oops, I guess I should pay more attention to the fine print.
So did you have a good sleep study?
So did you have a good sleep study?
Dinning Alone
- Thread starter selfactivated
- Start date
Not really, but I didnt panic. The girl said I cry in my sleep which I found bizzar. I'll know the results in 7-10 days.
GAWD this is so fustrating!!! Ive spent 2 days trying to find a peticular beed. I cant find it 
Im going to have to get creative THAT Im good at
Chicken's in the oven, made a nice maranade with honey, lemon juice and balsomic vineger.
Chicken soup in the crock and Im exhausted but I need to make at least 6 sets of earrings tonight. The High Priestess has given me permission to bring them to Ostara.
Im going to have to get creative THAT Im good at Chicken's in the oven, made a nice maranade with honey, lemon juice and balsomic vineger.
Chicken soup in the crock and Im exhausted but I need to make at least 6 sets of earrings tonight. The High Priestess has given me permission to bring them to Ostara.
Oh and I see both shrinks tomorrow so I might get the results early if Im lucky.
AND Saturday Ive got a 50 dollar cleaning job so I can order the beads right away for my order Looks like that Tat is in the near future
AND Saturday Ive got a 50 dollar cleaning job so I can order the beads right away for my order
Looks like that Tat is in the near future
Cash. If I could "trade" I would but usually they are in need of quick cash not a quick whatever.
Well see people just dont know whats truely important in life anymore *she says in her sweetest southern drawl*
This thread is like a resturaunt, I can't read a whole page without getting the munchies, now I need a little scarfe o food.
Well I'v got some north atlantic shrimp and I saw Roms post
he mentioned shrimp cooked in wine so I think I'll try that tomorrow but right now I'll dig up some cookies.
he mentioned shrimp cooked in wine so I think I'll try that tomorrow but right now I'll dig up some cookies.
THERE ya go! I decided to make up some orzo along with my chicken. I used the drippings and the maranade with apple drink........came out a bit sweet LOL
I think it's pork tonight. A marinated loin or maybe a shishkabob. Steamed cauliflower and rice. With orange sorbet for dessert.
I stay away from pork.
My first apt is 10:15am and as much as I hate leaving such great company I better get to bed. Wake up calls arent in the forseen future unfortunately.
My first apt is 10:15am and as much as I hate leaving such great company I better get to bed. Wake up calls arent in the forseen future unfortunately.
The Secrets of Russian Cooking Revealed!
By Shausha Shaleesa
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The other day, while scouring the "net" looking for creative interpretations of Russian cuisine, I happened upon an article from Harper's called "Restauration: The art of eating returns to Russia" by Leon Aron. You can imagine my delight to see somebody in the West finally realizing all that Russian culinary tradition has to offer.
The article was a joy to read, starting from the clever little pun in the title. While Aron pays homage to the ability of writers like Gogol and Chekhov to describe gastronomical pleasures, I think he ranks right up there with those greats. Just look at some of the original nuggets I selected from his story:
Black bread isn't just bread, but "black, pungent borodinskiy studded with caraway seeds."
What are sochniki? "Hefty little bricks of sweet cottage cheese surrounded by a crumbly dough shell." Yummy!
His zharkoe at Shinok was "served piping hot, under a thick, dark orange sauce, the cubed brisket was tender but fully textured." Make me a reservation!
His borderline erotic descriptions make me at once jealous and captivated. Just thinking of them gives me the chills. I want to show him the next level of Russia's obsession with food. I want to cook for him alone. I want to stuff him with hot mounds of love so that he will spout more passionate musings!
My only regret is that Aron mentioned so many types of food and my space is limited... I can only describe one of those delectable dishes. What do I pick - shawarma, cheburek, ukha, sloyk? He liked them all, and I wouldn't want to disappoint.
Finally I settled on the cheburek, that deep fried staple with its crispy outside and processed innards. If you are someone who has only ever tried one on the street, you don't know what you are missing. By being just slightly more discriminating about the meat products you use, you will never bite into cartilage or be at risk of contracting unwanted bacteria. Besides, by adding animal appendages available for bargain prices at your local rynok, you can give your chebureki that added zing that says "from Russia with love". But enough talk; let's get cooking!
BISHKEK CHEBUREK
Is this it?
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The other day, while scouring the "net" looking for creative interpretations of Russian cuisine, I happened upon an article from Harper's called "Restauration: The art of eating returns to Russia" by Leon Aron. You can imagine my delight to see somebody in the West finally realizing all that Russian culinary tradition has to offer.
The article was a joy to read, starting from the clever little pun in the title. While Aron pays homage to the ability of writers like Gogol and Chekhov to describe gastronomical pleasures, I think he ranks right up there with those greats. Just look at some of the original nuggets I selected from his story:
Black bread isn't just bread, but "black, pungent borodinskiy studded with caraway seeds."
What are sochniki? "Hefty little bricks of sweet cottage cheese surrounded by a crumbly dough shell." Yummy!
His zharkoe at Shinok was "served piping hot, under a thick, dark orange sauce, the cubed brisket was tender but fully textured." Make me a reservation!
His borderline erotic descriptions make me at once jealous and captivated. Just thinking of them gives me the chills. I want to show him the next level of Russia's obsession with food. I want to cook for him alone. I want to stuff him with hot mounds of love so that he will spout more passionate musings!
My only regret is that Aron mentioned so many types of food and my space is limited... I can only describe one of those delectable dishes. What do I pick - shawarma, cheburek, ukha, sloyk? He liked them all, and I wouldn't want to disappoint.
Finally I settled on the cheburek, that deep fried staple with its crispy outside and processed innards. If you are someone who has only ever tried one on the street, you don't know what you are missing. By being just slightly more discriminating about the meat products you use, you will never bite into cartilage or be at risk of contracting unwanted bacteria. Besides, by adding animal appendages available for bargain prices at your local rynok, you can give your chebureki that added zing that says "from Russia with love". But enough talk; let's get cooking!
BISHKEK CHEBUREK
- 5 one-liter bottles of sunflower oil, refined
- 2 lamb hoofs
- 4 bull scrota
- 500g farsh
- 6 cups flour
- 400g butter, very cold
- 2 egg yolks
Is this it?
Y-e-e-e-e-s!!
That's exactly what I had for lunch today. Chebureki are a delight!
This article that Tam posted made me want to cook something tasty. Unless this wish passes away before I reach home, I will have a cooking and eating evening tonight. :smile:
That's exactly what I had for lunch today. Chebureki are a delight!
This article that Tam posted made me want to cook something tasty. Unless this wish passes away before I reach home, I will have a cooking and eating evening tonight. :smile:
You try to avoid pork? Some pork can be as lean as skinless chicken thighs. Bacon from the belly is of my list of acceptable foods but back bacon is much leaner.