My mother totally finished my open bottle of non-premium brown rum when she was here. Which, not that much of a problem since I had a full bottle waiting to go, but they know when they're visiting that they're supposed to go easy on the stuff they can get more simply than I can...and she also never said. Put the bottle right back in its place with just a splash of liquor in it.
That's so something
I'm
supposed to do to my mother, not vice versa.
Hmmph.
On the up side, I've started calling Colin "Hot Lunch" because of the latest Eureka preview. Which totally beats "Best! Patrick! Ever!" which was yelled at him when we did the red carpet at the Serenity LA premiere.
eta: DAMN. That might have been the tastiest rum toddy I've ever made. This cold thing might almost be fun.
rum toddy
Ooh that sounds so much better than Nyquil.
This is when I wish I had a microwave. Because busting out a pot to heat the lemon juice--well, it's a lot of cleanup. But heating the lemon juice makes for a better toddy than putting hot water into lemon juice.
Mmm. Good. I should drink those more when I'm well.
I just watched episodes 12 and 13 of Eureka yesterday. They were kind of not particularly believable. But Colin was really good. Oh, well. Maybe they'll be more fun when the special effects get added in.
green bean casserole and turkey burgers have been acheived and consumed.
I've only seen the season pilot of Eureka. FNL kinda of took over all my viewing time. Now I'll get back to it.
I tried Saving Grace, but I don't think I'll even bother with ep 2.
Re microwave conversation: use my microwave extensively, to make meals from scratch; low fat cooking is lot easier in the microwave, plus less dishwashing. (Actual cooking time may or may not be lower depending on quantities cooked. )
Relate question for foodistas: have some corn on cob that for various reasons has sat in refrige a few days. While it has not gone bad or anything, at this point I'm confident it has almost no flavor left. Any tricks for spicing up or flavoring corn on the cob. Note: I have a visitor who can't eat chili or anything that is high in capsaicin. (But he can eat garlic, or black pepper any spices other capasicin containing ones. Also, can get by with very tiny amounts of capsin, so small amounts very mile salsa and such are ok.)
Make a compound butter with lots of garlic, some cumin and black pepper, slather it on the corn, then wrap the corn in foil and grill or broil it.
I just had a really yummy chorizo & green onion polenta with whole corn kernels in it. And a really *really* good piece of seared local tuna to go with it.
The stars out here are amazing - there's a lot of wind tonight and the sky is completely clear. The Milky Way is beautifully visible. If only we weren't between meteor showers right now!
and if you are trying to avoid the saturated fat - just make a paste with canola oil
