Willow ,'Get It Done'
[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.
But! But! That's not the recipe I have!
Rib roasts are awesome but SO 'spensive. There are alternatives though, I have confidence you will find one.
I've been meaning to tell you that I'm planning on doing some drinking with you during that week. So it's on!
ROCK. Must remember to send you my cell number soon.
Nora, I can't WAIT to see you at the F2F, BTW.
AmyLiz, I say this in the nicest way possible, I'm extra-bitter about F2F not even being possible for me this year, because you're going to be there.
vw, why can't you get a more reasonably priced cut of roast beef, and still use the same basic recipe?
I can't wait to see pictures of Prom and all the lovely people in lovely frocks.
Sometimes, it is hard for Bitches to notice new super powers among the pre-existing plethora.
Heh, good point.
I love that shirt. I think it would make and excellend Mother's Day present. I mean, if I were a mother, I'd appreciate it.
I can't have the zipcar for another 35 minutes. I'm bored.
vw, why can't you get a more reasonably priced cut of roast beef, and still use the same basic recipe?
Can you do that? See, I haven't cooked roasts much, so I'm terrified of straying from the recipe.
"What date is Cinco de Mayo on this year?"
Heh. My favorite such exchange was in college in the dining hall:
Girl: "What's that?"
Me: "It's a fried clam sandwich."
Girl: "Is it boneless?
I'm extra-bitter about F2F not even being possible for me this year, because you're going to be there.
I will also note that I am particularly psyched to meet AmyLiz (and her pixie cut).
Can you do that? See, I haven't cooked roasts much, so I'm terrified of straying from the recipe.
I'm pretty sure you can. Roast beef is pretty hard to screw up. My mother started me making them when she went back to work full time, when I was 11. What are the basics of the recipe?
FYI, in case I drift off on the internets, when you're buying a roast beef, make sure there is a sticker or some sort of mark specifying it is an "oven roast". You don't want to end up with pot roast, but bake it like you would a roast beef, because it will be tough.
Unless the store only has real cheapy cuts, and real expensive cuts, don't buy the cheapest one per pound. But you can get a roast for a much better price than the rib roasts (although they are delicious, when you're looking to blow extra money on food).