Happy Birthday, Plei!
(Is it a matter of concern that Google told me that it was your birthday. . . they are our unseen overlords, aren't they?)
Danger's my birthright.
Buffy ,'The Killer In Me'
Natter 71: Someone is wrong on the Internet
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.
sumi - Jun 19, 2013 8:58:09 am PDT #26392 of 30001
Art Crawl!!!
§ ita § - Jun 19, 2013 9:01:21 am PDT #26393 of 30001
Well not canonically, no, but this is transformative fiction.
Happy birthday, PMM!
Man, I spent an hour and a half with a vendor yesterday using their tool to "build" an "app", and now I'm testing it on mobile and the results are, in order of mobile browsers tried (FF, Dolphin, Opera), crash browser, freeze before completely loaded, certificate error with no options available.
Bravo, guys! How can I possibly recommend your tool even slightly?
Fred Pete - Jun 19, 2013 9:09:06 am PDT #26394 of 30001
Ann, that's a ferret.
Happy Birthday, PMM!
le nubian - Jun 19, 2013 9:09:26 am PDT #26395 of 30001
"And to be clear, I am the hell. And the high water."
Plei,
many happy birthdays!
Zenkitty re: vegetables.
The barefoot contessa has a fantastic recipe for roasted broccoli that I have used and adapted. I think she also roasts potatoes and winter veggies this way as well. They taste delicious and hold their flavor more than boiling.
Lee - Jun 19, 2013 9:17:03 am PDT #26396 of 30001
The feeling you get when your brain finally lets your heart get in its pants.
Happy Birthday Plei!
Amy - Jun 19, 2013 9:18:52 am PDT #26397 of 30001
Because books.
My favorite is asparagus and mushrooms roasted in a little olive oil, garlic, and sea salt. Deb Grabien made them during the SF2F, and I loved it.
One of my favorite new vegetable recipes is baked zucchini fries. It's a little bit of prep, and a lot of panko, but they're delicious.
Jessica - Jun 19, 2013 9:22:55 am PDT #26398 of 30001
And then Ortus came and said "It's Ortin' time" and they all Orted off into the sunset
Any time I have a veg I'm not sure about, I roast it with EVOO and salt. Works every time.*
Oh man, I had the best CSA salad this week. Roast beets, fresh peas and butter lettuce, tossed with a dill vinaigrette and some gorgonzola crumbles. SO FUCKING GOOD.
*Ok that's probably not true. Leafy greens don't roast all that well. Those you should grill.
Steph L. - Jun 19, 2013 9:23:59 am PDT #26399 of 30001
I look more rad than Lutheranism
I was really sad when I roasted brussels sprouts and they turned out bitter anyway. I've HAD really good roasted brussels sprouts, so I have no idea why mine turned out bitter. I'm wary of trying again, though.
Zenkitty - Jun 19, 2013 9:26:49 am PDT #26400 of 30001
Every now and then, I think I might actually be a little odd.
Cut them up into more or less bite-sized pieces.
Oh, hey. Problematic. How do I hold the vegetable? Which knife do I use? Do I cut toward my hand, or put it on a cutting board? And then how do I do either of those things without cutting myself? Do I slice it open, or slice it lengthwise, or what? Seriously, I might as well just hack at everything with a machete for all I know.
I asked how to cut open an avocado once, and was told, just cut it open and take out the pit. Cutting around the pit is the main problem! I stared at it for a minute, and gave it to my sister. Forget it. Too likely to take off the end of my finger.
sumi - Jun 19, 2013 9:34:10 am PDT #26401 of 30001
Art Crawl!!!
Cutting board. In general: cut away from your hand.
Also: don't worry about mangling a few fruit and veg. How else are you going to learn?