In other news, I am sad because my big boss edited something that I was sending out under my own name, and I didn't like her edits. But I had to take them! Well, mostly. But still, mang. She wasn't signing it!

Jesse that's too funny. Seriously. If you weren't a girl I'd kiss you.

From poking around, it seems clear that you have to alter the amount of liquids in the recipe to compensate for it being fluid. But what does using agave mean for the standard "beat sugar and butter until light and fluffy" step? Does the agave get combined with the liquids? Or is there any point in beating its non-crystallised self with the butter?

I'd try beating it, just to get it all nicely combined.

Doesn't sugar usually go in with the liquids anyway?

Ha, Jesse!

Okay, I think I'll try and track down agave nectar today. If I ever start my errands.

I swear, a big part of the socialization in my (freshman) dorm was guys proving they were straight. I neglected to participate in such activities, so a lot of the guys thought I was gay and I got a lot of harassment.

(To prove you were straight, you had to score with a lot of women or else talk about all the women you had scored with. While not nearly as effective, you could also say lots of homophobic stuff.)

I just read this piece in Salon that made me want to try cooking with more obscure grains, like quinoa, spelt, and mesquite. Now I totally want to track down mesquite flour.

Jesse that's too funny. Seriously. If you weren't a girl I'd kiss you.

You must not have watched the halftime show, Burrell. Otherwise, you'd have the gay!

I'd try beating it

(no homo)

errm, seconded. The creaming butter and sugar phase incorporates a lot of air into the batter via the whipped-up butter, so even if using a liquid sweetener gives a shortcut to combined, you're still losing out if you don't get it well beaten somehow.

I always like to bust out with a "Methinks the lady doth protest too much" when I hear guys getting too vocal about how very manly they are.