Wired

Texas
As the old saying goes, be careful what you wish for you just may get it. After all, I've been trying to travel through work for the past 4 years. My first big trip is Texas, for two weeks starting Monday.

On the bright side, I'd originally thought I'd be down there till the 23rd, which happily enough, isn't the case. I'll be back on the 19th. Mind you, if anybody should happen to be in the Dallas area, let me know. I don't think so, but never hurts to check.

Christmas
It's coming. It's almost here. Where the hell did March go?

The Internet
There's nothing good on the Internet anymore.

The Cat
She's a funny little cat. She's now associating the turning on of my CPAP machine with OMGBEDTIMESCRATCHINGSRIGHTNOW. She's more machine now than man dog than cat.

Foxtrot Oscar Sierra
More commonly known as French Onion Soup.

Ingredients
========
2 ounces of butter
1 pound of onions, diced
2 cloves garlic, crushed
1 teaspoon flour
4 cups beef stock
salt and pepper to taste
2 ounces of Gruyere cheese, grated (or half and half cheddar/mozzarella)

Melt the butter in a large saucepan and add the onions. Slowly brown the onions. It is important to brown the onions VERY slowly. It takes about an hour to do. Just check them every once in a while. They should end up very soft, golden brown and transparent. Add the garlic after the onions have been cooking for about 45 minutes.

After the onions are cooked, turn up the heat to medium, stir in the flour and cook for 1 minute or until the flour is golden brown.

Add the stock, and stir until it boils. Season with salt and pepper and simmer the soup for 20 to 30 minutes.

Preheat the oven to 400ºF. Pour the soup in, place bread and cheese on top. Proceed to bake the soup in the oven, uncovered until the bread and cheese mixture is well browned and bubbling.