I guess I'll have to do the Jaredgasming then :p

[whitereflection]

Holy Youtube videos, Batman--I think half my friends list Jensengasmed yesterday. ^^ I think that bit of him singing at JiBcon got posted more than even the Blues Brothers bit from the 100th ep party.

Really hit the cooking thing yesterday, what with not having any game to go to and no WoW raid in the evening. Did rice pudding from a recipe that verbranden had shared (substituting chopped dried apricots for raisins, added slivered almonds as well), and omgnom. I'm also sold on her use of half and half instead of milk for that. Also made a very spring soup--shallot, leek, fresh asparagus, button mushrooms, already shelled fresh peas, red bell pepper, Italian flat leaf parsley, vegetable broth, seasonings, given a touch of the hand blender with cream added at the end, topped with aged sharp white cheddar that I shredded. Not bad for Easter.

Yet more Wynn babbling for WoW: holy omfg prot pally leveling. I can hear verbranden and Aaron's "I told you so" from here. :| It's freaking amazing. Managed three levels, nearly four, in just a day. o_O Which let her use more of the new plate armor pieces I'd been saving, including the legs that are, no lie, an armored thong with thigh-high legplates. Gooooo, Blizz. I tell myself I should be affronted, but um, she looks kinda hot. >_>;

Another entry for the "I'm a goddanged moron" files--spilled a bit of sugared drink on my keyboard. *headwall* Tried to clean it off fast as I could, but have several keys (especially my 5, 6, 7, 8 which I use a lot in WoW :| ) that are gummy underneath now. Go, me. Least it works, I should be happy for that. Didn't totally screw it up like Mom did her cell phone yesterday when she sent it through the washer by accident. (See where I get it from? Genetic.)

Comments

[mysticwaters.livejournal.com]

*guilty* I definitely Jensengasmed yesterday...and I'm still feeling little tingles today, hee! I love it when one or both of the boys give us something to squee and smile about for a while. Reminds me why I love them so much. ♥

[whitereflection.livejournal.com]

Hee hee, indeed--it was just so cute to see. XD Fangirls were so very united that day, and their battlecry was "Squee!" ^^

[hoveringon.livejournal.com]

lol, it was a great day. <3333

[ditta-spn.livejournal.com]

Jensengasmed
I love this word!!! And you described me very well yesterday!! I'm still with a stupid grin on my face, but I can't help!! LOL

[whitereflection.livejournal.com]

Glad you liked the word. ^^ I liked your icons from the con, by the way!

[ditta-spn.livejournal.com]

You did?! That's awesome, bb!! I love when the boys inspire me!! ^__^

[cacklesthewitch.livejournal.com]

Yesterday was the best Easter in years - and it had nothing to do with bunnies and chocolate! :P

This might help with the Jaredgasming:


Doesn't he look so adorably clueless?!

[whitereflection.livejournal.com]

Ahaha, that gif amuses me. XD He looks so airheaded in it--the lights reflected in his eyes even look like sparkles. Ah, what a doof, ♥ X3

[kilynn16.livejournal.com]

I tried to watch the Jensen vid (it was posted on my flist over 4 bazillion times yesterday, after all) but I get super nervous watching him sing for some reason, so I had to turn it off. I fail @ Jensengasming, apparently. :S

That soup sounds AMAZING. Do you have a recipe by chance, or did you just make it up?

[whitereflection.livejournal.com]

Aww *patpat*

And it was a made-up thing actually. Lemme see if I'm awake enough to try to piece it together here. XD;

1. Chop 2 shallots and slice 2 leeks and saute in olive oil. Add in one package sliced button mushrooms when transluscent. Season with a good amount of a lemon pepper spice mix (I used a no salt one because of my mother).

2. Cut off ends of a bunch of fresh asparagus and discard. Chop asparagus into approx. one inch segments, set aside tips for later, add rest to the pot and saute.

3. Chop 1 red bell pepper and save aside about 1/3 of it with asparagus tips. Add in the rest to the pot. Add about 16 oz. fresh or frozen peas. Saute.

4. Add one bay leaf, then 2 boxes vegetable broth (I use a low sodium one, again a Mom thing). Simmer for...awhile? ^^; At least a half hour I think, I let it go between a half hour and an hour, but that might have been longer than it needed.

5. Chop about 1/2-3/4 a bunch of Italian flat leaf parsley (just what I happened to have on hand, since I'd used about 1/4 for a different meal). Add about two thirds to the soup. Remove bay leaf. Using a hand blender or stick blender, puree the soup some so it's somewhat thicker and pureed in the broth but still very chunky.

6. Add in saved aside asparagus tips, bell pepper and parsley. Heat until these are warmed and tender instead of crunchy. Add in one cup of cream and stir. Season with ground black pepper.

7. Top with a shredded cheese (like I used a shredded aged white cheddar, but have used shredded gouda for a similar soup before).


I hope I didn't miss anything. \o/ And that I noted everything clearly enough to follow. Usually with a soup like that I'll have some sort of crusty bread with. This time since it was Easter, I had some ham salad from the store, and we did ham salad sandwiches with a nice crusty sourdough loaf I'd gotten.

♥

[whitereflection.livejournal.com]

Bah, almost forgot--step one with the chopped shallots and sliced leeks I also had included about 3 stalks of chopped celery cooked in the olive oil. I knew I'd forget something. :p Naturally that's when LJ seems to not want me to edit a comment. \o/

[kilynn16.livejournal.com]

That sounds easy enough! (I'm good at baking and grilling, but I tend to shy away from making soups, but I think I can handle this one.) I appreciate your low-sodium substitutes; I try to skimp on sodium as much as possible, simply for taste-preference reasons. I'll give it a shot this weekend!

Thank you for sharing, hon!

[akintay.livejournal.com]

It was hard not to with a video like that. HE WAS SINGING. (obviously, I'm still not over it)

Sorry about the keyboard :(((

[whitereflection.livejournal.com]

Hee hee, him singing is an amazing awesome thing. 8D 8D

And ugh, I'm such a klutz. Keyboard was still fairly new and I gotta go and do that. >_< I'm so mad at myself.

[verbranden.livejournal.com]

A bit late to the party, but, *coughs*

I TOLD YOU SO.

*does the "i told you so" dance*

[whitereflection.livejournal.com]

:p :p :p

Though who knows how fast I'll level on her now. Last couple off-nights have made me really uncomfortable logging in and being on an alt when people want 10man stuff, because then I feel like it's implied that it's my fault the 10man doesn't happen (more so than those who don't log in at all). It's not there now, but last night Gryft emoed and had some sort of "I am disappointed in all of you" message in the gmotd, which pissed me the fuck off, but some other member online at the time edited it out. I dunno. Maybe I'll do some work on my mage on Bronzebeard (Ninevveh) or the nelf druid I've got on E'T now (Dasube) until people or rather I mean Gryft quits being like that.

[verbranden.livejournal.com]

Yeah, that's really annoying. Off nights are optional, we say that to everyone we interview, so keep the guilt tripping to a minimum. Io joined a three day raiding guild, kthx.

Honestly, I'd wait until a time when very few people were on then remove my alt from the guild. It is so not worth putting up with crap like that for something that's supposed to be a leisure activity.