Cordelia ,'Lessons'
[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.
I'm sorry, smonster. I hope the new AD works out (along with all the other things you're doing to get better). And I hope you're feeling up to dancing again, soon.
By the way, I found something for you on Crete. It's being shipped with a bunch of other stuff, and I'll let you know when it gets here.
ETA: re:
a really dysfunctional relationship with gravity.
That describes me perfectly.
It's hard to tell what is random bruising and what is a really dysfunctional relationship with gravity.
You realize that every time I visit you, I'm just going to check to see if you have a concussion, right?
Oh, smonster! I need your addy, as that pretty pretty absinthe bottle from the f2f is empty, and you wanted it, right?
as that pretty pretty absinthe bottle from the f2f is empty
I want to be back at the f2f.
You realize that every time I visit you, I'm just going to check to see if you have a concussion, right?
yes.
Okay, then. Just as long as we're clear.
Hey, on Facebook, who is Dianne C--- in Atlanta? I am not smart enough to make the connection.
Neither am I. I have wondered for ages!
I diverted myself away from the the sushi thoughts by remembering (with great fondness) the Moroccan lamb sliders they used to sell at Alembic.
Tiny spicy lamburgers on toasted focaccia bread.
I didn't have ground lamb, but I did have hamburger. So I looked up a morroccan spice blend and cobbled that together from my spice rack. Kneaded it into the meat and cooked it in olive oil.
I also remembered how much I liked the garlic sauce you can get on the hamburger steak at the Japanese place (On the Bridge) that specializes in odd Western/Japanese hybrids. It was basically just a ton of finely minced garlic sauteed in butter.
So I did that in a separate pan, and tossed in some mushrooms and spinach. Mushrooms first so they could cook a bit and the spinach at the end to just get it garlicky, hot and wilted.
Combined all together on an English muffin? Delicious!
I think I'll try the Moroccan spice in JZ's veggie chili. I've been using Yves Meatless Ground lately and it works beautifully in my black bean chili.
There's a Greek restaurant about 5 minutes' walk away from work that sells lamburgers. They're AMAZING.
I'll have to go there tomorrow now DAMN YOU.