One night about a week ago, Brian and I pulled into the driveway and saw what we thought was a cat ambling around our backyard. Once the headlights hit it, we realized that it was actually a GIANT POSSUM. The big guy has made at least 2 more appearances since. We mentioned it to our awesome next door neighbor and he is setting a trap for the possum tonight… in his backyard, though, so we don’t end up trapping a Chloe. That would be bad. The best part was when the neighbor told Brian, “Don’t you worry about those squirrels, either- I’m going to get them all.” Apparently he traps critters and then releases them in a park nearby. We only have about 5,000 squirrels in our yard so that’s totally doable.
In case you’ve never seen a possum, they look like this:
Although if one makes that face at you, run like hell.
(Sorry, Brian made me post the photo).
This morning I was rushing around trying to get ready for class, so breakfast was quick: Ezekiel English Muffin with Cashew Butter and Cherry Preserves.
In pastry we finished our potato-celery root strudel. SO YUMMY. The filling contained gruyere and mushrooms, too, along with the julienned veggie strips.
On the way home, I stopped off at Newflower for groceries and picked up this guy:
An Amy’s Burrito, which I then had for lunch, along with some radishes and 2 clementines. Weird, I know. Just cleaning out the fridge.
This afternoon I went for a run, then we walked to dinner at our little local seafood joint, Offshore’s Next Door. I had the crawfish etouffee with andouille sausage:
And now I’m getting ready to eat the best. dessert. ever. We made baklava in class, which was not at all difficult but just kind of a pain in the butt. There are 10 layers of phyllo, topped with the nut mixture, topped with more phyllo. The thing is, phyllo is kind of like working with damp, 1-ply toilet paper… and then you have to butter each layer, without tearing it. Anyway, back to the best. dessert. ever. I just remembered that we have honey frozen yogurt in the fridge! How good will that be with the baklava?? Amazing, I tell you.
Off to eat myself into a sugar coma.
I recently ran across this article in the Dallas Morning News. It’s about a restaurant that recently opened in the area, owned by a Cordon Bleu-trained chef and staffed by a CIA grad. The catch is that the restaurant features a “Pay What You Want” policy. No prices- there are envelopes on the table, and you just enclose whatever amount you think your meal was worth. So the survey question is: Do you think this could work? And if so, in what type of market?