I am looking forward to the MEARANT.
Everything looks good from here... Yes. Yes, this is a fertile land, and we will thrive. We will rule over all this land, and we will call it... 'This Land.' I think we should call it 'your grave!' Ah, curse your sudden but inevitable betrayal! Ha ha HA! Mine is an evil laugh! Now die! Oh, no, God! Oh, dear God in heaven!
Wash ,'Serenity'
Spike's Bitches 41: Thrown together to stand against the forces of darkness
[NAFDA] Spike-centric discussion. Lusty, lewd (only occasionally crude), risqué (and frisqué), bawdy (Oh, lawdy!), flirty ('cuz we're purty), raunchy talk inside. Caveat lector.
javachik - Jul 08, 2008 6:42:57 pm PDT #6321 of 10001
Our wings are not tired.
Ginger - Jul 08, 2008 6:46:16 pm PDT #6322 of 10001
"It didn't taste good. It tasted soooo horrible. It tasted like....a vodka martini." - Matilda
Barb!
Eggs belong in cake and cookies. I do not like the naked egg. I really really do not like the caterpillar.
My neighbor clearly wanted to avoid thinking about starting chemo tomorrow, so I took her to trivia and out for a drink.
Burrell - Jul 08, 2008 7:13:10 pm PDT #6323 of 10001
Why did Darth Vader cross the road? To get to the Dark Side!
My son is still awake, we could hear him standing in the hallway. DH asked him "what are you doing there?" Isaac stuck a wee hand past the hall door and said "I'm sticking my hand in the door. See?"
DCJensen - Jul 08, 2008 7:15:09 pm PDT #6324 of 10001
All is well that ends in pizza.
Eggs are really the perfect food for me. I could eat eggs every day.
They are incredible, and edible...
Pix - Jul 08, 2008 7:16:38 pm PDT #6325 of 10001
The status is NOT quo.
BARB!!!!!!!! I am SO HAPPY to see you here! (For those Buffistas who have not yet met Barb, fear not, she will swiftly impress you with her fabulousness and her oh-so-one-of-us-ness.)
Ginger is a most excellent neighbor.
Burrell, Isaac cracks me up. That's priceless.
Ginger - Jul 08, 2008 7:18:25 pm PDT #6326 of 10001
"It didn't taste good. It tasted soooo horrible. It tasted like....a vodka martini." - Matilda
Cherry Pie
For 9' pie
1 1/3 cups sugar
4 drops almond flavoring
1/3 cup flour
1/2 tsp. cinnamon
4 cups pitted sour cherries
1 1/2 Tbsp. Butter
Preheat oven to 425
Mix sugar, flour, flavoring and cinnamon together. Mix lightly with cherries. Pour into pie pan. Dot with the butter. Cover with top crust and make slits in it. (Since it's what my sister wants for her birthday, we have been known to cut "Happy Birthday" into the top crust.)
Bake until crust is browned and juice begins to bubble, 35 to 45 minutes. (It tends to bubble over, so foil under the pan is a good thing.)
It's from the '50s Betty Crocker cookbook, which is my mother's One True Cookbook. I have a copy from a thrift store. Mother's will have to be pried from her cold dead fingers. The Betty Crocker website does not have cherry pie. It's all semi-homemade stuff made from mixes. Does that seem right to you?
Burrell - Jul 08, 2008 7:19:53 pm PDT #6327 of 10001
Why did Darth Vader cross the road? To get to the Dark Side!
Ginger is a most excellent neighbor.
She is indeed.
Burrell, Isaac cracks me up. That's priceless.
Thanks, he cracks me up too. Of course, he also drives me crazy so it helps that he can do it with a bit of humor.
Vortex - Jul 08, 2008 7:22:42 pm PDT #6328 of 10001
"Cry havoc and let slip the boobs of war!" -- Miracleman
Huh. I got robodialled by Danny Glover, who wanted to tell me about the conditions at the Smithfield Pork plant. Complete with background music.
beth b - Jul 08, 2008 7:23:30 pm PDT #6329 of 10001
oh joy! Oh Rapture ! I have a brain!
Hi Barb! I don't LJ, but I like the enthusiasm.
need pie now
Burrell - Jul 08, 2008 7:25:53 pm PDT #6330 of 10001
Why did Darth Vader cross the road? To get to the Dark Side!
It's from the '50s Betty Crocker cookbook, which is my mother's One True Cookbook.
I love that cookbook. When my older sister Liz asked for mom's cookbook collection to add to her own I was all sad that I was going to lose it, but then she told me that she already had a copy so I snagged it.
My current favorite is Mark Bittman's How to Cook Everything, but I tend to be a bit fickle. Ask me again in 6 months and I bet the answer will have changed.