*snore*

I so didn't want to get up this morning. No real reason, just tired. Considering how much I usually pack into my day off, no shock.

Mom has a raging bladder infection, she actually went to the doctor for it, and is now on pain meds and antibiotics. She says she feels better, but I think that's only because she wanted to be able to go down the hospital to stay with my uncle while my aunt is having heart surgery. Apparently, she's got a little benign tumor blocking one of her heart valves, and it's throwing off clots, causing mini strokes. Mom doesn't think she's going to pull through it, but we'll see. It's the same doctor who did Mom's bypass. I think he's an asshole, but he's a good cocky asshole, so I think she'll do okay.

Went to the dentist, to see about my teeth. Looks like most of them will be okay with the tooth-like fillings, which is cool. I'm scheduled for the end of March to have all of them done at once. Then, I'll have the one wisdom tooth taken out at the beginning of April. Then, I'll get them cleaned up, polished and possibly bonded to remove the stains from the asshole who fucked up my braces so badly. Eventually, I'd like to get a retainer to get them back in some semblance of normal, but no rush on that. I'd just like to be able to smile without being ashamed of it to start with.

Have lost approximately 8 lbs. since January 15, which I'm fairly okay with. With the ice, I haven't been able to do much walking, but I'm getting back into that now. Also am on a new inhaler since Jan 1, which has made a world of difference. I can go up stairs without wheezing, which is nice.

Ate lunch at Bennigan's yesterday. It was very tasty, I think we'll have to drag tiadawn and tobiasnevermore up there. For them, it's practically just over the bridge, so it would be cool. Might have to try to pry moosesal out for an evening of Irish-style booze and food. Alternately, there's a Dairy Queen right next to it. Mmmm...

Am slowly breaking out of my writer's block rut, trying to work on stuff again. It's nice to feel creative again.

With Valentine's day around the corner, I'm debating what I should get my beloved for that special day. She's given me plenty of suggestions, which she'll probably get on Saturday at lunch, if she behaves herself. Otherwise, i'll make her wait til we go out for dinner on the 21st. (she has to work Sat. Night, so no fighting crazy restaurants for us!)

After weeks of saying "I can't think of anything I want," I finally came up with stuff last night. Thanks to sorchar's post about her Duran Duran DVDs, I found several things I want when we went to Best Buy to check on prices. It's funny, I hadn't thought about it, but I really do want a couple of Dar Williams' CDs. I love her music, and her lyrics make my musi poing.

Now, I shall do some work, maybe write a bit, and basically cruise through the day until I can get back to my puppy and my wife. (not in that order, mind you)

Really, this is just for my benefit...

I'd made this recipe a year ago, but lost the paper copy, so I'm sticking it here so that I can print it. It kicks massive ass if you want to try it, though.

INGREDIENTS
1 cup milk
3 tablespoons butter, cut into pieces
2 tablespoons honey
1 cup warm water (110° F/45° C)
1 package (1/4-ounce) active dry yeast
Cornmeal
5 1/2 to 6 cups all-purpose flour
1 teaspoon salt

1. Combine the milk, butter, and honey in a medium-size saucepan. Warm the mixture over medium-low heat until the butter starts to melt, then whisk it briefly. Remove the pan from the heat and allow the liquid to cool until lukewarm.

2. While the milk cools, pour the water into a medium-size mixing bowl and sprinkle the yeast over it. Stir the liquid gently with a fork. Set the bowl aside for 5 to 10 minutes, until all of the yeast has dissolved.

3. Line two baking sheets with waxed paper and sprinkle on a generous amount of cornmeal. (This is where you'll set the muffins to rise.)

4. Pour the cooled milk into the dissolved yeast and gently stir the mixture until well blended. Add 3 cups of flour and the salt to the liquid and beat the mixture vigorously with a wooden spoon until smooth (about 100 strokes). Beat in enough of the remaining flour, about 1/3 cup at a time, so that the dough is firm enough to knead and no longer sticky.

5. Scrape the dough from the bowl onto a floured surface. Dust the top of the dough with flour. Flour your hands as well, and knead the dough for 3 to 4 minutes. Let the dough rest for about 5 minutes.

6. Roll out the dough with a rolling pin, starting in the middle and pushing the pin from the center out, until the dough is a half inch thick.

7. Cut the dough into circles with a 3 1/2-inch biscuit cutter. Gather and reroll the scraps and cut out more circles (you should end up with 18).

8. Transfer the muffins to the prepared baking sheets, spacing them well apart. Sprinkle cornmeal on the tops. Cover the muffins with a dry, lightweight towel and let them rise until they are almost doubled in height--about 35 to 45 minutes.

9. When the muffins have risen, heat a large, heavy, ungreased skillet over medium heat. (If you have two skillets, you may want to prepare both so you can cook more muffins at once.) Or you can use an electric griddle heated to 300°. Carefully lift the muffins from the waxed paper and place them in the heated pan or griddle, spacing them an inch or so apart. You should be able to fit 4 or 5 muffins in each pan.

10. Cook the muffins for about 10 minutes on each side, using a spatula to flip them. You may have to adjust the heat if the muffins are browning too quickly or slowly. Transfer each batch of cooked muffins to a wire rack to cool before splitting and toasting them. Makes 1 1/2 dozen.