Wasabi POWDER. Hmm. I have Wasabi horseradish mustard; that might make an interesting addition to a dressing, if used sparingly.

And who measures amounts for dressing? Thank you, grandma; I have inherited your way with eyeballing amounts.

I'm totally guessing on the amount of wasabi powder. How much I use varies with how much juice I get out of the limes.

I am so angry. Mother effers litter all over my neighborhood and it drives me bonkers. But now phasers are set on KILL because mother effers litter goddamned chicken bones and I think Frankie just ate a chunk. At best I have a few anxious days and a possible nasty vet bill. God. And I'll be gone for almost twelve hours tomorrow, unless I stay home and watch him.

Grrr...

I've made those cookies before Steph. They are nummy. And they also are delicious when made with cashew butter.

I bet almond butter would be good, too. Or! I wonder if Nutella would work!

smonster, I think the danger with the hollow bones is perforation. If he doesn't start throwing up or having bloody stools this evening before bed, he's probably fine.

Amy, the info I'm finding says watch him for a few days, which is consistent with what I remember from when one of my cats ate a bunch of ribbon years ago.

Okay! I'm sorry. I figured you'd know pretty quickly. Hope he's okay.

shrift, where did you find them? I am on a hunt for the perfect denim pencil skirt.

Same place as the dresses, actually, as my natural waist definitely isn't the narrowest part of me: [link] [link]

I'm in the market for a skirt that won't fly over my head when it gets windy. I hope they fit.

Shrift, I am thisclose to getting that green dress. If I didn’t have a shoe order from Zappo’s coming in, I would. That’s a great sale going on till midnight.

I know, right? I've been eyeing the green linen dress for at least a month, and when I realized it was on sale for $19.99 I had to go for it.

Barb, keep an eye on it. That sounds like at least a sprain. If there is swelling, call someone.

Oh and as to:

at least one nutritionist blog I follow says that whole wheat pasta is bullshit and not to bother

Whole wheat pasta generally has more fiber and more protein than regular pasta for the same or fewer calories. Whether it is a "whole" food in the purist sense of the word that is a real advantage. I know some people don't like the taste of whole grain pasta, and generally I'm against people eating things they dislike. But I like the flavor and I find it fills me up and keeps me from overeating other stuff. (I like the flavor with spicy or strong flavors. If I'm just going to do olive oil and garlic on pasta, or lemon and pine nuts or something on those lines I use regular pasta and get my health benefits somewhere else. Unless the dietary requirements being met are really extreme (like the kind some kidney patients have to follow) my belief is that healthy food choices don't need to sacrifice flavor.)

Lidia Bastianich did an episode of her show where she discussed various regional varieties of pasta (composition and not just shape) and when she got to whole wheat I was all, "Duh!" and a neon sign appeared above my head, buzzing and flickering, announcing, "Yes, genius, its an actual part of Italian cuisine, not just the sad product of well-intentioned hippies in a lab."

Bad whole wheat pasta is such a nasty gluey mess. Stick with the imported stuff. Gia Russa is my personal favorite and its actually 100% whole wheat and not part whole wheat. I agree with Gar, it is certainly more filling. I've actually surprised a couple of guests that it was whole wheat -- again I'll agree with Gar, it was with a heavier sauce. Now I'm all curious to try it with a lighter one.