I've been getting irritated lately with all the 1-star book reviews on Amazon whose comments start out with, "I haven't read this yet..."
River: I didn't think you'd come for me. Simon: Well, you're a dummy.
'Serenity'
Natter 73: Chuck Norris only wishes he could Natter
Off-topic discussion. Wanna talk about corsets, duct tape, butt kicking, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
EpicTangent - Jan 09, 2015 12:53:58 pm PST #14120 of 30000
Why isn't everyone pelting me with JOY, dammit? - Zenkitty
javachik - Jan 09, 2015 12:56:10 pm PST #14121 of 30000
Our wings are not tired.
That list is the best thing Mallory has ever written. I've read it dozens of times and it still makes me laugh.
Steph L. - Jan 09, 2015 1:12:33 pm PST #14122 of 30000
this mess was yours / now your mess is mine
The comment section for every article about ever written about intimate grooming is also fantastic: [link]
Sophia Brooks - Jan 09, 2015 1:17:34 pm PST #14123 of 30000
Cats to become a rabbit should gather immediately now here
Those are hysterical and very true!
shrift - Jan 09, 2015 1:28:15 pm PST #14124 of 30000
"You can't put a price on the joy of not giving a shit." -Zenkitty
You know that all of us in the reality-based community are getting money under the table from Monsanto, Kraft and Big Pharma.
Next thing you know, you're going to tell me that food is made of CHEMICALS when we all know that chemicals are evil!
Ginger - Jan 09, 2015 1:35:24 pm PST #14125 of 30000
"It didn't taste good. It tasted soooo horrible. It tasted like....a vodka martini." - Matilda
Food is made of gossamer and fairy wings.
EpicTangent - Jan 09, 2015 1:36:21 pm PST #14126 of 30000
Why isn't everyone pelting me with JOY, dammit? - Zenkitty
GLUTEN-FREE fairy wings?
Beverly - Jan 09, 2015 1:49:50 pm PST #14127 of 30000
Days shrink and grow cold, sunlight through leaves is my song. Winter is long.
I am a speshul snowflake because I can eat ALL THE GLUTEN, as long as it isn't wheat gluten.
What is this roux of which you speak for mac&cheese? My mom made baked m&c, but for stovetop: boil elbows (shells, spirals, your choice), drain, return to pan. Turn heat down to simmer, add butter, stir. Add shredded cheeses, a handful at a time, stirring constantly while it melts. Add milk or half and half, continuing to stir, add in rest of cheese. Throw in a quarter cup cottage cheese for giggles, stir. Sprinkle with paprika (most important. Like cutting off the ends of the ham), serve. I don't think anybody I've ever made mac&cheese for would have waited long enough for me to make roux. Wooden spoons are excellent for beating off ravening importunists.
EpicTangent - Jan 09, 2015 1:56:55 pm PST #14128 of 30000
Why isn't everyone pelting me with JOY, dammit? - Zenkitty
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commenter: Thanks for posting that recipe. I'm lactose intolerant, so I made it without the cheese and cream. It was a little bland.
Calli - Jan 09, 2015 1:59:03 pm PST #14129 of 30000
I must obey the inscrutable exhortations of my soul—Calvin and Hobbs
A light roux doesn't take long. I cooked the elbow macaroni and left it in the colander while I melted a tablespoon of butter and mixed in about a tablespoon of flour. Once it was well mixed and bubbling I let it get a tad golden while I got the milk and cheese out, then added about a cup of cold milk, a bit at a time, to the roux. After the milk was incorporated I added the cheese and about 1/4 teaspoon of mustard powder and mixed it all well. I folded the macaroni back in and turned off the heat. Mac and cheese achieved. I think it took maybe 15 minutes.