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RE: Food
April 18, 2013 at 8:52 pm
(April 18, 2013 at 8:34 pm)thesummerqueen Wrote: I generally buy my hummus from one of the local hippie stores and it's not THAT much. I suppose if I were going to make it, it'd probably be a recipe from Cooking Light, which has been supplying me with a steady stream of recipes that the man approves of very much.
I suppose it wouldn't be expensive if I didn't consume so damn much when I get a hankering for it. Was just curious if you had a secret recipe.
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Maggie Kuhn
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RE: Food
April 18, 2013 at 9:11 pm
No, only for a marinade (from my dad) and challah (from my mom) and something called a "pantydropper" (from my friend Josh) and those I'm sworn to silence over.
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RE: Food
April 18, 2013 at 10:47 pm
(April 18, 2013 at 9:11 pm)thesummerqueen Wrote: No, only for a marinade (from my dad) and challah (from my mom) and something called a "pantydropper" (from my friend Josh) and those I'm sworn to silence over.
Lolz.... that's.... interesting! Got my curiosity piqued!
Stand before the people you fear and speak your mind - even if your voice shakes.
Maggie Kuhn
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RE: Food
April 20, 2013 at 10:20 pm
I bought some boneless, center-cut pork chops the other day. I'm heating up the grill now.
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RE: Food
April 22, 2013 at 3:17 pm
(April 20, 2013 at 10:20 pm)apophenia Wrote:
I bought some boneless, center-cut pork chops the other day. I'm heating up the grill now.
I miss pork chops....
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Maggie Kuhn
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RE: Food
April 23, 2013 at 11:16 pm
A nice hot pot of tuo cha pu-erh, in my newest tea pot, using water heated in my new 5 liter Supentown electric hot water pot.
Life... is good.
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RE: Food
April 24, 2013 at 12:36 am
Rack of lamb, lovingly prepared by yours truly, currently finishing up to a lovely doneness just ever-so-slightly to the medium side of rare.
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RE: Food
April 24, 2013 at 12:47 am
I just ate something they consider meat. Of what type, I am unsure of. We could win this war, if just fed them this imitation food.
Imagination will often carry us to worlds that never were. But without it we go nowhere. - Carl Sagan
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