Things are looking up...
Feb. 7th, 2008 09:59 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
missroseroseThanks to numerous stress-causing factors (most of which are moving-related, and some of which I've mentioned here), I've been feeling really worn down for the last few days. But today is better; most of the open situations are at least temporarily resolved, and (so far) nothing else has come up to swamp us again. Plus it's a pretty and sunny day today. So here's to things finally starting to get better.
Unpacking is nearly finished, although there's still some arranging to do in closets and bookshelves, as well as runs to the Salvation Army to donate some extra furniture and the dump for just miscellaneous junk. The kitchen looks fantastic, and the living room will be wonderful once we get said miscellaneous junk out of it and the theater connected. And once I've had a chance to organize the bookshelves, I think our little library will look quite cosy.
Last night I took advantage of our wonderful new kitchen and made crab linguine. A note to anyone using the linked recipe: It's quite excellent, but the people who wrote it likely weren't using wild Alaskan king crab - 1/2 a pound made the sauce extremely crab-y. So if you're going with king, I'd recommend using slightly less.
Crab-yness aside, it came out remarkably well, although now Brian wants to fiddle with it and see if he can fix some of the flavors. Which is fine, since it gets me out of cooking for another night. =)
Unpacking is nearly finished, although there's still some arranging to do in closets and bookshelves, as well as runs to the Salvation Army to donate some extra furniture and the dump for just miscellaneous junk. The kitchen looks fantastic, and the living room will be wonderful once we get said miscellaneous junk out of it and the theater connected. And once I've had a chance to organize the bookshelves, I think our little library will look quite cosy.
Last night I took advantage of our wonderful new kitchen and made crab linguine. A note to anyone using the linked recipe: It's quite excellent, but the people who wrote it likely weren't using wild Alaskan king crab - 1/2 a pound made the sauce extremely crab-y. So if you're going with king, I'd recommend using slightly less.
Crab-yness aside, it came out remarkably well, although now Brian wants to fiddle with it and see if he can fix some of the flavors. Which is fine, since it gets me out of cooking for another night. =)
