FRIIIIIIII-DAY. So much to report! Okay not really. BUT :

I’ve now been on Retin-A Micro for ten whole weeks, and let me tell you, this road has been just chock-full of potholes. Admittedly, some of the potholes were of my own making — specifically, the fact that a couple times a week I was using a stupid CeraVe cleanser that I had a fairly dire reaction to. But quitting that shit, plus giving the tretinoin more time to do its thing (remember, we Olds have a longer skin turnover cycle) AND adding back in my Skinoren (during the day because combining those two is OW, STING-Y)? Okay now we’re getting somewhere good.

They are BESSFRENS now. <3

IN OTHER NEWS, we’ve been playing bar trivia every Tuesday night at one of our local haunts — okay, really our only local haunt — and we are CRUSHING THIS SHIT. We’ve played five times : second place twice, first place thrice. HOW YOU LIKE ME NOW, etc. (I am prouder of this dubious “achievement” than any normal human should be.) (I am also super proud of our team names, which have included “Anaphylactic Spock,” “Zero Gravitas,” “Very Little Gravitas Indeed” (those last two are ship names from Iain Bank’s The Culture series of sci-fi novels), Giraffe Trough (which sounds like Klingon if you say it in an angry voice) and Technikyle Difficulties (the host is Kyle and he is perpetually having trouble with the sound system). Other names under consideration for future use :

  • The Lava Lampreys
  • Occam’s Shaving Cream
  • Nissa Nissa and Cult Jam, which you’ll only get this if you’re a deep GoT fan and old enough to know 80s top-40 shit
  • Where’d The Cheese Go (I Don’t Know) which is a reference to this masterpiece
  • MARCO, just so that we can yell out “POLO” from the back of the bar when he announces scores for each round)

OTHER SHIT I DID THIS WEEK : Hung out/had beers on the charmingly “work-in-progress” sailboat that a buddy is living on, and took these :

AND FINALLY, Mycologie is back with another unbelievably delicious-looking recipe. ENJOY.


Here’s a recipe that goes by many names (shakshuka, eggs-in-purgatory, tomato poached eggs…), has many origins (North African, Israeli, Mediterranean, Middle Eastern…) and has infinite variations (spicy, mild, peppers, feta, fresh tomatoes, crushed tomatoes, canned whole tomatoes…). It can take 20 minutes or you can simmer the sauce for a few hours. You can make it fresh or use tomato sauce that you’ve frozen from an earlier batch.

This is the absolute simplest version that I make as a weeknight meal on days that I don’t have the time or energy for something more complex. I’m not claiming it’s an authentic (which means exactly nothing) recipe of any particular origin. It just tastes good with minimal effort.

Ingredients: tomatoes in some form (I use a small carton of plain crushed tomatoes), tomato paste, onion, garlic, salt, pepper, butter, feta if you want, any other veg you feel like adding: peppers – hot or bell – are good, as are chopped carrots, celery, spinach, etc.

Heat some oil in a medium sauté pan. I usually cook 4 eggs and my pan is about 8-9 inches in diameter. Use a smaller pan for fewer eggs or a larger pan for more. Chop about half of a large onion and cook until it begins to soften. Here is where you would also add any other chopped veg you’re including if you so choose. Add a tablespoon or so of tomato paste. As I’ve said before, if you can get the squeeze tube kind, use that but if you can’t and don’t want to open up a whole can of tomato paste, it’s totally fine without. Pour in your tomatoes and add a few chopped cloves of garlic. Add salt and pepper to taste. Simmer it on low for…well at least until it’s hot. I like to give it a 10 or 15 minute simmer but if you’re in a rush just go for it. I also like to add a pat or so of butter to mellow out the acidity a bit. If you’re using feta, add it at this point.

Crack each egg into a small bowl. Using a wooden spoon, make a little well in your sauce and gently pour in an egg. Repeat for each egg. If you’re brave, crack the eggs directly into the pan, what the hell. It’s fine if the whites touch each other, and it’s fine if they spread through the sauce a bit. Turn the heat up a little and put on a lid – a clear lid is ideal but if you don’t have one just check the eggs every few minutes. Cooking time will vary depending on how you like your eggs. About 6 or 7 minutes gives me set whites and runny yolks. Some recipes have you put the pan in the oven but keeping it on the stove works just as well.

Scoop an egg or two plus some tomato sauce into a bowl and serve it over an ungodly amount of garlic bread.

YOUR TURN. Talk about your week! Or your upcoming weekend! Or whatever! I’m ordering some junk from Target, recoloring my hair, and trying the pizza-from-scratch thing again. <3