Xander ,'Empty Places'
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.
Ha! According to a friend's LJ, this showed up on a mailing list for local costumers:
There are a lovely group of Greenwood Goths I know having a Yard Sale, with many clothes/costumes and accessories Sunday, August 26th starting at 2 pm (they ARE creatures of the night, after all, and can't be expected to get going until they've have their morning (i.e. 1pm) coffee).
That's really funny.
I not only wish you lots of sales, I wish I could be there, not the least because IIRC we're mostly the same size.
Me too -- I would love to rummage!
I love Noah's hair.
Random question: is there anything you can substitute for Marsala in a recipe? The recipe I'm looking at is a pork and mushroom dealie. I just can't see buying a whole bottle when I want to use a couple of tablespoons.
is there anything you can substitute for Marsala in a recipe?
Hmmm. Maybe a dry sherry?
Isn't rose' (imagine an accent there) good with pork?
Yeah, I don't have that, either. What I have in the house that might be relevant is regular wine, dry vermouth, tawny port (assuming that a bottle would last forever in my fridge), and I think that's it. I guess I could bite the bullet and buy one of these recipe liquors.
Jesse, I'd try the port.
Of what you've got, the port will be the closest (and there's no need to refrigerate port -- the extra alcohol is there to preserve it.)
I had port for the first time last night. Tis sweet.