I love avocados, but they turn my rosacea red, red, red, so I don't eat them as often as I'd like.
bonny, tell your landlord that your invisible friends are laughing at him.
Zoe: What's that, sir? Mal: Freedom, is what. Zoe: No, I meant what's that? Mal: Oh. Yeah. Just step around it. I think something must've been living in here.
'Out Of Gas'
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.
Sparky1 - May 29, 2008 5:25:50 am PDT #958 of 10001
Librarian Warlord
amych - May 29, 2008 5:26:34 am PDT #959 of 10001
Now let us crush something soft and watch it fountain blood. That is a girlish thing to want to do, yes?
Woo-hoo! Go MM!!
The guac talk (lime, salt, garlic, no tomatoes) is making me hungry, and it's not even 10:30.
Steph L. - May 29, 2008 5:27:39 am PDT #960 of 10001
the hardest to learn / was the least complicated
My mom makes the best guac I've ever had -- here's her recipe (I assume If you hate cilantro you can just leave it out):
4-5 avacados makes a large batch (so calculate accordingly)
1 bunch cilantro
1 to 1-1/2 cups tomatoes (grape, roma, or any kind you like)
2-3 limes depending on batch size
½ onion (Vidalia, purple, or other that you like)
Put in food processor, blender or smash it yourself real good. Put in bowl, squirt a pinch more of lime on top and garnish with a bit of cilantro for looks.
t edit I didn't realize people were anti-tomato in guac. After eating my mom's and then getting guac from the store and being underwhelmed, I compared the ingredient lists and realized that it must be the tomato (and possibly the lime) that worked for me.
beekaytee - May 29, 2008 5:27:44 am PDT #961 of 10001
Compassionately intolerant
I have to thank my raging, psycho-bigot father for being so over the top that at a very young age I knew there was something wrong with saying horrible things about people.
My one, huge faux pas was sharing a cartoon with the Danes I was living with in Copenhagen. My surrogate mom sent me one of those single panel jobs featuring a couple of Viking giants. One of them had two tiny fellows in his hand and said to his partner, "I went out and got us a couple of Danish for breakfast." I laughed like a drain until I saw my friend's faces.
A) No breakfast pastry in Denmark is called Danish. B) WTF! You're saying we are puny?!
That was a serious, pleasegodopenaholesoImightfallinit moment.
Plus, I was 36...no youth-excuse.
vw bug - May 29, 2008 5:30:37 am PDT #962 of 10001
Mostly lurking...
Guac is one of those things that's better if you make it early, right?
Torque - May 29, 2008 5:32:41 am PDT #963 of 10001
Bad Wolf
vw - just make sure its covered well or it will go brown.
Steph L. - May 29, 2008 5:33:47 am PDT #964 of 10001
the hardest to learn / was the least complicated
Guac is one of those things that's better if you make it early, right?
Meaning? Make it in the morning and let it sit?
I make it right before (or within ~1 hour) it's going to be consumed, because it turns brown if it sits too long.
Toddson - May 29, 2008 5:33:59 am PDT #965 of 10001
Friends don't let friends read "Atlas Shrugged"
vw, guacamole may be better when fresh ... although I believe the lime juice keeps it from going all brown and icky.
vw bug - May 29, 2008 5:34:23 am PDT #966 of 10001
Mostly lurking...
Ok. Nevermind. Will make tomorrow.
vw bug - May 29, 2008 5:35:35 am PDT #967 of 10001
Mostly lurking...
Also, this will be a surprise to no one. I have too much craft stuff.