et alia laughing and weeping

werd2thenerd@yahoo.com — Wed, 11 Nov 2009 08:03:46 GMT

19:22 @misscourtney She actually plays a rather medium-sized part in Buffy and gets a season in Angel. She was in the 2nd season of Roswell, too. #

Having witnesed Princess Teacup while was performing eir daily, a-HEM, Twitter "business", you shall now be transformed into biscotti.

You can thank LoudTwitter for your current predicament.

werd2thenerd@yahoo.com — Tue, 10 Nov 2009 08:04:54 GMT

14:03 RT @aenclade "There is no teachin, only learnin, information must be pulled in2 a willin brain, not pushd in2 a relunctant one" @Sal_Smalley #
14:16 San Jose Poetry Leftover Halloween Candy Slam is TONIGHT! It's at @maclaarte 510 South First Street, San Jose, at 8. $1 off with costume! #
15:01 Polyamory/Multi-Partnered Research Study: tristissima.livejournal.com/143778.html #

Having witnesed Princess Teacup while was performing eir daily, a-HEM, Twitter "business", you shall now be transformed into biscotti.

You can thank LoudTwitter for your current predicament.

Polyamory/Multi-Partnered Research Study (cross-posted; please cross-post it yourself!)

werd2thenerd@yahoo.com — Mon, 09 Nov 2009 22:59:15 GMT

Study on Multiply Partnered People

Have you ever been in romantic and/or sexual relationships with two or more people
at the same time?

Were these relationships consensual among all parties, with each partner aware that
you were in multiple intimate relationships?

Did at least one of these relationships last one (1) year or longer?

Do you have a workable knowledge of written English?

If you answered yes to these questions, you are invited to share your experiences by
participating in research on polyamory and those who choose to openly and
consensually partner with multiple people simultaneously. If you and anyone you know
who is multiply partnered wish to contribute to this study, please go to the secure
research website or click on the link below to complete the on-line
confidential, brief (15 minute) survey.

http://spiritualpolyamory.questionpro.com

The researcher, Akhila E. A. Kolesar, is a doctoral student at the Institute of
Transpersonal Psychology in Palo Alto, California. She may be reached at
polyresearcher@yahoo.com or 1-877-433-5143.

werd2thenerd@yahoo.com — Sun, 08 Nov 2009 08:04:44 GMT

18:50 I'm at Barefoot. Anyone wanna keep me company? #

Having witnesed Princess Teacup while was performing eir daily, a-HEM, Twitter "business", you shall now be transformed into biscotti.

You can thank LoudTwitter for your current predicament.

werd2thenerd@yahoo.com — Sat, 07 Nov 2009 08:05:21 GMT

10:58 @krimhum - it's not actually for me (wrong field), but a friend of a friend. What's your e-mail? I can forward you their resume. #
11:23 RT @metaphorge: RT @whittles: Happy Birthday, Sesame Street! 40 years of transgressive kids TV - bit.ly/2mY6ze #
13:53 Going to spend the next couple of hours trolling for retail jobs. Anyone wanna keep me company? #
15:47 Why does Target need to know howbsatisfied I am with my life, how many politicians I think are honest, and how many clubs I was in in HS? #
16:31 Turned in 2 Barnes and Nobles applications and did a Target application. Not much for 2 hours I guess, but hopefully worth it nonetheless. #
16:47 I'm at Barefoot, if anyone wants to hang. #

Having witnesed Princess Teacup while was performing eir daily, a-HEM, Twitter "business", you shall now be transformed into biscotti.

You can thank LoudTwitter for your current predicament.

Recipes!

werd2thenerd@yahoo.com — Fri, 06 Nov 2009 19:06:15 GMT

Butternut & Cider Stew with Shaved Fall Vegetables and Spiced Seeds

1 cup + 1/8 teaspoon water, divided
½ tablespoon powdered sugar
½ tablespoon brown sugar
½ tablespoon egg white, lightly beaten
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
Dash of ground red pepper
6 tablespoons unsalted pumpkinseed kernels
Cooking spray
1 (1¾-pound) butternut squash
½ tablespoon canola oil
¾ teaspoon kosher salt, divided
1 (½-pound) butternut squash, trimmed and cut into (1-inch-thick) slices
1 (6-ounce) celery root, trimmed and cut into (1-inch-thick) slices
1 medium Granny Smith apple (about 3½ ounces), cored and cut into (1-inch-thick) slices
1 medium carrot, peeled
2 cups fat-free, less-sodium chicken broth
1 tablespoon cider vinegar
1 tablespoon sparkling apple cider
¼ teaspoon honey
3 tablespoons grapeseed oil
2 cups trimmed arugula leaves
¼ teaspoon freshly ground black pepper
1.Preheat oven to 300 degrees.
2.Combine 1/8 teaspoon water and next 6 ingredients in a small bowl. Add seeds to sugar mixture, stirring to coat. Spread seed mixture evenly on a baking sheet lined with parchment paper and coated with cooking spray. Bake at 300 degrees for 15 minutes. Stir mixture; bake an additional 15 minutes. Place parchment on a wire rack; cool pumpkinseed mixture. Break into small pieces; set aside.
3.Preheat oven to 350 degrees.
4.Cut whole squash in half lengthwise; discard seeds and membrane. Brush canola oil over cut sides of squash; sprinkle cut sides with 1/8 teaspoon kosher salt. Place squash, cut sides down, on a jelly-roll pan. Bake at 350 degrees for 1 hour and 20 minutes or until squash is tender. Cool slightly. Scoop out squash pulp from skins; discard skins.
5.Hold each squash slice by an end; shave into ribbons with a vegetable peeler to measure 2¼ cups. Repeat procedure with celery root, shaving to measure ¾ cup. Repeat procedure with apple, shaving to measure ½ cup. Repeat procedure with carrot, shaving to measure ¼ cup. Combine vegetable ribbons in a large bowl; add 1/8 teaspoon kosher salt, tossing to combine.
6.Place squash pulp and broth in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour pureed mixture into a medium saucepan; using a whisk, stir in remaining kosher salt, remaining water, vinegar, cider, and honey. Gradually add grapeseed oil, stirring constantly with a whisk. Add vegetables to pan, tossing gently to coat. Let stand 25 minutes. Cook over medium-high heat 5 minutes or until thoroughly heated. Add arugula just before serving, tossing to combine. Top each serving with seeds; sprinkle with black pepper. Yield: 8 servings (serving size: 1 cup stew and 1 tablespoon spiced seeds).

Honey-Bourbon-Orange-Buttermilk-Pastried Ham

1 (4¼-pound) 33%-less-sodium smoked, fully cooked ham
4 cups apple cider
1 cup fresh orange juice (about 4 medium oranges)
6 tablespoons bourbon
¼ cup sorghum
2 black peppercorns
½ bay leaf
5/8 teaspoon salt, divided
½ teaspoon sugar
½ package dry yeast
¼ cup warm water (100 degrees to 110 degrees)
8.9 ounces bread flour (about 1¾ cup + 2 tablespoons), divided
6 tablespoons buttermilk
1½ tablespoons honey
1 tablespoon butter, melted
Cooking spray
½ cup water
1.Place ham in a large stockpot; add cider and enough water to cover ham. Bring to a simmer; simmer 30 minutes. Reserve cider mixture; cool ham for 20 minutes. Cover and chill ham 8 hours. Trim rind and most of fat, leaving a ¼-inch layer of fat. Score outside of ham in a diamond pattern.
2.Combine juice, bourbon, sorghum, peppercorns, and bay leaf in a saucepan; bring to a boil. Reduce heat; simmer until reduced to ¾ cup (about 35 minutes). Remove from heat; remove and discard bay leaf. Stir in salt.
3.Dissolve sugar and yeast in warm water in a large bowl; let stand for 5 minutes or until foamy. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add 4.75 ounces (1 cup) flour, buttermilk, honey, butter, and remaining salt to yeast mixture; beat with a mixer at medium speed until smooth. Stir in bourbon mixture and 2.95 ounces (about 10 tablespoons) flour to form a soft dough. Turn out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
4.Place dough in a bowl coated with cooking spray; turn to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest for 5 minutes. Shape dough around ham, covering its entire surface. Place ham on a rack covered with parchment coated with cooking spray. Cover; let rise for 20 minutes or until doubled in size.
5.Preheat oven to 350 degrees.
6.Uncover ham; make a (¼-inch-deep) cut in the top of each ball using a sharp knife. Pour water into a shallow roasting pan; place rack with ham in pan. Brush ham lightly with cider mixture. Bake at 350 degrees for 24 minutes or until golden, rotating roasting pan after 9 minutes. Reduce oven temperature to 300 degrees (do not remove ham from oven); ; bake ham an additional 1½ hours or until a thermometer registers 140 degrees, brushing with cider mixture every 30 minutes. Let stand for 15 minutes before slicing. Yield: 29 servings.

Roasted Root Vegetables and Wild Rice with Sorghum, Apples, and Cider

1 tablespoon butter, divided
1 cup chopped Pink Lady apple
½ cup chopped leek
2 garlic cloves, minced
1½ cups fat-free, less-sodium chicken broth
1 cup water
½ cup apple cider
½ teaspoon chopped fresh thyme
1 cup uncooked wild rice
½ cup pearl onions, peeled
8 baby carrots, peeled and cut in half lengthwise (about ½ pound)
6 baby turnips, peeled and cut in half lengthwise (about ½ pound)
1 teaspoon canola oil
1 tablespoon sorghum
1 tablespoon cider vinegar
8 teaspoons chopped pecans, toasted
3/8 teaspoon kosher salt, divided
¼ teaspoon freshly ground black pepper, divided
1.Preheat oven to 450 degrees.
2.Melt ½ tablespoon butter in a large saucepan over medium-high heat. Add apple; sauté 7 minutes or until tender and lightly browned. Remove from pan.
3.Reduce heat to medium. Melt remaining butter in pan. Add leek; cook 5 minutes or until tender, stirring occasionally. Add garlic; cook 30 seconds, stirring occasionally. Stir in broth, water, cider, and thyme; bring to a boil. Stir in rice; reduce heat, and simmer 27 minutes.
4.Pour rice mixture into a jelly-roll pan; add onions, carrots, and turnips to rice mixture. Drizzle with canola oil, and toss gently to coat. Bake at 450 degrees for 15 minutes.
5.Combine sorghum and vinegar. Drizzle half of sorghum mixture over vegetable-rice mixture, and toss gently to coat. Bake an additional 13 minutes. Stir in apple, pecans, 3/8 teaspoon salt, and ¼ teaspoon pepper; bake 2 more minutes or until vegetables are tender. Drizzle with remaining sorghum mixture. Sprinkle evenly with chives, remaining salt, and remaining pepper. Yield: 8 servings (serving size: about 10 tablespoons).

Sumac-Dusted Bison with Steamed Thick Chantarelle-Butternut Squash Oven Sauce and Beets

1 (½-pound) butternut squash
Cooking spray
Beets:
12 baby beets (about 1½ pounds)
2 tablespoons water
¼ teaspoon extra-virgin olive oil
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Bison:
10 (2-ounce) bison tenderloin steaks (about ¾-inch-thick)
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon canola oil
½ tablespoon ground sumac
Sauce:
1 teaspoons canola oil
1 cup sliced fresh chantarelle mushrooms
½ tablespoon minced shallots
½ teaspoon salt, divided
1/8 teaspoon freshly ground black pepper
1 small garlic clove, minced
½ tablespoon tomato paste
1 cup fat-free, less-sodium beef broth
½ tablespoon minced fresh parsley
½ tablespoon bourbon
½ teaspoon minced fresh thyme
½ cup turbinado sugar
2 tablespoons butter, softened
2 medium eggs
1½ tablespoons fresh lemon juice
4.5 ounces + ½ teaspoon all-purpose flour (about 1 cup + ½ teaspoon)
11/8 teaspoons baking powder
½ teaspoon grated peeled fresh ginger
1 teaspoon water
¼ teaspoon ground cinnamon
1/8 teaspoon ground allspice
½ tablespoon chilled butter, cut into small pieces
1.Preheat oven to 400 degrees.
2.Cut squash in half lengthwise; discard seeds and membrane. Place squash, cut sides down, on a baking sheet coated with cooking spray; bake at 400 degrees for 55 minutes or until tender. Cool slightly. Scoop out squash pulp from skins; discard skins. Mash pulp.
3.Reduce oven heat to 350 degrees.
4.To prepare beets, leave root and 1-inch stem on beets; scrub with a brush. Place in a 13 x 9-inch baking dish; add water. Cover and bake at 350 degrees for 45 minutes or until tender. Drain; cool slightly. Trim off roots; rub off skins. Cut each beet in half lengthwise; place in a bowl. Drizzle with olive oil; sprinkle evenly with salt and pepper, tossing gently to coat.
5.To prepare bison, sprinkle both sides of bison with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add bison to pan; cook 2 minutes on each side or until browned. Place bison on a broiler pan; sprinkle with sumac. Bake at 350 degrees for 8 minutes or until desired degree of doneness.
6.Reduce oven heat to 325 degrees.
7.To prepare sauce, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, shallots, 1/8 teaspoon salt, pepper, and garlic; sauté for 4 minutes or until tender. Add tomato paste; cook 1 minute, stirring frequently. Add broth, parsley, bourbon, and thyme, bring to a boil. Reduce heat; simmer for 5 minutes.
8.Place sugar and softened butter in a large bowl; beat with a mixer at medium speed until blended. Add eggs, 1 at a time; beat after each addition. Add squash and juice; beat until combined.
9.Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 3/8 teaspoon salt, flour and next 5 ingredients (through allspice) in a medium bowl; stir with a whisk. Combine flour mixture, mushroom mixture, and squash mixture; beat until just combined. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Remove from heat. Gradually add chilled butter to sauce mixture, stirring until butter melts. Spoon sauce into each of 12 (6-ounce) ramekins coated with cooking spray. Place 5 ramekins in each of 2 (13 x 9-inch) baking dishes. Add hot water to pans to a depth of 1 inch. Cover pans loosely with heavy-duty foil coated with cooking spray. Bake at 325 degrees for 21 minutes. Serve sauce with bison and beets. Yield: 10 servings.

Vanilla Jack Lobster Américaine

2 tablespoons whiskey or bourbon
1 (1-inch) piece vanilla bean
1 (2-pound) whole Maine lobster
Sauce:
½ tablespoon canola oil
¼ cup sliced shallots
2 tablespoons sliced garlic
¾ tablespoon black peppercorns
1 tablespoon tomato paste
¼ cup brandy
¼ cup vermouth
1 cup shrimp stock
2 tablespoons turbinado sugar
2 tablespoons water
1/8 teaspoon salt
1 large egg
2 tablespoons whipping cream
½ basil sprig
1 tarragon sprig
¼ teaspoon fine sea salt, divided
1/8 teaspoon freshly ground white pepper
Beurre Monté:
1 tablespoon water
¼ cup unsalted butter, cut into large pieces
1.Place whiskey and vanilla bean in a microwave-safe bowl. Microwave at HIGH 30 seconds. Cover bowl with plastic wrap; let stand up to 4 days. Strain mixture through a sieve into a bowl; discard bean.
2.To prepare the lobster, plunge a heavy chef's knife through head just above the eyes, making sure the knife goes all the way through the head. Pull the knife in a downward motion between the eyes. Twist off claws where they join the body; set claws aside. Twist off tail from the body. Reserve body. Place tail on a cutting board; press to flatten. Cut in half lengthwise. Remove the vein that runs down the center of tail. Cover and refrigerate tail.
3.Bring a large saucepan of water to a boil. Add claws to boiling water; cook 5 minutes. Remove claws from pan, and cool. Separate knuckles from claws. Remove meat from knuckles and claws.
4.To prepare sauce, heat canola oil in a large, shallow saucepan over medium-high heat. Add lobster bodies to pan; cook for 5 minutes, stirring occasionally. Add shallots and garlic; sauté 1 minute. Add peppercorns and tomato paste; reduce heat to medium, and cook 1 minute, stirring constantly. Stir in brandy and vermouth; cook until liquid is reduced by half (about 5 minutes). Add shrimp stock; bring to a boil. Reduce heat to low, and simmer 9 minutes. Combine sauce mixture, infused whiskey, sugar, water, salt, and egg in the top of a double boiler. Cook over simmering water 1 minute. Add cream, basil, and tarragon; cook for 5 minutes or until thick and mixture reaches 160 degrees, stirring constantly with a whisk. Stir in 1/8 teaspoon sea salt and ground white pepper. Keep warm.
5.Preheat oven to 350 degrees.
6.To prepare beurre monté, bring water to a simmer in a small saucepan. Add butter, 1 tablespoon at a time, stirring constantly with a whisk until butter melts. Sprinkle remaining salt over tail. Brush beurre monté over tail. Arrange tail in a baking dish. Bake at 350 degrees for 10 minutes or until done. Add claw and knuckle meat to remaining beurre monté; cook over low heat until thoroughly heated.
7.Remove tail meat from shells; place one piece of tail meat in each of 8 shallow bowls. Divide knuckle and claw meat evenly among servings, and discard remaining beurre monté. Spoon sauce evenly over each serving. Yield: 8 servings.

Green Curry Pork, Chicken, and Pinto Bean Nachos

Meat:
Cooking spray
½ pound (1-inch) cubed chicken breast tenders
1 (½-pound) pork tenderloin, trimmed
1 tablespoon olive oil, divided
½ teaspoon salt, divided
1/8 teaspoon black pepper
½ tablespoon green curry paste
½ (14-ounce) can light coconut milk, divided
1 tablespoon fresh lime juice
1 teaspoon minced garlic
Beans:
½ cup uncooked basmati rice
¼ teaspoon salt, divided
1 can chipotle chiles in adobo sauce
1 tablespoon water
1 teaspoon fresh lime juice
½ teaspoon chili powder
1 (15-ounce) can pinto beans, rinsed and drained
2 applewood-smoked bacon slices, cooked and crumbled
Topping:
¾ cup chopped plum tomato
½ cup diced avocado
¼ cup chopped jicama
8 teaspoons chopped onion
1 cup tricolor prechopped bell pepper mix
1 tablespoon fresh lime juice
½ tablespoon olive oil
1/8 teaspoon salt
Remaining ingredients:
6 ounces sturdy tortilla chips (8 cups)
10 tablespoons (2½ ounces) shredded reduced-fat Colby and Monterey Jack cheese blend
2 tablespoons chopped fresh cilantro
½ jalapeño pepper, thinly sliced
1.Preheat oven to 500 degrees,
2.For meat, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Rub chicken and pork with ½ tablespoon oil, ¼ teaspoon salt, and black pepper. Add chicken and pork to pan; sauté 4 minutes or until chicken is lightly browned. Stir in curry paste; cook 1 minute, stirring frequently. Stir in ½ cup coconut milk; bring to a boil. Reduce heat, and simmer 4 minutes, stirring occasionally. Pour meat mixture into a shallow roasting pan coated with cooking spray. Bake at 500 degrees for 14 minutes or until a thermometer inserted into pork registers 160 degees. Remove from pan; cool 10 minutes. Shred pork with two forks to measure 2 cups; place in a small bowl. Stir in remaining oil, remaining salt, remaining coconut milk, juice, and garlic.
3.For beans, cook rice according to package directions, omitting salt and fat. Stir in 1/8 teaspoon salt. Remove 1 chipotle chile and ½ teaspoon adobo sauce from can; reserve remaining chiles and sauce for another use. Drop chiles through food processor chute with food processor on; pulse 3 times or until completely chopped. Add adobo sauce, remaining salt, water, and next 3 ingredients (through beans); process 5 seconds or until smooth. Stir in rice and bacon.
4.Preheat broiler.
5.For topping, combine plum tomato and the next 7 ingredients (through salt); toss well to coat.
6.Arrange tortilla chips in a single layer on a large rimmed baking sheet. Top evenly with bean mixture; top with meat mixture, and sprinkle with cheese. Broil 4 minutes or until cheese melts. Top evenly with topping, cilantro, and jalapeño. Serve immediately. Yield: 5 servings.

werd2thenerd@yahoo.com — Fri, 06 Nov 2009 08:04:59 GMT

17:33 For a FOF: Any1 kno of a company within 40 mins or so of Sunnyvale that's hiring & lookin for an IT Technician/Desktop Support/SysAdmin guy? #

Having witnesed Princess Teacup while was performing eir daily, a-HEM, Twitter "business", you shall now be transformed into biscotti.

You can thank LoudTwitter for your current predicament.

My Ideal Life Part Four

werd2thenerd@yahoo.com — Thu, 05 Nov 2009 23:31:12 GMT

I was digesting some of the talk about to do lists in the car last night on the way home from munch and came (as is my wont) to an oblique conclusion.

Am I too vague in my ideal life?

My ideal house is as detailed as it needs to be. Any house which has the rooms I need is acceptable. Every other detail is icing.

My ideal life on the other hand . . .

Case study: I keep mentioning an activist element in my ideal life. This is perhaps a misnomer, I realize: political would be a better adjective, because activism is but one part of four that I can see. These would be:

1) Activism, defined as a process of engaging the system that exists in order to change it. This is constructed from rallies, letter-writing, direct involvement in the political process, et cetera.

2) Utopianism, defined as constructing the world i would like to see from the ground up, completely ignoring the pre-existing society. This is constructed through intentional community, organizational principles for any organization which I create, et cetera. Examples that do not necessarily include going elsewhere to create a new community include operating as much as possible on a gift economy and other such activities.

3) Ontology, defined as the way I walk thriugh the world. This is the self-work required of any true counterculturalist. It is constructed in the work of rooting out any *ist or *phobic mental structures I have internalized, antinomianism, and freeing myself from the chains of power-over and pop-cult poison.

4) Cultural change, defined as working nonstructurally to bring about the world I would like to see. This is constructed by raising consciousness/awareness (such as the 2nd-Wave feminists did), culturejamming, glamourbombing, et cetera).

Despite this new detailing of what I mean, I have little concrete conception of how I would incorporate these into my Ideal Life, other than that I want to. This seems like a vital and lethal deficiency. The reason I started this discussion of details with politics (perhaps) is that I have seen my failures very clearly in this way. In college, I was able to plug into a pre-existing structure and community of activist folk that helped me engage these four points. When I graduated, I lost that and subsequently largely dropped out of political action, something I have beaten mysef up for far more than I should have.

Politics, however, isn't the only area with this deficiency: I say "monastic" but what do I mean? What about UTMAD? Though I have an idea of what UTMAD is, it lacks a deep enough pedagogy and philosophy (and perhaps study) for me to feel very comfortable with it as an Ideal Life. Other areas, naturally enough, have this deficiency as well.

But of course, this has brought up another self-criticism (no doubt internalized from my family): Am I too greedy with my Ideal Life? Do I want to do too much? Am I too hungry in my interests to achieve any real success in any of them? How can I possibly satisfy myself with parties and the four political activities, and a new form of education, and magick, and (let's just say) 4 relationships and and and and . . .

I'd also like to point out that, concomitant with this prcess, my father is trying once again to help me try to get a crapjob before my student teaching. Why is it that I feel hope with each of these posts (even the ones that make me want to cry) and despair when I make plans with him?

And just as a side-note, perhaps, I would like to thank the friend of mine that told me to rely more on other people for my emotional needs (you know who you are, and I hope you read this -- feel free to identify yourself if you wish, I simply wanted to leave that decision to you). I'm not at the level yet (why?), perhaps, where I am calling people to spill my guts, but this is hopefully a start.

werd2thenerd@yahoo.com — Thu, 05 Nov 2009 08:06:58 GMT

11:43 RT @IkaTaii: RT @radicalguy: Just found out that there will be NO transgender people testifying at tomorrow's ENDA hearing. Pass it on!! #
12:34 @mel1rose Congratulations! YAY YOU! #
12:35 @mikemcgee I follow you on every social media I can, and your duplication doesn't bother me one everlovin whit :-) #
17:24 Today, after 2 hours, I managed to finish sorting my inbox, send off several e-mails I've needed to send off, and delete 2455 e-mails! YAY! #
19:10 Out the door and off to munch! #

Having witnesed Princess Teacup while was performing eir daily, a-HEM, Twitter "business", you shall now be transformed into biscotti.

You can thank LoudTwitter for your current predicament.

My ideal Life Part Three, again from my comments page, again thanks to the awesome Nancy Blue

werd2thenerd@yahoo.com — Wed, 04 Nov 2009 22:04:03 GMT

I keep posting these to my journal rather than leaving them on my comments page to invite comments from those who have not commented before. Please engage me in this process!

You make a good point about both concreteness and flexibility. I do worry about my accomplishment of both of those. On the one hand, concrete does seem to imply some element of practicality and, beyond implication, it does indeed, as you say, require an element of taking action and I'm never certain if I am. When it comes to flexibility, I worry about the effects of my general countercultural nature on my flexibility. I often have to dig in my heels and stubbornly say this is what I want/what I'm doing/who I am just in order to get past some troubling situations. Sometimes I feel that this has damaged my ability to have a useful vision of an Ideal life. I suppose "sometimes I worry" is an inaccurate statement -- I don't think I've ver thought of or said that statement before, but I do feel it in my chest when I write it out.

To do lists are hard for me. My thinking seems not to settle easily into such an organizational pattern; I find them hard to actually hold as I walk into the future (connecting plans to actions separated from them by time); "smallest steps" seems to be difficult for me as I seem to work mostly with big concepts -- the thinker's disease; I often get overwhelmed by their size; I seem to suck at "seeing accomplishments" and maintaining the enthusiasm (thus=theos); et cetera. If you know how to help me with this kind of thing, I would be immensely garteful :-)

UTMAD, for one, seems to be hard for me to put hope into. I don't know if that is merely a reflection on it being so far from cultural norms or if it is an internalized pressure to conform. An overwhelming feeling that often bleeds in when I consider these things is the question "Am I just too far out there to fit? Can I achieve any success with these ideas, let alone success that would be celebrated by my family?" That, I think, is the one thing that prevents me from doing anything to succeed and I have no clue how to handle those feelings; I am lost adrift and even my love of doubt is no lifesaver. I think only the separation of computer screen and electrons is holding back my tears right now. It's the only explanation for why I'm not crying.

Somewhat along thopse lines, I have no clue if finishing my credential actually means anything to me anymore. I think it has some meaning -- it'll certainly lead to an actual job -- and it definitely means something to my family, but in the light of magickal utopian pedagogy and UTMAD, does it really mean anything or am I fooling myself? Self-delusion is a hell of a way to suicide, and no physical suicide is ever going to be my path, this is known.

I have NEVER been efficient in my use of energy except for a rare few moments when I get very goal-oriented while doing work, certainly nothing that can be extended into working on my Ideal Life. And, now, I have never done any real identification to obstacles. I think such work would be emotionally wrenching for me, and I think I fear it. This is why I am asking all of ya'll for help :-)

My Ideal Life Part Two, cross-posted from my own comments page :-)

werd2thenerd@yahoo.com — Mon, 02 Nov 2009 23:28:23 GMT

Thank you, Nancy Blue, for doing the obvious and hard thing. It helps me take myself seriously :-)

I think getting my credential is a step towards this. I'm trying to get a placement right now for my student teaching, which has to wait for Spring.

Maintaining connection with both the possible lovers I have in my life at the moment is obviously part of the work (or is that a holding pattern, which is doomed to failure? Neither is in a position right now to handle any sort of change in our relationship . . .).

Attending the BDSM munch every Wednesday has moved towards getting a lover that can meet those particular needs.

I'm munching on UTMAD, trying to work that out in my head so that when I do it, I have, you know, a thing to do :-)

My party life seems almost at the right level, as does my RPG life, though both could use a step up (RPGwise specifically, I could go for an additional group that plays story/indie/Forgite games).

Up until this past month or so, my literary life (poetry shows) has been at maintenace level, but I think I might be able to get it up to appropriate levels with the San Jose Slam and the 16th and Mission open mic.

My activist life is non-existent at the moment.

The moasticity of my life is largely absent. I was doing well last year at this time, but my grandfather's death on Beltaine weekend seems to have blown that all to hell. Of course, my daily practice isn't as polished or as inclusive as I would like it to be . . . . I have been initiated in the Ekklesia Antinoou and about half of the planetary mysteries in the Temple to Inanna and Dumuzi. I have a timeline for when I might pursue Feri initiation and knowledge of where and whom I might go for work (or at least where to look for possible teachers and whatnot) in the Aztec, Shaivite, and
Umbanda traditions, and probably Thelema as well. I am, of course, a Discordian Pope. That covers, I think, every pre-existing mup dety except Hermaphroditus and Azathoth.

I haven't done much work toward anything publishable in a couple of months, though I did get a slam poem out earlier in the year ("For Me the God Shiva"), I've got several words of a summation of magickal utopian pedagogy, and I've done a couple of cut-ups (I've thought about maybe publishing a collection of cut-ups).

How is that answer? I feel like that's a lot of stuff, but I also feel like I'm not doing enough/the right things to achieve my Ideal Life. Am I missing something? Am I doing something completely wrong? Am I fooling myself into thinking that I'm doing work in any or many of these areas when I'm really not?

Ideal Life

werd2thenerd@yahoo.com — Mon, 02 Nov 2009 07:33:58 GMT

I was thinking about my ideal life on the ride home tonight.

My ideal house has been fairly well set for a while, and I think I can extend that desire into perpetuity: rather simple, with as many bedrooms as necessary (taking into account how many live-in loves I have and any children that come with or develop therefrom), a library, a temple, and maybe an office. As my life currently stands, my grandmother's house would be exactly perfect, if I ended up alone here. I've considered her condo in Santa Cruz as well, though I would have to combine the library and the office. My parents' place would, I think, be beyond perfect, with extra rooms.

Life-wise, however, I feel like I got a fairly clear vision tonight, at least for now. I'd want to live a fairly monastic life, with regular devotional and magickal work. The bulk of my day, of course (my "job") would be the Uncle Travelling Matt Academy of the Derive, a model of education I'm working on that replaces the classroom with the derive (a concept developed by some post-Dada French Marxists in the '60s known as the Situationists). Ideally, this would be enacted as a gift economy, in which no renumeration is required but is happily accepted. My income would thus be supported by publishing my writing. On an individual level, I would want to distribute anything I wrote also as a gift economy, but I would like to publish them beyond my individual circles as well, and that would probably make me some money. I would want to be in a relationship, of course; I know of one person right now whom I would absolutely love to have with me, and I think one other would be amazing as well. I believe I would want to include, beyond these two, someone who could meet my BDSM needs and another person who had the proper energy to fulfill the role of Waldorf and Statler in our family rituals (with the lovers I mentioned before, I can just imagine the awesomeness of family rituals including Wicca, diksha, and mup . . .). In addition, of course, I would want an active party, activist, RPG, and literary life.

Of course, this is all vision work (a.k.a., daydreaming), so it's a bit of a tall order, but visions are necessary as blueprints and goals. Unfortunately, of course, while I'm great at daydreaming I'm horrible at connecting my visions with the present. Thus, I ask ya'll, all of my friends and loved ones, for two things, both here in the series of tubes and in the meatworld:

1) challenge me to develop this vision. Ask me specific questions, offer suggestions, and help me detail the whole thing.

2) help me with the hard part. Illuminate paths to getting there, challenge me to work towards it, ask me how I am currently achieving thigs, et cetera.

Re-re-re-RECIPES!!!!!

werd2thenerd@yahoo.com — Thu, 22 Oct 2009 20:17:23 GMT

Molasses-Black Bean-Almond Chew with Creamy Southwestern Dip

½ cup dried black beans
1 cup regular oats
¼ cup sliced almonds
1 tablespoon wheat germ
¼ teaspoon sea salt
1/8 teaspoon ground cinnamon
8 teaspoons dried currants
Cooking spray
1¼ tablespoons extra-virgin olive oil, divided
1½ tablespoons canola oil
2 tablespoons dried cranberries
6 tablespoons chopped onion
7 garlic cloves, minced and divided
1¼ cups fat-free, less-sodium chicken broth
1 cup water
2 tablespoons no-salt-added tomato paste
1 tablespoon sugar
½ teaspoon dried oregano
½ teaspoon salt
2½ tablespoons blackstrap molasses
½ teaspoon ground cumin
1/8 teaspoon ground red pepper
5/8 teaspoon vanilla extract
½ (4-ounce) can chopped green chiles
½ cup fresh cilantro leaves
¼ jalapeño pepper, seeded
2 tablespoons crema Mexicana
2 hard-cooked medium eggs, peeled and finely chopped
Fresh cilantro leaves (optional)
1.Sort and wash beans, and place in a large Dutch oven. Cover with water; cover and let stand for 8 hours. Drain beans.
2.Preheat oven to 325 degrees.
3.Combine oats, almonds, and wheat germ in a food processor; pulse 10 times or until coarsely chopped. Combine oat mixture, sea salt, and cinnamon in a medium bowl; toss well. Spread oat mixture on a baking sheet; bake at 325 degrees for 20 minutes or until lightly browned, stirring occasionally. Remove mixture from baking sheet; stir in currants.
4.Cover a baking sheet with parchment paper; coat paper with cooking spray.
5.Heat ¾ teaspoon olive oil and canola oil in a Dutch oven over medium heat. Add cranberries and onion; cook 4 minutes. Add 5 garlic cloves; cook 1 minute. Increase heat to medium-high. Add beans, broth, and next 10 ingredients (through chiles); bring to a boil. Cover, reduce heat, and simmer 45 minutes. Let stand 10 minutes.
6.Place half of bean mixture in a blender. Remove center piece of blender lid; secure blender lid on blender. Place a clean towel over opening in blender lid. Process until smooth. Pour into a large bowl. Repeat procedure with remaining mixture. Return soup to pan; cook 5 minutes, stirring often.
7.Pour the bean mixture over the oat mixture, tossing to coat. Spread mixture evenly on prepared baking sheet. Bake at 325 degrees for 15 minutes or until the mixture is lightly browned. Remove chew from oven, and cool completely. Break into small pieces. Store chew in an airtight container in the refrigerator for up to 1 week.
8.Finely chop cilantro and jalapeño. Combine remaining olive oil, remaining garlic, cilantro, jalapeño, and crema. Separate dip evenly into 6 servings. Sprinkle each evenly with eggs. Garnish dip with cilantro leaves, if desired. Serve chew with dip. Yield: 6 servings.

Ham, Pineapple, and Cheese Corn Muffins

3¾ ounces all-purpose flour (about 10 tablespoons)
½ cup yellow cornmeal
½ tablespoon sugar
¾ teaspoon baking soda
¼ teaspoon salt
1/8 teaspoon ground red pepper
10 tablespoons low-fat buttermilk
1 cup vanilla low-fat yogurt
½ cup canned crushed pineapple in juice, undrained
¼ cup egg substitute
2 tablespoons light coconut milk
1/8 teaspoon bottled ground fresh ginger (such as Spice World)
1½ tablespoon canola oil
3 ice cubes
6 tablespoons (1½ ounces) reduced-fat shredded sharp cheddar cheese
¼ cup finely chopped green onions (about ½ bunch)
¼ cup frozen whole-kernel corn, thawed
8 teaspoons (1 ounce) diced extralean ham
Cooking spray
1.Preheat oven to 350 degrees.
2.Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through pepper) in a medium bowl; stir with a whisk. Make a well in center of mixture. Combine buttermilk and next 7 ingredients (through ice cubes) in a blender; process until well blended. Add yogurt mixture to flour mixture, stirring just until moist. Fold in cheese, green onions, corn, and diced ham.
3.Spoon batter into 7 muffin cups coated with cooking spray. Bake at 350 degrees for 23 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pan; place on a wire rack. Yield: 7 servings (serving size: 1 muffin).

Pork and Shrimp Char Siu over Sesame Udon Noodles

5¼ tablespoons low-sodium soy sauce, divided
2 tablespoons honey
2½ tablespoons rice vinegar, divided
1½ tablespoons dark sesame oil, divided
1 tablespoon hoisin sauce
2 tablespoons chile paste with garlic (such as sambal oelek), divided
5 garlic cloves, divided
½ pound medium shrimp, peeled and deveined
1 (10-ounce) boneless pork shoulder (Boston butt), trimmed
1 large sheet kombu (kelp)
1 quart cold water
½ cup bonito flakes (about 1/8 ounce)
1 (½-inch) piece fresh ginger, peeled and thinly sliced
½ ounce dried mushroom blend
6 ounces (¼-inch-thick) uncooked rice sticks (rice-flour noodles)
½ (14-ounce) package fresh jumbo udon noodles
1 green onion, trimmed
1¼ tablespoons sugar
2 tablespoons fresh lime juice
1½ tablespoons fresh cilantro leaves
1½ tablespoons torn fresh mint leaves
1.Combine 2 tablespoons soy sauce, honey, 1½ tablespoons vinegar, ½ tablespoon oil, hoisin, 1 tablespoon chile paste, and 3 garlic cloves, stirring well with a whisk; place mixture in a heavy-duty zip-top plastic bag. Place shrimp and pork in bag; seal. Marinate in refrigerator 8 hours or overnight, turning occasionally.
2.Preheat oven to 450 degrees.
3.Remove pork and shrimp from bag; reserve marinade. Place a roasting rack in a small roasting pan; fill pan with water to a depth of ½ inch. Place pork on rack. Roast pork at 450 degrees for 15 minutes. Baste pork with some of reserved marinade. Turn pork over; baste. Reduce oven temperature to 400 degrees. Cook pork an additional 38 minutes, basting every 10 minutes. Add shrimp to rack; baste. Cook 1 minute; turn shrimp over. Baste; cook 1 minute. Discard remaining marinade. Let pork and shrimp stand 10 minutes; thinly slice pork.
4.Wipe kombu clean with a cloth; cut sheeting lengthwise into 3-inch pieces. Place kombu in a large saucepan over medium-high heat; cover with cold water. Heat mixture to 180 degrees or until tiny bubbles form around edge (do not boil). Reduce the heat to medium-low, and simmer 20 minutes. Remove from heat; discard kombu. Stir in bonito and ginger; let stand 10 minutes or until bonito sinks. Strain through a cheesecloth-lined colander over a bowl; discard solids.
5.Wipe pan clean. Return broth to pan; bring to a boil. Remove from heat. Stir in mushrooms; let stand 20 minutes. Strain mixture through a cheesecloth-lined colander over a bowl, reserving mushrooms and broth. Wipe pan clean. Return broth to pan; bring to a simmer. Coarsely chop mushrooms.
6.Prepare both noodles according to package directions; drain. Cut onion into 1-inch pieces; cut each piece in half lengthwise. Cut onion pieces lengthwise into thin strips. Combine remaining soy sauce, remaining oil, remaining chile paste, remaining garlic, remaining vinegar, sugar, and juice in a large bowl, stirring well. Add shrimp and pork to broth; cook 1 minute. Stir in mushrooms; cook 30 seconds. Remove from heat; stir in vinegar mixture. Stir noodles into broth; divide mixture evenly among each of 5 bowls. Combine onion strips, cilantro, and mint; sprinkle herb mixture evenly over each serving. Yield: 5 servings.

Spicy Italian/Malaysian-Fusion Stir-Fried Bucatini and Noodles with Mushrooms

¼ cup dried porcini mushrooms (about ¼ ounce)
1/3 cup boiling water
½ (14-ounce) package water-packed extra-firm tofu, drained
4 ounces uncooked bucatini
1 7/8 teaspoons salt, divided
½ (1-pound) package fresh Chinese lo mein egg noodles
½ tablespoon butter
2 tablespoons finely chopped shallots
1 (4-ounce) package exotic mushroom blend, coarsely chopped
6 garlic cloves, minced
1 tablespoon dark sesame oil
2 heads baby bok choy, trimmed and cut crosswise into 2-inch-thick strips
1 tablespoon dry sherry
1 ounce Parmigiano-Reggiano cheese, divided
½ tablespoon sugar
2 tablespoons heavy whipping cream
3 tablespoons chile paste with garlic (such as sambal oelek)
½ teaspoon finely chopped fresh sage
1 tablespoon fresh lime juice
¼ teaspoon cracked black pepper
1 tablespoon sweet bean sauce
1 tablespoon low-sodium soy sauce
½ teaspoon truffle oil
Sage sprigs (optional)
1.Rinse porcini thoroughly. Combine porcini and boiling water in a bowl; cover and let stand 30 minutes. Drain in a sieve over a bowl. Reserving 2 tablespoons soaking liquid. Chop porcini.
2.Meanwhile, line a plate with a triple layer of paper towels; top with tofu. Place a triple layer of paper towels on top of tofu; top with another plate. Let stand 20 minutes. Cut tofu into ½-inch cubes.
3.Cook bucatini with ½ tablespoon salt in boiling water 7 minutes. Add noodles; cook 3 minutes or until both are done. Drain in a colander over a bowl, reserving 10 tablespoons cooking liquid.
4.Melt butter in a large skillet over medium-high heat. Add shallots, mushroom blend, and garlic; sauté 90 seconds, stirring frequently. Reduce heat to medium. Add 1/8 teaspoon salt, sesame oil, and bok choy to pan; cook 30 seconds, stirring frequently. Stir in ¼ cup reserved cooking liquid; bring to a boil. Reduce heat, and cook 3 minutes, stirring frequently. Stir in porcini, sherry, and 1/8 teaspoon salt; cook 1 minute.
5.Finely grate ½ ounce cheese; crumble remaining cheese. Combine remaining salt, grated cheese, sugar, and next 7 ingredients (through soy sauce), stirring until combined. Return heat to medium. Add bucatini, noodles, remaining reserved cooking liquid, reserved porcini soaking liquid, and sugar mixture to pan; toss well to combine. Cook 30 seconds or until thoroughly heated, tossing to coat. Add tofu; toss to combine. Drizzle with truffle oil; toss. Divide mixture evenly among each of 5 plates; top each serving evenly with crumbles cheese. Garnish with sage sprigs, if desired. Serve immediately. Yield: 5 servings.

Thai/Singapore-Fusion Noodles with Chicken

2 tablespoons fresh lime juice, divided
1 (6-ounce) skinless, boneless chicken breast half, cut into ¾-inch cubes
4 ounces ½-inch-thick rice noodles
2½ ounces uncooked rice vermicelli
1/8 teaspoon cumin seeds
1/8 teaspoon coriander seeds
1/8 teaspoon mustard seeds
1 whole clove
1¼ teaspoon grated peeled fresh ginger, divided
½ tablespoon brown sugar
½ tablespoon rice wine vinegar
½ tablespoon water
½ tablespoon hoisin sauce
½ tablespoon fish sauce
2 teaspoons chili garlic sauce (such as Lee Kum Kee)
1½ tablespoon low-sodium soy sauce
1½ teaspoons fresh chile paste with garlic (such as sambal oelek)
3/8 teaspoon salt, divided
1/8 teaspoon ground red pepper
½ cup (1-inch) pieces green onions
4½ teaspoons canola oil, divided
2½ bacon slices, cut into 1-inch pieces
Cooking spray
½ pound large tail-on shrimp, peeled and deveined
1/8 teaspoon black pepper
½ cup (1½-inch) julienne-cut red bell pepper
1½ tablespoons thinly diagonally sliced green onions
1 teaspoon minced garlic
1.Combine 1 tablespoon juice and chicken in a bowl. Let stand 15 minutes.
2.Soak rice noodles in hot water 13 minutes. Add vermicelli; soak 2 minutes or until rice noodles are somewhat soft but still slightly chewy. Drain well.
3.Combine cumin, coriander, mustard seeds, and clove in a spice or coffee grinder; pulse until finely ground. Combine remaining juice, spice mixture, ¼ teaspoon grated ginger, sugar, and next 7 ingredients (through chile paste). Stir in 1/8 teaspoon salt and red pepper.
4.Preheat broiler.
5.Combine green onion pieces, 1 teaspoon oil, and bacon. Place onion mixture on a rimmed baking sheet coated with cooking spray. Broil 5 minutes. Add shrimp to mixture; toss. Broil 5 minutes or until shrimp and bacon are done. Transfer mixture to a bowl using a slotted spoon. Stir in black pepper and 1/8 teaspoon salt.
6.Heat a large wok or skillet over medium-high heat. Add ½ teaspoon oil to pan; swirl to coat. Remove chicken from juice; discard juice. Add chicken to pan; stir-fry 4 minutes or until done. Transfer to large bowl; sprinkle with remaining salt. Add remaining oil to pan. Add bell pepper to pan; sauté 2 minutes. Add ½ teaspoon ginger; sauté 45 seconds. Add to shrimp mixture.
7.Return skillet to medium-high heat. Add sliced green onions, remaining ginger, and garlic; stir-fry 45 seconds or just until golden and fragrant. Add soy sauce mixture, noodles, and vermicelli; cook 30 seconds, tossing well. Add chicken; cook 30 seconds, tossing to coat. Place about 1 cup noodle mixture on each of 4 plates. Top each serving with about ½ cup shrimp mixture, 1 tablespoon basil, ½ tablespoon lemongrass, and ½ tablespoon shallots. Serve immediately: Yield: 4 servings.

Nutty Fideos with Chorizo, Brussels Sprouts, and Mussels

2 cups fat-free, less-sodium chicken broth, divided
1/8 teaspoon dried thyme
5¼ teaspoons extra-virgin olive oil, divided
4 ounces uncooked angel hair pasta or fideos, broken into 1½-inch pieces
1 garlic clove, minced
8 teaspoons fresh breadcrumbs
3/8 pound Brussels sprouts, trimmed and halved (about 4 cups)
Cooking spray
¾ cup chopped onion
½ cup chopped green bell pepper
¼ cup finely diced Spanish chorizo sausage (about 1.375 ounces)
1 large garlic clove, thinly sliced
1 cup chopped tomato
¼ teaspoon sugar
¼ teaspoon pimentón de la Vera (Spanish smoked paprika)
¼ teaspoon salt, divided
¼ cup dry white wine
1 pound medium mussels, scrubbed and debearded
2 tablespoons heavy cream
1/8 teaspoon freshly ground black pepper
¾ tablespoons finely chopped walnuts, toasted
¼ ounce shaved Asiago cheese
1 tablespoon fresh parsley
1.Bring broth and thyme to a simmer in a small saucepan; cover and keep warm.
2.Heat 5 teaspoons oil in a large skillet over medium-high heat. Add noodles to pan; cook 1 minute. Add minced garlic; cook 1 minute or just until garlic is golden, stirring constantly. Add breadcrumbs; cook 1 minute or until breadcrumbs are lightly browned and noodles are golden and fragrant, stirring frequently. Transfer pasta mixture to a bowl.
3.Separate leaves from Brussels sprouts; quarter cores. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, chorizo, and sliced garlic to pan; sauté 5 minutes, stirring occasionally. Add remaining oil, leaves, and cores to pan; cook 1 minute, stirring frequently. Add tomato, sugar, pimentón, and 1/8 teaspoon salt; cook 1 minute. Add wine and ½ cup broth to pan; bring to a boil. Add mussels to pan. Cook, covered, 3 minutes or until shells open. Discard any unopened shells. Transfer mussels with a slotted spoon to a bowl; keep warm. Return sprout mixture to a boil; reduce heat, and simmer 3 minutes or until liquid is reduced by half. Remove from heat; stir in cream.
4.Add pasta mixture and ¾ cup broth to skillet; bring to a boil. Cover and cook 3 minutes. Add remaining broth to pasta mixture; cover and cook 3 minutes. Uncover; cook 2 minutes or until liquid is absorbed and pasta is tender. Toss pasta with remaining salt and pepper. Place pasta evenly in each of 6 shallow bowls. Top each serving evenly with sprouts mixture, walnuts, and cheese; divide mussels evenly among servings. Sprinkle with parsley. Yield: 6 servings.

werd2thenerd@yahoo.com — Mon, 19 Oct 2009 07:03:30 GMT

00:35 Season called during the reunion and we had an AWESOME talk. I love that woman. #
22:29 And his pubic hair was strong with the newness of his adolescence! #

Having witnesed Princess Teacup while was performing eir daily, a-HEM, Twitter "business", you shall now be transformed into biscotti.

You can thank LoudTwitter for your current predicament.

werd2thenerd@yahoo.com — Sun, 18 Oct 2009 07:03:19 GMT

09:49 Just got an interview at Michael's. Thank you. #
21:43 My college reunion is bringing back all the negative things about college that I had normalized back then. #1? A desire to live vicariously. #
22:03 My 1st lesson in energy manipulation: feeding on the energy in parties like this w/o dancing. My peace is similar 2 a dancefloor, but isn't. #

Having witnesed Princess Teacup while was performing eir daily, a-HEM, Twitter "business", you shall now be transformed into biscotti.

You can thank LoudTwitter for your current predicament.

werd2thenerd@yahoo.com — Sat, 17 Oct 2009 07:02:59 GMT

13:12 RT @fluencygame RT @fellene:Last speaker of Nushu died in China bit.ly/1jSRAB "Living fossil" knew woman-only language w unique chars #

Having witnesed Princess Teacup while was performing eir daily, a-HEM, Twitter "business", you shall now be transformed into biscotti.

You can thank LoudTwitter for your current predicament.

werd2thenerd@yahoo.com — Fri, 16 Oct 2009 07:03:54 GMT

23:40 Didn't even get through H in eir contacts before eir phone told em that e had reached eir limit for groups :-( #

Having witnesed Princess Teacup while was performing eir daily, a-HEM, Twitter "business", you shall now be transformed into biscotti.

You can thank LoudTwitter for your current predicament.

werd2thenerd@yahoo.com — Thu, 15 Oct 2009 07:04:11 GMT

15:53 At Barefoot with McGee. Come and be amazing with us! #
15:57 It's like the rain yesterday washed all the ugly out of the world! Also, Rain says my new phone sounds like a machine gun of cute! #
20:41 I am your gender Buddha and Alice is messing up Kate's purse unbilical . . . #

Having witnesed Princess Teacup while was performing eir daily, a-HEM, Twitter "business", you shall now be transformed into biscotti.

You can thank LoudTwitter for your current predicament.

werd2thenerd@yahoo.com — Wed, 14 Oct 2009 07:03:02 GMT

10:51 San Jose is under the sea! The rain is torrentially glorious! All hail water from the sky! Ribbit like a frog today in honor of Tlaloc!!! #
15:53 @tyrsalvia I had a line without a poem come the other day: "I never had to hide - no one ever saw." #

Having witnesed Princess Teacup while was performing eir daily, a-HEM, Twitter "business", you shall now be transformed into biscotti.

You can thank LoudTwitter for your current predicament.

werd2thenerd@yahoo.com — Tue, 13 Oct 2009 07:03:17 GMT

12:10 Finally has eir new phone in hand. Ya'll can call and actually reach of now! #
17:54 Come to the San Jose slam tonight! MACLA, 510 S. First Street, 8:00 pm, $6. If you come, you will be well-rewarded in Heaven!!!!! #
21:22 DeityDAMN!!!! The San Jose poetry slam is HOT!!! If you aren't here, you better live far away! #
23:35 Guess who just tied for second at the slam with Kevin Sparks? That's right, mofos. Me! I can't think of anyone I would more like to tie with #

Having witnesed Princess Teacup while was performing eir daily, a-HEM, Twitter "business", you shall now be transformed into biscotti.

You can thank LoudTwitter for your current predicament.

werd2thenerd@yahoo.com — Mon, 12 Oct 2009 07:02:57 GMT

10:10 Game day today: Barefoot Coffee (Stevens Creek & Lawrence) all today. I'll be there sometime in the early afternoon prolly. So'll Mike McGee #

Having witnesed Princess Teacup while was performing eir daily, a-HEM, Twitter "business", you shall now be transformed into biscotti.

You can thank LoudTwitter for your current predicament.

werd2thenerd@yahoo.com — Sun, 11 Oct 2009 07:03:00 GMT

10:40 Reason #527 why I love this group of people: Hot men cuddling on the floor while using the words "static variable." #
10:47 Quoth someone: "Smear me with your wrinkly pumpkin, baby!" #

Having witnesed Princess Teacup while was performing eir daily, a-HEM, Twitter "business", you shall now be transformed into biscotti.

You can thank LoudTwitter for your current predicament.

werd2thenerd@yahoo.com — Thu, 08 Oct 2009 07:02:49 GMT

18:44 Skipping munch tonight because MIKE MCGEE is in town! #

Having witnesed Princess Teacup while was performing eir daily, a-HEM, Twitter "business", you shall now be transformed into biscotti.

You can thank LoudTwitter for your current predicament.

werd2thenerd@yahoo.com — Wed, 07 Oct 2009 07:03:15 GMT

15:28 Wanna play a game with me? Come to Barefoot! #

Having witnesed Princess Teacup while was performing eir daily, a-HEM, Twitter "business", you shall now be transformed into biscotti.

You can thank LoudTwitter for your current predicament.

werd2thenerd@yahoo.com — Sat, 03 Oct 2009 07:02:59 GMT

15:22 Is thinkin e don't have enough $ to make it 2 IWPS :-( I'm hopin som1 comes down south 2 say hi or that I can see a couple of the day evnts. #

Having witnesed Princess Teacup while was performing eir daily, a-HEM, Twitter "business", you shall now be transformed into biscotti.

You can thank LoudTwitter for your current predicament.