So she's Wig & Glasses?


Another "who is JT Leroy" piece! This one's from today's NY Times, stating that the public face of Leroy, known as "Wig & Glasses" is a she. Recently identified by several people as Savannah Knoop (naturally, she is not responding), the half-sister of Geoffrey Knoop! This tangled web is quickly becoming untangled. The article goes on to point the finger back at Laura Albert once again as the real author behind the JT Leroy persona, but still cannot prove it's true.

#15


Okay, my inbox and voicemail are both totally full-so please stop trying to reach me. I know you people really want to read my thoughts reagarding this morning's Weekend Edition piece about the #15 sexiest man in Sweden, Jens Lekman. As Sacramento's numero uno Jens Lekman fan, I've been mulling this over all day, formulating a proper response. Here it is:

Wow. All those UK and Euro people really have this warped view of Californians. I just can't get over it. I'm not annoyed by it though, it's more of an entertaining fascination of why. Why do they think we're year-round beach bums, playing cowboy games to pass the time? They must watch too many movies, because that's not what we do here. Sure, it's a little different here than maybe some parts of the U.S., like maybe you can get veggie burritos easier here than in Kansas City, but come on Jens! You toured here last winter. You've been to LA, SF...who the heck is hanging out on the beach in February in SF? Not any surfing cowboys, that's for sure. Man, what a weirdo. I love him.

And so yeah, I fess up. No one is actually calling or emailing me about anything. It's Saturday night and I'm blogging, so that should be sign enough that I'm just about as bored as bored gets.

So much work

Much work to do today and all I can think about is the weekend and all of the things I'd like to do with my weekend. Like having a cold pint of some kind of brew that is not too light and not too stout. Maybe cooking some food and finally finishing Kitchen Confidential by Anthony Bourdain and starting Nickel & Dimed, then Eats, Shoots and Leaves because they all have to be back at the library sooner than later.

I really should be working on this proposal thing, refining it and making it look much better than it does now. Today I met the new intern and totally bee-essed my way through a bunch of paperwork he had to sign. I made a bunch of it up as I went along. I hope I didn't sound too stupid because I feel really embarrassed about it now.

Munch


With all this wet weather, I've been filling up on tons of cozy, comfort food. Tamales, soups, chowders. Last night's dinner of light fare was a nice change. I made a big greeky salad, some steamed asparagus with olive oil (only Bariani will do when the oil takes a seat right in front..for cooking, I'll use almost anything extra virgin) and lemon zest, and these really interesting broccoli nuggets from TJ's. This morning I started day dreaming about these spring rolls that I like to make with banh trang (rice papers), cello noodles, basil chiffonades, mung bean sprouts, jullienned carrots, cukes and red bell peppers. Usually I serve them with peanut sauce and cock sauce. But then I found this recipe for a new dipping sauce. I think I'm going to try it out tonight since we already have everything but the cukes, basil and banh trang.

Vietnamese-Style Spicy Dipping Sauce with Apple & Carrot
Serve with anything spicy and Asian from the grill, and a bowl of plain rice. A sprinkling of peanuts would add a nice crunch, scattered on top just before serving.
INGREDIENTS:
1 apple, cored and cut into julienne
1 carrot, peeled and shredded on the large holes of a grater
1 garlic clove, chopped
Juice of 1 lime
1 tablespoon rice vinegar
About 1 tablespoon sugar or honey
About 1 tablespoon low-sodium soy sauce
Several very large pinches of hot red pepper flakes
Water as needed
2-3 tablespoons chopped cilantro
INSTRUCTIONS:
Combine the apple, carrot, garlic, lime juice, rice vinegar, sugar, soy sauce and hot pepper flakes. Slowly add a few tablespoons of water, until the mixture is the desired balance of sweet and sour. Chill until ready to serve, and then stir in the chopped cilantro.
Serves 4-6
PER SERVING: 30 calories, 0 protein, 8 carbohydrate, 0 fat (0 saturated), 0 cholesterol, 93 mg sodium, 1 g fiber