This blog feels neglected.  At least, if I were this blog I would feel neglected.  I haven’t updated it in quite a long time and frankly I’m just feeling very blaze about the whole thing these days.

For one, Josh reads this blog so I just haven’t been in the mood to post anything really juicy because I don’t want him getting annoyed that I’m vague.  For two, certain people that I won’t name have been reading this blog for awhile and it bothers me, ha.  In the future I’m going to endeavor to write posts that regard things I’m doing, but not how I’m feeling; those will be private entries.   That’s my plan at least.

In other news, the weather has sucked lately, so it’s a perfect time to… bake cookies!  Yum.  I made oatmeal-cinnamon-chocolate chip cookies today, and I have to say that they’re pretty tasty.  I tend to make these all the time, so it was pretty fun making these.  The only thing about this cookie recipe is that the dough needs to be chilled at least 2hrs or overnight, which kind of cuts into my baking groove, heh.

Additionally, I made a new food tonight for dinner.  Actually it was quite easy.

You take ravioli and thaw it out (supposing it was frozen in the first place).  Then you combine 2tbls of milk with one egg in a small bowl, and in another small bowl you put about 3/4c “italian seasoned” breadcrumbs.  Heat up your canola/peanut/etc. oil as you would for frying most foods, and coat the thawed ravioli in the egg-wash, then the bread crumbs, finally adding it to the frying pan.

The recipe called for a cook time of 1min on either side, but I found that they fried pretty darn quickly to a golden-brown color within 10-15sec.  A taste test verified that the inside of the ravioli was not cold, so it didn’t seem to be an issue.  At the same time as all of this in theory you’re heating some marinara sauce to pour over your fried ravioli, which I forgot to do initially.  Top it off with some grated parmesan cheese and you’re good to go.

And boy was it tasty.  Mmm!

Recipe: Watermelon Smoothie

1 1/2 c.  diced watermelon
3/4 c.  lemon sorbet
8  ice cubes
1 tbsp.  lemon juice
1  pinch salt

Blend it all up, and you’re ready to go!  A yummy substitute is strawberry sorbet instead of the lemon, although I haven’t tried it myself.  I used 1/4 of one of those “personal watermelons” to get enough for this recipe, which makes barely over one heaping glass of smoothie.  I’d double it for two people if they really like smoothies.

Note:  Because of the low liquid water content when first starting to blend this smoothie, I had a bit of trouble getting it to blend initially.  Make sure to (carefully! and when the blender is off) stir around the contents to try and help it along.  The watermelon is the first part to blend, and once that gets going you’ll have a fine time mixing it, although because the smoothie now has a high liquid content compared to the number of ice cubes, it’s easy for those to blend into big chunks and just swirl around the blender without getting smaller.  If it bothers you, maybe you can blend the ice cubes first with some sorbet (although I haven’t tried that myself).