I did not wake up with any bizarreness in the middle of the night last night. I also had rice with terriyaki sauce for dinner, which Patty had to make because I have not yet mastered rice, because anything else seemed too challenging. On the other hand, now I am cured.
Yay, thing that was fucked up with new lease is now unfucked up. Although management company person on speaker phone, with music playing, filing your nails (yes, I could hear the emery board), you completely suck.
There was also an incident this morning involving city inspectors and a caulking gun.
Everything I hear about Torchwood S4 is making me so excited. Yesterday's big news, at least in my book, is that it will be taking place 2 years after the events of CoE. We're not sure if that means Ianto and Steven's deaths, or when Jack takes off from earth six months later. But it's a really compelling amount of time to me either way, in terms of where Jack's head is going to be, and is really a random piece of info I've felt those of us who want to be writing speculative S4 fic really, really need. I am all over this detail. ALL OVER IT.
Last night on Buffy: It's the apocalypse sex episode! Hey, own your tropes. Also, jeez, how is Spike the only grownup around? And really, King ARthur? The sword in the stone, really? What's most ridiculous is the degree to which it works, at least in the moment of watching.
Use a high-sided pot. The pot should be deep enough that after the rice and water are in, the sides that are dry are at least twice as tall as the side that's wet (preferably more). Does that make sense to anyone else but me? But yeah, I had rice boil-overs all the time until I got a pot that was tall enough.
The other thing you can try is to toast your dry rice in olive oil before putting the water in. It doesn't take much - a tablespoon is plenty for a cup of dry rice. The oil keeps the starch from building the super-mega-bubbles that end up boiling over. The toasting is also a great time to add any aromatics you may want in your rice (I like chopped shallots in mine).
Watch it. As soon as it boils, lower the heat to as low as you can get it and leave it alone. Turn the heat off 5 minutes before the package says and leave the lid on for 5 minutes. Open and fluff. Perfect rice.
no subject
Date: 2010-08-10 07:19 pm (UTC)and if they'd removed my appendix the 1st time i was in the ER, it wouldn't have EXPLODED about 4 months later
OMG YOU ARE ALMOST AT THE END OF BUFFY! !!!
no subject
Date: 2010-08-10 07:54 pm (UTC)The other thing you can try is to toast your dry rice in olive oil before putting the water in. It doesn't take much - a tablespoon is plenty for a cup of dry rice. The oil keeps the starch from building the super-mega-bubbles that end up boiling over. The toasting is also a great time to add any aromatics you may want in your rice (I like chopped shallots in mine).
no subject
Date: 2010-08-10 09:43 pm (UTC)