expected so I might be tempted to have a celebratory dance in a couple of minutes.
Might.
Did.

I would have more to type but my valuable time has been wasted by Robby ____.

Can't remember surname.