Start with Season 2, it's also much fun!

Start with Season 2, it's also much fun!

Yeah, that's probably what I'll do. I just...wanted to whine. About something kind of trivial.

You know what's weird? Riding the elevator up to the psych clinic with your old boss. Wanna know what's weirder? Having her chat with you, but not show any kind of evidence that she knows you. And I know she recognized me. It was just weird.

Wanna know what's weirder? Having her chat with you, but not show any kind of evidence that she knows you.

Heh, I responded to this elsewhere, but didn't know that she talked to you. I bet it's still because she is not real accepting of having to be there herself.

ION, LUSH TRIP!!!!

I allowed myself to be upsold on the American Cream conditioner. Double the amount for like 30% more. I got Tom his Celestial. I (wo)manfully resisted The Emperor of Ice Cream and King of Skin. But I indulged in a brick of Caca Rouge! Henna weekend!

Any tips? I've never done it before.

Also, I got a goodie bag with 3 items I assume are discontinued since I cannot find any sign of them in the current catalogue. The bubble bar is BRIGHT DAY-GLO florescent pink; the bath bomb is a small one, very, very pale blueish green. The soap is a magenta purple one, translucent in nature. Ring any bells?

Oh, Nora! How fun! I need more Lush goodies. I used my last bath bomb the other night.

Happy Birthday Suzi!

Yay for found doggies!

back to work

Oooh, drool-worthy. LA Weekly rates the top 20 Italian restaurants in Los Angeles in scrupulous and scrumptious detail

Angelo Auriano’s food at Valentino is as far from home cooking as any French chef’s: complicated little packets of handkerchief pasta folded around ragouts of braised capon, veal and quail; a delicate risotto, perfectly all’onda, stirred with crunchy minced apple and a pair of tiny veal kidneys; dime-size Mediterranean octopuses in a chile-tinged broth that resonates against the acidity of cold Ligurian wine

or...

Il Moro, which recently transformed itself from a better-than-average office-building restaurant to a center of Bolognese cuisine, may be the only place in Los Angeles where you can taste the cooking of the region — the tiny, meat-stuffed cappelletti floating in a deep-yellow capon broth, the baked lasagna enriched with a wheelbarrowful of bechamel, the house-made pasta, alive under the teeth, buried under an ultradense sauce fashioned from tomatoes and minced pigeon.

Happy birthday, Suzi!

"people have custody battles over dogs when they divorce, and we don't want to get sued if this is a dognapping"

So many women don't change their last name back that it's not much of a prevention.

Hey, I've been to one of those Italian restaurants. Pretty much because it was near krav, so no one would need directions. Very tasty, and great gimlet. Il Moro, whose review Hec quoted above.

the baked lasagna enriched with a wheelbarrowful of bechamel, the house-made pasta, alive under the teeth, buried under an ultradense sauce fashioned from tomatoes and minced pigeon.

I was having a lovely gourmasm until I got to "pigeon". I'm sure they're farm-raised and food-quality and all that, but to me, a pigeon is the beady-eyed air rat that is watching you eat that pretzel and calculating how to get it away from you while it poops on your head.

I was having a lovely gourmasm until I got to "pigeon".

We can call it "squab" if you prefer.

We can call it "squab" if you prefer.

Or Speckled Jim.