No French Onion dip with my chips, either. Most Chinese restaurants are off limits. I can't eat soups or gravies (not even at restaurants) I haven't prepared myself, from scratch, unless I read the label of everything packaged product used in preparation.

Feel my pain, Hec. Feel my pain, or I'll mock the arsenic hours.

Vortex, is there a recipe for this bread, online?

yes, there is, but I have it bookmarked on my work computer. I actually linked to the recipe either here or in Bitches, so you might be able to threadsuck and find it. it was in the New York Times a few weeks ago.

Oh, and if you want to see how mine came out: [link]

It's kind of flat. Will be great with soup or for croutons.

Some of you Natterers may recall a hypothesis from a friend of StolenCubicle's from a couple of days ago, on how there are really only an elite few Buffistas with mad skills at speed-typing and a few remote computers for the illusion of different IPs.

Yeah, that was me.

So anyways, i just joined because all 10 of you are awesomely cool people and i've been lurking in Natter for a while anyway. Hellos to Hec, T!C, Teppy, Nilly, Ita, Victor, Shrift, the Dread Pirate Minear, and all of their pseuds.

I'm conspiracy theorizing right now, AIFG!

I'm sorry connie, you have my sympathies.

So I guess the question really is, which one of them is posting as which one(s) of us?

Thomas! What are you thinking! You forgot meara!

And also, fool! They'll try and silence you.

Or at least correct you-- it's ita, never Ita, and generally shrift, not Shrift.

Welcome, ThomasW. I am so glad I created you as yet another sock puppet to meet you.

As always, Robin is wise.

Welcome, ThomasW.

Many apologies for the excessive capitalization, and having forgotten the full ranks of the Ten, and also my condolences to anyone who just went from person in their own right to auxiliary or alternate characters.

(Usually, I don't capitalize at all, but "i"s are the halitosis of the digital age and I wanted to make a good first impression.)