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daidoji_giseiI colored my hair today after work; it is now a deep dark red. I like it, but it has the drawback that every time I look in the mirror I think, "Damn, I wish I had a boyfriend". I'm assuming that this will fade, if only because the color itself will fade--I like to use the hair dyes that slowly wash out over a month or two. The I can either redo the color, choose a different color, or let my hair go back to its more-or-less natural color.
I am having very bad luck with edged things this week. Yesterday I cut myself with a knife while chopping up tomatoes for potato curry; this afternoon I broke a pair of scissors trying to harvest a zucchini, and while making dinner I sliced the other hand with the can of salmon I was trying to open. This is not a good thing when you work in a kitchen!
Now that summer is waning I have begun turning on the oven to cook things. So far in September I have been trying to perfect roasted cauliflower. Current state of my research: Oven at 425F, cut florets small, 2 T of oil per head of cauliflower, use a glass pan 9X13 or larger, roast for at least 20 minutes stirring periodically. Tonight I tried dusting the cauliflower with freshly ground cumin and fennel: good, but did not rock my world. Maybe next time I'll try chinese five-spice in the last 5 or ten minutes of cooking.
I am having very bad luck with edged things this week. Yesterday I cut myself with a knife while chopping up tomatoes for potato curry; this afternoon I broke a pair of scissors trying to harvest a zucchini, and while making dinner I sliced the other hand with the can of salmon I was trying to open. This is not a good thing when you work in a kitchen!
Now that summer is waning I have begun turning on the oven to cook things. So far in September I have been trying to perfect roasted cauliflower. Current state of my research: Oven at 425F, cut florets small, 2 T of oil per head of cauliflower, use a glass pan 9X13 or larger, roast for at least 20 minutes stirring periodically. Tonight I tried dusting the cauliflower with freshly ground cumin and fennel: good, but did not rock my world. Maybe next time I'll try chinese five-spice in the last 5 or ten minutes of cooking.
