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Craig came! Yay! Somehow after two and a half months of complaining to him about my life on the phone, I'd forgotten just how much fun he is to have around. Definitely the best weekend I've had since Spain. Maybe I should just move to Barcelona...but then I'd really never see Craig. Damn, foiled again.

So why do I want to move to Barcelona (other than to be able to live in one of the most vibrant cities in the world)? Because I currently have no thesis project and have wasted the last month reading every article published on nytimes.com, sfgate, salon, and I don't even know where else. Admittedly, since returning from Spain I've also read probably 50-100 scientific articles and a few patents (including a brief stab at one in German), but this has not so much educated me as COMPLETELY FRIED MY BRAIN. And I'm pretty sure that my advisor is actively avoiding me.

Hence I've decided to conduct a survey. What are your favorite fun websites, and how much time can I waste reading them? Props to anything that'll make me laugh, and I'll buy you a drink if it kills more than an hour :-)

November 01, 2004 |

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  • 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.