Stupid computer is still sitting in a stupid FedEx warehouse in stupid Fort Worth. :(

OK, now that I got that off my chest, let’s see if I have anything else to talk about.

Lin and I got some new video games Sunday. He had to have the new Resident Evil, and either out of some sense of guilt about me not having gotten any new games recently or maybe to shut me up about the iMac for a while, he bought me two games as well: Harvest Moon: Saving the Homeland and Demon Stone. Harvest Moon is best described as an anime farm simulation game. It’s completely silly. I have been wanting one of the Harvest Moon games for a while though, and now that I have played this one for a while, I want them all. There’s nothing like mindlessly planting, watering, harvesting crops, raising chickens and cows, and doing all sorts of other really mundane things that wouldn’t be any fun at all if you had to do them in real life. Silly? Yes, and totally addictive. I haven’t opened Demon Stone yet, but it’s a Dungeons and Dragons based hack-n-slash set in the Forgotten Realms … with voice-over work starring Patrick Stewart. I’ll admit it, the only reason I wanted it was because if Patrick Stewart. It got decent reviews though, so I imagine I will enjoy it for more than the voice-overs. Of course, before I’ll get to play any more games, I’ll have to wait until Lin gets tired of playing his or falls asleep. He’s busy killing chainsaw wielding zombies right now.

I’m busy making dinner … roasted Rock Cornish Game Hens with lemon-honey sauce. I’m going to serve them with pasta cooked in chicken broth and a simple garden salad. For dessert … fudge chocolate chip cookies. I haven’t had game hens in ages, and I love them. If you have never had them, they don’t really taste just like chicken. To me, they taste sweeter, which is why they do so well with sweet marinades and sauces. They go well with nutty flavors too. I don’t think I have ever made them for Lin, so I am keeping dinner a surprise. All he knows is there’s something in the oven and it smells like lemons, rosemary and garlic. :D

I really have been wanting to make gnocchi for a week now, but there’s no way in hell I am leaving the house to get spinach until My Precious has been delivered. If I missed the delivery guy because I was out at the grocery store, the result would not be pretty. I really do need to go to the store and run a few other errands, but it’s all going to have to wait until Wednesday. Boy, that day is going to be busy, and it’s going to keep me from sitting at My Precious for most of its first day home. How annoying! :roll:

Other than mope around about my computer not being here and working on making a great dinner, I have done little else today … well, and play Harvest Moon for a few hours (and I actually did some of the housework too). I expect to be totally useless tomorrow, so my plan is to get up early (provided I manage to go to sleep), do tonight’s dishes, clear off my computer desk, and then sit my butt on the couch and play Harvest Moon until a FedEx guy knocks on my door. The anticipated arrival time is 7 pm, but I hope it comes earlier so I can run to the store before dinner. We are out of Dr Pepper, and that just won’t do. If there is to be a new computer in the house, I must have Dr Pepper, because you KNOW I am not going to want to sleep when there’s an iMac to be played with!

It’s probably a good thing we are out of Dr Pepper now though. I am already so strung-out on adrenaline and excitement, caffeine would probably make my heart explode. Yup, best to stick to fruit juice tonight. Maybe the lack of caffeine and having to watch Lin killing zombies will lead to falling asleep on the couch. And yes, I am sleeping on the couch. I wouldn’t want to miss someone knocking on the door, now would I? :lol:

I better go poke at the birds in the oven. They have been in there an hour already, but they were still pink inside. I’m getting hungry. I wish they would hurry up and roast already!

Recipe for the game hens behind the cut.

Lemon-Honey Cornish Game Hens

2 Cornish hens, rinsed
1 lemon
4 cloves garlic, peeled
1 branch fresh rosemary or 2 teaspoons dried rosemary
1 tablespoon honey
1 tablespoon olive oil
Salt and pepper
1/4 cup white wine (optional)
1/2 cup chicken stock

Preheat oven to 400 degrees. Pat the hens dry with a cloth. Slice lemon in half and squeeze juice into a medium bowl. Stuff hen cavities with half lemon, 2 cloves garlic and 1/2 branch of fresh rosemary. Add honey, oil and salt and pepper to lemon juice and blend together. Baste the hens with the lemon honey sauce. Place in a small roasting pan and roast for 20 minutes. Reduce heat and continue roasting for 20 to 30 minutes basting the hens occasionally. Roast the hens until the juices run clear from the thigh. Transfer hens to cutting board and let sit for 10 minutes.

White wine version: Place roasting pan on stove burner and stir in white wine. Bring to a simmer and scrape brown bits from bottom of pan. Stir in chicken stock and simmer. Serve hens hot with sauce.

Non-alcoholic version: Instead of white wine, I use a little more chicken broth and make a roux with a bit of the simmering sauce and simple flour, then whisking that into the broth on the stove to thicken it to a gravy consistency.