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Isolation - A little less than a happy high
komos
komos
Isolation
Someone please tell me that I still exist even though I've not been able to post to lj?

Consider that my cry out into the wilderness. Hopefully, I'll be able to write more later.
19 comments or Leave a comment
Comments
From: bullhead Date: November 5th, 2002 06:02 am (UTC) (Link)

dear komos,
you exist!
komos From: komos Date: November 5th, 2002 08:59 am (UTC) (Link)

Saints alive!

I'm just missing all of you folks, is all...
clayrobeson From: clayrobeson Date: November 5th, 2002 06:12 am (UTC) (Link)
Your presence is tangible in the karmic fabric of my life.

Come drink beer with me soon.
komos From: komos Date: November 5th, 2002 08:54 am (UTC) (Link)

Re:

Groovy. We should make a plan around this sooner than not... I want to gab with you regardless.
khourytamarisk From: khourytamarisk Date: November 5th, 2002 06:29 am (UTC) (Link)

*hug*

See? You are huggable, therefore you are. Hope to see you soon. :)
komos From: komos Date: November 5th, 2002 08:54 am (UTC) (Link)
Back at ya. :)
(Deleted comment)
komos From: komos Date: November 5th, 2002 08:52 am (UTC) (Link)
Oooo... where and at what time?
cosmicserpent From: cosmicserpent Date: November 5th, 2002 07:43 am (UTC) (Link)
Are you invisible? That would be cool.
alex_victory From: alex_victory Date: November 5th, 2002 08:23 am (UTC) (Link)
Well, except that Strong Mad hasn't washed that singlet in a long time.
komos From: komos Date: November 5th, 2002 08:50 am (UTC) (Link)
Ach, you beat me to it!
komos From: komos Date: November 5th, 2002 08:51 am (UTC) (Link)

Snack cakes are bad for you...

I think I need to wander around on the street and asking people. It'd be interesting to get their responses.
wisdom_seeker From: wisdom_seeker Date: November 5th, 2002 08:49 am (UTC) (Link)

You *must* still exist, love, since I'm planning on staying at your place for Thanksgiving...
komos From: komos Date: November 5th, 2002 08:57 am (UTC) (Link)
Speaking of... send me your dates as soon as you have some idea.

Hope you're feeling better.
c_m_i From: c_m_i Date: November 5th, 2002 09:03 am (UTC) (Link)
You'll become more of a Real Person if you plug your answering machine in. And by 'real' I mean 'not cut.'

Sushi time is drawing near. Can you feel it?

-ia.
wisdom_seeker From: wisdom_seeker Date: November 6th, 2002 12:44 pm (UTC) (Link)

Do as IA says re. answering machine...
komos From: komos Date: November 11th, 2002 03:43 pm (UTC) (Link)
So, when are we going to do sushi, anyway?
riverbank From: riverbank Date: November 5th, 2002 11:25 am (UTC) (Link)

your presence is echoing echoing echoing...
ˇ
guitarcries From: guitarcries Date: November 5th, 2002 12:23 pm (UTC) (Link)
You MUST still exist if you are to take advantage of the Risotto Alle Zucca (Pumpkin Risotto) recipe I am about to give you that I promised you a million years ago or so.

Risotto alle Zucca (Creamy Rice Dish w/Pumpkin), courtesy of my Italian-American cooking teacher, Jeanne Finocchiaro

- 1 onion
- 1/4 lb. pumpkin
- 2 cups 12 minute rice
- 2 bouillon cubes
- hot water "quanto basta" (as much as necessary)
- 1 tablespoon butter
- 2 tablespoons freshly grated parmesan cheese
- salt
- olive oil

Put 6 cups of water in a saucepan with the bouillon cubes and a little salt and bring to a boil. Meanwhile, mince the onion and start sauteing in olive oil while you clean and dice the pumpkin. Add to the onion and saute for a few minutes. Then add the rice and toast it with the vegetables a few minutes, but without browning.

Now it is time to start pulling up the rice with the hot broth. This is the technique that gives the risotto dishes their creamy texture (resulting from the starch of the rice combined with just the right amt. of liquid). If you add too much it will be runny - too little it will be stiff. The only way to guess is to add the broth gradually as it is needed. Start with 1 cup because you know that it will be absorbed. Each time add a little less. It may not take all of the broth mentioned; rices differ. Start tasting for doneness near the end of the time. When cooked turn off heat and add butter and parmesan.

Serve immediately. If the risotto has to wait it might firm up too much. If so, add just enough hot broth to make it creamy again.
guitarcries From: guitarcries Date: November 5th, 2002 12:25 pm (UTC) (Link)
Ack. Make that 3 tablespoons parmesan. :)
19 comments or Leave a comment