A-hahahahaha

Ay me for pity, what a dream had I here!  I dreamt that Todd, Dr. Cerquiglini's assistant, gave me a call this morning at 11am to tell me -- with great apology and obvious displeasure at being the bearer of bad news -- that Dr. Cerquiglini (a) had never received the thesis draft I sent him and (b) had arrived quite late in Baton Rouge from Paris, and thus (c) would not be at my defense, sorry, please bring the forms by tomorrow and he'd sign them.  I further dreamt that I had to make numerous calls and reschedule the damn thing for tomorrow, arg.

Yep, just like that.  'Cept it wasn't a dream, but other than that a completely truthful portrayal of the facts. 

Sometimes you gotta laugh, otherwise you'll commit homicide.

But I promise, Miss Truvy:

My personal tragedy will not affect my ability to do good food.

I was hungry this afternoon after I had my not-thesis, but it was rush hour, so you know I'm not leaving my house.  So I watched Rachael Ray on 30-Minute Meals.  Now, Rachael Ray drives me a little nuts, I have to admit, but she often makes some very tasty stuff.  She did so today.  Mmmmm.  She made a sausage dressing that looked just delicious, using linguiça (a Portuguese pork sausage).  After I judged the traffic to be manageable, I headed to the store, where I purchased some andouille ('cause it's similar, and trust me - Albertson's doesn't have linguiça, at least not around here) and the other things I would need.

First, you render down some sliced sausage in olive oil, and then add in a diced onion, a diced red pepper, and a few sliced celery ribs (and salt'n'pepper, you know the drill):


It cooks down and gets all nummy nummy:


Once you've gotten there, add in some minced garlic and let it go long enough to take the edge off (don't start out with the garlic in there, you'll just burn it).  Then crumble in three or four corn muffins (I only had three leftover from when I made them a few days ago, so I added in some bread crumbs; you could definitely do the same) and toss in some paprika (um... 2 tablespoons?), some cumin (more like... 2 or 3 teaspoons), and some fresh thyme (gods, uh... about the same as the cumin?  or more?).  Mix to combine, reduce heat to low, and add in just enough stock (I used chicken, she used beef) to fully moisten:


Then you can heat up some butter and oil to fry an egg.  Isn't it dreamy?  I love cookings fats:


Fry up your egg, nice and easy.  Place a bed of sausage dressing on the plate, and top it with the fried egg.  Mmmmmm.


So good.  If you want to have a glass or three of wine with it, that wouldn't necessarily be a bad thing.


PS: As long as we're making slow connections cry, who's a pretty kitty?