since you been gone

A rush of food, a
Slowdown of time, where is my
Graduation?  Here!

 I guess it's been a while.  Nearly a month?  Sheesh.  Okay, since then...

Thanksgiving: I went home to see the folks and the high school dudes (Robbie and Jacob!) and to introduce all of the above to Evan.  Then we went home-home to see extended family and eat way too much and play board games.  :D

School: I picked up my honor cords from the math department for graduation.  Egad, it's almost here!  I had my last code demo for Operating Systems today-our filesystem assignment.  Good to be done!

Food: What've I made the last few weeks... well, last week I made really delicious shepherdess pie (so named because of the crazy vegan feminist chicks who wrote the recipe):

    Seitan, 16 oz. Soy sauce (tamari), 1/4 cup Olive Oil, 2 tbsp Onions, raw, 1 large Garlic, 3 clove Mushrooms, fresh, 3 cup, pieces or slices Frozen mixed vegetables, 3 cups Vegetable Broth, 2 cans Flour, 1/4 cup Potato, raw, 5 lbs Milk, 1 cup Salt, some Pepper, black, some
Peel and boil the potatoes until they're soft (doing the rest of these things in the meantime).  Put the onion, seitan, soy sauce, olive oil, and garlic in a frying pan on whatever heat is required to sauté.  Sauté that stuff!  Then add the mushrooms and frozen vegetables, allowing them to heat all the way through (i.e. not be frozen).  In another pan, mix the vegetable broth and flour until they're not lumpy, and then mix that into the pan with all the other goodies.  Once the potatoes are done, mash them with the milk and some salt and some pepper.  Put the chunky stuff into the bottom of a casserole dish (when I made this, it took two 9x9 dishes) with more salt and pepper.  Then spoon the potatoes over the top and bake the whole thing at 425 for about 40 minutes.

This week, I made a recipe from my friend Carlo:

Red kidney bean curry

2/3 cup olive oil
1/3 cup chopped fresh ginger
2 medium onions, finely chopped
6 cloves garlic, chopped
2 tsp salt
3 tsp ground cumin
2 tsp ground coriander
1 tsp ground tumeric
1/2 tsp cayenne pepper
15 oz tomato sauce
3 cans red kidney beans, undrained
3 plum tomatoes, diced
1 cup cilantro, chopped
  1. Heat oil in a deep sauce pan over medium heat for one minute. Add ginger, garlic, onion, and optionally, chili, and let sizzle for one minute.
  2. Add tomato sauce, salt, and remaining spices and cook for an additional five minutes, stirring frequently.
  3. Add the tomatoes, and undrained kidney beans plus one additional cup of water.
  4. Bring it to a boil, then reduce to medium heat and let cook uncovered for 10 minutes. Remove from heat. Garnish with cilantro. Serve over rice.


Life: I'm figuring out still what it is that I'll do with my Spring.  I just got an interesting call today that may lead to a job, but I'm not sure about it yet, and I don't know if I should jinx it by telling all the Internets about it.  :)  I should have a clearer idea by next week.  I've also gotten really into playing Silent Hill, and Patrick has the old King's Quest games on his computer!  WOOOO, BITCHES.  I feel like there's some other stuff I want to say... what, though?  Oh, I've been banned from playing Christmas carols or hanging Christmas decorations or wearing Christmas accessories while in Llama School.  Heartbreaking, truly.  I sneak them in, though.  I ran the CS talent show over the weekend, and that was a great success!  I also gave myself another haircut, as you can see in the photos.  I'm learning how to skid on a fixed-gear bike (haha, though I am not nearly as good as that guy).  I'm starting to look into a bike for my trip (hooray, graduation present!), and enjoying watching my favourite Christmas movie: The Year Without a Santa Clause.  Love, love, love!

Life is good at Llama School, and here's to hoping that that doesn't change in the next week and a half.  A week and a half, y'all!  Oh, btw, there will be a cake reception at L-School after the ceremony, and all my devoted readers are more than welcome to attend.  :D