A recap of all of the fluids I have had today: 1 cup of coffee 1 canteen of water 2 mugs of tomato soup 2 cups of green tea 1 cup of ginger tea 2 cups of swiss miss hot chocolate 1 glass of eBoost vitamin stuff
since i didn’t get to a t-shirt last week, i figured i’d do a double dose this time. um…samurai? zombies? man with an AFRO? i seriously doubt there could be a better t-shirt than this!!! i got this hot little number in new york, but sadly, there was no artist name printed on this t-shirt, and the fellow who made it told me that he didn’t have a website. le sigh! i’m just waiting for a movie to be made…
->so….I’m wearing this shirt today. Only mine is blue and it’s really JVP’s shirt, but I like it, so I wear it. It’s comfy. How could one not like this amazing graphic tee?
the taste of ginger tea, I don’t like it but it does seem to make my tight chest feel better I forgot what it was like to have a cold all I want to do is curl up under the covers in my room, with my humidifier cranking high
editors note: I’ve finished the ginger tea and switched to swiss miss hot chocolate with marshmallows much better :)
Master Chef JVP made this for me last night. It was delightful!
Wild Mushroom Risotto Gourmet | September 2003 Adapted from Anthony Bourdain
yield: Makes 4 side-dish servings
Bourdain embellishes this risotto with black truffle shavings, but we thought it was delicious even without them. We opted for a cost-effective alternative — drizzling the risotto with truffle oil just before serving.
6 1/2 cups chicken stock , or 5 cups low-sodium chicken broth (40 fl oz) and 1 1/2 cups water (note - he used non-chicken broth for my veggie ass)
1 tablespoon olive oil
1/2 stick (1/4 cup) unsalted butter
1/4 lb fresh wild mushrooms such as porcini, chanterelles, or hedgehogs, trimmed and chopped