Tuesday, February 26, 2008

Surgery is on Tuesday



Isn't that lovely?

Other People's Blogging

This is possibly the best baking-related blog post I've ever read:

My Darling Clementines

Monday, February 25, 2008

I'm not living, I'm just killing time...

The post title is lyrics from Radiohead's True Love Waits, a beautifully depressing song. Fortunately, I'm no where near that level of desperation. I'm just bored. In fact, I've created a whole new level of boredom right here in my little apartment!

It's been about 100 hours since I slipped and broke myself. It feels more like 1,000. I've watched several DVDs. I've flipped through magazines and plodded through a boring book. Ordinarily I don't watch very much television, but these past few days have been anything but ordinary. Hell, I must have spent a solid 45 minutes staring at the ceiling yesterday while I was icing and elevating!

Thankfully, I am not in much pain. At age 28, this is my first broken bone, and I'm very happy that it's a mild case. There is no dislocation, only two breaks to my fibula, neither of which went all the way through the bone. Tomorrow I pay a visit to the orthopedic Doctor for my hard cast and more details about how long it will be before I can be on my feet again. It's very strange to go from running around and being very active at work to sitting on your ass all day. I think I would prefer the ability to run around with the option to relax over this forced vacation.

Thanks to all of you who've given me a hand over the past few days with groceries, cleaning, company, and all the other little stuff that's really a big help right now! My mom brought me a desk chair that has wheels which has been particularly handy. It's pretty tough to carry things from one place to another while crutching around. Rolling through the apartment for a glass of water is much easier that hopping on one leg. Speed, however, can get quite excessive, as the floors are all hardwood and ever-so-slightly slanted. That thing cruises! I bet my downstairs neighbor wants to beat me senseless.

Thursday, February 21, 2008

Crack...what a set back

Slipped and fell on the ice today and broke my ankle in 2 places. I've got crutches and everything. Work's obviously on hold for a while. Lots of time to sit around for the next couple (eek, how long will this be?) weeks. Please call me/email me/bring me treats. I need company!

Sunday, February 17, 2008

Crisp

In my head, Valentine's Day went something like this:

"Baby, I love your fat ass. Your ass is plump and juicy and I'd do anything to ensure that ass doesn't lose ground. I wanna help you retain that ass. Don't worry about eating leafy greens. Greens only serve to decrease that junk. Let's do something special, something greazy and fatty and succulent. Something reminiscent of that ass."

In reality, it didn't go anything like that, but it may as well have. I wanted Korean fried chicken on Valentine's Day, because that's just the kind of classy broad I am. Dave and I headed to Crisp at 2940 N. Broadway, knowing that it wouldn't be crowded on that particular night. I had wanted to try it since I spotted their funky awning a fewn months ago. We weren't disappointed.

The owners were very friendly. They explained how Korean fried chicken varies from the standard American varieties through uniquely spiced batters that are prepared fresh every day. Breasts and thighs are cut into pieces to allow for more even cooking and overall juiciness, and more of that delicious breading. They cook it in a pressure fryer for a very specific amount of time, ensuring that the chicken absorbs a minimal amount of oil. Crisp claims that their fried chicken has about 100 less calories than regular fried chicken because of this method. So what if it's not a significant savings; if you're eating fried chicken, you're not really watching your weight, my fat friends! Regardless, it does result in a perfectly cooked crispy bird that's not oozing grease.

Customers can order half or whole chickens in a variety of flavors. Ordering a whole one allows you to split between two flavor combos. To the surprise of the owners, Dave and I both ordered whole chickens. It's because we're disgusting, but it was well worth it. We tried the Korean barbeque and Seoul Sassy flavors. The barbeque was decently saucy and packed a spicy punch, but was very different that American barbeque. The Seoul Sassy was awesome, with predominant soy and ginger flavors. Both tasted even better the next day, and the chicken was just as crunchy as when freshly cooked after reheating in the oven for 12 minutes.

My only complaint, and it's a small one, is that the cole slaw was bland and had an odd texture. The cabbage was shredded so small that it practically fell through the fork tines. It could use a bit more salt and pepper, at the very least, and a larger hole on the four-box grater.

It's about $12 for a whole chicken, a small price to pay for such a large quantity of really good, fresh food. They're cash only at the moment and have no liquor license. Other menu items include sandwiches, bim be bap, and salads. Take out is available.

Fun factoid: Crisp's owners also run Budacki's Hot Dog Stand at Damen and Lawrence. They chastised me when I professed my love for Super Dawg.

Oh, and I also got The Love Tower from Vosges Haut Chocolat. Yes!!!

Saturday, February 9, 2008

Europain


Someone front me some money. Paris is calling again, and this time it's for business. Sometimes my business is more like pleasure though, especially if France is involved. Lack of funds and vacation time will prevent me from attending, but I would love to experience Europain some day.

Europain is the pastry world's largest convention. It is host to La Coupe du Monde de la Patisserie. I'm talking about the WORLD CUP of baking. Artisans from all over the world train like crazy and present in the following categories: Bread, Viennese Pastries, Savoury Presentation, and Artistic Presentation.

America has won 2 out of the last three competitions, which probably pisses off France. This year, Chicago's Peter Yuen is a member of Team USA. He own La Patisserie P, a bakeshop specializing in Asian and French pastries and breads.

Amazingly, this competition isn't televised. Food Network hasn't gotten it's claws into it yet. I'll be cheering for Yuen anyway. I'm a big fan of his products. He will be providing croissants and a few other items for the new bake shop.

Wednesday, February 6, 2008

All About Me

Yikes! I have to write a short bio about myself for my new job. The paragraph will be included in email blasts and other promotional materials.

This assignment has me freaked out. What do you say? More importantly, what do you NOT say?

I'm too nerdy for this. I need help.