Pezzettino graced our presence this weekend - playing a show at Cafe 929 at Berklee as well as impromptu street/ living room performances. 

Thanks for a great visit, Margaret! 

Also - watch this sweet video of Margaret the Twitter star! Gotta love the JSonline.

Last weekend, Kari, my friend from Carleton visited. It was a super weekend. I especially enjoyed the Somerville Memorial Day parade. Louis, Kari, Panda, and I set up chairs along Highland Avenue and watched the clarinets, motorcycles, and ... street sweepers? go by.

China photos and Panda being agile!

Finally, I uploaded and sorted through most (but not all!) of the photos I took while in China. See for yourself, here.

Also, here is a video of Panda mastering the agility course a few weeks ago. Look at her go!

Back at it

I was in China! Read all about the trip here: http://chinastudytour-april2009.blogspot.com/

What's for dinner?

Tonight we cooked meat and pasta. Yum! And to top it off, we soaked the pasta in an Asian-inspired cashew ginger sauce. 

You should try it!

Helmet Hair

I've started biking to work again. Unfortunately, my recently cut hair has grown just long enough to rest on my neck but not long enough to pull back into a ponytail. I did a Google search for "short hair with bike helmet" in the hopes of finding strategies for dealing with my predicament. While I didn't find very much to help, I was intrigued by the sheer number of posts related to "helmet hair." Some people want to convince the others that helmet hair is cool. Others propose that helmet hair contributes to climate change.

I plan to continue wearing a helmet, but as it warms up, I'm not sure I want to continue wearing a facemask and headband! I like my hair short, but how do I continue riding my bike!?

Somerville Family Portrait!

We made a quiche for dinner a few nights ago - of course, it was delicious. For Valentine's Day two years ago (our first), Louis made a chicken and broccoli quiche. A nice idea, but unfortunately those are two foods I try to avoid (for various reasons). Last week's quiche stepped things up quite a bit: Louis spiced the crust with rosemary (and something else?) and we threw in spinach, mushrooms, and turkey bacon. For cheese we used Cheddar and Gruyere - a tasty and pungent combo.

Over these past two years, Louis and I have learned quite a bit about each other, and from each other. I would say that this quiche represents how far our relationship has come since February 2007. We are both more willing to try things we previously did not like (me: mushrooms, Louis: spinach, turkey bacon, rosemary, etc. etc.). For the most part, we are an excellent cooking team; we've gotten very good at going with the flow (Gruyere in a quiche? Why not?), and we are willing to compromise in order to please each other (bacon? no way. turkey bacon? ok.).

Thanks to everyone who puts up with our sometimes incessant banter - and thank you, Louis, for putting up with me this far. You deserve a medal for your willingness to join me on food adventures.