Here are your random numbers:16
Timestamp: 2008-07-21 17:33:56 UTC
That would be Kimberly of Always Evolving’s Korner. If you read her about me, we’re almost twins. We’re both named Kimberly, We’re both teachers, we’re both 27, we both live with our families. Yay for us!
Kimberly, email me and we’ll get going on the process of your wallet. Congratulations!
I just had a baby fly FLY INTO MY MOUTH THE BACK OF MY THROAT AND THEN I GAGGED AND NEARLY PUKED.
That was one of the more disgusting things that has ever happened to me. Ever.
sadly. But many congrats to the winner, who was announced by Casey today. I can’t wait to see the new hair!
The lucky thing about not winning is that I had figured out, in the span of time since I entered the contest, what I actually want done with my hair; therefore, I don’t have to hope that Whoorl agrees. You see, I kept thinking I wanted to be a redhead. So I tried it, or as red as my stylist (one of several – I rotate depending on my needs/budget; and I know, this is bad, but sometimes, I even try out new places just for fun. And also when I want a Monday appointment and every other salon is closed on Monday. Whatever, people.) would go on my hair. As it turns out, it has grown out kind of quickly and I hate it. Plus it just washes out, looks blonde, and I HATE (hate) having visible roots. (I also hate having naturally mousy-brown hair, thus the color.) Do you understand? The stylist did exactly what I wanted, like only six weeks ago, and I haaaaaate it. Which means, I want a change. But I figured it out, and I am pumped.
I am in the process of growing my hair (status: touching shoulders. Yay!) out, because I have rarely been able to accomplish such a feat and I like my hair longer. And so I think I am going to leave the length, but go back (it’s been a few years since I have had this color) to chocolately brown with caramel highlights…possibly tomorrow.
If I find an open salon.
(p.s. You know what else is tomorrow? I give away the Vera Bradley zip around wallet! As long as you comment by tomorrow at 12n, you’re in the drawing.)
(p.p.s. I also want to tell you all why my voice is a little sore and scratchy. I had the best weekend at our church’s 60th anniversary celebration. God is good, and I am pumped to share!)
It’s time, y’all! Welcome to my little corner of BlogHop ’08, and thanks to the darling JoLynne for letting me know about it! If you check back in at the Pensieve, you can hear ALL about it and find out what other bloggers are partying with us.
So if you’re new here, I’m Kim. Here is where you can see who you’re reading about…the great, the normal, and the oh my goodness, I can’t believe any grown woman wears her hair like that. As for what I do, well, I am a special education teacher currently trying to find a job and survive my first semester in my Master’s program. So if you stick around (which I sure hope you will!), you’ll hear me talking about writing papers. A lot.
You can read a little about my life here and here. This is where I try to muddle through my life as a single when I want to get married, teacher and also student, Christian and sometimes faith struggler. It gets very interesting at times.
And my guests, lest you think this party is all about me, there is a favor! I am giving away one of these WONDERFUL Vera Bradley zip-around wallets – I have one, and they are the best wallets. Hands down, ever. And the best part is, you get to pick the color! I will choose a random winner on Monday, so just leave me a comment and let me know who you are and where I can find you! And hey – if no one comments, I get the wallet…
I can’t wait to meet you all!
I am going to attempt to participate in a Blog Party tonight at 9:00 pm EST, brought to my attention by this lovely lady and thought up by this one. Now, I am hoping real life won’t get in the way, but if it does it involves my niece and nephew, and then it should be up by 10:00 EST instead of 9:00. BUT – it DOES involve a giveaway! As soon as I figure out HOW to give stuff away…ha!
I hope I see you then!
So while I am making good progress on this paper (I am trying to finish by this evening so I can watch Wipeout! with my brother and his family), I had to eat, and have had a huge hankering for Asian food lately. I came across a recipe recently on one of my favorite blogs, and decided to try it today (except that I didn’t have Spam). Here’s the recipe, and then I’ll share my brilliant idea that leads to me cooking one of my favorite Thai dishes EVER!
SPAM FRIED RICE
You will need:
Eggs x 3
Rice x 1.5 cups
LOVE (the secret ingredient!)
Get yourself a big thing of Spam. Not the little can, the bigger one. I don’t know how big it is, but the one pictured above, that looks almost square in front profile. So easy to purchase! We got ours at CVS. There is no shame, no need to hide it in your basket under the dish soap. There you go.
Bring the Spam home. Unroof the Spam and free it from its metal prison. Do not mind the thin scrim of clear gelatin that has pooled up on the surface, nor the moist squelching noise that issues from the Spam block as you work it free. These are all features intrinsic to Spam. Embrace the goop. Love the noises.
Cut the Spam into slices. Some might prefer cubes, but I think slices are nice. Cut them thin if you can, 1/4″ or less. The Spam will yield easily, like some sort of meat gel. Never you mind about that. It’s going to taste good.
Heat up a pan under high flame and plop the Spam slices facedown. You will not need extra cooking oil, Spam has its own oils. See how easy it makes it for you? Spam loves you! Allow it to cook for a good few minutes on each side, until brown and crispy, kind of like bacon. This is why you cut it thin. It’s going to start to smell good at this point.
When Spam is browned on each side, remove from the flame and let it rest. Just kidding. Spam doesn’t need to rest, it’s not fussy like those other meats. You can just eat it right away, hot off the griddle. But you’ll want to save some for the rice.
Get your rice. Day old rice is fine. Put it in a pot with some vegetable oil. Add three eggs. This is an approximation–usually I use two eggs for one cup of rice, so let’s just say three for a cup and a half.
“But Michelle,” you may be asking, “can I use egg whites with my Spam fried rice?” Now picture me shaking my head ruefully. Give it up, YOU’RE ALREADY EATING SPAM. Just use the whole egg. You’ll be fine. Note that fried rice is ideally made in a frying pan or a wok under high heat, but I made mine in a pot because the movers took all our stuff and sold it off the back of their truck on the streets of the Bronx somewhere, so now we have NOTHING. But you should use a frying pan if you have such finery.
Toss the rice and the egg around, careful not to let it burn. Well, a little burned is fine. You can add some salt if you like, but remember, Spam is already very salty. Some people like to cut their Spam up into little cubes and toss it in the rice as they’re frying it, but I do not condone this method, preferring instead to lay the Spam slices on top like a katsudon. Also, some people (not me) add vegetables and stuff to their fried rice, but why bother? You’re already eating Spam. Just eat some vegetables tomorrow.
Remove rice from flame. Spoon into a bowl, and place crisped Spam slices on top. Eat with relish. When your gringo husband notes that the Spam is “really salty,” shake your head in sorrow and pity. Spam. The others will never understand.(Serves four, or one really hungry person for dinner and, subsequently, breakfast.)
(Recipe from The Underwear Drawer, it is not my own!)
So, I ate a bowl of plain fried rice, and it was good. I was taking a break from eating, although I was not full (and I know, you don’t have to be full to stop, blah blah, I could teach Weight Watchers now except I am not Lifetime). I noticed the can of cashews sitting on the table, and then remembered that there was pineapple in the refrigerator. And the lightbulb? Why, it came on.
Kim’s Pineapple Fried Rice
1. Follow Michelle’s Fried Rice recipe, minus Spam (or add Spam. Whatever.)
2. Cut up fresh pineapple, as little or as much as you like, and add to skillet.
3. Add a handful of unsalted cashew pieces (or halves, or wholes, whatever). (Salted is fine too.)
4. If you want to be official, chop up part of an onion and add it to the mix. I did not do this part.
5. Toss in skillet until pineapple is warmed through and cashew pieces start to brown; if adding onions, allow them to carmelize slightly (possibly add them in before pineapple, etc.).
5. Add salt, enjoy!
Just thought I’d share – I love this dish in restaurants, and was so excited to have it for lunch!