OK, I’m taking a poll…
What software do you use to manage your digital music files? Windows Media Player just is not as smart or as easy as I would like it to be, and I’m looking for something else. I need something that will be easy to sync with my phone/mp3 player.
I expect to pass through life but once. If therefore, there be any kindness I can show, or any good that I can do to any fellow being, let me do it now, and not defer or neglect it, as I shall not pass this way again. ~William Penn
Because everyone should get to wear a moustache first thing in the morning.
This is my new favorite band!!
Ecuadorean American contemporary Christian. They’ve got a fantastic Latin sound that isn’t too hard-core rock but isn’t just a mushy pop remake either. I’m loving it. 
This be m’favorite way ter be ungrammatical.
The Official site for International Talk Like A Pirate Day – September 19
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Drink lots of coffee so you can do stupid things faster and with more energy.
(HT: Thanks, Dad. I’ll be sure to remind you of this when you’re buried in your seminary reading and reaching for your fourth cup.)
Everybody run quick and check out the new foodie blog I found, Roots and Grubs. It’s by a guy named Matthew Amster-Burton, who wrote the book I’m currently reading, Hungry Monkey. I’m going to try to remember to put up a review when I’m done reading it, but it’s gotta be the best read I’ve had in a while. He’s funny, his descriptions of his daughter are priceless, and his recipes look great. This one is a keeper for sure.
A couple of weeks ago I picked a zucchini and a squash and some tomatoes out of my garden and really wanted to eat them for breakfast. I thought about putting them in my scrambled eggs, but that seemed a little boring, so here’s what I did instead:
Ingredients:
1 medium zucchini, sliced into medium rounds
2 roma tomatoes, diced small
frozen hash browns
3-4 strips of bacon
your favorite shredded cheese
salt
pepper
butter
Pre-heat the oven to 400.
In an oven-safe saute pan, fry the bacon until it’s as done as you like it. Pull it out and put it on a plate to drain, but keep the bacon grease in the pan. Add enough butter to the grease to give you a good turn of the pan’s worth of fat. Pour in a decent layer of hash browns, and season with salt and pepper. Chop (or crumble) the bacon while the hash browns are cooking. Fry the hash browns without stirring until golden on the bottom, then slide them in one piece onto a plate. Add more butter to the pan. Lay in the zucchini rounds. Sprinkle on the bacon. Take the plate of hash browns and flip it over into the pan so that the uncooked side of the hash browns is directly on top of the bacon and the cooked side is facing up. Sprinkle with cheese and tomatoes and stick it in the oven until hot and melted. Enjoy!
One medium pan’s worth is enough for two people to eat for breakfast without needing anything else. Add eggs, toast, and fruit, and you have enough for three or four.
It’s so beautiful outside today, and there’s so much sunshine! I just can’t not be outside putting seeds into the garden. We’re tackling the side bed today, putting in columbines (these and these), nasturtiums for some vining fun, ipomosis, and alyssum.
Later, I’ll be getting other started indoors: broccoli, mini red bell peppers, San Marzano tomatoes, an heirloom tomato that I saved seeds from this summer, strawberries, lavender, rosemary, begonias, and a couple of hibiscus plants.
Perfect accompaniment for the Harry Potter marathon on TV tonight.
