If I clear that 1000 calorie threshold at all I'm fine, so maybe I should consider doing a slightly less restricted version? OTOH, I don't really care about my health all that much. I mean, I care specifically that I am not sick or injured right now and would vaguely like to continue that, but improving my health in a general way is not a priority for me.
May have been the losing side. Still not convinced it was the wrong one.
Mal ,'Bushwhacked'
Natter 72: We Were Unprepared for This
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.
-t - Aug 01, 2013 2:38:33 pm PDT #1044 of 30000
I am a woman of various inclinations and only some of the time are they to burn everything down in frustration
-t - Aug 01, 2013 2:39:01 pm PDT #1045 of 30000
I am a woman of various inclinations and only some of the time are they to burn everything down in frustration
Are you pickling eggs, too, Jesse?
Juliebird - Aug 01, 2013 2:40:42 pm PDT #1046 of 30000
I am the fly who dreams of the spider
I had to stop eating eggs for a bit when I had to actually collect them from the geese pen, and they were covered in green shit.
No amount of washing would erase the ooginess from my brain.
Over-easy/Sunny-side up I have to have some sort of toast to soak up the yolk, or I get nauseous.
Also, in the Army, when we had to have breakfast shipped out to the field during exercises, the scrambled eggs would show up green, something about them sitting in the pre-heated metal cannisters for an hour or so, and I definitely couldn't stomach that.
Jesse - Aug 01, 2013 2:41:09 pm PDT #1047 of 30000
Sometimes I trip on how happy we could be.
Of course I am! PICKLED EVERYTHING. I do wish I had blanched the carrots I threw in there, though.
Steph L. - Aug 01, 2013 3:01:57 pm PDT #1048 of 30000
the hardest to learn / was the least complicated
mmmm I wish I had some deviled eggs right now!
Oh my god, I could eat a tray of deviled eggs. LOVE.
Poor ita. For hours we've been talking about her culinary bête noire.
-t - Aug 01, 2013 3:03:43 pm PDT #1049 of 30000
I am a woman of various inclinations and only some of the time are they to burn everything down in frustration
HOORAY PICKLING!
Pickling doesn't make any sense for me, since I have year-round bounty, but I sure do like the taste of vinegar.
§ ita § - Aug 01, 2013 3:07:08 pm PDT #1050 of 30000
Well not canonically, no, but this is transformative fiction.
For hours we've been talking about her culinary bête noire.
I'm not a good fan of pickles either. But I chose to use the time re-filing my SPN pictures, so win win.
Amy - Aug 01, 2013 3:13:58 pm PDT #1051 of 30000
Because books.
Pickles for me are a big no. Sara doesn't understand it, because, as she says, I like cucumbers. She doesn't seem to get that the pickle taste is what I object to.
I just made the best cake ever. Total peasant cake -- 8x8 pan, no icing, basic batter with a little cinnamon, nutmeg, sour cream, and buttermilk, and then fresh cherries, strawberries, and blackberries (or really whatever fruit you want). Next time I'm doing peaches.
ita, you might even really like it -- it's not terribly sweet, aside from the fruit.
Jesse - Aug 01, 2013 3:17:04 pm PDT #1052 of 30000
Sometimes I trip on how happy we could be.
Pickling doesn't make any sense for me, since I have year-round bounty, but I sure do like the taste of vinegar.
Well, I'm not canning, so they won't last forever, but at least a few weeks longer than fresh.
-t - Aug 01, 2013 3:17:41 pm PDT #1053 of 30000
I am a woman of various inclinations and only some of the time are they to burn everything down in frustration
Mmm, peach cake. Yum.
Amy, my mom doesn't like pickled anything, although she does like vinegar (she and I have gone vinegar tasting, we'll both just sip on a shot glass of balsamic or cider vinegar happily) and she doesn't like cucumbers, but the occasional dill pickle she doesn't mind, especially as an ingredient. There are certain, like, pasta salads she makes which have to have pickle relish in.
No disputing taste, as they say much fancier in Latin.