Entry tags:
Spike/Buffy rec
It's a WIP in first person POV (which, really, people need WARNINGS for? Please unbunch your panties, fandom), present tense to boot. I guess if I'm going to break my own rules I figure I should go all out. :D
Anyway.
West of the Moon, East of the Sun by KnifeEdge
Ooh, found it here on LJ @
knifeedgefic. No more waiting for the moderation queue. Hooray!
Enjoy, if you aren't already.
Unrelated, thanks for the kitten & birthday wishes, anonymous person! ::hugs::

Anyway.
West of the Moon, East of the Sun by KnifeEdge
Ooh, found it here on LJ @
![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
Enjoy, if you aren't already.
Unrelated, thanks for the kitten & birthday wishes, anonymous person! ::hugs::
no subject
Happy belated birthday, lady! Hope it was good. Sending hugs your way. :-)
We had a great vacation. I did a blog if you want to check it out. www.travelpod.com and look up amberliu for the profile. Photos and everything. We had a netbook with us, which was fun, and I could read spuffy fic in the evenings if I wanted to, but mostly we slept from all the hoofing it around.
I love, absolutely love, traveling overseas, but I really started feeling my age this time around. We like to be very flexible, and go where we want, meaning no reservations anywhere, except maybe the night before when we decide. It got a little stressful traveling like that this time. ANd that made me feel old and stodgy. It was hard to remember that I did it for two months straight in '98, without the internet!!!
Also, am enjoying my garden this summer. Have already enjoyed some cherry tomatoes, and basil and dill herbs. Made some awesome lemon dill chicken last week. So freakin' easy! Grill some chicken breasts or thighs in a skillet with some butter, ground black pepper and a pinch of salt until they are pretty well cooked through (you know, to avoid the salmonella), then simmer on low to medium while adding some dry white wine or rice cooking wine, lemon juice (about half a lemon), and fresh dill, about 4 or 5 stems from your herb garden or the store (you could use dried dill too). Cook another 15 minutes or so. Serve over Jasmine rice. It's killer!!
Laters!
no subject
I'll check out the blog soon, things have been hectic here at work and home. I'm so jealous of your travels, but am even more glad you had fun. btw, it's not being old and stodgy, it's being structured and sensible! ;)
The only edible plant I've been growing has been basil, and frankly, I'm not sure what to do with it all. It seems horribly unfair that the more I cut to give away, the more it grows! Though I did find a recipe just yesterday for basil butter that you can freeze in single-use size and pull out as needed. I may go that route to use up the extra basil once the growing season is drawing to a close.
While I've got you here, I sent you an email the other day, but I'm not sure if you got it. It was about screencaps for The Wire. Let me know if I need to resend. :)