Ha ha ha! Ha ha ha! Ha… *cough* So… remember on Monday how I promised the unveiling of my new website on Wednesday of this week or at the very latest, Thursday? Well there’s a funny story that goes along with that. That may have been a phenomenon we call Premature Excitement (or PE for short) and let me tell you, it’s just as embarrassing as the other type of PE (I would assume; since I’m a girl, I guess I don’t really know).
My website team has informed me that there’s been a setback with the importing of the HTML code as related to the radius of the internet multiplied by π. And something about the space-time continuum. It’s also possible sine and cosine were involved; I stopped listening after awhile.
Unfortunately, because my website team consists of my husband, a crap-load of coffee and a our 19 year-old cat who sleeps in the office next to him, putting on my scary Realtor pants and threatening litigation in an authoritative voice hasn’t produced any results besides the promise of a divorce if I don’t let the poor man sleep sometime soon. Also, Darling Husband Webmaster pointed out that if I hadn’t wanted that third child, we wouldn’t have spent four hours Tuesday night cleaning up this (ok, really he did all the cleaning. I thanked the heavens we had decided against upgrading the carpet when we bought this house two years ago):
And he would have had lots more time to work on the website problem.
Beggars of awesome (and free) websites apparently cannot be choosers of the time-frame in which said websites are produced; is the lesson we have learned today. Also, the cure for PE is to keep your trap shut until the website is actually done.
I do, however, have a recipe for you as a peace offering. I made a new dinner last night that turned out really well and was healthy and easy. So… there’s that.
Asian Turkey Meatballs with Carrot Rice
(It tastes way better than it sounds. Swear. And not like the time where I promised I’d have a new website by 24 hours ago.)
Package of ground turkey
¾ cup Italian bread crumbs
3 tablespoons water
1 pressed clove of garlic
Handful of chopped cilantro
3 green onions, white and green parts sliced separately
Pinch of salt
2 carrots, grated
Combine first seven ingredients (white parts of green onions only). Add a little Tabasco sauce if you don’t like spice or a lot if you do. Form mixture into smallish meatballs. Heat veg oil in a NONSTICK pan (I screamed that because I tried it first with a regular pan and it was a totally failure of sticky, crumbly proportions). Fry meatballs in batches until all sides are brown. When meatballs are fried, put them in the oven on a cookie sheet at 450 for 10 minutes to make sure they’re cooked through. Make white rice according to directions. When it’s done, toss the shredded carrot on top and put the top back on (it’s removed from heat now, but there’s still enough steam to lightly cook the carrot). Serve meatballs on the rice, topped with the green parts of the sliced green onions and lime juice.