I went on a !Bling! spree last night, I’ve made many, many beads over the last couple of weeks and I think I’m ready for the first Superstars sale since last November. I hope I can remember how. I’m about to send out the first notifications, so if you’re on my mailing list, be looking for yours. Remember, the actual sale starts at 8PM Central Time, and there’s a 30 minute preview starting at 7:30PM Central Time, and I’ll send the second notification the evening/afternoon before the sale. Here’s a quick peek at just one of the selections you can expect to see on Thursday:
In other news, I’ve decided to try chopsticks for pulling my murrine cane. I curse my clear boro punties every time because they always break off before I’m done pulling the cane. I know from experience that glass sticks to steel and doesn’t like to let go. However, I didn’t know until I brought them home that the chopsticks are hollow stainless steel. Does that make a difference in how hot they’ll get? I guess I’ll find out soon enough.
I spotted them at the local Asian market… Mr. Sarah and I have fallen in love with that place. They have tofu and interesting sauces galore, and their spices and extracts cost a fraction of what they charge at the least expensive grocer in our area. And some of these spices and extracts make me giggle because they’re packaged similarly to and have the same font as McCormick, but a different name. I can’t remember at the moment what it is. Thanks to Super Cao Nguyen, Mr. Sarah has managed to find the right ingredients to come up with a Pad Thai recipe that’s so good and so easy that we will never pay $8.50 for a skimpy serving of Pad Thai at our favorite Thai restaurant again. Sorry. But we will still eat their overpriced fried spring rolls because they’re awesome and there’s no way we’re going to start deep frying stuff. We have to draw the line somewhere. We really don’t want Jerry Springer cutting a hole in the wall and rolling us out on a flatbed tractor trailer.
I never had Thai or Indian food before Mr. Sarah came along, and I remember him asking me when we first got together if I wanted anything from the Thai food restaurant. I adamantly declined, but he gave me a taste of his Pad Thai when he brought it back and I was impressed, even though something about it made me a little nervous. Turns out, it was the fish sauce. If you’ve never had Pad Thai before, I’ll tell you about it. It’s made with rice noodles, tofu, scrambled eggs, bean sprouts, green onions, red pepper flakes and peanuts. I could be forgetting something. It’s seasoned with sugar, fish sauce, rice vinegar, tamarind, and maybe a couple of other things I can’t remember. The sauce is not soupy like spaghetti; it soaks into and coats the noodles and vegetables. Mr. Sarah also uses bok choy, which is really good for you and adds a lot of flavor, and we sprinkle fresh bean sprouts on top. It’s paradise.
I guess I need to stop talking about food and get this posted. I dreamed about food yesterday during my nap – greek food, mainly, and that some random (but nice) guy came over and ate my last can of Chef Boyardee ravioli. Whatever. Thanks for reading!