Dashboard Diary

Speaking of diabetes . . .

Jan 25, 2012

Found this video a few hours too late to make it in the previous post about diabetes, but I'm pretty positive Josh wrote the script for this.

('scuse the expletives)

I want to eat my bath products?

It it weird that all my bath products are diabetes scented?

I might have a problem.

Oh sorry, I've got to quit the diabetes jokes again, my bad.

Sorry Josh.

Jenna got me hooked on these little crack vitamins last year, and I must say, they are a decent cure to my after-meals-sweet-craving-addiction.

It's really hard to only eat two.

They really assist in preventing me from taking a huge chunk out of these:

Delirious.

Must. Study.

Pearls + Bobby Pins + Bob Dylan + Bon Joviver

Jan 24, 2012

Whoulda thought that bobby pins and fishin line and cheap plastic pearls can kinda be classy?
It was super easy, and suuuuuuper cheap!
(I feel like I say that a lot)

Start by tying a knot with the fishing line on the end of the bobby pin.

You want to string the pearls along the flat side of the pin (by the way, did you know the correct way to wear bobby pins is with the bent side towards your scalp?)

Anywho, just string the line through the first pearl, wrap the line down and underneath the base of the bobby pin, then string it backwards through the pearl (So now you have the string back at the tip of the pin where you started)

After that, wrap the fishing line back under the pin again, and then string it back (forward) through the same pearl.

(That sounded confusing. Basically, you just want to anchor each pearl individually on both sides of it before you begin to string another. It was pretty much trial and error until I felt like the string had the pearls secure enough)

I suck at being clear, so email me if you get toooo confused.

After I knotted the string at the end, I added a dab of super glue here and there just to be safe.

Anywaysssss,

Have you seen this masterpiece?
Bon Iver+Bon Jovi

On another note, a ridiculously good Bob Dylan cover album was released today with 75 songs, ranging from the good artists (Dave Matthews Band, Avett Brothers, and Michael Franti) to the terrible artists (Miley Cyrus & Ke$ha)

True story.
(In Miley's defense, her version of "You're gonna make me lonesome when you go" isn't that bad)

Go buy it now (or if you are a cheapooo just stream it for free here!)

Say Cheeeeese!

Jan 23, 2012

My dear little boyfriend got me a membership to the cheese of the month club for Christmas, and this weekend we got to try out my first monthly shipment of cheese!

(He's such a smart man, right?)

For the month of cheese numero uno, we have a nice little assortment of gorgonzola, camembert, and Amish bleu cheese.

Call me crazy, but I never realized that the blue flecks in bleu cheese was mold.

After I read the handy dandy little newsletter that comes with each shipment, I became very cultured in the ways of the cheese.

The gorgonzola was perfect for my steak date night with Dad Friday.

I've always been obsessed with the mac & bleu cheese at Bistro Byronz, so I figured I would make a brave little attempt at creating my own version of it.

We were out of elbow pasta (and I was a little too lazy to go alllllll the way to the grocery store) so I just crunched up some lasagna.

Cheese makes you do weird things.

While letting those eclectic shaped noodles boil, I crumbled up some of the Amish bleu cheese.

. . . and in the end, I kinda impressed myself!

Life lesson: baked mac and cheese is always the way to go.

Write that down.

Here's what I can remember of my recipe:

Combine 2 tbsp butter, 1 teaspoon salt, 1/4 cup flour, 3/4 cup heavy cream, 1/4 cup milk in a saucepan until heated through.

Then add 1 cup of the bleu cheese and 1/2 cup of parmesan cheese in the sauce, until it is melted and thick.

Stir the sauce into the pasta (plus 1/4 cup bread crumbs) until it the pasta is uniformly covered.

Pour into baking dish and sprinkle more bread crumbs and parmesan cheese on top, bake for about 30 mins at 350 degrees, then sprinkle a little more bleu cheese on top.

Ta-da!