Money, sex, and chocolate.
Yay.
I want Liese's food days.
Most people is pretty quiet right about now. Me, I see a stiff -- one I didn't have to kill myself -- I just get, the urge to, you know, do stuff. Like work out, run around, maybe get some trim if there's a willin' woman about... not that I get flush from corpses or anything. I ain't crazy.
Jayne ,'The Message'
Natter .44 Magnum: Do You Feel Chatty, Punk?
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.
Lee - May 10, 2006 8:58:11 pm PDT #6687 of 10002
The feeling you get when your brain finally lets your heart get in its pants.
§ ita § - May 10, 2006 9:02:33 pm PDT #6688 of 10002
Well not canonically, no, but this is transformative fiction.
I would like her food days without the ham and the jicama. Fruit in the salad rocks, though.
Lee - May 10, 2006 9:06:00 pm PDT #6689 of 10002
The feeling you get when your brain finally lets your heart get in its pants.
I like jicama. I almost never eat ham, but every once in a while, if it's made right and sliced thin, I like it.
§ ita § - May 10, 2006 9:07:54 pm PDT #6690 of 10002
Well not canonically, no, but this is transformative fiction.
If ham is made right, I think it's too salty for me.
I've never had jicama, I think. It's just not a fruit, and not spinach. Why waste space with it?
Okay, taking my tired body to bed.
I recommend kettlebell for people trying to increase their core strength, balance, and humility.
Fuck.
Lee - May 10, 2006 9:16:48 pm PDT #6691 of 10002
The feeling you get when your brain finally lets your heart get in its pants.
That's one of my criteria for it being made "right"-- it can't be that salty.
Liese S. - May 10, 2006 9:23:49 pm PDT #6692 of 10002
"Faded like the lilac, he thought."
The ham was free, and from a local processor. Does that count for something?
The recipe called for a bay leaf, rosemary and fresh lemon juice rub, left on overnight. Then baked, basted with white wine (and grappa, but I skipped the grappa), and baked some more. It was really not very salty at all. It was a fresh ham, not cured, so there wasn't any residual salt to begin with.
I really liked the jicama. It was new to me.
I was also glad I'd eaten the fish before reading the alarming mercury studies.
Cass - May 10, 2006 9:27:57 pm PDT #6693 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 really liked the jicama. It was new to me.I love jicama. Slightly sweet, crunchy, a little starchy. Peeling it is a bitch. Delicious though.
Liese S. - May 10, 2006 9:34:41 pm PDT #6694 of 10002
"Faded like the lilac, he thought."
Yeah, I had trouble peeling it. Any tricks? 'Cause I was in a hurry and ended up only peeling the half I needed immediately, and I still think I did something to either my fingernail or my paring knife.
I was expecting the crunchy and starchy, but the sweet was a pleasant surprise.
In other news? That "Because daddy never hugged me/Because the more they love me the more I love myself" VW Passat commercial is creepifying and really upsetting.
Cass - May 10, 2006 9:49:33 pm PDT #6695 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.
Any tricks?Buy it peeled or ask someone else to do it?
Alternately, I use a knife and take off thin slabs instead of a peeler trying to just remove the skin. You lose more of the jicama but it is faster.
Often it is served sprinkled with chili powder. Which is good. But I like it plain.
msbelle - May 11, 2006 2:17:22 am PDT #6696 of 10002
I remember the crazy days. 500 posts an hour. Nubmer! Natgbsb
morning came to early today, but I wa only 20 minutes late in and have had meeting #1.
Meeting #2 should start at any moment.
le joy.