Announcement: Willie Nelson on Colbert!
Analysis: Funniest thing EVAR.
Yes! Ohmigod! Someone's blondie bear's a twenty-question genius!
Harmony ,'Help'
Natter Five-O: Book 'Em, Danno.
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.
amych - Mar 20, 2007 5:55:49 pm PDT #8137 of 10001
Now let us crush something soft and watch it fountain blood. That is a girlish thing to want to do, yes?
Kathy A - Mar 20, 2007 6:01:34 pm PDT #8138 of 10001
We're very stretchy. - Connie Neil
amych beat me to it--that goes on the Top Five Colbert Report Episodes list!
Scrappy - Mar 20, 2007 7:05:52 pm PDT #8139 of 10001
Life moves pretty fast. You don't stop and look around once in a while, you could miss it.
Colbert was hilarious--and Jon Stewart kicked some John Bolton ASS tonight.
erikaj - Mar 20, 2007 7:15:53 pm PDT #8140 of 10001
Always Anti-fascist!
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
bon bon - Mar 20, 2007 8:00:09 pm PDT #8141 of 10001
It's five thousand for kissing, ten thousand for snuggling... End of list.
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.”
Hil R. - Mar 21, 2007 1:10:16 am PDT #8142 of 10001
Sometimes I think I might just move up to Vermont, open a bookstore or a vegan restaurant. Adam Schlesinger, z''l
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.
brenda m - Mar 21, 2007 1:45:45 am PDT #8143 of 10001
If you're going through hell/keep on going/don't slow down/keep your fear from showing/you might be gone/'fore the devil even knows you're there
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.
Cashmere - Mar 21, 2007 1:52:18 am PDT #8144 of 10001
Now tagless for your comfort.
Just watched The Daily Show. John Bolton's a dick.
flea - Mar 21, 2007 1:58:05 am PDT #8145 of 10001
information libertarian
Who eats grilled romaine at all? Isn't it, like, lettuce?
I also wonder: what exactly IS liquid smoke, huh?
Cashmere - Mar 21, 2007 2:00:41 am PDT #8146 of 10001
Now tagless for your comfort.
Liquid Smoke. I love Wikipedia.