And double-eww, there’s an entire *chapter* on sweatbreads (though thank goodness it’s mercifully short…).

But here’s one thing: I find that I also end up with bottles, cans and jars of “one day, I will figure out what to do with this” (examples: I currently have a jar of “gingerbread dijon” mustard, another jar of cranberry apple chutney, a bottle of praline glaze and a jar of peach..sauce? (it’s too liquidy for a jam or jelly) “gently infused” (it says here on the label) with rosemary and lemon zest. I’m sure I bought these all with “meat” in mind. Yet when it comes time to make said meat dishes, I tend to forget those are in my pantry at all.

These usually end up as largesse for those who help me move out of a place, provided said items are still within their expiration dates, of course.

Maybe I should think about arranging a “pantry swap,” similar to a “stash swap” that I’ve seen done for fabric. OTOH, perhaps a pantry AND stash swap is in order? Is that something in which you’d be interested in participating, and/or helping to bring about next month somewhere if I can find a space?

So far I’ve been an EXTREMELY slow writer who compulsively edits as she writes, but I’m thinking I’m going to give JaNoWriMo a shot in a couple of weeks. It’s going to demand a major mental shift, and I’m not at all sure I can pull it off, but I’m going to try!

http://sleuthsink.blogspot.com/p/jano-2011-second-annual-event.html

Your eggy rice reminds me very much of an Italian dish my mom made for me when I was a kid and I was sick, and I might try your rice way sometime (although with less rice, due to carb constraints *sighs*). I can’t remember the name of my dish right now (mind went BLANK), but it was basically teeny pasta slightly overcooked in a broth, then a beaten egg swirled into it or poached lightly and shredded into it, then a little butter and parmesan cheese. I cook the pasta directly for one serving in homemade chicken broth now, and make it for lunch sometimes. It is rich but doesn’t upset my stomach.

Also, cooking the noodles separate from the soup is brilliant for carbcounting fanatics like me who might want very few of them. I tend to make soup without potatoes, noodles, rice, or beans and serve those on the side so folks can add as much or little as they want (or use bread instead). I love how it allows me to measure what I need, and allows my kids to overdose on noodles if they want (and they often do, both being pasta fanatics).

What I have found, however, is that if I tell myself I can only work on ONE project until it’s done, I won’t write at all because I’ll get irritable and frustrated. So I can’t prioritize that way, unfortunately, which is bad for my managing to finish novels.

I hope you write that short. I can’t wait to read it.

Since I’m currently watching my calories, I’m not terribly inclined to bake cookies I shouldn’t be eating…. :)