tryska

hmmm - i think i just found my christmas potluck dish.

oh and half n half for my coffee. these are truly things i NEVER allow myself to run out of. it's a b*tch tryign to get to the store when you've got a poundign caffeine withdrawal headache.

i work full-time, and sometimes add in a part-time job, as well as free-lancing. i have a hectic training schedule, involving hitting the gym before going to work, and sometimes doing doubles and hitting it before going home. i have a hectic social life, often involving staying out til 5 or 6 in the morning on weekends. (ok, sometimes it happens during the week too) i'm not sure how i manage to find the time for all of this, or if i'm in a manic phase or soemthing, but i do. And almost everything i eat is fresh, wholesome, "clean" food. it has to be, otherwise i would be training for naught. I make my breakfast in the morning, pack a couple of snacks to eat throughout the day, eat out for lunch, and come home to a meal i prepared for dinner. my trick tho, is doing my extravagant cooking on weekends, and keeping it in the fridge to eat through out the week. I freeze a lot of my leftovers, cuz i can always make a meal out of it later. so while i don't cook every day, i eat something homecooked everyday. i feel i've been able to strike some sort of balance.

Anyone else see a big irony here? If tripe is inherently digestible, why doesn't the cow's stomach digest itself? Ooh, I think I just got dizzy. cows don't eat meat, silly.

this is the funniest line ever. i've read it like 3 times and i'm still giggling.

OT question about ratings... how do they figure those out these days? is it still neilsen boxes, or do they track your viewing via your cable box?

fabulous.

coffee. and some sort of fat to fry things in.

personally i still like the flan, creme caramel, creme brulee idea best....french roots and the indian flavors would meld nicely - and makes sense since many indian sweets are milk-based.

well tommy lee always springs to mine first, but ron is a close second.

if ron jeremy says so, it's got to be a great product....

ooh yeah - i thought i'd added tamarind to my list, but i guess not - definitely a little jar of tamco.

the protuguese have a sort of tea pudding. that would be interesting with spiced chai flavors.

my roommate is portuguese....and i was just thumbing through a portuguese cookbook oh hers yesterday. i think the foods i found most interesting are the dry soups and the egg desserts. It seems a common theme dessert-wise.

well basics for my second generation indo-american kitchen include ground turmeric, chili, cumin, coriander, mustard seeds, asoefetida, whole cumin, cinnamon sticks, dried curry leaf, and dried bay leaf. fresh ingredients include garlic, onion, tomato and cilantro. I keep a poly bag of grated coconut in the freezer, alongside a knob of ginger. when i need ghee i make it - much easier that way, as i've found at least to my tastes most commercial ghees have a funky smell and taste to them.

you could do a kheer (rice pudding) or even a flan with indian spices in the caramel, and maybe even cardamom in the custard base.

*lol* beans - he is one of my gay boyfriends actually! he got more because he took care of me, and always takes care of me. And that is excellent customer service, imo, and deserves it. (ok, yeah and he is cute with a fabulous body. ;-) )

to be honest i felt i was in one of those positions where i could have used a Miss Manners Book on Bar Etiquette. On the one hand I felt like i had been busted out for showing favoritsim, on the other hand i don't know the relationship between those two bartenders (politically) and i do know the GM at the place, (he's comped me before) but he can be a moody bastard, so i didn't want to spill the reason. So i just kinda played it off, and said "well nothing against you - he just did me a favor" and let bartender number one take it as he felt like taking it. (i did tip him a little extra on a bottle of water later on in the evening to soothe his feelings tho) meatloaf - i do say please and thank you - that's just how i was raised. and i don't tip "big" to "get in". I tip big because i worked for tips as well and have no problem spreading the wealth (my nights out at that point usually come from the tip-based sidegig i had at the time, so it's not like i was "broke" broke from the lay-off - plus i had just won an office pool that gave me an extra $22 ). To me it's no different from the bouncers that used to come into my job and give me a $10 for $2.36 and told me to keep the change.

totally OT but... *lmao* Monoraaailllll!

you might be right - if there are work requirements now, i'm actually pleased about that. but i haven't kept on welfare rules for a few years. and you're right if your not taught to do it, and if you can get formula for free - then why bother with it.

except if they are on welfare, and can't work because they will lose their benefits.

oh that makes sense - desensitization. I was reading in context of allergies being some sort of bacterial or viral thing.

after a few hours of stoli+sprite you may only have thought it was comped and you may only have thought it was $5 *lol* it was my second drink of the evening! alcohol is not a good friend to me. i'm a nurser and a lightweight. (before anyone thinks i'm a true barfly )

and having been on the other side of bar (not serving alcohol - it was a juice bar - same basic customer service tho) i agree with you. if it were me - "what's the matter?" would have been the first thing out of my mouth. just wasn't sure if this was something taught in bartender school or not. cuz i'd never run across that reaction before, and definitely not twice in 6 months.

a queue or a cue? ;-) just messing with ya. i agree tho - i think it's never a good idea to be rude when you work for tips.