I need a hot sauna and a massage.
I'm nauseous, but all I can think about is food. So that read "hot tuna and a sausage." Whichever fixes you is good.
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.
I need a hot sauna and a massage.
I'm nauseous, but all I can think about is food. So that read "hot tuna and a sausage." Whichever fixes you is good.
Hot sauna and a massage seems like a good answer to a lot of problems. Hot tuna and a sausage, somewhat less so. But I am still eating sausage right now and it's reasonably great. I managed to seriously overcook my angel hair spaghetti. I blame Matt Bomer.
And in the interest of spreading the joy outside of the Cable Drama thread, if you haven't been watching White Collar this season, this (aired on cable tv, but marginally NSFW nonetheless, minimally spoilery for season finale) is one of the reasons you should have been.
So that read "hot tuna and a sausage." Whichever fixes you is good.
Now that can be misread any number of ways.
I blame Matt Bomer.
Because he's just that hot?
Because he's just that hot?
Yes. The hotness of Matt Bomer caused my spaghetti to starch.
Or possibly I put the noodles on to boil and then picked up my computer, which still had the page open to the White Collar screencaps, whereupon I forgot pretty much everything for a good twenty minutes or so. When the pasta only required three.
I'd believe Matt Bomer is hot enough to starch your spaghettini. Also that his shirtless sculpture moments were distracting enough to make you just forget about what else was cooking.
One of these options is funnier. I'll leave it up to you to disambiguate or not.
Hee. Something was definitely cooking.
I'm disheartened by the fact that I find him hotter in a suit than half naked, which would not have been the case 4 or 5 years ago. Send him some of that pasta, Liese!
Hee. Well, the man can rock a suit, too, I will admit. And a hat. Knows how to work a hat. I will be happy to provide pasta for the cause, though.
Canning fail! Not enough headspace? Too much water? Something, because the water smelt of chili and there was leakage around a few of the seals when I took the jars out. And they usually go "poink!" as soon as the canner lid is off, basically, they are completely out and no poink. Will wait the recommended time, but I`ll be surprised if more than one of them is successful. I blame Matt Bomer, just for the hell of it.