Did I get it?
Saffron: You're a good man. Mal: You clearly haven't been talking to anyone else on this boat.
'Our Mrs. Reynolds'
Natter 69: Practically names itself.
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
tommyrot - Nov 11, 2011 9:11:11 am PST #6041 of 30001
Sir, it's not an offence to let your cat eat your bacon. Okay? And we don't arrest cats, I'm very sorry.
tommyrot - Nov 11, 2011 9:11:31 am PST #6042 of 30001
Sir, it's not an offence to let your cat eat your bacon. Okay? And we don't arrest cats, I'm very sorry.
Ha! Now I can die happy....
bon bon - Nov 11, 2011 9:12:33 am PST #6043 of 30001
It's five thousand for kissing, ten thousand for snuggling... End of list.
My coworker brought in a pear cake today with a note that says, "My mother calls it 'cockaigne.'" I was like "Because Mrs. Rombauer calls it cockaigne!!" She had no idea.
HA!
I have JOC, but pretty much never use it (seriously, a mass market paperback edition? Why?), so I get younger people not needing it. I know not everyone loves Mark Bittman, but I think that's a far better and more usable beginning cookbook.
§ ita § - Nov 11, 2011 9:15:39 am PST #6044 of 30001
Well not canonically, no, but this is transformative fiction.
I use a Williams Sonoma recipe with separated egg whites and sour cream. OMG, it's so delicious. It's originally a blueberry recipe, but I hate cleaning blueberries out of the waffle pan, so no more.
Cook's Illustrated also has a tasty yeasted one, if memory serves. But that I've only made once. I used to make the egg white sour cream one once or twice a month.
Man, I've been on the phone almost solid from 8 until now. Thankfully a call got cancelled so I can breathe, and maybe even eat, craziness. Note to self: try not to miss consecutive days of work, eh?
Jesse - Nov 11, 2011 9:15:58 am PST #6045 of 30001
Sometimes I trip on how happy we could be.
So formal! In my house growing up it was "let's ask Irma"
That's really funny -- it never occurred to me to think that not everyone calls her Mrs. Rombauer!
I use Joy consistently for a few basic things -- this fruit cake, biscuits, banana bread -- and some general principles, but also for entertainment reading.
Amy - Nov 11, 2011 9:17:06 am PST #6046 of 30001
Because books.
We don't have JOC. I think my mom might. I got a huge Good Housekeeping cookbook for my bridal shower, maybe? We don't use that much either, anymore.
§ ita § - Nov 11, 2011 9:17:31 am PST #6047 of 30001
Well not canonically, no, but this is transformative fiction.
I grew up with Fanny Farmer as the central cookbook around which the kitchen revolved. On my own, I ended up with the Bittman. I really like it. I don't know from Joy of Cooking.
Hil R. - Nov 11, 2011 9:17:53 am PST #6048 of 30001
Sometimes I think I might just move up to Vermont, open a bookstore or a vegan restaurant. Adam Schlesinger, z''l
I just let my students go early. Only about half of them were here anyway, and they all just looked so exhausted. I gave them a short "stay safe and think before you act" talk before they left, as I'm sure everyone else did. Also a bit of "this is what most of the country currently thinks about you. I know that's not really you. Just keep that in mind, and know that everyone is watching."
Jessica - Nov 11, 2011 9:19:45 am PST #6049 of 30001
And then Ortus came and said "It's Ortin' time" and they all Orted off into the sunset
Jesse - Nov 11, 2011 9:24:23 am PST #6050 of 30001
Sometimes I trip on how happy we could be.
Ha!