Mists of Avalon

Well – if it isn’t my old friend exhaustion. How are you, exhaustion? Still… exhausting?

Someone had a case of “Christmas Eve-itis” last night. I was literally too excited at the prospect of my Snail interview to get to sleep. So instead, I tossed and turned on my folded up futon until almost 2am, leaving myself a four-hour window for gettng my REM on.

Now I am weighing the penalties I might incur for slipping subtly underneath my desk for a brief nap, against the joys of unconsciousness. It’s a tight race: so far, I’m fighting the good fight to keep eyelids open and paycheck rolling in.

In other news, I ate a fan-frickin-tastic meal at Avalon last night.

9 thoughts on “Mists of Avalon

  1. Where is Avalon? What kind of food?

    I know you don’t order in much, but dude, I discovered a new gem last night. Restaurants on the Go. (or is it Food on the Go? Meals on the Go?) It’s a delivery service for Toronto that has 75 restaurants on their list (and growing!), and they’re SO fast, and friendly, and effecient (dude, the girl who took my order was called Chrissy. Spelt the exact same way. *cue twilight zone music*), and we ordered from a new Chinese place – Fortune Cookie? It seemed a bit pricey, until we saw the portions. Hot damn. And it was deeeeeelicious. Not greasy at all, very flavourful and very filling in that contrary-to-stereotype way.

    Mmmmm… food.

    Is it chicken curry time yet?

  2. Avalon is at John and Richmond, right across from Hooters. It’s tres upscale.

    I thought I had linked that sentence (which does sort of hang a bit), but when I double checked I had typed

  3. You mean you’ve NEVER ordered from them before? I’ve been doing that for 5 or 6 YEARS.

    Gah.

    Philistine.

    *giggle*

    1. I’ve only lived here for a year.
    2. I’m in the delivery area of just about everywhere I might choose to order from, because I don’t live in the middle of frickin’ nowhere.
    3. 😛
  4. 1. all this food talk is making me hungry…big surprise there, no? 😉

    1 1/2. speaking of food, can you tell me how to make those mushy peas again? i’m making adobo this weekend and they go so well together. mm…adobo…yum.

    2. is now on LJ…yet another new member, hurrah! just so you know.

    good times, good times. now time for bed. hugs!

  5. Recipie for British Mushy Peas (Dulcet D. style)

    1 tin small green peas
    2/3 c. malt vinegar
    2 or 3 tbsp. balsamic vinegar (it’s a personal taste thing)
    1 splash of Marie Sharp’s (or equivalent) hot pepper sauce
    generous quantity of fresh-ground black pepper
    salt to taste (not too much!)

    Stir together in covered glass bowl, microwave on high for 3-4 minutes, stir again until slightly mushy. Serve on rice.

    Note: Do not eat more than one or two servings a week – this is some seriously acidic stuff, and will eat at your tongue until you feel as though you’ve consumed five whole bags of salt & vinegar chips. Consider yourself warned.

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