Aw, SA, I'm so sorry.
Zoe: I thought you wanted to spend more time off-ship this visit. Wash: Out there is seems like it's all fancy parties. I like our party better. The dress code is easier and I know all the steps.
'Shindig'
Spike's Bitches 29: That sure as hell wasn't in the brochure.
[NAFDA] Spike-centric discussion. Lusty, lewd (only occasionally crude), risque (and frisque), bawdy (Oh, lawdy!), flirty ('cuz we're purty), raunchy talk inside. Caveat lector.
katefate - Mar 02, 2006 11:27:28 am PST #2082 of 10001
Frail my heart apart and play me a little Shady Grove
EpicTangent - Mar 02, 2006 11:33:08 am PST #2083 of 10001
Why isn't everyone pelting me with JOY, dammit? - Zenkitty
Oh, geez, SA. I'm so sorry.
Is the bag at all distinctive? Like get a memo to all the teachers and staff ASAP to "be on the lookout for an olive drab messenger bag with a Hello Kitty patch" or something?
Anyway, safe-return-with-minimum-loss-ma.
DH gets in free because he's press, and I think I can pass for industry enough to get through the door.
Eeeeexcellent. So looking forward to seeing you guys! (In 5 1/2 months...who cares, still excited!)
Aims - Mar 02, 2006 12:20:36 pm PST #2084 of 10001
Shit's all sorts of different now.
SA, I am so sorry babe. Hope you find it!
When making pot roast in a slow cooker, how important is it that you sear the meat first?
Sparky1 - Mar 02, 2006 12:24:12 pm PST #2085 of 10001
Librarian Warlord
When making pot roast in a slow cooker, how important is it that you sear the meat first?
It will not ruin the meal. Searing makes for a better lookin' pot roast, and seals in some of the juice, but you'll definitely still be able to eat it.
ION, I would like a nap. In the alternative, a glass of wine and then a nap.
Jessica - Mar 02, 2006 12:26:59 pm PST #2086 of 10001
And then Ortus came and said "It's Ortin' time" and they all Orted off into the sunset
and seals in some of the juice
Myth! Seared meat actually loses more juice than unseared meat. In a pot roast, the main advantage to searing is the browned bits which add flavor to the sauce.
Trudy Booth - Mar 02, 2006 12:28:42 pm PST #2087 of 10001
Greece's financial crisis threatens to take down all of Western civilization - a civilization they themselves founded. A rather tragic irony - which is something they also invented. - Jon Stewart
Myth! Seared meat actually loses more juice than unseared meat.
No kidding? Duuuuude.
Aims - Mar 02, 2006 12:34:52 pm PST #2088 of 10001
Shit's all sorts of different now.
Thanks! I forgot to thaw it last night so I didn't sear it this time. It was really really good last time and I didn't so anything else different so hopefully, it'll be just as good.
EpicTangent - Mar 02, 2006 12:35:48 pm PST #2089 of 10001
Why isn't everyone pelting me with JOY, dammit? - Zenkitty
Okay, clearly the time and place for a foodie question:
I'm thinking of making one of the salads in the cookbook for a party this weekend. Recipe calls for red onions. I'm not a big onion fan (plus, it's a set-dancing party - don't need to be getting into each others faces with mega-oniony breath). What imparts an onion-esque flavor without being so hit-you-over-the-head about it? Shallots? Green onions? Anyone?
Cashmere - Mar 02, 2006 12:41:50 pm PST #2090 of 10001
Now tagless for your comfort.
SA, I hope some upstanding youth decides to turn in your bag. The thought of losing that much electronic equipment makes me queasy.
Today was a frazzling day. I suspect there are probably more of those in my future. Good thing the weekend is almost here.
Lee - Mar 02, 2006 12:43:25 pm PST #2091 of 10001
The feeling you get when your brain finally lets your heart get in its pants.
ION, I would like a nap. In the alternative, a glass of wine and then a nap.
I like this plan. I think I shall steal it.