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Scritch Scratch

I’ve been enjoying some downtime at home lately. Well, the sickness-induced downtime wasn’t quite so enjoyable, but it did force me to slow down a bit. Which I needed. And in the coming days I hope to complete Operation Lady Cave. But I’m already itching to get out again. Mirah is playing at The Cedar tonight. As much as I enjoy her music I’ll likely be skipping it. I have to remind myself that there is plenty on the horizon, now that it is October. A friend is moving to D.C. and is throwing himself a couple of going away parties this weekend. The weekend after that I am shooting another wedding and attending FallCon with my son. Then mid-week after that the lad’s school is closed for a few days so we’re staying in Duluth, with a day trip planned to Wisco. Specifically the Bayfield/Madeline Island area, with a stop for pumpkins along the way. We’ll have to haul ass on the way back to the cities to attend some friends’ wedding. And that night is BruteHeart’s record release at The Hexagon with Milwaukee’s amazing and mysterious The Chain and other locals Gay Beast.

Also just around the corner? National Novel Writing Month. I wasn’t planning to attempt it this year but yesterday I woke up with story ideas rattling around my head. That tied into a few other notions I’d had. I haven’t managed to complete a novel since 2004 but I do enjoy trying. Like author Dan Fante said, “I don’t write books. I write pages.”

silly Rett

Bonus: A trashy True Blood tidbit.
Plus: I shouldn’t be so afraid of phyllo dough. It can’t be that hard to work with! I vow to veganize this Squash Bisteeya recipe sometime soon.
And: Utter silliness but it made me chuckle. Especially enjoyable if you’ve spent a lot of time downtown Minneapolis.


  1. e. wrote:

    Phyllo dough isn’t difficult at all. I’ve never had any issues with it, at least.

    Thursday, October 1, 2009 at 11:28 am | Permalink
  2. Sharyn wrote:

    Honestly, I have no idea why I’ve been intimidated by it. I will conquer my fears! And it will be delicious!

    Thursday, October 1, 2009 at 11:36 am | Permalink
  3. Tom wrote:

    The hardest part about veganizing the recipe will probably be the eggs. They give the pie its structure, which is actually quite light—like a soufflĂ©. I am not familiar with vegan cooking so perhaps there’s an established egg-substitute for achieving structure. I’d love to see what you come up with!

    Thursday, October 1, 2009 at 6:08 pm | Permalink
  4. Sharyn wrote:

    Ener-G Egg Replacer, made from tapioca starch, is the most commonly used as a binding agent. But silken tofu is really the best for structure. I plan to give that a shot soon. Maybe this weekend…

    Friday, October 2, 2009 at 10:58 am | Permalink

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