I came in to a restaurant I worked at once and found the cooks (black and white, mostly urban living) crowded around a racoon stew they were making. Maybe a midwest thing.
Like any of that's enough to fight the Dark Master. Bator.
Xander ,'Lessons'
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.
brenda m - Jan 10, 2010 6:02:18 pm PST #601 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
Lee - Jan 10, 2010 6:02:21 pm PST #602 of 30001
The feeling you get when your brain finally lets your heart get in its pants.
I'm going to be in San Jose next weekend. I'm trying to find a workable yoga studio to take a class at. Ugh. the Bay Area, for its size, does not have enough Anusara.
Are you going to have any free time for a meal? Maybe a Pancake House Meal?
brenda m - Jan 10, 2010 6:02:47 pm PST #603 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
BTW, does anyone else find it odd that they sell seafood in the aquarium cafeteria? Like who sees the giant sea bass and then thinks, "MMMM... bass = good eating"?
Yeah, that is wrong.
sarameg - Jan 10, 2010 6:05:00 pm PST #604 of 30001
I've prepared fish caught by the kid I was watching, caught while I was watching. I still don't like fish. Not sure where that puts me.
Liese, will let you know.
I started cooking something an hour ago. Not sure what I was thinking.
Kat - Jan 10, 2010 6:05:16 pm PST #605 of 30001
"I keep to a strict diet of ill-advised enthusiasm and heartfelt regret." Leigh Bardugo
Are you going to have any free time for a meal? Maybe a Pancake House Meal?I think so! K has a tournament so I should figure out her schedule. Ugh. I think one day we're going to Rancho San Antonio for a walk.
Lee - Jan 10, 2010 6:06:21 pm PST #606 of 30001
The feeling you get when your brain finally lets your heart get in its pants.
let me know if you do! Maybe we can get G&J to join us.
-t - Jan 10, 2010 6:06:30 pm PST #607 of 30001
I am a woman of various inclinations and only some of the time are they to burn everything down in frustration
Like who sees the giant sea bass and then thinks, "MMMM... bass = good eating"?
My husband. he's a little shame-faced about it, but yeah. We usually go get sushi after going to the aquarium. He especially likes the octopus, both to look at and to eat.
§ ita § - Jan 10, 2010 6:06:41 pm PST #608 of 30001
Well not canonically, no, but this is transformative fiction.
Like who sees the giant sea bass and then thinks, "MMMM... bass = good eating"?
I think about the giant sea bass and then of good eating, but I'm not quite a regular aquarium visitor. But I'd eat bison after a buffalo exhibit at the zoo, no problem. I think they're all around great, dead and alive.
Kat - Jan 10, 2010 6:09:25 pm PST #609 of 30001
"I keep to a strict diet of ill-advised enthusiasm and heartfelt regret." Leigh Bardugo
I think about the giant sea bass and then of good eating, but I'm not quite a regular aquarium visitor.
We got the aquarium pretty much weekly at this point. Or every other week at the least. We usually don't eat there, but when we went with mom she got seafood and I was like, "That's WRONG!"
Noah loves to pet the sea stars and the anemones (which he can sort of say) and the rays. Today he pet a big shark. It was a good visit, but would have been better had I not had a 100.5+ fever.
Liese S. - Jan 10, 2010 6:09:40 pm PST #610 of 30001
"Faded like the lilac, he thought."
The goose was delicious. But cooking it was a completely different experience from the domestic goose we did a few years back that some of you may remember. That one had insane amounts of fat and I flavored everything else I cooked with scrumtious goose grease for like, a year.
This wild one was so lean that I actually kind of poached it in wine and stock and veggies. Still did it in the roaster so I could have done the side dish veggies that way too, but didn`t realize until late. Wild goose is all dark meat because (spoilerfonting for the squeamish) they use their wings constantly so all those muscles have blood in them, as opposed to domestic chickens and turkeys who don`t fly. So anyway, there are a lot of people out there who badmouth wild goose because of this or because they had it cooked incorrectly. If you cooked it like a fatty domestic goose, it would be so dry as to be inedible. I hear. But as I had it, I thought it was great.