Fatale Abstraction

HOUSECLEANING:

This is a seed necklace I made for Dianne, Kimmer's mom. Turquoise, pineapple quartz, glass, carnelian carved leaves, weird seeds (I have no idea what kind of seeds these are). I love making wonky mixes of stuff like this. I'm jumping back into the beadwork/beadmaking with a vengeance. (which, for me, doing something with a vengeance means I'll think about it every once in a while, so wish me luck.) When I get some more stuff run up and get my art glass gallery in Dallas re-stocked with stuff, then I'll list some of this crap on etsy.com.

WOOHOO!

Commerce. Ain't it grand?

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I would like to personally bitch-slap any person who applies makeup whilst driving. Hey, jerk: get up 5 minutes earlier and make yourself cute at home and try not to endanger the rest of us any more than is absolutely unavoidable.

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Gave my little dog a bath tonight. She's a short-haired terrier and really doesn't need a bath very often, but she's been seeming a little funky lately. Poor thing. And now it's so cold. I hope she'll forgive me.

I just mopped the entire living room before her bath, and now she's christened it.

Bitch.

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Haven't turned the heat on once yet this year, but if tomorrow is like today, I may break down and flip on the switch. Brrrr. Now if it rained and I could stay in bed a couple days with a book, life would be bliss.

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About midday Sunday I got a wild hankering for chiles relleno from Matt's Rancho Martinez in Dallas. They are at 6332 La Vista right next to the art deco Lakewood theater, where Gaston/Columbia/and Abrams all meet. Anyhoo, I'd been puttering around the house before and got a teeny bit of a shock when I stopped for gas and realized how bitterly cold it was outside. (nice!) Perfect weather for Mexican food.

I'm not a fiend for Mexican food, but I do love rellenos, so when they are on the menu, that's almost always what I choose. A relleno is a poblano pepper (or sometimes an Anaheim) roasted just enough so the skin peels off the outside and so the membranes (where the heat is in this pepper) pull out easily. Then the pepper is stuffed with a mild white cheese, pre-cooked chicken or beef (I always get the cheese). The next step is where many differ on relleno preparation. My favorites do a really light batter in which this little pocket of paradise is fried for a little bit. Another method is to beat egg whites until stiff, lay a pad of the eggwhite onto the hot grease, then carefully lay the pepper atop, finally covering that with another layer of the frothy eggwhite.

Then, once that little gem is fried, you lay it on a plate and top it with shredded white cheese and some people like a red ranchero sauce, but I like a green tomatillo sauce. For those of you not blessed to already know about tomatillos, they are little green Mexican tomatoes which are a little bitter and not sweet like a conventional red tomato. They have a marvelous flavor, though, and a good tomatillo sauce can really make a dish, in my opinion.

Anyway, Matt's also puts pecans and raisins on top of the shredded cheese. Then it's served with refried beans and Spanish rice. Yum. I think I could eat one again.

Have a great week!