This day has gone so wrong, I don't even want to come into work tomorrow.
I'm so there with you.
Can't you ever get your mind out of the hellmouth?
Buffy ,'Touched'
Natter 66: Get Your Kicks.
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.
Zenkitty - May 18, 2010 12:33:12 pm PDT #149 of 30001
Every now and then, I think I might actually be a little odd.
brenda m - May 18, 2010 1:06:29 pm PDT #150 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
If I'm making a rhubarb crisp to take into work tomorrow, should I do it tonight or get up early so it bakes and cools before I go in? I've done that with brownies and stuff before but I'm afraid this might be too liquidy.
msbelle - May 18, 2010 1:18:59 pm PDT #151 of 30001
I remember the crazy days. 500 posts an hour. Nubmer! Natgbsb
I have no rhubarb cooking knowledge.
meara - May 18, 2010 1:21:09 pm PDT #152 of 30001
What's the advantage to doing it in the morning? Is it just "then I don't have to do it tonight" or "it's fresher" or? I'd vote doing it tonight...
brenda m - May 18, 2010 1:27:38 pm PDT #153 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
So it's crispier, I guess? Or still warm? I think I'll do it tonight. My coworker promised to make brownies and then realized she's WFH tomorrow. She's going to drop them off with me so if I have to juggle two pans, I don't need either of them hot or gooey. (It's someone's b-day tomorrow. We get shit for doing potlucks but can still get away with birthday treats.)
Cashmere - May 18, 2010 1:33:50 pm PDT #154 of 30001
Now tagless for your comfort.
Some poor guy on our local newspaper forum just got accused of being my sock puppet.
meara - May 18, 2010 1:35:32 pm PDT #155 of 30001
Well, don't cover it up with wrap while still hot, so it doesn't get steamed up--that should help a bit with the crispiness.
brenda m - May 18, 2010 1:41:54 pm PDT #156 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
Yeah, I think I'll leave it out overnight and I'm sure it will be fine.
Sue - May 18, 2010 1:42:41 pm PDT #157 of 30001
hip deep in pie
I don't have much experience with rhubarb, but with blueberry pies, I will often precook some of the blueberry filling so it's not as runny in the pie. I wonder if that would work?
msbelle - May 18, 2010 1:45:17 pm PDT #158 of 30001
I remember the crazy days. 500 posts an hour. Nubmer! Natgbsb
oh Cash, I am so tempted to log on and cause trouble.