Phone party!!

I guess because of my accent it sounds like I am saying "phone party" but tonight (and tomorrow night) is a foam party! It's my first, so pull out the lacey top, bathing suit and indifferent skirt because tonight is going to get messy! (And sticky. Ssshhh... that's what she said...)

This next part includes melancholy! Feel free to skip over the next paragraph and continue on.

So boytoy and I talked last night. It was a lot better than that time boytoy and I planned a talk. Ugh that was awful. We sat there awkwardly and eventually were both like "uh, nice talk" and moved on. Anyways, yea so we talked. It feels like as of recent he's been pushing me away which is awesome! Because I have this big thing where I runaway... So. I told him to stop that. Seriously. I'll runaway enough on my own, I don't need him to push me away. And then! He told me he wasn't sure what he was afraid of and that he didn't want to push me away. He likes me, he said. Aww, if I had a soul (did I mention I'm a ginger?) it might have melted a little. It really shook me a bit though. 'Cause he really just admitted that. Now back to the not so serious stuff.

So Ohio and I are working on songs together. Pretty much I write a majority of the lyrics and he finds some cool chords to go with them. Then we skype and laugh about how this isn't going anywhere and we'll start up again tomorrow. Oooh procrastination. Maybe if this ever amounts to anything I'll let y'all here the songs. Maybe.

Time for a really cool and easy fairly easy recipe. At least I think it's easy, but I cook, a lot. Anways it's for ham and tomato pasta sauce.

butter (I like to use garlic butter)

garlic (even if you have garlic butter)

Diced ham

cherry tomatos

shredded parmesean cheese

an array of your typical "Italian" spices

flour

pasta

Hey wait a second! There are no measurements there! Hush! Eyeball it okay? I usually make pasta sauce to feed a few people but that's because I eat it over the next few days.

So, heat up your pan. (A hot pan is a happy pan.) Add the butter, a good dollop should do. (Is that purely a southern term?) When the butter is melted, and not burnt, add a piece of diced ham. If it sizzles add the rest. If it doesn't sizzle? Wait. Cook the ham, on about medium heat in a large and deep pan, until it all has changed color. Now add the tomatos and your favorite Italian herbs. (Or just a had a whole bunch of "Italian seasoning", uh... to taste.) DO NOT SALT. Parmesean is pretty salty on its own and you add a bit later. Add some cracked pepper (seriously, this stuff rocks, just break down and buy the cracked pepper people). Throw in diced garlic and put the lid on it. It should only take about 5 minutes before the little tomatoes have burst. Add the shredded parmesean to help thicken it. If it's still runny sprinkle some flour over it, stir, and it will thicken the sauce up nice and quickly. Voila! It looks and tastes fancy too.

Anyways, I'll probably be really tired the next couple of days so you may not hear from me. (Not that you care.) But yea, have a good weekend!

- This Texan who can't say "foam" apparently...