Avocado~

Friday, September 13th, 2013 05:49 pm
afuna: Cat under a blanket. Text: "Cats are just little people with Fur and Fangs" (Default)
I've come to appreciate the avocado here. It's less mushy and doesn't have the weird bitter fibers I'm used to back home. Whenever I crave food, but I'm not in the mood to cook, it's avocado to the rescue. Savory? Avocado spread on bread + a squeeze of lemon + pepper + salt. Sweet? Avocado mashed up in a bowl + a squeeze of lemon + sugar + milk.

Savory -- and maybe I can stand to cook a little bit? Toast + avocado + fried egg on top.

I could probably just be content with avocado on bread all day long, if I had an infinite supply of avocado and bread :)

The lemon is an addition I just discovered today. I wondered if it would work, and Google turned up a bunch of results saying it would -- thanks Google! -- so I tried it. Adding lemon makes the avocado taste just a little brighter, emphasizing the taste of the avocado instead of overpowering it.

I find that half an avocado at a time works best; if I try to use up the whole thing, I'm too full. So I end up with a snack now, dessert later.... mmm :)
afuna: Cat under a blanket. Text: "Cats are just little people with Fur and Fangs" (Default)
Ummmmm just because I am getting embarrassed of just putting up all chicken all the time.

(Also fair warning while I won't post everything I eat, I'm having fun cooking for myself. Expect more entries of food I've cooked while I'm here.

That might just mean all the chicken ;))

Moooore chicken

Tuesday, September 10th, 2013 01:49 pm
afuna: Cat under a blanket. Text: "Cats are just little people with Fur and Fangs" (Default)
This time I marinated the chicken breast in soy sauce + garlic + lime juice, and then baked with a lime slice in the oven (this doesn't make sense to me and there were soggy areas because of the lime. Maybe they meant squeeze the lime slice over the chicken before baking....)

The hilarious thing is that my lunches all look the same but so far they've all tasted very different ;)

Today's is a nice garlicky tangy flavor. I do want a little more color -- hard without the skin but I will see what happens if I do 400°F for the last few minutes instead of 350°F all the way.


(Getting gradually less nervous about undercooked chicken. So far I haven't had any incidents...)

More chicken!

Wednesday, September 4th, 2013 01:06 pm
afuna: Cat under a blanket. Text: "Cats are just little people with Fur and Fangs" (Default)
More chicken :)

Chicken is not scary!

Lunch

Tuesday, September 3rd, 2013 12:19 pm
afuna: Cat under a blanket. Text: "Cats are just little people with Fur and Fangs" (Default)
Cooked lunch! It actually looks reasonable as food :)

steak, experiment #1

Saturday, May 19th, 2012 09:13 pm
afuna: Cat under a blanket. Text: "Cats are just little people with Fur and Fangs" (Default)
I bought a couple cheap steaks to experiment with -- tonight was a perfect opportunity because I was home alone and could just eat my failure. And PHP 330 (approx USD 7.50) didn't seem too much for two nice thick pieces of porterhouse. (What is porterhouse? I dunno. It was the only one that came thicker than an inch or so, though!)

How to Grill a Steak, a Complete Guide is a fantastic resource. I highly recommend it.

Two things that tripped me up though:

It says "salt well" which I took to mean "rub a handful of salt over both sides of the steak". I'll try to salt a little less well next time: too salty!

No hint how long to cook a medium rare steak for. I didn't have a thermometer, and it says cut in there to check -- fair enough, except I have no idea how to tell what a well-cooked steak should look like (note: well-cooked, not well-done!). So I ended up with something well-done rather than medium-rare.

Now the cut I got didn't have a lot of fat webbed through it, so I used a tip from Master Chef (hehehe) and poked bits of fat into the body of the steak.

That must have helped because, even though the steak was chewy, it was very tasty in the end.

Oh oh! Also I tried a red wine jus from a random recipe on the internet (more master chef influence hehehe): I lacked port, and I only had dried herbs, but we were making bulalo (beef marrow soup) for tomorrow, so I had a lot of tasty beef stock on hand :D I was concerned about overreducing so I stopped too early, and ended up with something a bit thin (sad).

Anyway, in the end, the steak was overcooked, overlarge, oversalted. But here's the thing: my hands smell amazing. They're slightly beefy, slightly oniony, slightly buttery, and all around awesome.

I didn't burn the steak though, and I didn't burn the sauce, and I didn't accidentally destroy any cookware. For a first time at making steak, this seems reasonable.


ETA: OH NO. I didn't notice the link at the bottom to an actual recipe, which says it should take about 10-15 minutes (to cook on low heat), and then 2 minutes on high. I overshot that by a fair few minutes /o\ I still have the other steak to play with -- I'LL GET IT NEXT TIME.
afuna: Cat under a blanket. Text: "Cats are just little people with Fur and Fangs" (Default)
Hi everyone! Meet Flammable Mickey:

painting of a Mickey Mouse face on the back of an oil truck. Above is the word flammable, below are the words keep distance.  Also painted are a pair of baby Mickey and Minnie Mouse

He has nothing to do with this entry, but a warning is always appropriate when you're dealing with flammable things.


the entry is actually about food and cooking )
afuna: Cat under a blanket. Text: "Cats are just little people with Fur and Fangs" (Default)
I meant to type "miss you, love you"; instead my fingers typed "miss you, love mine".

Which... works I guess! The keys are right next to each other and all that.




Have been having lots of summery-salad stuff: lettuce, tomatoes, cucumber, carrots as a base, and then whatever is on hand. I'm all out of the sliced almonds, but I did manage to find some cheese that's actually cheddar, and not velveeta! That has been adding some nice salty-sharpness to my salads. So good :)

I also managed to snag some Red Leicester. I don't know what that is like, but I'll find out soon.

Today's special ingredient was golden kiwi. I though the sweet acidity would offset the cheese, but it was too mild and the salad was overall blah. Green kiwi might have been better. Probably best though, would be some nice pineapple or orange chunks. Maybe apples, to go into an entirely different direction, as well.



I have discovered the hard way that sliced tomatoes keep for only one or two days, so I must now make sure we only slice one at a time instead of a couple.



Have been doing so! much! knitting :D I got my in-progress projects on Ravelry down to five for a time, but now I'm back up to seven (ahahaha /o\), with two more that need weaving in of ends / attaching of handles, that kind of thing. Sometimes I wish I could pay someone to finish my projects for me /o\

My latest project is a summer vest made with a linen/cotton blend. I am super in love with this yarn: it's smooth and light; like cotton it's not flexible, but it's much easier on the hands than kitchen cotton. I bet that it'll feel nice and light on the skin as well. I hear that linen gets softer with washing. I don't know if this blend will act the same way, but I certainly hope so.

I don't know if it's easier on the hands than cotton because I've only ever used kitchen cotton, or if it's because linen is somehow more forgiving than cotton and imparts some of that quality into the blend. It might even be because this is DK weight, and the kitchen cotton I've used is worsted? Noooot sure, but whatever the reason, I do love it, because with this it's much easier to knit garments that are suited to my climate.


I feel like my life right now revolves around IRC, knitting, my dogs, food (and cooking shows), and Dreamwidth. And well, I'm happy. So. Life.

(no subject)

Wednesday, August 24th, 2011 11:15 pm
afuna: Cat under a blanket. Text: "Cats are just little people with Fur and Fangs" (Default)
Had a breakthrough tonight with Charlie and Moe! (Charlie is the old dog and Moe is the new puppy). Charlie is very territorial and jealous: great watchdog, not so good when it comes to new people and puppies, so we haven't been able to leave the two in the same room together.

We've been trying to introduce the two of them in low-stress ways -- walks together (with two different people), sniff-meetings through a baby gate, that kind of thing, but just the sight of Moe was enough to set Charlie off, so that hadn't been going as well as we'd hoped.

But then! Today Charlie and Moe were sniffing at each other through the baby gate and for once Charlie seemed reasonably calm, so I unlatched the gate between them, trying my best to act and sound slow and calm and normal-sounding and unstressed. And instead of trying to take Moe to the ground with his jaws, Charlie sniffed at Moe warily \o/

There was some growling and some chasing, and some posturing, with none of the aggression of before; I hung out in the area reading a book, again trying to exude calm and this-is-all-normal-carry-on-darlings, and I am quite happy with how it's turned out.

Charlie is bullying Moe quite a bit (poor puppy), but in a way that as far as I can tell is perfectly normal: that is, sniffing at, looming over, some barking. Moe meanwhile is alternating between lying down and yelping back. But it's all... I mean it's mostly mock-fighting rather than real fighting, and with some actual play in it. So. They're sorting things out, and as long as no one gets hurt I won't step in.

We're still not allowing them together without any humans in the area close by though! Not after what's happened in all their previous encounters.

(I'm so happy \o/ I love Charlie, and I love how loyal he is, but I was worried his protectiveness meant he would never accept Moe and now I have hope \o/ \o/ \o/)



I've also been having breakthroughs with cooking:

We put out a bowl of lettuce on the table with every meal, in addition to the "normal" cooked vegetables. Now when I say bowl of lettuce, I really do mean bowl of lettuce. No dressing, no salad fixings: just you know, a bowl of plain lettuce.

And I'm sick and tired of it -- in fact I'm sick and tired of a lot of things about food in this house. I mean to post about it at some point (that one I'll put under a cut). But while I was watching MasterChef, it struck me that we have ingredients in this house, hey? And I can use those ingredients to turn that bowl of lettuce into salad \o/

At first I insisted on calling what I did experiments, but now I'm forcing myself to acknowledge that vegetables tossed together with (sometimes) a dressing can too be properly called a salad, even if it's something I thought up myself.

I've been playing around with combinations of grated carrots, sliced almonds, and longgans (I don't know what these are in English, but if you translate literally from Chinese, then these are "dragon's eyes" :D)

For dressing I usually try one that [personal profile] pauamma taught me. The original recipe called for half an orange, two limes, and some raw garlic. There's no way to get limes here but I've recently found out that dayap tastes pretty similar! Calamansi kind of works, but I think I'll need to rethink the proportions since it's not as light tasting as lime.

I've also learned that you can make vinaigrette at home o_o I thought you needed a fancy machine but no, a vinaigrette is just acid + oil, basically. So far I've tried one with balsamic vinegar / olive oil / honey vinaigrette. I will poke around a bit to see what else I can do :D

OH oh and grilled tomatoes sprinkled with thyme and cheese works perfectly fine with lettuce. I consider that one a success as well.



Tonight I decided to go a bit fancy and aim for a kani mango salad.

Kani doesn't taste anything like crab, but as long as I think of it as fake crab rather than expecting anything crablike from it, it and I get along perfectly fine.

Mango we have a lot of \o/ because it's still mango season \o/ The best thing about mango is that after you slice off both cheeks to use in the salad, you can save the flesh clinging to the seed for dessert. There's nothing quite like cleaning all the flesh off a mango seed completely for sheer enjoyment of food *_*

And yeah, tossed it all together -- restaurants usually add Japanese mayonnaise, but though I prefer the sweetness of Japanese mayo over regular mayo, I don't really like mayo in general. The only thing I like mayo on are tuna salad sandwiches. Well maybe chicken salad sandwiches but that's a big maybe >_>

So anyway, yes, food. And yes watching shows that talk about food in a passionate and loving way :D


I need to see whether the Junior Masterchef Philippines edition is any good >_> I want to get ideas from somewhere local, so I can use local ingredients like oooh calamansi, stuff that would never end up on a foreign cooking show.

SO. ANYWAY. FOOD.

Cookies

Saturday, February 19th, 2011 07:01 pm
afuna: Cat under a blanket. Text: "Cats are just little people with Fur and Fangs" (Default)
Last week I made two batches of almost-perfect chocolate chunk cookies.

This week, I tried it again, and ended up with the first batch way overdone, and (because I was twitchy after the first batch) a second batch that is slightly underdone.

Since last week's was just a bit too sweet, I substituted half a cup of semi-sweet chips for half a cup of the dark chocolate buttons (half a cup out of 1 1/2 cups). That's toned down the sweetness, but I wonder now if it's toned it down too much.

I will try again in another week, and hopefully this time it'll be more like my first attempt at cookies by myself (beginner's luck!) rather than this week's :-)

i made cookies!

Saturday, February 12th, 2011 06:05 pm
afuna: Cat under a blanket. Text: "Cats are just little people with Fur and Fangs" (Default)
Just your basic chocolate chip cookies :D flour, butter, sugar, vanilla, egg, a bit of cocoa and coffee powder, and chocolate buttons (larger discs of chocolate) instead of discs so that you'd get more chocolate in each bite.

Reduced the sugar to 2/3 of the recipe because the last time i made it it was too sweet, which. Well it turns out it was a good thing because i bought the wrong chocolate (dark instead of unsweetened or semi-sweet) so the cookie is still very sweet indeed.

Butter was slightly melted. Spent a long time at room temperature and in the mixer while I got everything together. Which may be why it...

Okay so I meant to make it crisper and thinner but somehow I ended up with something that is pretty thick! Fresh from the oven, it just kinda melts in your mouth, and the melted chocolate is just this mouthful of *____* i am waiting for it to cool; not sure whether it will become chewy or hard/brittle. I hope neither. I hope it just stays soft like this *____*

Waiting for it to cool now.

Candied Orange Zest

Saturday, January 22nd, 2011 10:17 pm
afuna: Cat under a blanket. Text: "Cats are just little people with Fur and Fangs" (Default)
I have been devouring Top Chef: Just Desserts (no pun intended). And I can't eat what they're making, obviously, but just looking at the images, and listening to the thought processes behind their desserts is very yummy.

After one of the chefs mentioned that they'd made candied... ginger? orange zest? for a challenge, I realized that it is possible to make your own candied zest. I thought that you needed either a.) special equipment or b.) to let it soak for weeks/months. Turns out candied zest can be done in less than an hour. Some recipes mention up to a day, but even that is way better than what I had originally assumed.

Now I am fantasizing about making my own orange zest and coating them with some of the 85% dark chocolate we have at home that I can't stand to eat by itself.


Just finished the first season, and I am really happy about how it ended :-)

cut for spoiler for the ending and language )


I am also enjoying Top Chef: Masters. In comparison to those on regular Top Chef and Top Chef: Just Desserts, the masters are (mostly) so cool and professional *_* The sense of camaraderie has me in love. They take so much pleasure in food and I love watching them work and ooooooh.

I wish that I could either eat their food, or well, cook even half as well as one of them.

This all reminds me that I have not cooked in ages, and I should really get started again >_> (I have been baking though, but even my last baked item was a couple weeks back!)

(no subject)

Thursday, April 22nd, 2010 10:52 am
afuna: Cat under a blanket. Text: "Cats are just little people with Fur and Fangs" (Default)
This morning, I wanted breakfast, but I was too lazy to cook, and I couldn't find anyone else to cook for me. So I wandered around the kitchen picking up random things, and came up with grated carrot + grated cheese on a sourdough cracker.

Of course, I would manage to injure myself on a kitchen implement that I thought was safer than a knife. I have a deep, not-very-painful cut on the back of my right middle finger. I am the only klutz I know who can manage to injure herself with a grater!

Verdict on the food: good enough! the raw carrots are sweet, the cheese is salty, the sourdough is savory, and they all don't clash
Verdict on the preparation: needs more work (and less fingers in the way)
afuna: Cat under a blanket. Text: "Cats are just little people with Fur and Fangs" (Default)
At some point, I'll learn to cook something other than eggs, but right now I'm in the mood for some comfort food! I even made enough for dinner to share with my brother (who is too busy sleeping to notice, hmph :P)

more eggs for dinner )
afuna: Cat under a blanket. Text: "Cats are just little people with Fur and Fangs" (Default)
I am back to cooking! Not sure how long this will last. I stopped cooking for a while because of work stress leading to lack of time, but work seems better these days so I may have more time to play! Last time I cooked, I ended up with bland fried rice. I meant to post about it, but got distracted, oops. I'm still not sure what I should have done -- added salt, maybe?

Anyway, on today's menu: sleeplessness at 6 am on a Saturday morning, hunger, scrambled eggs.

Woke up way too early, and too hungry to fall asleep again, so I decided to cook myself some light breakfast. Cereal didn't appeal to me; wanted protein of some sort. Easiest thing on the menu, eggs :D Doh :D


procedure, and pictures! )

I think I forgot the salt again, or maybe I was depending on the cheese for salt, and when I switched I forgot to account for it. Hmm.

Also, one thing I'm slowly learning is that I need to have everything prepared beforehand, instead of rushing about for forks/plates/ingredients while one set is cooking. It may make sense to multitask while something is cooking on the stove, but since most of what I'm doing right now is only on the stove a very short time, it makes lots more sense to just have everything ready to be dumped in.

Anyway, that's it for today. Basically have reinforced the lessons that:


  • egg is good
  • egg with ingredients is good
  • perhaps I need to learn to use salt
  • preparing stuff beforehand would save me a lot of rushing around!
  • turn off the gas stove. Don't forget to turn it on, too.

First blood

Saturday, April 11th, 2009 02:32 pm
afuna: Cat under a blanket. Text: "Cats are just little people with Fur and Fangs" (Default)
Was trying to cook tuna with chopped up apples in it (following on the discussion of tuna with cooked pears yesterday). Using a wok with a short handle for the first time, for less splatter, instead of the long-handled pan I had been used to until now.

Noticed it was going askew, grabbed the handle. STUPID. Don't touch hot metal.

Left index finger too shiny and sensitive to touch anything right now. Left thumb somewhat painful but at least can put pressure on it. Still able to type, but with some hilarious slowdown around the letters near the center of the keyboard. (for my layout that would be "u", "y", "k", "i").

Left hand askew to compensate and so left middle finger can do all the work my left index used to. Have already told someone to "have gun", when I meant "have fun" (or did I? *mysterious background music* coding hard, need backup.)

Typing weird. Sound funny. Send help. (Balm has soothed the initial pain. I can concentrate on things other than the throbbing of my finger now, as long as I don't try to put any pressure on it.

(Originally posted on Dreamwidth http://afuna.dreamwidth.org/5735.html)
afuna: Cat under a blanket. Text: "Cats are just little people with Fur and Fangs" (Default)
First of all, you guys have been amazingly supportive and helpful <3 And second, eggs. Must repeat, EGGS.

So remember how yesterday, I wanted to do scrambled eggs, and got sidetracked and ended up with poached eggs instead? Well today, I decided I would do scrambled eggs, but then got sidetracked and ended up with cheese omelette.

PS. No-stick pans FTW!

This day marks the first time I tried cooking with oil ([personal profile] zarhooie is right -- cooking eggs with oil does not lead to the scary splattering that deep-frying say, chickens, would. I feel better now :-)).

I think I've also managed to figure out a technique of cracking eggs that works for me. I got suggestions to crack against a flat surface, with a spoon, but not against the rim of the bowl, and so far, cracking the egg sharply but firmly against the counter top has been win \o/ No egg-shell fragments, and much easier to pull apart. (Thank you so much to everyone who gave me videos, instructions, and a list of steps *G* Food is so much less gritty this way)

So today was still exciting for me:

I figured out how to figure out when there are flames on the stove. The trick, you see, is to not stare straight down at the top of the pan, which blocks the view of the flames below. The trick is to stoop slightly, and look aslant, to be able to see the flames against the bottom of the pan. (I may have turned the stove on and off some five times, convinced that the stove wasn't working right)

So I let the pan heat up. Grabbed an egg, tapped it against the counter, things were going well, and then I managed to sprinkle about half a teaspoon worth of black pepper all over it. Oops! I scraped off as much as I could, but there was still an awful lot of black. I ended up grabbing a second egg (and the milk carton, since I was staring at that section of the refrigerator already), (the countertop rapping thing worked again :DDD) (I think I love milk in my eggs, now that I have tried doing it on my own).

Some olive oil on the pan, poured the egg on, swirled it around with the fork a bit (systematic scraping in a circle.). And then fit of inspiration, ran to the refrigerator and back, and broke pieces of cheese all over the omelette.

(It was definitely an omelette now, and not scrambled eggs, which were my original intention. I wonder if I shall ever make real scrambled eggs?)

SO GOOD THOUGH. All gooey and cheesey and melty and warm and toasty.

Breakfast may now be my favorite meal of the day :-) Now to figure out what I shall do tomorrow.

Perhaps scrambled eggs?

(Originally posted on Dreamwidth, April 8, 2009)
afuna: Cat under a blanket. Text: "Cats are just little people with Fur and Fangs" (Default)
So it was pointed out to me that what I was thinking of as an omelette was actually scrambled eggs (pictures on the other end. Look very yummy). My definition of scrambled eggs was eggs + only liquid ingredients. My definition of an omelette was eggs + solid ingredients.

So this means that I know I have finally made scrambled eggs! \o/ (Now to figure out the omelette thing)

Cooked eggs again for breakfast three days ago. I have been trying to add one new thing every day. That day, it was vegetables, chopped fine. We call them pechay baguio, similar to pechay tagalog (which I believe you guys will know as bok choy?). I don't know any other names for it, though.

pictures of ingredients )


That day, I learned some important things:

  • chopping up vegetables(anything!) into thin strips is hard! Tends to be too thick most of the time, and uneven

  • Peeling garlic before crushing it is tedious. I learned the next day to crush before peeling. That went much better

  • Chopping onions ;_;

  • Your cooking spoon/spatula thing should not be wet! Got stung by hot oil (just little pinpricks) because I didn't realize it shouldn't be sizzling like that. I thought it was one of the hazards of cooking, and I was terrified but I had to go on because I was stubborn I thought it was normal. Turns out it isn't. Oops

  • Getting stung by pinpricks of hot oil? Not the end of the world. Startling, annoying, still makes me jumpy, but not permanent, not earth-shattering



Then the past two days, I was getting bored with cooking eggs, so I looked through our pantry, discovered we have something like two dozen(!!!) cans of tuna in there, and started experimenting.

First experiment with tuna, just frying with some oil + some garlic (what do you call that? It's gisa in Filipino, emphasis on the second syllable, but I can't think of the equivalent in English), until the garlic was browned, then putting in the tuna to make it smell good + heat it up + just play (with fire. hah).

Then once the tuna was removed, and since the pan was still hot, I decided to play about a bit by cooking some pear slices on the pan. I got the idea that you could cook pear from [personal profile] pauamma's descriptions of what he sometimes cooks... though I am certain that how I cooked it is not what he had in mind :-)

It looked boring, so I drizzled some honey on! Bad idea, left a burnt smell, though surprisingly not much of a burnt taste. I have since gotten more ideas for cooking pear from #dw. Also other ideas for cooking tuna (tuna melt, mmm). Thanks guys!

I then chopped up the pear into my tuna. Tuna was dry, pear was moist. In hindsight, I maybe should have tried cooking the pear with the tuna, but overall it was, hm, interesting at least. Bearable. Not something I'd inflict on someone else, but it satisfied my hunger.

Also helped out with lunch and dinner! Did maybe half of the work, with a lot of handholding (chicken with potato carrots for lunch, salmon for dinner!)

So then yesterday, I got out the tuna again, but this time I chopped up a huge Fuji apple and cooked three quarters of it with the tuna, to make it moist. That part worked, but the Fuji apple tasted too much like tuna, and the tuna didn't taste enough like apple, so as an experiment it's only about a 7 or so (a 5, with +2 factor added for experimentation that didn't actually blow up in my face). Maybe I could have mixed the remaining quarter of the apple in with the rest post-cooking, to make things sweeter/apple-r tasting?

I also used a wok, instead of a frying pan to minimize splatter (this wasn't my idea, it was suggested to me. It was a great suggestion!). Other ingredients -- garlic, uhhh and I guess that's it.

That was the day I burned my finger. Applied this amazing balm (I don't know the name, but it felt like it leeched all the heat out of the burn). It's healed quite well now. Spent half a day typing funny, until I could put pressure back on my finger. Now my index finger feels strangely numb, and I think that's a blister, but it's not painful or tender.

And today, I want to code too much to do any cooking, so I'm eating whatever I can find in the refrigerator.

First blood

Friday, April 10th, 2009 08:58 am
afuna: Cat under a blanket. Text: "Cats are just little people with Fur and Fangs" (Default)
Was trying to cook tuna with chopped up apples in it (following on the discussion of tuna with cooked pears yesterday). Using a wok with a short handle for the first time, for less splatter, instead of the long-handled pan I had been used to until now.

Noticed it was going askew, grabbed the handle. STUPID. Don't touch hot metal.

Left index finger too shiny and sensitive to touch anything right now. Left thumb somewhat painful but at least can put pressure on it. Still able to type, but with some hilarious slowdown around the letters near the center of the keyboard. (for my layout that would be "u", "y", "k", "i").

Left hand askew to compensate and so left middle finger can do all the work my left index used to. Have already told someone to "have gun", when I meant "have fun" (or did I? *mysterious background music* coding hard, need backup.)

Typing weird. Sound funny. Send help. (Balm has soothed the initial pain. I can concentrate on things other than the throbbing of my finger now, as long as I don't try to put any pressure on it.

Breakfast decisions

Thursday, April 9th, 2009 09:30 am
afuna: Cat under a blanket. Text: "Cats are just little people with Fur and Fangs" (Default)
Wasn't so sure about trying egg for a fourth day in a row, so I'm staring at a can of tuna, trying to figure out what I can do with it.

(Hmm. I forgot to post about yesterday's experiment, didn't I?)