I was in the bathroom at school, where they post little handouts for what is going on in the week. I was reading it and there was a block about a seminar on "healthy relationships" later in it it goes to explain that the talk will share about how to have a "healthy relationship" from beginning to end. "from first date to break up sex." I was quite confused at the concept of were breaking up so here's a parting gift of my body. Then on that same hand out posted on the wall it had a "end domestic violence" gathering later in the week. It quite disturbed me that they are trying to end domestic violence but in so many ways their teaching their view of "healthy relationship" and furthering the world view of objectifying oneself is really just encouraging situations which allow domestic abuse.
Driving today, I was saddened to see a obviously teenage (13-15) girl walking down the road beside some boy looking all "Apple bottom jeans, boots with the fur" with way too tight jeans, high heel boots and a down jacket with fur trim that only went to her midriff (which cannot really be that practical and warm). This showed more of the way in which woman are raised to objectify themselves rather than being raised to be confident powerful women who are expecting men to respect them.
Then the drive home played a country song talking about drinking too much and ending up sleeping with someone she didn't know "Oh, no, what have I done." "I don't even know his last name." Every bit of our culture is infiltrated with this idea that this is pretty much what is expected. Woman are so sexualized that stuff happens, might not be good, but it happens so we deal with it. But women are grown to put themselves out there which really encourages men to look at women in a way that leaves no reason to spend any effort in respecting them.
When women don't think highly enough of themselves to expect nothing but respect from men, it leaves men with an easy way out. It does take time and effort to respect other humans, it goes against the easy selfishness of the world.
So, I spent some more time with Sharpies. I took a picture of a green Volkswagen I took when I was in Idaho, and drew it into this. I had fun with it. Took forever. Like I started it at 1ish in the afternoon, and worked on it until about 6ish, with the occasional breaks.
Well I have another one going, but we will see how it turns out.
Today is my Husband's birthday. We are having lobster, fried bass, and steak fries per his request. I am going to let the cats play with the lobsters for a bit this evening. I enjoy watching them skuttle across the floor. Lobster are beautiful, next time you have one, look closely at their underside, and their tail. I love how everything is hinged together so perfectly, to create a beastly creature, that people would be terrified of it if was the size of a dog, or bus.
More or less today is Tuesday.
So that whole blogging food thing did not work out well, devoting time to that stinks. First you have to cook, but really while you are cooking you need to keep the laptop there on the table so you can add the things of what you did, and make sure you put all of the spices (and I put a lot of spices) into the recipe. Yeah. Gave up after... maybe two, and one of those two I didn't even post. I don't think I saved it, so it is lost to the world as far as I know.
What have I done? Well I remembered my love of contrast, and the way your nose stops smelling Sharpies after a certain amount of time, and how its good to keep a breeze going past. Though, It is lame how the only thing that inspires me is the contrast between my two cats, and the fish that aimlessly swims around and around a spherical bowl.
How many cats can you spot? There are six.
Basically, I bought a couple new Sharpies, and I am going to work on drawing more. Mmm..
Meat – Beef – Today I found a nice lean 0.70lb Top Round Steak, about ¾ of an inch think.
Montreal Steak Seasoning
Lawry's Seasoned Salt
Diced Scallion (green onion)
Do This First!
Take potatoes. Wash as needed. Wrap in foil. Poke holes on the tops of each potato. Place in 400 F degree oven. Leave there for about an hour, or until you can poke a fork into the potato and it is soft.
Shortly before dinner.
Take your steak and sprinkle the garlic powder, basil, oregano, crushed rosemary, black pepper, parsley, Montreal steak seasoning, meat tenderizer, and Lawry's seasoned salt onto both sides of the steak. Watch the tenderizer and the Lawry's; go light, you can always add more salt afterwards. I let this sit for 20 minutes or so in the fridge, though this can be skipped, (I was just waiting for my husband to get home.) Since it is a thin steak it will cook extremely fast.
Put a nice amount of olive oil (1-2 tbsp?) into a skillet, or frying pan. Add about a dime sized puddle of pure sesame seed oil. Let this heat up a little, just so it starts to flow freely. Swirl it about the pan and then carefully lay your steak into the oil. I was told it was better to flip the steak more, than just letting it sit on one side. After the steak is cooked to your liking. We like ours pink but not bleeding. Remove the steak.
Add a little bit more olive oil if there isn't any left (if there is, just the meaty oil) add your onions, scallions, and celery. Allow to turn translucent. Add the chopped mushrooms and two tablespoons of beef broth.
Unwrap the potato cut in half add butter, sour cream, pepper and whatever you like. Plate the steak and pour the mushroom and onion sauce on top of the steak. Enjoy.
It has been quite a while!
So for the past almost three months of being newly married, I have came up with and cooked some amazing dishes. After some of the meals I stated to my husband, or a friend that I wish I had written it down, or joked about making one of those recipe blogs. Finally I decided I would do that. I hope a few people can enjoy the experimentations I do with my cooking. I am not much of a recipe person. I tend to go off of what I have in the house and in the fridge. So far I have only made two meals that I did not like. One of which my husband adored, since he loves Chinese food (I was being adventurous with the meat, using some of that strange sweet pink Chinese Sausage). Now I intend to log my creations here. In hopes to 1. be able to look back if I personally cannot remember something, 2. share ideas with others and 3. get back into writing a bit. I hope you will enjoy this endeavor.