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Well, damn.
Sep. 10th, 2006 03:27 pmI have, in the past year or two, formally renounced any aspirations I once had to vidding, on the grounds of "Not smart enough!" and "Dammit, if I have any time for fannish carrying-on, I should be devoting it to something for which I have at least a faint discernable talent, like maybe WRITING, eh??" And yet, appended to all my renunciations was a small mumbled codicil to the effect of "...except if maybe I were to find just the right song for a Millennium vid, because poor Millennium is the red-headed stepchild of fandom and gets no love, and nobody seems to be interested in vidding it." I added this codicil, needless to say, secure in the conviction that I would never actually FIND "just the right song."
Except that, yesterday -- well, you can see where this is going.
SNARL.
In other news, I spent the afternoon (a chilly grey drizzly one) making a couple of quarts of pesto to freeze. It never, ever ceases to amaze and dazzle me that in late midsummer and up until the first frost, it is possible to go to the Farmer's Market and, for two dollars, get enough fresh basil to fill a large plastic grocery bag. I spent a peaceful and fragrant few hours stripping basil leaves from their stems, smushing whole battalions of garlic, and running the Cuisinart. (A tip, gleaned from Cooks Illustrated: the very best way to make pesto, the one that results in greatest essence-of-basil flavor, is to pound everything to a paste in the mortar and pestle, but if like practically every denizen of the 21st century you just do not have the TIME for this, it really helps to release the essential oils by first putting the basil in a plastic bag and bashing it around with a rolling pin, and then buzzing it in the food processor.)
Except that, yesterday -- well, you can see where this is going.
SNARL.
In other news, I spent the afternoon (a chilly grey drizzly one) making a couple of quarts of pesto to freeze. It never, ever ceases to amaze and dazzle me that in late midsummer and up until the first frost, it is possible to go to the Farmer's Market and, for two dollars, get enough fresh basil to fill a large plastic grocery bag. I spent a peaceful and fragrant few hours stripping basil leaves from their stems, smushing whole battalions of garlic, and running the Cuisinart. (A tip, gleaned from Cooks Illustrated: the very best way to make pesto, the one that results in greatest essence-of-basil flavor, is to pound everything to a paste in the mortar and pestle, but if like practically every denizen of the 21st century you just do not have the TIME for this, it really helps to release the essential oils by first putting the basil in a plastic bag and bashing it around with a rolling pin, and then buzzing it in the food processor.)