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It was glorious out today...
rackham and I even went down for a walk along the Sammammish River Trail. Clear blue skies and the sun shining... a nice respite from the overcast, which rolled in again later in the evening. It's raining out there now, but at least it doesn't seem to be the extreme downpour we've had over the past week. You know, before we moved here, I wasn't all that fond of bright sunny days... but when something is scarce? It really changes perspectives.
Over the past few days I've been working on catching up on Bones... I'm only up to episode five for this season and I'm actually getting hooked, which is a change from last season where I ended up only watching the first half -- the allure of Boreanaz eye-candy was not enough to overcome the annoyances of several of the other actors and characters.
I'm not entirely sure why I decided to give the show a second chance this season... except that I'm quite fond of DB and he seems to have come into his own as an actor. Although, and don't kill me, I still don't see him putting a lot of emotional depth into it... he's definitely perfect at doing the FBI agent thing and at the comedy aspects. The show itself seems to be hitting its stride. The characters and actors who grated on me last year are kind of fun this year, as if the writers and cast have finally figured out who they're supposed to be. I'd read some of the casting spoilers before the season started and was absolutely dreading the plotlines around the introduction of Camille. Rather than being yet another annoyance, she's actually adding to the show and the group dynamic (aside from a few stupid, contrived moments early on).
I'll probably post more about this when I'm fully caught up.
For dinner tonight, we grilled up a steak from Trader Joe's on the cast-iron grillpan, cut it into strips and served it on a bed of mixed organic greens with some tomatoes and crumbled gorgonzola, and a balsamic vinaigrette I whipped up (literally -- really easy and really yummy: about a tablespoon or so of finely chopped shallot, a teaspoon of dijon mustard, 1/4 cup balsamic vinegar, a bit of pepper and salt. Mix it in a blender or food processor and slowly add in around 1/2 to 3/4 cup olive oil until it forms an emulsion). It turned out exactly like I was imagining! We'll be doing that one again.
I also threw together an apple crumble... something else I can now add to my list of things I can cook without a recipe (a bit of an accomplishment for me when it comes to something that needs to be baked). The only real drawback is that I've discovered a previously unknown addiction to the mixture of flour, oats, brown sugar and butter. It doesn't even need to be cooked to be yummy. I may have to come up with some other use for it.
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Over the past few days I've been working on catching up on Bones... I'm only up to episode five for this season and I'm actually getting hooked, which is a change from last season where I ended up only watching the first half -- the allure of Boreanaz eye-candy was not enough to overcome the annoyances of several of the other actors and characters.
I'm not entirely sure why I decided to give the show a second chance this season... except that I'm quite fond of DB and he seems to have come into his own as an actor. Although, and don't kill me, I still don't see him putting a lot of emotional depth into it... he's definitely perfect at doing the FBI agent thing and at the comedy aspects. The show itself seems to be hitting its stride. The characters and actors who grated on me last year are kind of fun this year, as if the writers and cast have finally figured out who they're supposed to be. I'd read some of the casting spoilers before the season started and was absolutely dreading the plotlines around the introduction of Camille. Rather than being yet another annoyance, she's actually adding to the show and the group dynamic (aside from a few stupid, contrived moments early on).
I'll probably post more about this when I'm fully caught up.
For dinner tonight, we grilled up a steak from Trader Joe's on the cast-iron grillpan, cut it into strips and served it on a bed of mixed organic greens with some tomatoes and crumbled gorgonzola, and a balsamic vinaigrette I whipped up (literally -- really easy and really yummy: about a tablespoon or so of finely chopped shallot, a teaspoon of dijon mustard, 1/4 cup balsamic vinegar, a bit of pepper and salt. Mix it in a blender or food processor and slowly add in around 1/2 to 3/4 cup olive oil until it forms an emulsion). It turned out exactly like I was imagining! We'll be doing that one again.
I also threw together an apple crumble... something else I can now add to my list of things I can cook without a recipe (a bit of an accomplishment for me when it comes to something that needs to be baked). The only real drawback is that I've discovered a previously unknown addiction to the mixture of flour, oats, brown sugar and butter. It doesn't even need to be cooked to be yummy. I may have to come up with some other use for it.
no subject
Date: 2006-11-09 12:06 pm (UTC)no subject
Date: 2006-11-09 12:41 pm (UTC)no subject
Date: 2006-11-09 04:42 pm (UTC)My favorite thing about Bones is the respectful interplay between Brennan's rational-materialism and Booth's faith; my second favorite thing is that DB's character is not remotely like Angel. Though I'm not sure either of those would keep me watching it if it weren't for the fact that my niece loves it and we watch it together. I do think it's improved recently.
no subject
Date: 2006-11-10 12:37 am (UTC)I've really been enjoying Bones, mostly because it's just a fun show. I like the characters, but I don't love them so much that I feel terribly invested, which is a pleasure after BtVS and Ats.
no subject
Date: 2006-11-10 01:47 am (UTC)Yum.