back in the lab

[jay]

At nearly midnight, rather than going to the Roman cultural festival that is going on around the corner from the hotel. I had to climb a fence to get in... but this is the only time I can play with the router while not causing gnashing of teeth by the rest of the team.

Tonight, Casiano's wife was in the kitchen... *he* was even more enthusiastic than usual. Omelets or gazpacho, followed by either calamares or his wife's special pork loin in sauce, with hand-beaten potatoes. And a double cafe con hielo, to keep me awake at work tonight...

(mind rambling) BTW, deep-fried sea anenome tastes kind of like fried clams, except softer and a bit squishier and greenish... (from Tuesday's dinner out, this was something that dawnd and I decided to try ;).

Comments

sea anenome

[tenacious-snail.livejournal.com]

I'm just having trouble imagining what "greenish" is as a taste. Is it "like kale"? is it "not yet ripe"? Or what? I don't even know if I'd want to eat deep friend anenome, but "squishier than clams" sounds good. Omlettes and gazpacho, even better (I think I need to make some gazpacho before the tomato season ends...and now you've got me thinking about food when I'm trying to be considerate of my roommate's religious observances).

[dawnd.livejournal.com]

Well, it was more like greenish in color. In terms of taste, more fishy than clams, but less so than mussels (which I hate). And a bit gritty from the occasional sand bits.