harmonica confession: I have limited harmonica tolerance. I was out walking around listening to my ipod like I do almost every day, and a Bob Dylan song came up with a lot of harmonica -- I can't remember which one for sure, maybe I Want You. I got to thinking about it and realized I quite enjoy harmonica in Bob Dylan sized doses, but it makes me homicidal in, say... Blues Traveler size doses. I want to cram that harmonica up BT guy's nose until his brains come out of his eyeballs. Behold, the healing power of music! (I know I am getting increasingly tedious on the subject, but I just find it so interesting. Why does something sound good to one person and terrible to someone else? I don't think it's simply a matter of taste. My BT issues go beyond my intolerance for jam bands -- it really makes my head feel like it's going to explode, and not in a fun way. Maybe I'm a sleeper agent with a harmonica trigger...)
volunteer confession: I have been enjoying my stint as a library volunteer very much, although I can see I am going to have to start being a little more social or I will be the "she was so quiet, we never suspected she'd be in jail for harmonica assault" girl. I'm thinking cookies may be a way to bridge the divide. It's not that I'm unfriendly, I just tend to keep to myself until I can suss out the situation and dynamics. I think I'm starting to get a handle on how things work and who's who (categories including: the always nice, the inexplicably resentful of my very existence, the chronic masturbator (don't shake his hand!), in short THE USUAL SUSPECTS). I'm telling you, an urban public library would be a great setting for a TV show. But back to the work itself... it is still interesting, and more importantly it's giving me some much needed competence confidence. Perhaps I am not a hopeless screw-up! Hopeful screw-up, maybe! But I can live with that.
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bonus secret recipe: All right, it's really not secret, and it's not even really a recipe, I just think "secret recipe" sounds more interesting than "successful kitchen mad science." This is but one of many (I'm sure!) delicious ways to use Trader Joe's Pomegranate Glaze. I bought it on a whim last week and have enjoyed it over both chicken and fish. It's got a really strong flavor so it holds up to adding a bunch of other stuff to it. Here's what I used/ what I did (keep in mind that I didn't really measure anything, I just kind of dump it in a bowl and adjust as I go):
pomegranate glaze (aprox 1-2 tablespoons, I think)
garlic (one giant clove minced, or two regular non-giant cloves also minced)
lime juice (juice of about 1/4 large lime... maybe a teaspoon? two teaspoons?)
cinnamon (just a pinch -- I just took it out on the handle end of a fork... maybe 1/8 teaspoon?)
olive oil (2-4 teaspoons)
freshly ground black pepper (uh... 1/4 teaspoon? TO TASTE! yeah, that's it.)
red pepper flakes (yes, like what you put on pizza. quantity: some. if pressed, I would say 1/4 teaspoon or less)
brown sugar (some! start with a teaspoon and mix it up really good and see what you think.)
I mixed all that together, and then poured it over chicken or fish in a baking dish, arranged sliced limes over it and baked at 375 (fish) 400 (chicken) for about 20 minutes or however long it takes to not give you salmonella. It was really good. If it seems too thick, add more olive oil or lime juice. If it seems too runny, add more pomegranate glaze and sugar. You could probably also add some kosher salt. In fact, I think I did with the fish. Anyway, it has a really deep flavor, but the lime cuts it nicely and I always like the sweet/spicy combo that the sugar and peppers provide. If you are less fond of that, you could cut down on the sugar (although I wouldn't leave it out altogether). I can't wait to try something with it when pomegranates are actually in season. (I know they're a mess to eat, but I LOVE THEM.)