I need to stay far away from pain meds, because I like them far too much. I've never met one I wouldn't take again, happily.
Man, this is SO me, too. Morphine was kickass, but percocet was pretty damned good, too.
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
I need to stay far away from pain meds, because I like them far too much. I've never met one I wouldn't take again, happily.
Man, this is SO me, too. Morphine was kickass, but percocet was pretty damned good, too.
Announcement: Willie Nelson on Colbert!
Analysis: Funniest thing EVAR.
amych beat me to it--that goes on the Top Five Colbert Report Episodes list!
Colbert was hilarious--and Jon Stewart kicked some John Bolton ASS tonight.
Drugs? Champagne makes me kiss everyone and I've never felt more secure than when having a contact high from my friend's herbal refreshment. Which may say something disturbing about my usual mental state
This has got to be the stupidest NYT food article since either the stripper-heavy review a little ways back or Mark Bittman's fish tacos: [link] Here is a representative couple of grafs:
It is not uncommon for Web site users to describe such radical departures from an original recipe that the result is a completely different dish.
Consider the woman in California who omitted the blanched green beans and asparagus from a salad, replacing them with grilled calamari, shrimp and minced red onion. “Will add minced garlic next time to give it a stronger taste,” she wrote.
YES, REALLY. In the paper of record. And don't forget NYT's classic snide elitism-- this isn't even subtle!
Debbie Wilemon, an active member of Allrecipes, grew up in Virginia, and spent time in Arkansas and Texas before moving to Larkspur, Colo. Her cooking bears strong traces of her childhood.
“I like lots of flavor,” she said. “If I’m going to take the time to cook something, it’s going to be good.” Her arsenal of favorite ingredients includes Cavender’s Greek Seasoning, Bolner’s Fiesta Fajita Seasoning and garlic powder. Ms. Wilemon said, “When we grill a steak, we smear it with liquid smoke, unsalted Cavender’s, Fiesta Fajita, then a little garlic powder.”
I particularly liked the bit at the end about how these wacky people on the internet want to add cheese to everything. Who eats grilled romaine plain, anyway?
I am slowly recovering from jetlag. I woke up at about 5:45 today, which is about 45 minutes later than yesterday.
Reading about the political brouhaha it's clear the Senate is pissed off. Bush is seriously infringing on Congressional oversight. The Senate is not going to take that lying down
Thing is, if they don't fight this one, they've pretty much closed the door on taking the administration to task on anything, ever. This is kind of a must win. On both sides, which means it could get really ugly.
Just watched The Daily Show. John Bolton's a dick.
Who eats grilled romaine at all? Isn't it, like, lettuce?
I also wonder: what exactly IS liquid smoke, huh?