It's just an object. It doesn't mean what you think.
River ,'Objects In Space'
Natter 65: Speed Limit Enforced by Aircraft
Off-topic discussion. Wanna talk about corsets, pandas, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
Liese S. - Mar 01, 2010 4:24:42 pm PST #12405 of 30001
"Faded like the lilac, he thought."
sarameg - Mar 01, 2010 4:25:28 pm PST #12406 of 30001
I have thoughts, but...I just discovered why Loki had been rattling the stupid catfood tub incessantly for the past few days. Normally, he mainly does this when the dish needs filling, but it was full! However it was to the right of the waterdish. And it is normally on the left. Apparently that was too much change for the walnut brain. (He knew it was there, and has eaten from it. But that's Devi's side and thus Wrong and the equivalent of an empty dish.)
Calli - Mar 01, 2010 4:27:28 pm PST #12407 of 30001
I must obey the inscrutable exhortations of my soul—Calvin and Hobbs
I've heard that daikon radishes make decent pickles. [link] Never tried it, but if you've got a bunch that won't be used otherwise, it might be worth a shot.
Liese S. - Mar 01, 2010 4:28:27 pm PST #12408 of 30001
"Faded like the lilac, he thought."
Mmm, daikon.
Seared Ahi
ahi (yellowfin tuna) (eta: sushi grade, you're eating this mostly raw)
1/2 c. soy sauce
1 tsp. sesame oil
1 tsp. wasabi (horseradish) paste
1/4 tsp. hichimi (Japanese 7-pepper seasoning) (okay, you probably don't have this)
daikon, shredded
carrot, shredded
cucumber, shredded
Combine soy sauce, sesame oil, wasabi and hichimi. Add fish and marinate for 5 minutes. Heat skillet over high heat; brush lightly with oil. Sear fish for 4 seconds on each side. Slice and place on bed of shredded vegetables. Serve immediately. 1/2 to 3/4 lb ahi makes 3-5 appetizer servings.
brenda m - Mar 01, 2010 4:39:28 pm PST #12409 of 30001
If you're going through hell/keep on going/don't slow down/keep your fear from showing/you might be gone/'fore the devil even knows you're there
That sounds awesome, Liese. But also like it will use about 10% of the daikon I have. I may have to go the pickle route.
Kathy A - Mar 01, 2010 4:42:42 pm PST #12410 of 30001
We're very stretchy. - Connie Neil
sarameg, I was thinking about you and Devi this morning, when Amara discovered a q-tip that I had dropped under the bathroom door and she thought it was the greatest toy ever, at least until she tried eating the cotton tip and spent some time shaking her head to get the fuzzies out of her mouth.
aurelia - Mar 01, 2010 4:45:28 pm PST #12411 of 30001
All sorrows can be borne if you put them into a story. Tell me a story.
I wonder if there is any sort of home-grown produce exchange where you could trade your excess daikon for someone else's excess something else.
sarameg - Mar 01, 2010 4:46:49 pm PST #12412 of 30001
Kathy, hah! Devi doesn't mind the cottonmouth.
Hil R. - Mar 01, 2010 4:48:20 pm PST #12413 of 30001
Sometimes I think I might just move up to Vermont, open a bookstore or a vegan restaurant. Adam Schlesinger, z''l
I wonder if there is any sort of home-grown produce exchange where you could trade your excess daikon for someone else's excess something else.
I've definitely heard of something like this. I don't remember the name, though.
brenda m - Mar 01, 2010 4:49:54 pm PST #12414 of 30001
If you're going through hell/keep on going/don't slow down/keep your fear from showing/you might be gone/'fore the devil even knows you're there
I know some places have like a grab box where you can leave stuff you know you won't use. I just started up with this so I don't really know if they do that or not.
If I can't figure out something I'll take it into the office and see if there are any takers.