I just spent most of this afternoon grading tests. Blech. And now I'm trying to decide what to do for dinner. I've got a matzo ball recipe that I've been wanting to try, but I'm not sure if I really feel like cooking. Didn't get a chance to go to the grocery store today.
Very convincing. Makes me completely want to put myself under government control. Please take me to where you can make me unconscious and naked.
Riley ,'Help'
Spike's Bitches 44: It's about the rules having changed.
[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.
Hil R. - Apr 12, 2009 12:02:58 pm PDT #6559 of 30000
Sometimes I think I might just move up to Vermont, open a bookstore or a vegan restaurant. Adam Schlesinger, z''l
meara - Apr 12, 2009 12:13:33 pm PDT #6560 of 30000
Eh. I'm terribly bored, but what I really want is for someone to come over and entertain me while I clean my house. And do my taxes. Sadly, I don't think I can actually ask or get any of my friends to do that, right now. :)
Hil R. - Apr 12, 2009 12:55:00 pm PDT #6561 of 30000
Sometimes I think I might just move up to Vermont, open a bookstore or a vegan restaurant. Adam Schlesinger, z''l
I'm saving the matzo balls for tomorrow, because they're really better with parsley, and I don't have any. I'll go shopping tomorrow. Just made matzo brei for tonight -- a bit more experimenting with the recipe, and it's getting closer to seeming right. The texture is right, it just needs a bit more flavor. I hadn't realized how much of the flavor of matzo brei comes from the eggs. I think the easy solution here is adding a bit of vegetable broth. The expensive solution, which would probably work better, would be black salt, but I don't really want to go on that much of an ingredient search for something that's supposed to be simple like matzo brei.
Ginger - Apr 12, 2009 1:10:45 pm PDT #6562 of 30000
"It didn't taste good. It tasted soooo horrible. It tasted like....a vodka martini." - Matilda
Matzo brei was the only culinary accomplishment of a guy I dated in college. About 80 percent of his diet was fried crackers and pizza.
Vortex - Apr 12, 2009 2:15:53 pm PDT #6563 of 30000
"Cry havoc and let slip the boobs of war!" -- Miracleman
we agreed to 3rd date, so I'm...dating? what's the protocol?
3rd date? You put out. Or is that me?
vw bug - Apr 12, 2009 3:11:44 pm PDT #6564 of 30000
Mostly lurking...
Aims, I e-mailed you. I'm also on AIM and FB chat.
Hil R. - Apr 12, 2009 3:13:40 pm PDT #6565 of 30000
Sometimes I think I might just move up to Vermont, open a bookstore or a vegan restaurant. Adam Schlesinger, z''l
My aunt got me the Great Chefs Cook Vegan cookbook. It looks cool, but all of these recipes are way more complicated than anything I could hope to make without a sous-chef, I think. Also, without a ton of equipment. I just opened to a random page, and got Chilled Apple Consomme with Celery Root Remoulade. The consomme requires, among other things, vitamin C powder, apple pectin, and a juicer. The remoulade doesn't look too difficult, though it does require julienning the celery root, which seems like it would be an enormous pain. There are eight ingredients in the "garnish" section.
Several other recipes require a dehydrator. And pretty much all of them require much better knife skills than I have.
vw bug - Apr 12, 2009 4:18:45 pm PDT #6566 of 30000
Mostly lurking...
Ok. Now I'm dying to talk to Aims, and *she's* disappeared. Goof.
WindSparrow - Apr 12, 2009 4:31:22 pm PDT #6567 of 30000
Love is stronger than death and harder than sorrow. Those who practice it are fierce like the light of stars traveling eons to pierce the night.
Ok, seriously, people are using live goldfish as centerpieces at events like weddings? [link] The hell?
WindSparrow - Apr 12, 2009 4:43:33 pm PDT #6568 of 30000
Love is stronger than death and harder than sorrow. Those who practice it are fierce like the light of stars traveling eons to pierce the night.
One of my teeth just broke, a chunk right down to the gum. It doesn't hurt.