AWKWARD ZOMBIE

I'll be getting a phone call Monday from an invention company regarding a product idea I had.

I don't want to go into detail yet, but I don't know that anyone has actually made anything exactly like it. It's a new version of something old with something else added to it.

Basically, it's a new form of stoner daycare.

It's a shock collar that zaps you if you talk about legalization for longer than 30 seconds?

I'll fund it.

Nope! But it is something that itself has nothing to do with drugs, however it is something stoners (and people who like cool-looking things) would buy.

Heard some good songs and have gift card for thing, might download them.

Hearing a good song while driving really gets me hyped, and on the way home from work I had this pop up on the radio.



I had only heard this song from the intro of The Best Friends' playthrough of Ride To Hell, and surprise surprise it's actually better than the game.

I've confirmed to myself that, after five years of Summer, my Frost Resistance perk is still completely intact.

Stepped outside in 10°F weather to toss out garbage and run an errand for Mom on the other side of the apartment complex. Slightly windy and just wearing regular house clothes.
Assume it was 28° and was surprised at how off my guess was when I got back and asked the internet.

I also just now noticed that my constant month-long headache isn't there anymore. So yay.

Invented a gin and butter sauce that tastes a little bit like mustard and pairs really well with roasted chicken and vegetables. I'd imagine it probably goes with just about any "light" flavored savory food, like pork/poultry/seafood, pasta/grains, mild vegetables, probably would be a good dressing for a mixed green salad.

Definitely a special occasion, only-share-this-with-people-we-really-like food, though, because to make a decent amount of sauce, I used a cup and a half of gin, which is rather expensive (almost half a bottle of liquor, man). Like, the sauce costs more than everything I put it on, oooooops.

You know that the only way for that to truly work out is to make all the other food equally odd in the cost of ingredients so it doesn't stand out all too much.

Pshhhh. Potatoes injected with truffle oil and spaghetti made out of a special kind of grain that has to be gathered from the forests of Colombia for only two weeks out of the year. A chicken descended directly from a royal rooster that once slew a cockatrice that wrought terror on England back in the time of forgotten kings (The rooster was consequently knighted and given significant land allocations.) I am struggling to come up with a progressively more absurd example.

I think I'll just have it be secret "top-tier friend" food so that I don't make it too often. Besides, I don't want to eat it so often that I become too accustomed to its deliciousness.

I adore gin. What's the recipe, if you don't mind sharing?

Of course of course. Unfortunately, it just occurred to me that I never actually measure flour when I make a roux, I just go with what looks right in the pan. So this is a guess:

1/2 cup of flour
8oz (usually 2 sticks) of butter
6 cloves garlic
1/4 red onion
3 cups of water (it cooks down while you evaporate the liquor)
1 1/2 cups gin
1/2 cup lemon juice
2Tb dried basil
salt to taste



Toast the flour on med-high heat in a large skillet/sautee pan until it's a toasty brown, then add the butter, stirring constantly so that the flour doesn't fry into hard crisps.
Add each of the following ingredients in the order they're listed, fully incorporating each one before you add the next, except hold off on the salt until the end.
Keep the sauce uncovered and bubbling as you stir it, the heat still above medium. You need to keep it moving to ensure that the butter doesn't separate and to keep the bottom from scorching.

It probably takes about 30 minutes for the sauce to cook down to a negligible alcohol content. Don't really bother trying to taste it before then, because the heat will have the alcohol vapor choke out your ability to catch any flavor other than "ACID. SO MUCH ACID."
If you feel like the sauce got too thick, gradually incorporate water until it's the texture you want.
Add your salt and put it on EVERYTHING.

Thank you thank you, I'll have to make it when I get the chance!

that sounds fantastic omg. next time we go grocery shopping imma try it :O



anyway i started taking st john's wort for my depression and oooooh i feel good. like actually good, not just 'well i don't actively want to die.' i've always had cyclic depression but it was manageable, but last year took a toll on me mentally for a few reasons and it was getting to a bad spot so i figured it was time to get some help until life calms tf back down. it's really nice to go a full day without crashing around 5pm and crying for hours lmao. i can handle being alone a LOT better and i'm not as needy/clingy/jealous re: my best friend and i have energy and will to get shit done during the day. ALSO a fun side effect i didn't expect is i've always had trouble falling asleep at night and the past couple nights i've noticed it's been easier. hooray?!

the only side effect i've noticed so far is that this past shark week i was more hormonal/emotional than usual and i found myself having a small cry at some particularly beautiful music lmao. but honestly...i can deal with that. better than crying every day because i'm sad and wish i were dead

I'm still sort of pop flyin' about the one time I wrote an editorial for the school newspaper and people thought it was good. None of the other editors even had ideas. I was very satisfied with myself.

Someone I worked with for 3 years and got on great with got married yesterday!

I also worked with her new husband.

They are PERFECT for each other and SO GENUINELY pop flyin' it fills my heart with warmth seeing their pictures on Facebook <3

I've never seen her happier than when her husband is around. Is this what being a compassionate human feels like? It's unnerving.