Yes, that's right. I didn't watch the make-or-break final debate. I came home from work, kicked back, fixed dinner (see the recipe at the end of this post), and went to bed at 9:15. As a result, this morning I feel much better and more rested than I would have if I'd sat and raged at the TV.
No more rants about the economy and venal bankers this morning. I need to rebuild my head of steam first. Instead, I have another ya-ha culled from my collection. You may have seen this before, but it's still funny - here are some new, updated metric measurement equivalents:
1 million microphones = 1 megaphone
1 million bicycles = 2 megacycles
365.25 days = 1 Unicycle
500 millinaries = 1 seminary
2000 mockingbirds = two kilomockingbirds
10 cards = 1 decacards
1/2 lavatory = 1 demijohn
2.71828 grams of turd = 1 natural log
1 kilogram of falling figs = 1 Fig Newton
1000 grams of wet socks = 1 Liter Hosen
1 millionth of a fish = 1 microfiche
2000 British Troops in Ireland = 2 kilohenry
453.6 graham crackers = 1 pound cake
3.14159 dates with an Italian girl = 1 Pizanno
1 trillion pins = 1 terrapin
1 trillion grams of brown marijuana = 1 Terracotta pot
1 million billion picolos = 1 gigolo
10 rations = 1 decoration
100 rations = 1 C-ration
10 millipedes = 1 centipede
3 1/3 tridents = 1 decadent
10 monologues = 5 dialogues
5 dialogues = 1 decalogue
2 monograms = 1 diagram
8 nickels = 2 paradigms
2 wharves = 1 paradox
And here's the recipe for last night's dinner - you'll be able to hear your arteries slamming shut from blocks away, but it's soooooo good...and soooooo easy...
Eggs in Mustard Cream Sauce with Capers and Parsley
2 tbsps Dijon mustard
2 tbsps butter
2 tbsps flour
2 tbsps small capers
Fresh-squeezed lemon juice
2 egg yolks
1 cup heavy cream
1 cup vegetable broth
Salt and Pepper
1. Hard-boil the eggs and set them aside.
2. Melt the butter in a saucepan; stir in the flour and stir until smooth and golden brown. Add the vegetable broth and bring to a boil, then reduce heat and simmer for 5 minutes. Add the cream and stir to combine.
3. Remove the sauce from the heat. Blend the egg yolks with some of the warm sauce, the mustard, and the lemon juice, then stir the mixture into the sauce.
4. Stir the capers and parsley into the sauce and season with salt and pepper to taste.
5. Shell the eggs and cut each one in half. Arrange four halves on each plate, spoon the sauce over, and serve.
You'll thank me.
Have a good day. More thoughts tomorrow.