PERIOD TALK: So basically it's indicative of nothing and everything
- Me: What is this? Is my period a week early? The deal was a regular period and no more pain!
- Brain: We have talked to your doctor and done a lot of research, you know this. A brown flow a week early is indicative of many things.
- Me: Like what?
- Brain: It could mean you haven't been taking your pill regularly.
- Me: But I do, at the same time every day!
- Brain: It could mean the hormone levels in your pills are no longer sufficient for your body and you may need to seek more effective pills.
- Me: That's... something I kind of need to know.
- Brain: Assuming your pills have been ineffective for either of the above reasons, it could be anovulation.
- Me: Well that's not great but I guess it could be that.
- Brain: It could also simply be the endometrial lining from a previous cycle, or parts of the lining shedding early from a forthcoming cycle for any of the above reasons.
- Me: See, that's understandable. That's not so bad.
- Brain: And of course there's a small chance it could mean you're pregnant.
- Me: WHAT NO
It’s a bit of a nerve-wracking week.
I’ve got a job interview on Friday (nothing fancy, just some supplemental work to bolster the ol’ income) but it’s early in the morning and my commute just got a bit sticky. So I’ll have to wake up extra-early to get there. If things go well they’ll have me stay on through the day for a trial run of sorts.
Tomorrow (Thurs) they’re sending me some prep work to make sure I feel comfortable with their system, but tomorrow I also need to continue practicing.
What am I practicing for? Well, on Saturday I’ll be doing a recording session for a thing I won’t elaborate on just yet. (Not one of my projects, but it is going to be fun!) But the Thursday prep and the Friday interview/trial run are going to cut into my practice time, and I really feel that I need it because I’m all nerves and butterflies, and also my practice time this whole week has been interrupted by all manner of nonsense. And one character in particular is giving me trouble, because I can do the voice I think is best suited to her, but I’ve had trouble switching into that voice in-between other characters/narration.
On top of all that I’ve been having trouble sleeping, and there have been some personal stressors as well.
But hey, it’s good to be busy, better to have lots of projects to complain about instead of feeling unproductive and lacking in options. Mainly I want to do a good job on Friday, and I want to do more than a good job on Saturday: I want to do right by the project! (And also I want to get it finished on Saturday so we don’t have to bleed into Sunday.) Still, I wish I could sleep!
Buttermilk Fried… Vegetables?
I recently made a large batch of buttermilk fried chicken for a family party, and it was very well received, even though I personally thought that I did an average job. Because the lovely and inimitable Wolfbad is a vegetarian, I’ve adapted the recipe for vegetables. (The recipe in question? Pioneer Woman’s Buttermilk Fried Chicken.)
You will notice a few changes from the linked recipe:
(1) I subbed rosemary and oregano in lieu of thyme. I had none of the latter and both of the former. The scent of fried batter and rosemary is amazing, so I ship this swap.
(2) I swapped in coconut oil for the suggested cooking oils, mainly for its purported health benefits. Personally I don’t taste the coconut contribution but the scent is lovely and your palate may enjoy the flavor if you detect it. If you are allergic or hate coconut, stick to your preferred frying oil.
(3) Rather than an overnight soak, I recommend a 1-2 day soak. This led to the best results for me personally, but if you only have time for overnight, or prefer it, then go for it! Also please note that if your preferred vegetables cannot withstand such a prolonged soak without turning to mush, you might want to stick to an hour soak at the most, or a quick coating at the least. Buttermilk’s viscosity is pretty great for ensuring that your breading will stick, which is why I recommend a quick coating at the very least.
(4) I drastically cut down on the frying time, because the vegetables are thin enough that they won’t need to be flipped, and I personally don’t think they need as much time in the fryer as chicken does. If you prefer to try the original fry times, I’ve included them below parenthetically.
-Up to 6 lbs hardy vegetables of your choice (or however many you can fit into 1-2 large freezer bags), chopped to your preferred length and width, but not exceeding 1 inch in height
-1 quart plus 1/4 cup buttermilk
-5 cups all-purpose flour
-3 tablespoons seasoned salt
-2 teaspoons black pepper
-2 teaspoons dried rosemary
-2 teaspoons dried oregano
-2 teaspoons paprika
-1 teaspoon cayenne pepper
-1/4 cup milk
1. In a large freezer bag (or more as needed) add the vegetables with 1 quart buttermilk (save the extra 1/4 cup for later). Refrigerate for 1-2 days. When ready to fry, remove bags from fridge and set them on the counter for 30 minutes, less if you have a hot kitchen.
2. Preheat oven to 350F. Stir together the dry ingredients (flour, seasoned salt, pepper, rosemary, oregano, paprika and cayenne in a large bowl. In a small bowl combine the 1/4 cup buttermilk and the milk. Pour the milk mixture into the flour and use a fork to mix until little lumps throughout.
3. Heat 1.5 inches of oil in a deep skillet or dutch oven over medium high heat to 365F. Working in batches, thoroughly coat each buttermilk-soaked vegetable piece with the breading, pressing to adhere the breading. Add the vegetables to the oil, as many as you can fit flatly per batch. Cover pan and fry for 2-4 minutes, or until the batter has crisped sufficiently. (Original times: 5-7 mins on one side, 3-5 mins on the other side.) Keep in mind that the vegetables will continue to cook in the oven.
4. Place the fried pieces on a wire baking rack set over a drip pan. Continue frying vegetables until you have enough to fill the baking rack. When filled, bake the vegetables for 10-15 minutes. Move these fried-and-baked vegetables to a cooling rack. Continue frying and baking the remainder of your vegetables as needed.
joker isn’t racist, he kills everyone
joker isn’t sexist, he thinks everyone that’s not him isn’t important
joker isn’t homophobic, he’s doesn’t like the batfamily in general, straight or gay or what have you
if the joker is a better person that you are, you need to reevaluate yourself
If I remember well, there’s a crossover where The Joker and Red Skull work together and when Mr J realizes RS is a nazi, he totally flips out!
True American Joker hates Nazis, doesn’t mess with the IRS
(Source: jokerismsarchive)via raaddest