Papa John’s hangover

I woke up this morning with a fat belly and a dim recollection of some kind of depravity the night before.

That’s right, I remember now.  Anchovies and Jalapeños.  The Papa John’s guy thought I had called in a prank.

More awfulness

I called nursing homes in Brooklyn to find one that would accept my dead grandmother’s blue recliner.

I found one that would accept it and dragged the chair down the stairs because the elevator was broken and wheeled it uphill two or three miles until I got to the nursing home where they made me wait for a half hour before they told me they couldn’t accept it.

So I dumped it in front of the nursing home just behind the security camera and trotted home dragging the dolly behind me.

And my peace of mind lasts exactly five minutes.

Even though I cancelled my insurance effective July 31st, 500 of my precious dollars have been deducted from my account for August Coverage.


I am talking LOUDLY, SLOWLY AND PATRONIZINGLY to the insurance company’s representative.

They are setting up a Refund Case for me.

They are Referring Me To A Specialist and the money should be returned to my account next Thursday.

So they say.

Zzzz Cha-ching

I somehow finagled Peter Rosen into giving me $800 on the barrel for my first two days of work.

His writer hasn’t delivered the script yet, so I’m playing music and tidying my room a little.  (A very little.)

Ah, my favorite sound.   Sitting on my ass doing nothing + money in the bank.

The turkey scallopine that got me in trouble

This is the turkey scallopine I made for myself last Thanksgiving, which I spent alone.  I got into trouble with [deleted] and the Danish girls for leaving a big mess the morning after.

Since I’ll be spending this Thanksgiving in Argentina, I thought I’d throw this reminder up so I know what to do.  God knows if you can even find turkey down there.

1/2 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon freshly ground pepper
4 slices (1/4-inch sliced turkey breast), about 3/4 pound, pounded to a thickness of 1/8-inch
1 1/2 tablespoons olive oil
5 tablespoons butter
1 cup dry white wine
1/2 cup chicken stock
1 garlic clove, minced
1 lemon, juiced, or more to taste
2 tablespoons capers, drained
1 tablespoon chopped parsley leaves


In a shallow bowl or plate combine the flour, 1 1/2 teaspoons of the salt and pepper and stir to combine thoroughly. Quickly dredge the turkey scallops in the seasoned flour mixture, shaking to remove any excess flour.

Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 1/2 tablespoons of the butter and, working quickly and in batches if necessary, cook the turkey scallops until golden brown on both sides, about 1 minute per side. Transfer to a plate and set aside, lightly covered. Deglaze the pan with the wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock, garlic, lemon juice and capers and cook until the sauce has reduced slightly, 3 to 4 minutes. Whisk in the remaining 1/2 teaspoon of salt, remaining 3 1/2 tablespoons of butter, and the chopped parsley. When the butter has melted, return the turkey scallops to the pan briefly to warm through. Serve the turkey scallops with the sauce spooned over top.

More “Extreme Boats” details surface

I will be flying out of Washington, D.C. on August 12th, and the job in Mendoza, Argentina will officially begin on August 17th.

I’ve asked for a return ticket into NYC so I can see the Manhattan skyline when I fly back.

This means storage in New York.  Jon Santos will probably get my computer Friday night, July 31st.


I deposited the $926 deposit from Poker after Mia put down her $800 deposit in cash.  Effectively, she has received a $126 reduction in rent which will hopefully stay in effect after I reclaim the room in March 2010.

Poker complained that I had agreed to make Mia’s rent up to $926 as a “storage fee,” and I reminded him that $800 was the only number I had agreed to.   I will probably need some kind of outside storage facility anyway, to clear room for Mia’s living space.

Mia and I agreed that I would keep the mattress, the white shelves, the birch shelves, the secretary, the shoe rack, the drummer stool, 3 lamps, the skinny metal rack, the white plastic chair, the 2 wooden chairs, the floor mats, the fan, my computer, the coffee table and my breakfast tray in my room.  We also agreed that I would be getting rid of the beat-up computer desk, the 2 dressers, the 2 end tables, the armchair, the small hallway table, the ikea lamp, one TV and the glass TV table.

As far as smaller items, we agreed that I would start boxing everything and come to terms with how much would stay/go later this month.

Byron Janis

So Peter Rosen, the well-to-do PBS producer, will be giving me a script to conform this Thursday with an eye to having a conformed rough cut by next Thursday. That means that he has shaved three days off my post schedule, the wily bastard.

So I will have three weeks and a couple days of work under my belt before I head out to Washington, D.C. and then to Argentina. I hope the guy pays me promptly, and I hope Poker makes good on my $926 deposit. Right now I only have $3000 to my name.

I really, really need Mia or Chris Nicholson to put down a deposit on my room and commit to the sublet, or I need to definitely know that this is not happening so I can begin the horrifying process of moving everything into storage and getting rid of everything else.

Why the fuck am I up against the wall like this.

Clearer now

I received an e-mail from Chris Nicholson saying he might be interested in subletting my room after August 1st.

In theory, Mia might still be in the running to sublet the room but I’ve known Chris longer, so I would be more likely to be able to control him via guilt.

With Eva’s help, I’ve cleared the floor of my room and put major items on the shelves.  Now I just need to do a thorough once-over on all my paperwork, a draining task to say the least.