« August 2007 | Main | January 2008 »

Blog, blog, blog. I just got back from an intramural volleyball game, where my team shockingly won our third match in a row. I can't actually recall being on a winning team before in any sport :-)

Speaking of sports, I had another awesome bike ride this weekend, this time over the Golden Gate Bridge and around the Marin Headlands. Spectacular weather and my longest ride ever, 25 miles. That said, my crazy ride two weekends ago, which involved accidentally going down the wrong side of the foothills and having to bike right back up, was definitely harder. But on Saturday I got to try out a road bike briefly, and it was pretty cool, if a little unnerving in terms of balance. Very smooth though.

So it's 9:30 at night and I'm going to leave lab. Here's the big question: do I...
1. cook the bundled kabocha squash, broccoli rabe, etc I got from Trader Joe's on Saturday so it doesn't go bad
2. try to figure out another peak-fitting program to do some long-overdue data analysis
3. flop on the couch and stay up too late doing absolutely nothing?

October 15, 2007 | | Comments (1) | TrackBack (0)

Archives

Recent Posts

About

My Photo
Blog powered by TypePad

Photo Albums

Resume

Winery Reviews

Recipes

  • Kristin's Blender Pesto
    2 cups fresh basil leaves 1/2 cup olive oil 2 tablespoons pine nuts 2 cloves garlic, crushed with knife handle 1 teaspoon salt 1/2 cup grated parmesan cheese 2 tablespoons grated romano pecorino (or more parmesan) 2 tablespoons butter, melted (the recipe calls for 3, but I thought 2 were sufficient since the oil and butter were already separating from the herbs) Shred large basil leaves in half by hand. Put basil, olive oil, pine nuts, garlic cloves and salt in blender and mix on high speed. Stop to mix with spatula periodically. (Do not stick spatula in running blender. Picking out bits of rubber from the pesto is messy...) Transfer blender contents to bowl and mix in cheeses by hand. Stir in melted butter by hand. for 6 servings of pasta from Kristin Robruck
  • Peanut Butter Chocolate Chip Cookies
    1 can condensed milk (fat-free is fine) 1 bag (12 oz) semi-sweet chocolate chips 14 oz crunchy peanut butter (fat-free is fine; salted organic works best) Mix ingredients together. Refrigerate for at least 30 minutes to firm up the dough; if you don't, the cookies will thin out and the edges will burn. While chilling, heat the oven to 325 degrees. After refrigeration, drop the cookies by rounded teaspoons onto a baking sheet, at least two inches apart, and bake for about 7 minutes, until the cookies are starting to turn golden; it's okay if the centers don't look quite done yet. Do NOT overbake, since the cookies burn easily. For best results, refrigerate the dough while each batch is in the oven so the dough doesn't soften up.