Silver Lining…

So in my last post I was lamenting my general ineptitude at life, and a hand full of recent well-intentioned blunders. Specifically I shrunk Steve’s wool sweater when trying to get out a wine stain. Good news is that I shrunk it to exactly my size! Hooray for my new kelly green merino wool v neck! I’m looking stylin in it with my green croc print pointy-toe flats.

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Midas Touch?

So lately I’ve been on a roll of messing things up when I try to do good. For instance, I’m a deputized voter registrar, so I thought I would help Steve by registering him to vote in Bexar county…. but I didn’t check off one of the boxes on his application on mistake and his application got rejected. Voting isn’t a big deal right? It’s only his right as a citizen….

Another example of a well intentioned blunder happened just this past weekend. At his office party an inebriated coworker spilled a glass or red wine all down his back. I tried to help get the stain out, and accidentally shrunk his sweater to child size. I have no idea how it happened, I used cold water and didn’t put it in the dryer. I felt so terrible, its like I’m cursed or something. I cried a bunch and apologized – of course he wasn’t upset at all, but I’m a stupid girl so it was a trauma for me.

Maybe next week will go better.

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Fun web find

So today during my usual rambling tour around the interwebs I found a great little site called “Good Taste With Tanji.” Tanji Patton is a beloved former TV personality and pseudo celebrity in San Antonio, and now she has started a lifestyle website which is mostly about food and wine. One of my favorite things about the site is the “pairings” tool that suggests appropriate wines based on your ingredients. She has a great list of recipes from area restaurants, and lots of multimedia content. Her coverage of the upcoming New World Food And Wine Festival makes me feel like San Antonio is pretty happening city. Also note that I’m devastated that I’ll be missing out on all the NWFWF events as it coincides with the Texas Spirits reunion in Austin.


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Confession Mondays…

I watched the entire first season of Laguna Beach on DVD this weekend. Additional self destructive behaviors I participated in over the weekend include but are not limited to: doing a load of Steve’s laundry but none of my own, spending way too much at the grocery store, and procrastinating on my MIS midterm project.

The only good news is that I chose to procrastinate by cleaning the apartment. I bought a new Swiffer WetJet and put it to good use in the foyer and kitchen. Long overdue for some mop action.

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According to wikipedia… Goulash is a dish, originally from Hungary, a stew or a soup, usually made of beef, red onions, vegetables spices and ground paprika powder.  The name originates from the Hungarian gulyás (pronounced goo-yash), the word for a cattle stockman or herdsman… According to me, Goulash is one of my favorite comfort foods, it’s perfect for a cold evening (not that we have very many of those here in Texas) and goes nicely with red wine. Tonight I paired my goulash with a glass of Cellar No. 8 Zinfindel.  Total prep and cook time for this dish was about 45 mins, also, I doubled the recipe so that Steve could take some home with him to eat for lunch or dinner this week.
1lb ground sirloin (90% lean)
1 box dried pasta, short stubby shapes are best.  In my house growing up, macaroni was the traditional noodle of choice, but this time I used Barilla Plus rigatoni
1 medium onion, chopped
1 clove garlic, chopped
1 large carrot, chopped
2 stalks celery, chopped
1 cup button mushrooms, sliced
1 medium zucchini, chopped
1 large can tomatoes with juice
1 small can tomato sauce (6 oz or so)
Olive oil
Salt n Pepper to taste
Set a pot of salted water to boil.  Cook pasta for half the suggested cooking time – once you add it to the other ingredients it will cook for a few more minutes, and you’ll also want to bear in mind that you’ll be reheating leftovers most likely and preparing the pasta very aldente’ will help it hold up
Brown the ground beef in a large skillet or in a heavy bottom stock pot with a small amount of olive oil.    Season the meet with salt and pepper as soon as you introduce it to the heat.  Once the meat is almost all brown, add in the chopped onions and garlic and cook until the onions become translucent.  Add in the carrots, celery and zucchini and cook for 5 minutes.  Season again lightly.  
Add in the can of tomatoes and and the liquid incorporating with veggies.  Add in button mushrooms, and 1 cup of red wine.  

Reduce the heat and let simmer for 12-15 minutes.  Stir in the drained pasta and let combine in the sauce for 5 minutes.  Top with parmesean reggiano and enjoy! 
(Please excuse the bad florescent lighting in my apartment kitchen)

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