Honey..... you gave me much to work with
here.......Oh what I could do with that one sentence.
I'll keep that to meself and have pleasant
dreams tonight.....THANK YOU!!

It made me speeeeet!

She is FIERCE FLAWLESS and FEROSH!!!
Did you see her recently... Oh yeah the Grammy's????LAWD that woman looks like she's 40 still.
I worship the ground she does not walk on also.

She did say that quote to Mike Wallace in an interview
on ONE HOUR...otherwise known as 60 MINUTES.
I didn't mean she coined it like I have coined so
many......lol
Remember.... That's the name of them chickens.

Spread it around please..... I want to rest on my laurels and retire on royalties and be infamous and become a hermit like Greta Garbo and say things like :

I vant to be alone..... but only for a few minutes young cabana boy

Here she is....... the Queen of Rock/Soul!
And
anywhoooo
What DOES love have to do with it????

http://www.youtube.com/watch?v=YFQlZht2DU4

Laurels reminded me of Cyrano de Bergerac.
I love that book and movie and had forgotten it.
One of my all time faves.......... Put it on the list.

QUOTE (SimpleBear @ March 18, 2008 - 12:05 PM)

Did you go through the law school experience with Drew? I can imagine that it's hell on relationships from watching my son the three years that he was in law school. And then, after going through all of that, he decided to do something totally different.

Well at least the judge refused to seal the judgement. He basically called her a liar. How she still gets almost 50 million I have no idea. I guess once a high priced hooker always a high priced hooker. You know your duplicitous pond scum when you make Kevin Federline look like a concerned parent just looking out for his children.

I wouldn't play nice with the daughter. I'd make sure in no uncertain terms she knew just what a money grubbing scumbag her mother really is, which I'm sure she'll find out once Heather pisses away all the cash and dips into the daughters till.

Maybe he shoudl do a duet with Kanye...

Gold Digger anyone?

Oh Thank-you, thank-you, thank-you,...BBB you RULE...We promise t' play nice... ...(Ok I promise t' play nice)...

Just got here so HOWDY ALL Y"ALL...Don't worry not gonna stay(too um inebreited)...Luv ya all...Catch y'all later...

Did anyone watch Gail's "Knife Skills" Tip video?

http://video.bravotv.com/player/?id=115713#videoid=222913

Are you kidding me?? Either someone has it in for her or this should have been a bloopers reel!

ONLY 11 hours!!

Thanks for posting that!
Man, I felt sorry for those poor vegetables! Murderer! My chef knife must be really, really sharp if hers was only "very" sharp. I don't have problems slicing tomatoes with it! And the paper thin cockeyed eggplant slice... LMFAO!

LMFAO, ohjeez.
Thanks for makin me laugh out loud at work.

For MoHub

In my quest to find something I stumbled upon this morning........and every single site I went on is there but that ONE site in my history how cna this be aggggghhhh
I came upon this in my faves as I love this page and forgot all about it.
http://www.wsu.edu/~brians/errors/errors.html#errors
It is strate up grate.


Also......... does anyone Engrish?

Franks & beans for reminding me AI

http://www.engrish.com/


Back to my quest as I will NOT give up the
'sheep'.......not that I ever had a 'predication' for them
in the first place.

Oooooops my dreaded disease is showing!!!

CNA..........aaggggh

There is NO cure!!!

http://www.typlexia.com/

I swear I thought I coined that phrase.
NO I really did..lol

I love engrish.com, I took Japanese for a few years in high school, & had a japanese exchange student come & stay with me for a while. I still keep in touch with her, some of the things she brought from home with english on it were hilarious. Silly Japanese people.

I heard a funny interview once, with a man who was present the night Paul met Heather. He already knew her and what she was like, and when he was asked why he didn't say something to Paul he said "What was I to do - lean over and tell him "Sir Paul, steer clear from that right nasty piece of work?"

Thanks for the brains site, KK! Added it to favs.

LostinBravo posted...
Tick tock... while we wait, quick quiz - what's your favorite food themed movie?

Mine is:





--------------------

Doubt everything. Find your own light.
-Last words of Gotama Buddha, in Theravada tradition

****************************

Note answers, seriously for a change...Vatel was very fine!
Not only sexy as heck, but a man of principles placed in an impossible situation. He has to survive by wits and skill..

here is the review from Amazon.com and I concur..

Starring Uma Thurman (THE AVENGERS, PULP FICTION), Gerard Depardieu (THE CLOSET), and Tim Roth (ROB ROY), VATEL is based on the true story of an ordinary man, a decadent king, and the woman caught between them! In the west of France, Prince de Conde has a scheme to save his bankrupt province: he'll regain the favor of King Louis XIV with a weekend of spectacle and merriment. The plan's success rests with Vatel (Depardieu), the one man who can deliver sumptuous food, elaborate amusements, and all-out decadence fit for this king. But in the midst of it all, Vatel catches the eye of the beautiful Anne (Thurman) ... and places himself in direct competition with the King! Visually stunning and grandly entertaining, it's a motion picture you must see to believe!

Tis 'grate' isn't it???

There ain't nothing that excites me more than a smart
arse KIA guy or lady for that matter.
Give me "BRIANS"!!!

(And I will make this one 'acception' ONCE... I don't mean romantically per se........lol)

BUT............ just not on me plate Dad....He used to
eat head cheese for REAL!!!

He's 27, and we've been together for 8 years, so, yeah, I was there. Drew has always been an old soul and mature for his age. He's mature for any age, in fact.

We had been together for 2 1/2 years when I met a man online and took to meeting him in D.C. when he would come here for meetings. He was much closer to my age and we had a very short affair. I got home after one tryst and found Drew packed and leaving.

He never lost touch, though, and after a couple of months he asked me if I had gotten that out of my system. I said "Hell, yes" and we started dating again. We were together again very shortly after that and I know where my heart lives now.

I never had to worry about him leaving, really, for good. We've had good times and bad, but he's a solid, sweet man. Whose life doesn't have static?

I asked him once if we should count those two months as part of our time together. He assured me that, though we were apart, he never left me in his heart, and that's good enough for me.

Has anyone seen "American Idol" this year? Last night was the 2nd all Beatles program in as many weeks, and the results were awe inspiring in their awfulness.

From Amanda turning "Back in the USSR" into a southern boogie number to Michael chopping the magnificent "A Day in the Life" into a 1 1/2 minute hot mess I sat there with a dropped jaw. In fact, that was the worst thing I've ever seen on this show. It was so mind numbingly bad that Drew, who, like my best bud, Steve, hates The Beatles, said that he should be immediately asked to leave.

That made Chickezie's odd, almost Pere Ubuesque, arrangement of "I've Just Seen a Face" feel oddly charming. It also made Ramiele's straightforward version of "I Should Have Known Better" a relief. She heard the song and sang it. No frills and no oddities. It was wonderful. And I swear those are actually their names.

At least they didn't make a folk song into a power ballad like Kristy did with "Hide Your Love Away" or sound like Perry Como on steroids like Jason did with "Michelle".

So, if you haven't been watching? Good for you. You get a gold star on your forehead.

I actually own every Kanye West CD, and "Graduation" stayed in our multi disc player for three months when it came out. I think Paul needs something. It may as well be Kanye.

Thanks for sharing your story, Bear. You are making a difference here.

tcfan

I have never seen American Idol.

Anthony Minghella (1954-2008) passed away and I'm very sad, and a little shaken. He was two years older than I, and a creative presence to be reckoned with. It's hard to realise that I'll never see another of his films.

I remember seeing "Truly, Madly, Deeply", which was a sort of "Ghost" for smart people, back in 1990 and I was taken with his work. He then did three of my favorite literary adaptations with "The English Patient", "The Talented Mr. Ripley" and "Cold Mountain".

His was the sort of talent that took works of art and made then accessible to mainstream audiences, without pandering to them. I always looked forward to what he would do next.

In fact the version of "Madame Butterfly", that he staged in 2006, was one of the two pieces that turned my Drew into a lover of Opera. The other was Baz Luhrmann's version of "La Boheme". That's pretty good company. Staging an Opera is one of the hardest things you can do and he did service to a very complex piece. I loved it. I'm sorry to see him go, especially so soon.

Thank you, Anthony.

Who is Kanye West?

I need Help!

I have a crazy amount of frozen deer/venison sausage (dad's a hunter). All of it that I have cooked so far has been too "gamey" for my taste.

What can I do to enchance my enjoyment of this?

I was an Idol fan until last year. I have Tuesday night rehearsals and had Schmoogie recording the first few seasons, but we didn't bother last year, and I found I didn't miss it. This year, I didn't even watch the audition shows.

Instead, I'm watching/recording Last Restaurant Standing on BBC America. It's a great program, and unlike TC, it deals with all aspects of running a restaurant beyond cooking and front of house—for example, turning a profit, marketing, and other business-based skills.

I was awed by "The English Patient" and "Cold Mountain."

You didn't just say that, did you? Mr. West is one of the very few rappers out there who does almost entirely positive "hip hop" music. He uses samples from unusual sources and his music is a breath of fresh air.

In fact, when the last 50 Cent album came out he said he would quit if "Graduation" sold more copies than his new craptastic album. "Graduation" then sold about half a million more copies, and 50 backed off that statement. We were all hoping he would keep his word.

Kanye also wears his intelligence on his sleave, and is an honest to goodness fashion plate. In fact on his CD he says "I shop so much I should speak Italian". I'm a huge fan. He rules.

I really have no experience with venison. I know if you cook catfish you can soak it in buttermilk to cut the gaminess. I'm not certain that would work with venison though.

The best thing I can say is keep it in the fridge and let it rest. The gaminess comes from the blood that the meat is retaining. If you let it rest that could cut it.

Anyone else have any ideas?

Never heard of LRS. How fascinating. Maybe I can figure out what I did wrong the first time I opened a restaurant (oh yeah, it was having a business partner who would - and did - sleep with my boyfriend). Do I sound bitter? Trying to get past it. Immediately dumped the partner, the BF and business around which all the drama evolved.

I'll check out LRS. Never EVER caught Idol fever.

Thanks for the input! I'll try anything. I think the biggest problem is that - so I've heard - deer fat is nasty (which I believe). And, I didn't mention, the sausage that I have is smoked - I think that part of it is just that the specific butcher he uses makes crappy sausage.

OK. I LOVE venison! First, I gotta know what cut of venison. If it's the hind quarters then there is a commonly overlooked gland that's causing the gaminess or it wasn't removed and was nicked in the process which will always make it gamey. The sausage is a done deal. Sometimes slicing it and frying it "baloney style" will alleviate some of the taste. Otherwise... send it here... don't bother me none. I'll down it with some of Dad's moonshine.

Goodness! I would LOVE to see that!

Ok, you sparked another helpless hint... most butcher shops that will process wild venison will cut in beef fat which is not good. It ruins the flavor of the meat. It goes rancid way too fast. Not knocking your dad, just the butcher.
My dad got tired of having to tell the butcher to not add things so he made his own electric grinder. I know they make all kinds of grinders but he wanted something that wouldn't fall apart after 2-3 runs so his power source is a reduction gear out of a wringer washer.
P.S. Deer have very little fat and is very easily removed.

I am now in love with you!! thanks for the insight.

May I join you in the enjoyment of venison and downing of moonshine?! I'm thinking that if these events happen in the reverse order then I might not notice the gamey sausage as much.

I love Last Restaurant Standing!!! And I love that the winners actually get their own restaurant.

too late for THAT reality show.

You could try:
Strapping it to a home made rocket and shooting it into the upper atmosphere
Following Anthony Bourdain around with it, daring him to try some
Burrying it under a large rock (not that much fun but good exercise)
Re-sole your shoes with it
Cutting it into puck sized peices and using it in place of clay pigeons

So, bJ, is that a venison sausage in your pocket or are you just happy to see me?

I'm particularly fond of "Talented Mr. Ripley". I've read a few of the books, and it's hard to make one sympathetic towards a psychopath.

In his film, Minghella didn't even try, and I think that's the only way to be true to the work. The cast was amazing, as well. Phillip Seymour Hoffman as a dandy, and Jude Law as the man whose identity Ripley assumes are phenominal. Matt Damon is equally excellent. It's a greatly entertaining film.

Oh my, Ms. Jackson ('cause you're nasty)!

If you can tell me the best thing to do with it then you are welcome in my pocket anytime!

I enjoy watching Chefs create the culinary masterpiece, but for my house, we prefer simple food. Here is an easy favorite recipe from ...

Codfish cakes
Traditional New England fish cakes were made with salt cod and potatoes. Here, fresh cod is used, but if you like the stronger flavor of salt cod, try a combination of 3/4-pound fresh cod to 1/4-pound salt cod. Serve with baked beans or tartar sauce. Makes 4 cakes.
1 pound skinless cod fillets, any bones removed

1 pound baking potatoes, peeled, cut into 1 1/2-inch chunks

2 scallions, finely chopped

2 tablespoons chopped fresh flat-leaf parsley

1 tablespoon Dijon mustard

1/2 teaspoon Worcestershire sauce

1 large egg, lightly beaten

1 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons all-purpose flour

2 tablespoons vegetable oil

1. In a heavy 12-inch skillet, place the cod in 1 inch of cold water. Bring the water to a simmer and poach the cod, covered, at a bare simmer for 6-8 minutes or just until it flakes. Remove from the heat, uncover, and let the fish sit in the water for 5 minutes. Use a slotted spoon to transfer the fish to a plate. When cool enough to handle, flake the fish with a fork or your fingers.

2. Place the potatoes in a large saucepan, cover with water and bring to a boil. Boil for 12-15 minutes or until the potatoes are tender. Drain.

3. In a large bowl, mash the potatoes with a potato masher. Add the scallions, parsley, mustard, Worcestershire sauce, egg, salt, and pepper. Blend well. Add the fish, folding it in gently. Refrigerate, covered with plastic wrap, for at least 30 minutes.

4. Shape the cod mixture into 4 patties about 1-inch thick. Place the flour on a small dish. Coat the fish cakes with flour.

5. Wipe out the skillet used to poach the fish and heat the oil in it over medium-high heat. Cook the fish cakes about 5 minutes on each side or until nicely browned.

My suggestion would be to hire Tom Greene to offer it to Heather Mills with his own avant garde musical flair!


Heather would you like some sausage?!? Heather would you like some sausage!?!

http://www.youtube.com/watch?v=ewIOIzgsdlk

You most certainly may! Pops makes some exquisite 'shine. He mingles in some cinnamon sticks and other "tell ya I'd have ta shoot ya" ingredients. It is wicked good. Thanks for the love!

Guess that means I already got the invite!

Indeed, you did!

The "gameyness" in most wild game is usually from the blood. With meats like rabbit, you soak it in milk or buttermilk to help draw it out. I'm not sure how successful that will be with sausage.

BTW - Most butchers that I know make their sausage 50% pork and 50% deer meat, as the deer meat is far too lean to make a good sausage.

May you have many more happy years together.