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4128. alistairconnor - 3/28/2008 12:41:55 PM I must confess Mago, I keep a bottle of Ricard in the cupboard and occasionally even drink it out of social obligation (i.e. when there is nothing else on offer)...
... but after twenty years, it still tastes like mouthwash to me. 4129. Magoseph - 3/29/2008 4:08:23 PM Ali, my lovely friend, how about trying Pernod instead and drinking it while eating oysters—the experience is a real turn-on, you know. 4130. alistairConnor - 3/30/2008 9:53:23 PM I'm afraid it's champagne with everything for me these days, Mago. The ransom of hanging out with the haute bourgeoisie.
Though today, offered the choice, we preferred to drink German beer. 4131. Magoseph - 3/31/2008 12:31:26 AM You're in a perfect world, aren't you? 4132. wonkers2 - 4/10/2008 10:34:42 PM Personal Finance Advice from Gaspar Portola 4133. iiibbb - 4/10/2008 11:13:06 PM Taking a crap was never so hip. I wonder if it plugs into my iphone. 4134. thoughtful - 4/12/2008 9:55:55 PM I love toto toilets, though the washlet is over the top...or should that be under the bottom!
4135. thoughtful - 4/12/2008 10:04:11 PM Would you believe, the ground has broken?
Here's proof!
Excavator on site...note the bucket is nearly as tall as hubby!
House building basic...how are foundations dug? One scoopful at a time.
That's Joel in the cab, making it happen.
Dump it down the hill to separate the rocks.
4136. anomie - 4/12/2008 10:55:59 PM Great news. Congrats Thoughtful. But is this Weekend overtime for the crew? Ouch. 4137. anomie - 4/12/2008 11:03:16 PM Saw a great simple recipe on TV.
Fry up some ham and put it on a plate
Top with pasta (spaghetti will do)
Top with an over EASY egg - fried or poached
Top with browned butter (from the fried egg perhaps or heat up some in
a pan).
Top with grated cheese.
Cut through the egg and mix everything up on your plate so the yoke mixes with the butter and cheese to form a sauce.
4138. thoughtful - 4/13/2008 12:54:51 PM Anomie, I posted the pics yesterday, but they were from friday...no weekend work, no OT. This house will cost us enough as it is!
Thanks.
Recipe sounds sloppy and like comfort food. 4139. alistairconnor - 4/13/2008 2:15:16 PM My thought also Anomie... I know this style all too well... sounds dangerously like batchelor's fare. Perhaps you need to be cooking for someone else from time to time. Your arteries would be better for it. 4140. anomie - 4/13/2008 3:26:18 PM It's not low-fat fare for sure, but it just sounded like an interesting way to make a pasta sauce. I wouldn't put it on my daily menu. 4141. anomie - 4/13/2008 4:53:09 PM Just tried it and it was delicious (with parmasan cheese). It's a dish that can satisfy 3 or 4 cravings at once. But as I said, not a healthy choice for the daily diet. 4142. alistairconnor - 4/13/2008 6:21:44 PM Well I confess I did do a spaghetti carbonara yesterday which was pretty close to that description. Fry up some snippets of bacon, tip them onto the cooked spaghetti, add a raw egg and some cream, and stir. Never fails to please. 4143. thoughtful - 4/14/2008 2:16:42 PM Well as you guys may or may not know, the latest thinking...which docs haven't caught up with yet...is it's carbs that cause the issues not the fat or the protein. See Gary Taubes' Good Calories, Bad Calories.
The issue has a lot to do with insulin which is essential for digesting carbs, yet causes a lot of damage in the body.
So the dangers in anomie's dish are from the spaghetti more than anything else. 4144. alistairconnor - 4/14/2008 3:05:47 PM heh...
Actually Tful, I have been cutting back on the carbs in recent months. Partly because of concerns about any tendency towards a midlife midriff crisis. But also partly because of your recommendations.
I'm not entirely sure why I trust your advice on these matters. But I do. 4145. alistairconnor - 4/14/2008 3:08:27 PM You should convince my girlfriend that fat isn't a problem. She won't have butter in the house.
But then again, she might be onto something. Her grandfather eats nothing but bread and olive oil for breakfast, and has done for over a hundred years. 4146. anomie - 4/14/2008 4:57:46 PM I think too much of anything is the problem. Moderation in all things - as they say - is my goal. I even take moderation in moderate amounts. Life is short. 4147. thoughtful - 4/15/2008 2:52:49 PM butter is better than margarine.
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