I had to work at UCLA today. I took Porto's as my contribution to snacks (and some fresh fruit). I'm happy to report that we ate everything except 4 guava danishes.
The first thing to go? The potato balls. A dozen were gone within the hour.
Well, it's just good to know that when the chips are down and things look grim you'll feed off the girl who loves you to save your own ass!
Xander ,'Chosen'
Natter 42, the Universe, and Everything
Off-topic discussion. Wanna talk about corsets, flaming otters, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
Kat - Jan 28, 2006 4:48:24 pm PST #3335 of 10002
"I keep to a strict diet of ill-advised enthusiasm and heartfelt regret." Leigh Bardugo
Kat - Jan 28, 2006 4:51:39 pm PST #3336 of 10002
"I keep to a strict diet of ill-advised enthusiasm and heartfelt regret." Leigh Bardugo
Michael Vartan has an almost look alike on PBS, Zay Harding though Vartan is cuter with cuter hair. But Globe Trekker? high appeal factor cause cool job.
Cass - Jan 28, 2006 5:05:48 pm PST #3337 of 10002
Bob's learned to live with tragedy, but he knows that this tragedy is one that won't ever leave him or get better.
I tried that scrubbing bubbles stuff.Pretty much if I pimp something that cleans? Easy peasy. For I am laze in the glow of housework.
I am now hungry. Need to find something that will be easy on my tummy and not any more horrible than it needs to be if the naseau decides my fate .
Damn. Leather necklace just broke. I shall deal with it later.
sarameg - Jan 28, 2006 5:11:06 pm PST #3338 of 10002
As much as I love the part of the country I live in, I live in such the wrong part when it comes to food. OTOH, there's been an influx of legal and not immigrants who share my tastes to the area. Just not enough.
Funny thing is, I've come to realize how very very tiny and unique Southern New Mexican food is. You've got a swath of maybe 60 miles running the border and the Rio Grande valley that has its own style of cooking. Heavy on the green chile and corn. Even up in ABQ, the dominant flavor is red chile. Go too far into TX, and it is texmex, heavy on beef in everything. But right there on the border? You will find green chile and chicken and pork, fluffy corn gorditas and baked (not smothered) enchiladas. It's a hotter and yet lighter taste (though heavy on the cheese.)
Kat - Jan 28, 2006 5:16:55 pm PST #3339 of 10002
"I keep to a strict diet of ill-advised enthusiasm and heartfelt regret." Leigh Bardugo
Lori had chicken posole with green chiles in it. Out of a can, as a matter o' fact.
Cass - Jan 28, 2006 5:21:50 pm PST #3340 of 10002
Bob's learned to live with tragedy, but he knows that this tragedy is one that won't ever leave him or get better.
I've come to realize how very very tiny and unique Southern New Mexican food is.And delicious. Don't forget the mmmm deliciousness part.
Want green chilis in things now. Instead? TJ's mashed taters from a box.
msbelle - Jan 28, 2006 5:31:30 pm PST #3341 of 10002
I remember the crazy days. 500 posts an hour. Nubmer! Natgbsb
anyone know the size limits for the automated postal centers?
sarameg - Jan 28, 2006 5:32:11 pm PST #3342 of 10002
Lori had chicken posole with green chiles in it. Out of a can, as a matter o' fact.
OK, that's FREAKY. Because the version of posole I make is totally made up. I don't like red that much, I'm more comfortable with chicken than pork, hence green chile chicken posole. The real key (in order) is the hominy, (and broken up corn tortillas,) oregano, heat, onion and some kind of fat, really.
Sue - Jan 28, 2006 6:07:11 pm PST #3343 of 10002
hip deep in pie
The Boston PBS station just showed an episode of the UK version of The Office, and then the UK version of Coupling! It was the Lesbian Spank Inferno episode. My god, I love that show.
msbelle - Jan 28, 2006 6:12:56 pm PST #3344 of 10002
I remember the crazy days. 500 posts an hour. Nubmer! Natgbsb
Perkins you around?