Appearances/ Recipes/ Recommended Authors/ Travel

Tiny update.

1. We are hosting a cool cartoonist for the next few months. Since she’s been staying with us, we have cooked at home more than we have in an embarrassingly long time. Yay for the good influence of houseguests!

2. SF! I think I’m going to WonderCon. I don’t have the tickets yet but I think I am. I’ve never been. And I might also take the opportunity to do that thing I do where I duck out on the con and hang out with friends.

3. I am definitely going to be one of the featured authors at the Rochester Teen Book Fest! I will mention this again as it gets closer. I will be stirring up mayhem with Libba Bray, among other keen folks, including Alex Sanchez, whom I have not seen since we were on a panel together for a GLSEN conference years ago.

4. Speaking of Ms. Bray, all y’all locals should come see her and Shannon Hale on Saturday at A Children’s Place on Fremont. I’ll be there.

5. I don’t know why I felt compelled to number these.

6. Roasted asparagus with olive oil and garlic. So easy. Put asparagus spears on a cookie sheet. Drizzle some olive oil over them. Sprinkle some minced garlic. Bake at 400 degrees for, oh, 15 minutes or so. I like the tips to get kind of crispy. If you have a lemon you can squeeze it over the asparagus and it will be delicious. But if you don’t have a lemon it will still be super tasty.

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  • Dylan Meconis
    January 24, 2008 at 11:10 pm

    Turn the broiler on instead and give them about 12 minutes, rolling ’em over once or twice, and they’ll get a bit crispy all over! Add some onion powder and some ground cayenne to give it zing.

    VOILA! The crispy asparagus it is regularly demanded that I make.

  • Sara
    January 26, 2008 at 3:42 pm

    Ooh, the broiler plus cayenne sounds like an excellent plan. I will try it that way next time.

  • Dylan Meconis
    January 27, 2008 at 12:11 pm

    Oh, it is mad good. Just make sure you turn ’em over and that you keep an eye on them so they don’t get too toasty.

    Although, to be honest, I haven’t yet carbonized them to the point of not being delicious. THE POWER OF OLIVE OIL!

  • Jeff P
    January 28, 2008 at 8:56 pm

    Yea coming-to-WonderCon-and-ducking-out-to-hang-with-friends! Also, what’s good is sprinkling some (freshly) grated Parmesan cheese on the asparagus before broiling.