MessyMissy’s Place

fleeting glimpse of my eyelids

sinking off to oblivion

another thought

eyes open, staring

stillness and rest surround me yet are lost.

moving
shaping
living

is it all about being

hate
anger
despair

remind me why I care

overwhelmed
exhausted
numb

To all my vices I succumb

So now that I managed to make a Ginger Beer and a Lemon Lime Soda, with limited self-injury. I think it’s time to move on to bigger and I hope yummier stuff.  Not that my first two sodas weren’t great, but I really want a grape soda and a cherry-vanilla soda and a couple others.  I think I might try the Ginger Ale too, though I think I may wait.  I really, really want to make the grape!  I miss my grape nehi!

The Lemon-Lime Soda had a scant 2 cups sugar, 2 lemons, 5 limes and enough water to get 1 gallon in the end.  Made a really great drink.  Had to do some extra aeration though because of the acidity of the citrus fruit though.

I’m also going to look into getting some smaller bottles for carbonation testing though.  It’s not very evident when the carbonation is right in the 500ml bottles.

We made a breakfast stout this afternoon. It should have a fairly low alcohol content and a nice silky mouth feel from the oats. This was a non-organic recipe we decided to make. If we like it, then we’ll reproduce it using organic ingredients. Bryan is getting to really great at developing abstractions of recipes. We accidently dry hopped the last regular stout, but it’s still really good!

moving slowly, silk hair flowing over skin

luxurious feelings

power, control, fulfillment

how they play in the mind

revealing wants, desires

rolling your tongue to speak

can i hear myself from this lofty perch

i fear myself lost at times

i find myself others

where does it all come from

will it stop

So strange this short fleeting life

Days shorten, soon dark

Sadness wallows in leaf falls.

Soon days will brighten

I made the first recipe for Pretzels again… I’m still having issues getting them to not stick to the parchent paper when they’re rising, but now that I think of it, I didn’t exactly grease/butter/oil the paper either.  I guess I’ll have to try that next time.  Other than that I think they turned out great!  I definately believe that for a truely awesome pretzel, you definitely HAVE to do the boilding water dunk though.  Makes them so delectable and chewy. I’ve still to try the 2nd recipe, but I did make a triple batch of the first one to take to the Football party last week.  They seemed to be a big hit, so I’m happy. 

I went for a walk the other day and added some new pictures to the gallery.

IMG_0260

I’ve been bad and have been so completely addicted to the word games it isn’t even funny…. Well actually it is the more I think about it, but wow.   Too many and too long.  I have to stop playing them so much.  Then there is the whole datamining part of facebook which is creepy too, but at a point I discontinued caring about that in a quest to reach the 1st place slot on PathWords… I’m never going to hit the top of the other ones, but it isn’t for lack of trying, just for lack of vocabulary.  On another note I had a great birthday on Tuesday and even though I’m another year older… I think it’s not so bad.

Ok, so a while ago I mentioned that we tried making a Mexican Pizza.  It turned out phenominal!  We used the spent grain pizza dough we’d made from the Hazelnut Brown Ale. I had already done the 500°F prep on it so that was a bonus.  We had some Hot Italian Sausage (about .75 pounds) from AppleSchram Orchard left over from making chili, so I broken it up and browned it over medium-high heat.  While that was browning, I got out the refried beans and coated the bottom of the pizza crust with a thin-ish layer of them. After I got the suasage browned, I dumped about half a jar of Green Mountain Gringo medium salsa in to the pan and stirred it up.  I let that simmer for a little bit, I think it was 2 - 3 minutes, then dumped it out on the pizza.  I wanted to use the pre-shredded mexican blend cheese on it, but I found out I didn’t have any, so I used mozzerella and parmesean on top of the sausage/salsa mixture after I got it spread out.  I had preheated the oven to 425°F and cooked the pizza for about 13 minutes when it came out with the cheese appropriately nom-able.  I let it sit for about 5 minutes and chopped up some lettuce and smashed some tortilla chips.  We cut it up and used the chips and lettuce on top.  YUM!  I ate too much though, but oh well ya only live once!