July 22, 200817 yr A nice sandwich with cheese and rucola in between cooking. Just made a large pan of vegatable soup and am gonna start making the dough for the lasagna leaves in a few minutes...yumyum
July 24, 200817 yr Slurpee (wasn't sure whether to post it here or in the "What are you drinking?" thread).
July 26, 200817 yr oh man thats a sweet avatar thanks. just can't beat Arrested Development. Just watched the cabin episode today, and I can't get enough of this: GOB: Well, I will tell you this, Michael. I don't have a son... Narrator: He does. GOB: But if I ever do, I'm either going to take him to the cabin in the woods or I'm going to promise to take him and then not take him. But the one thing that I will never do is not tell him that I'm taking him to a cabin in the woods and then not take him. Narrator: GOB was growing up.
July 26, 200817 yr Pop-quiz to all you foodies -- salsa -- gets better with age or not? if you consider salsa with mold better, then i guess so
July 26, 200817 yr No, I mean 2nd day or 3rd day, and in the fridge, like ... you know how tomato-based pasta sauces taste better the longer you let the spices intermix with each other? Does salsa do the same thing, or is it better fresh?
July 26, 200817 yr no clue, salsa never lasts that long around my house same here, anytime i make fresh salsa it's gone faster than the time it took me to chop everything. i would assume, however, that if you were to make fresh salsa and let it sit for a few days, that everything would jive together better and taste better. so, yeah, i guess.
July 27, 200817 yr So you're basically asking how much burn in time salsa needs, right? Well, it depends. Is this MilSpec salsa? Also, how big are the tomato chunks?
July 27, 200817 yr I can't discuss the ice cream I'm eating now with it's chunks of chocolate and chunks of caramel and different kinds of nuts and how I put that rich award winning bread pudding on top of it; that same bread pudding that was given to me as a belated birthday gift today by this great Starkville Mississippi resturant called Obys that serves aligator po boys of which I also was given a sample today which was yummy like chicken only tougher like what you'd expect, of which I also can't talk about yet alone mention because... wasn't it just yesterday or maybe the day before that I posted on the diet thread how I was truly motivated by all the low caloric weight loss success stories and how I was going to truly start the day after my birthday and that day being today Mick Jagger's true birthday I did not start so it would be shameful if I were to discuss the icecream that I am eating now with it's chunks of chocolate and...
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