This Should Work
Have gone back to original plan — will drink heavily until both children are in school full days.
— WM
Why I Love Cable
an Essay
by Wacky Mommy
We do not have cable television at our house. We barely have TV. (Wacky Daddy’s wish, not mine.) However, last week the Cable Guy came by. (Much nicer than Jim Carrey’s character) cuz I am tired of no reception and dammit, if I want to watch… well, whatever’s on CBS now that “Judging Amy” has been cancelled, then I want my damn reception!
So we have basic cable now, and for one glorious month we have Enlarged, Supersized Cable, or whatever the hell they call it when you get Spongebob and 30-Minute Meals with Rachael Ray (“Gorp! It stands for Good Ol’ Raisin and Peanuts! Or, Granola and… something!” Yes, I freaking adore loudmouth, husky-voiced Rachael Ray), Pimp My Ride (???) and the Adam Carolla Project (which I really, really, really freaking adore, cuz all they do is eat BBQ and not work and it makes me not miss my contractors so much) and A Baby Story, A Baby Story, and Bringing Home Baby (conveniently, this airs after both episodes of A Baby Story). (Geez, was that all one sentence? Sorry.)
Wait, oh God, there’s more! Sexy former skater Jason Lee and lil hottie Julia Stiles in “A Guy Thing.” He wakes up in bed with her, she’s a “dancer at his bash,” the description says, and what else? Chaos, hilarity and sexy sex ensue! And that’s just the Family Channel! And how about “101 Things Removed from the Human Body,” described simply as “Oddities.” Yes, this could be my show. Really. They could tape it in my doctor’s office.
All I can say is… Oh. My. God. The kids are all apoplectic cuz The Brady Bunch is not on 24 hours a day. (No, they haven’t seen Punk’d, but their Wacky Auntie already requested I tape it for her, along with Adam Carolla.) The Wiggles? Yes. Scooby Doo? Double yes!
Oh, don’t worry, I already called Comcast — as of Nov. 9th, it’s nothing but basic, undersized cable for us. But we will get to watch the Winterhawks games, at least! Glorious. Gotta go — Lost is on in… 5…4…3…2…1 minute.
WM
, 
.
I like a vodka and tomato juice with my homemade spiced bean. Grains and vegies, I figure I’m good to go….
I love Rachael Ray also. We have Dish and frankly it’s mind-boggling as to what the choices are. “Pimp My Ride?” How about “Pimp My House!”
I try to flip to CNN or other news to keep myself informed, but the remote somehow keeps flipping back to Iron Chefs. Lord Jebus help me. I am addicted to the Food Channel.
Here’s a great vegetarian recipe from Emeril!
Vegetarian Ribollita
1/4 cup extra-virgin olive oil, plus more for drizzling
1 medium onion, diced (2 1/2 cups)
1 rib celery, sliced (3/4 cups)
1 medium zucchini, diced (1 1/4 cups or 5 1/4 ounces)
2 carrots, peeled and diced (1/3 cup)
3 cloves garlic, chopped
1 sprig fresh rosemary
Kosher salt
Freshly ground black pepper
1 head Savoy cabbage, cleaned and coarsely chopped or shredded (7 1/2 cups)
1 (15-ounce) can diced tomatoes, in juice
1/2 cup chopped fresh basil leaves
1 teaspoon dried marjoram
1 (15-ounce) can cannellini beans
10 cups vegetable broth
4 cups cubed sourdough bread (about 1/2 loaf)
3 cups baby spinach leaves
1/2 cup shaved Pecorino-Romano
In a soup pot or Dutch oven heat the 1/4 cup olive oil over medium heat. Add the onions, celery, zucchini, carrots, garlic, and rosemary; season with salt and pepper. Cook until the vegetables are soft and juicy, about 10 minutes. Add the cabbage, tomatoes, basil, and marjoram and season again with salt and pepper. Cook until cabbage is just tender, about 10 minutes. Stir in the beans and vegetable broth, and adjust the heat to simmer gently for 20 minutes.
Remove the rosemary sprig. Stir in the bread and spinach, increase the heat to medium and cook until the soup thickens, about 10 minutes more. Season with salt and pepper. Ladle soup into warm bowls. Top with cheese and a little drizzle extra-virgin olive oil.
Copyright 2004 Television Food Network, G.P. All rights reserved.
October 13th, 2005 | #
Word.
October 13th, 2005 | #
Of course you can make variations on this recipe…depending on how many of those lovely cocktails are consumed while cookin…… ;-)
October 13th, 2005 | #