August 18th, 2009



I was offered $110 for my old iPhone by, which was in the upper 3rd of what people were offering, so I went for it. They wrote me back to say they'd only offer $65 for it due to scratches and so forth. I told them I knew how they play their game and 65 was about what I expected their real offer to be, so it was fine. I got my check quickly, but it took a couple of weeks to deposit because since I canceled my check card I can't use the ATM. I hope BofA gets their own version of the USAA app which lets you deposit checks by taking a photo with your cellphone.

Also, finally submitted a manuscript last week, and am awaiting the lovely coal-raking revisions process downstream to it. I'm considering writing a review but honestly I don't know if I have the energy for it right now.

I accidentally broke my glasses again and so had to bring them in to be re-laser-welded at the mall. In the meantime I broke out my way-outdated backup pair which don't fit well at all. I tried boiling them to straighten out the earpiece, but that only worked a little. I tried gently heating next to the bunsen burner, only to singe the hell out of them. Oops. I'll be glad to relegate them once more to the deep. I really need to get another eye exam but don't have the time.

I really wish I'd jailbroken my phone months ago. Just customizing the various screens on it was worth it, but the various apps are pretty neato as well.

greenwashing at its best

Collard greens

1/3 pound of collard, mustard, or turnip greens, cut up into inch-thick squares, washed and dried

1.25-1.5 cup chicken broth

2 tsp salt

3 strips bacon

1/2 tsp red pepper flakes

1 tbsp vinegar, white or cider

1/2 medium sized onion, white or yellow

1 tsp minced garlic

Cut up the bacon into small pieces with scissors or knife and fry in a skillet for a few minutes, to cook it and release the fat. Don't bring it all the way to crispy, though. Scoop the bits out into a small dish and set aside. Add the onion and half of the greens and roll around in the fat 3 or 4 times and then add the rest and roll around a little. Add the water and broth, garlic and spices, and bring to a boil. Lower the temp to a simmer and simmer for about half an hour (some say a full hour but the greens get too wilty like that. At the end, add the vinegar and bacon pieces back, mix, and be done with it. If there is still more than a half a cup of liquid left, you can bring it back to a boil for about 5 minutes to boil it down. I add andouille to this mix when I cook it If possible, but if not, the bacon is fine. Scoop out with a slotted spoon and serve with cornbread immediately (it doesn't keep so well after cooking). Serves 1 and a half.