happily hanging out in no-pun pedantic land, which is where the skimmers are sent for their skimming sins

Oh, it's still yellow, just a slightly different shade.

YAY YELLOW.

Ahem.

Refrigerated ravioli, Classico sauce, and a bag of Caesar salad mix. I was like, "Mom, I really can cook from something unprepared."

This meal is one of my favorites. It's quick, fairly good for you and it's EASY to make when you've got one kid screaming in the high chair and the other hanging off your legs while you're draining the pasta.

Our walls are YELLOW. But we've got a ton of natural light so it's not obnoxious yellow.

Can I blather about Top Chef a wee bit?

This is the second week we've had very framed accusations of cheating. It's no surprise to me that Lee Ann was brought in to help with the rules, because obviously the show isn't making it clear enough. While I'm inclined to believe that the (first) incident of cheating on Project Runway was pretty manufactured, I'm getting really bored with the concept and the drama Bravo is wringing out of it.

That being said, I was extremely impressed with most of the amuse-buses that were produced. You look at them and you have no idea that they were from a vending machine. The obvious exception to that, however, is Mike's; and I still maintain his ass should have been gone last week. There's only so much editing does to try and create a character, particularly when how your dish is plated and the taste of two separate (or four separate, or an entire room full of fireman) people can *totally be seen on camera without gratuitous editing.* Jeez. I'm sure he trained at a fine culinary institute and he might be an excellent cook, but he is a poor chef. And that is a particular difference.

The not-quite name calling was tacky and I expected better from Sam. While betty probably should have brought the recipe change up with Tom or someone, she also should have known better about the damn meringues. I mean, the point of this entire competition is to put you through the wringer, creatively and skillfully, and see who comes out at the end. If you can't cut it, and particularly if you fuck up for some reason, you are out, because the general motivation is "who can do the best for the longest." While Betty has done very well the last two challenges, and obviously had a well-conceived idea in this one, if you fuck up something as basic as using *splenda* in a recipe that has roughly two ingridients, egg whites and sugar, you are very likely going to get booted off, a la Emily last week. And boy was she bitchy about it; but she should have known better than to serve something inedible.

Either way, this is extraordinarily entertaining to watch this season.

Wait! Not just a capicitor, a lux capacitor!

That was truly beautiful. Also, I also want.

One box to goodwill, groceries got, tshirts got and now I need to deal wil my exploding files. Or rather, the receipts that are exploding and need to be filed. And hopefully FIND the credit card that I never use, never activate, but use as overdraft protection. It's being converted, I think, and I have to have the damn thing to agree to the change. I've never needed it, but....eh. No point in closing it either.

SA - Absolutely! I am sick of the "drama" of apparent rules breaking -- and I hope that having Lee Ann there will keep that to a minimum. Also the Amuse-Bouches were very good and completely unvending machinelike. Yeah, Michael should have been gone last week. Or this week. Just for attitude alone.

Brenda, I've been considering switching my apartment colors from buttercream w/ ivory trim to the yellow/black combo used by this restaurant. When I grow crazy enough to devote the sort of time and effort required to paint all that wall space, anyway.

GA: What's the lead time on tv shows? Because the meta kind of burned with this one.

Did Preston Burke have to choke a bitch?

Sorry.

GA: What's the lead time on tv shows? Because the meta kind of burned with this one.

My understanding is the thing happened during filming of the next one.