Ha, ya Calli. I'm over it. Forgive, but not forget. Life is too short to hold a grudge.
For Erin (and others who need it): [link]
it just helped me past a moment of "I am a leaf on the wind..." here at work, so I thought I would share.
[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.
Ha, ya Calli. I'm over it. Forgive, but not forget. Life is too short to hold a grudge.
For Erin (and others who need it): [link]
it just helped me past a moment of "I am a leaf on the wind..." here at work, so I thought I would share.
Thanks mmnis, I've sent it along to a few people today
Connie, lots of ~ma to your sister. Fuck cancer.
Omnis, I'm glad your "leaf on the wind" moment wasn't followed by a horizontal pile-driver rock.
Love y'all. Off to work, now.
Fuck cancer.
Fuck cancer.
A while back, we were talking about apples and applesauce. I have two oldish apples that should be used. Are they good for sauce, or should applesauce be made from fresher apples? Anyone have a recipe/suggestion (or is it something basic like cut up apples, add water and sugar, simmer)
It's pretty much that basic, Vortex. I don't know for sure, but I would guess using oldish apples for sauce would be fine, possibly even preferable.
I would think so too, saucing was probably a way to use old apples.
Huh, no one has popped up with actual knowledge? Surprising.
Vortex, we made it last weekend. We cut them up, simmered them in just a little bit of water for about a half hour (maybe less time for only a couple of apples). Then you can either run them in the food processor or the food mill and spice/sweeten to taste.