Baxter Bark Twice

Do as I say, never as I do

Posts Tagged ‘in my old age’

The FOMO Affliction

Posted by AllieB on October 11, 2010

Once upon a time, nearly eons ago, I suffered from a very serious condition known as FOMO, or “fear of missing out.” I was crippled by the prospect of missing out on anything fun or noteworthy…or really anything at all.

I can see now how immature my fomophobia was. Also, there’s actually no such thing as fomophobia, so I was suffering from a plight that didn’t exist…when I realized that, I felt kind of ridiculous and knew it was time to make a change. Now that I am older, infinitely wiser, and possess all kinds of knowledge about many different things, I have the wherewithal to pump the brakes on my FOMO. Or at least kind of – I’ve certainly gotten a whole lot better.

In unrelated news, I had a really great weekend that included several of my favorite things:

  • The Whigs @ The 40 Watt
  • Last Resort
  • a W for Georgia
  • my first romper
  • Hilbilly Bel (decidedly NOT a favorite but any sighting of Hilary warrants mention)
  • mashing with Sister (she started it!)
  • the new XXL Chalupa from Taco Bell

I absolutely made the right call in going to Athens. Maybe I’m not really over my FOMO – perhaps it’s just that I always make the decision that is best for me, thus have no regrets…

That’s definitely it.


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Morzo, please

Posted by AllieB on July 27, 2010

When it’s time for Supper Club, chances are I’m in charge of the wine.

While I have very little experience in the kitchen,  now that I am something an adult I believe it’s important to have an arsenal of “go-to dishes” that one feels confident will turn out well and can be proudly served to others.

I’m still working on the appetizer, main course and dessert part of said arsenal, but this recipe, in all of its simplicity, is completely delicious. It’s super light and is a great complement to red meat – kabobs in particular…or, add in more veggies and some sliced chicken and it could be a nice main course for lunch…I’m guessing – I’ve certainly never tried.

Pine Nut and Lemon Orzo

Serve this dish at room temperature or chilled.** If you make the orzo ahead, keep it refrigerated, and toss with the dressing mixture, parsley, and pine nuts just before serving. Yield: 12 servings.


  • 4  cups  uncooked orzo (rice-shaped pasta; about 1 1/2 pounds)
  • 3/4  cup  fresh lemon juice (about 4 medium lemons)
  • 1  teaspoon  salt
  • 3/4  teaspoon  freshly ground black pepper
  • 3  tablespoons  extravirgin olive oil
  • 3/4  cup  chopped fresh flat-leaf parsley
  • 1/2  cup  pine nuts, toasted


Cook pasta according to package directions. Drain into collander.

In the same saucepan used to cook orzo, heat olive oil and add pine nuts. Cook until golden; about five minutes. Add parsley. Then add orzo back into pan, tossing with lemon juice and salt and pepper.

**Notes from Allibert: I find this dish is best served slightly warm or at room temperature. Also, either parsley or basil can be used – whichever you have on hand.

Source: from the kitchen of Allibert’s mom – she combined various recipes and came up with this combo; I goog’ed the crap out of it and came up with nothing…

Morzo, please…GET IT?!

From: The Food Network

Posted in Food & Drink | Tagged: , , , | 1 Comment »