Mal ,'Our Mrs. Reynolds'
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
The Banana Republic web site SUCKS. Thankfully I'm not shopping, just collecting pictures, but why list clothes that aren't for sale? I mean -- it's on a computer, right? Take it off the screen if I can't buy it, you very mean people.
Mean to people who aren't surfing for pictures, I mean. Since I did gank photos.
Ethiopian flat bread is one of the world's few foods I don't like. Always tastes to me like it was soaked in vinegar. (Maybe I have not had the good version or something.) I like just about every other Ethiopian food I've tried though.
I like the tang of the injera. It works well with the spiciness of the food. I think that it's not designed to be eaten on its own.
Maybe the version of the food I had it with was too mildly spiced - overcome by the bread.
I haven't eaten Ethiopian food for a while, though I do love it. I'm down with anything stewish or saucy.
I had the cuban sandwich for lunch and then an organic fruit smoothie. 'Twas good.
Then I spent too long lunchtime skimming through Sean Wilsey's tell-all memoir
Oh the Glory Of It All.
It was very entertaining, and I recommend it for people who like stories about high society and Big Drama and slightly nutty rich people, or skating or boarding school or San Francisco in the 70s and 80s or bitchy paybacks. It's well-written. Wilsey is in with the Eggers/McSweeney crowd.
There was a lot of aftermath locally, as his evil stepmother is the doyenne of San Francisco society. Plus Danielle Steel.
Ethiopian food is the one kind I've not had luck with. The first time, I bit into the hottest pepper EVER and couldn't taste anything for the rest of my lifethe meal. The second time I could taste the bread long enough to realize it was too spongey for me to enjoy, because it remined me of, well, a sponge. I'd try it again, but so far... not so much with the liking.
The last time I had injera, it was the greyish kind, which I kind of liked. It turns out to be made with this rare only-grown-in-Ethiopia pseudo-grain, which name I can't remember just now.
teff!
Mmm. Teff.
I like injera, but haven't had Ethiopian since '01, on account of it being what I was eating when I was knocked on my ass by a UTI I'd thought I'd fought off.
Ever since, I've had bad associations with it.
I haven't had Ethiopian in forever, and am now infused by a need to have Cuban. Pork. Garlic. Pork. I'm trying to cook less pork, because it was all I'd cook. So I need to go outside to get it.