Let the good times roll

Had a lovely time at sandman7 and pdaughter's birthday party yesterday. Caught up with a ton of people I hadn't seen in way too long, had M&Ms and chips and dip in industrial quantities, and generally had a great time.

toughlovemuse got me the bestest present! An autographed copy of Lynn Flewelling's newest book, Shadows Return! She got it specially signed, and told Lynn that it was for the person who had introduced her to the novels. Lynn's response? "I'm always happy to sign for my crack dealers." I love her with much love. :)

The unpacking has unfortunately stalled now that I've gone back to work. With any luck I'll get more of it done this week in the mornings when I'm not at work. I also need to screw up all my courage and hook up my washing machine, because I'm going to run out of clean clothes soon. I also have to check my bank account (to make sure I have enough money in there for both food *and* rent until my next paycheque after last week's spending extravaganza: been a while since I've actually had a legitimate reason to worry about my bank balance, and I'm not enjoying the déjà vu, let me tell you), and get some food in my new fridge so that I'm not just cooling off empty space.

I have a ton of paperwork to catch up on at work. I don't feel like doing it in the slightest, let me tell you. :P

Okay, back to work.

Food/prep people ahoy!

I've been hearing confusing things about brining one's food, especially poultry (something about conserving moisture in chicken).

Is this advisable? When should one brine one's food, if ever? What does it do? Stupid question of the day: doesn't it make the food taste awfully salty?

Buh?

Anyone? Bueller?