a return to DA has done me well.
adam, you're amazing, i missed you so much,
it's fantastic to have you back in my life.
i love you dearly.
thank you : ]
i'm moving out of my apartment in a couple weeks.
and at the end of march i'm moving back to ellensburg
to go back to college.
i have written two poems in the last week and a half or so
since my last journal entry,
which is quite an improvement
after going a year without writing anything at all.
i wrote (and submitted) yet another poem about aaron today,
the last one. the very last.
the last of about a hundred.
well anyway, this one was different.
every word i wrote
i felt myself
letting go of him.
i kept being tempted to quit writing it
it scared me
it hurt
and definitely
it felt good.
i'm very excited to get on with my life.
i'm very excited to go back to school.
i'm very excited to be writing again.
i think i'm improving.




ciao ciao
jan
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I have mystical visions and cosmic vibrations
--
The Game
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I do commissions ~ [link]
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~there's so much beauty it could make you cry~
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All I know is that I don't know nothin'
1 Large Whole Duck -- giblets removed
1 Teaspoon Freshly Ground White Pepper
1 1/2 Tablespoons Ground Cinnamon
1 1/2 Tb Ground Ginger
3/4 Cup Brown Sugar
3/4 Cup Red Wine Vinegar
1 Teaspoon Sesame Oil
2 Teaspoons Peanut Oil
1/2 tsp Ground Star Anise
Bring a pot of water, large enough to hold the duck, to a boil. Remove from heat and plunge duck in the water for 5 minutes. Remove and pat dry.
Combine the rest of the ingredients in a small saucepan and bring just to the boil. Off heat, allow mixture to cool to room temperature. Liberally coat the duck with the mixture and let it sit at room temperature for 3 hours so that the coating dries out.
To cook: Place duck on a rack, breast side up in a preheated 350 degree oven for 2- 2 1/2 hours. Roast until skin is crisp and brown. Check occasionally and regulate temperature so that the coating does not burn.
To serve: Let duck cool to room temperature. Carefully carve pieces from the bone being sure to include the crisp skin. Roll up in Chinese Pancakes (recipe follows) with a dab of hoisin sauce and slivered green onions.
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All I know is that I don't know nothin'
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All I know is that I don't know nothin'
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