This is all I've got to say about that:
Don't ever willingly agree to do your Mom's taxes.
Monday, March 31, 2008
Saturday, March 29, 2008
Anchovy Paste
So tonight I'm meeting up with some good friends for our (somewhat) monthly "supper club" group. The host tonight is preparing prime rib. Each course will be paired with a wine of the host's choosing. I have opted to take the "salad" course this evening, bypassing my usual "dessert queen" title because someone else asked if they could make the desert (time will tell if this was a good choice for Monica... she has big footsteps to follow in!).
SO, per the host's request I'm taking Ceasar Salad. I borrowed my brother's large wooden salad bowl (protocol requires that a Ceasar salad be made in a wooden bowl whose sides have been freshly rubbed with garlic). I also made the dressing from scratch - the recipe from our family's cookbook. I have to say, the dressing is PERFECT. My idea of a great dressing - tangy but not too tart, with a CRAP-load of garlic and pepper. YUM.
But that brings me to tonight's quandry. What the hell else does one do with ANCHOVY PASTE??? My recipe called for PASTE (and not actual anchovies, thank goodness), and I bought a new tube at the grocery store knowing full well that I'd be throwing out the barely-used tube in the refrigerator when I got home. I'm sure it was purchased the LAST TIME I made Ceasar salad, and since that's definitely not in recent memory I think it was best just to pitch the old stuff.
I could certainly look up "anchovy paste" on the food network website and see what matches might result, but I'd love any suggestions anyone might have on other uses, so I don't have to throw out a whole friggin' tube 2 years from now. Now I'm off to chow down! wheee!
SO, per the host's request I'm taking Ceasar Salad. I borrowed my brother's large wooden salad bowl (protocol requires that a Ceasar salad be made in a wooden bowl whose sides have been freshly rubbed with garlic). I also made the dressing from scratch - the recipe from our family's cookbook. I have to say, the dressing is PERFECT. My idea of a great dressing - tangy but not too tart, with a CRAP-load of garlic and pepper. YUM.
But that brings me to tonight's quandry. What the hell else does one do with ANCHOVY PASTE??? My recipe called for PASTE (and not actual anchovies, thank goodness), and I bought a new tube at the grocery store knowing full well that I'd be throwing out the barely-used tube in the refrigerator when I got home. I'm sure it was purchased the LAST TIME I made Ceasar salad, and since that's definitely not in recent memory I think it was best just to pitch the old stuff.
I could certainly look up "anchovy paste" on the food network website and see what matches might result, but I'd love any suggestions anyone might have on other uses, so I don't have to throw out a whole friggin' tube 2 years from now. Now I'm off to chow down! wheee!
Wednesday, March 5, 2008
SICK AND TIRED!!!!!!!!!
So, this is the SECOND time I've had the SARS/Black Lung/Typhoid that's being passed around the cube farm I fondly refer to as my office.
It sounds like a WWI infirmary from 8:00 to 5:00... coughing, sneezing, soft whimpering, cries of anguish. We just keep passing it from one person to the next; around and around it goes until it comes back to me again. My lungs feel like they've been stuffed with steel wool, and I'm friggin' exhausted from lack of sleep.
DAMN IT I AM SO SICK OF WINTER!!!!!
It sounds like a WWI infirmary from 8:00 to 5:00... coughing, sneezing, soft whimpering, cries of anguish. We just keep passing it from one person to the next; around and around it goes until it comes back to me again. My lungs feel like they've been stuffed with steel wool, and I'm friggin' exhausted from lack of sleep.
DAMN IT I AM SO SICK OF WINTER!!!!!
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