Results 1 to 3 of 3

Thread: Dinner tonight

  1. #1
    Bob Terwilliger Guest

    Default Dinner tonight

    When Christine was visiting, she used super-secret Jedi mind tricks to
    mesmerize Lin into buying a tagine at the Le Creuset outlet. So tonight was
    the tagine's time to perform. I cut up a lamb shoulder roast, seasoned the
    chunks with salt and pepper, and browned them in nearly-smoking olive oil in
    the tagine. Then I scattered on some sliced onions, followed by a mixture of
    water, saffron, lemon juice, fire-roasted tomatoes, freshly-ground cinnamon,
    and honey. The cover went on and everything cooked for half an hour. Then I
    added some baby carrots, cut-up Japanese eggplants, and prunes, covered the
    pot again, and let cook until the vegetables were tender. Just before
    serving, I toasted some almonds and sesame seeds and chopped some cilantro;
    those items were used as a finishing garnish.

    Lin doesn't like couscous, so we had white rice with it. (Pictures have been
    posted on Lin's Facebook rather than here because Sheldon can eat a bag of
    ****.)

    Bob


  2. #2
    brooklyn1 Guest

    Default Re: Dinner tonight

    On Wed, 16 Dec 2009 02:15:10 -0800, "Bob Terwilliger"
    <virtualgoth@die_spammer.biz> wrote:

    >When Christine was visiting, she used super-secret Jedi mind tricks to
    >mesmerize Lin into buying a tagine at the Le Creuset outlet. So tonight was
    >the tagine's time to perform. I cut up a lamb shoulder roast, seasoned the
    >chunks with salt and pepper, and browned them in nearly-smoking olive oil in
    >the tagine. Then I scattered on some sliced onions, followed by a mixture of
    >water, saffron, lemon juice, fire-roasted tomatoes, freshly-ground cinnamon,
    >and honey. The cover went on and everything cooked for half an hour. Then I
    >added some baby carrots, cut-up Japanese eggplants, and prunes, covered the
    >pot again, and let cook until the vegetables were tender. Just before
    >serving, I toasted some almonds and sesame seeds and chopped some cilantro;
    >those items were used as a finishing garnish.
    >
    >Lin doesn't like couscous, so we had white rice with it. (Pictures have been
    >posted on Lin's Facebook rather than here because Sheldon can eat a bag of
    >****.)
    >
    >

    Tangined lamb indoors... sheesh, your tent must stink like an unbathed
    shmoo. Babboon ass face is full of camel dung, real tangine indoors
    would be like hibachi indoors.

  3. #3
    Bob Terwilliger Guest

    Default Re: Dinner tonight

    Sheldon made a fool of himself:

    >> When Christine was visiting, she used super-secret Jedi mind tricks to
    >> mesmerize Lin into buying a tagine at the Le Creuset outlet. So tonight
    >> was the tagine's time to perform. I cut up a lamb shoulder roast,
    >> seasoned the chunks with salt and pepper, and browned them in
    >> nearly-smoking olive oil in the tagine. Then I scattered on some sliced
    >> onions, followed by a mixture of water, saffron, lemon juice,
    >> fire-roasted tomatoes, freshly-ground cinnamon, and honey. The cover went
    >> on and everything cooked for half an hour. Then I added some baby
    >> carrots, cut-up Japanese eggplants, and prunes, covered the pot again,
    >> and let cook until the vegetables were tender. Just before serving, I
    >> toasted some almonds and sesame seeds and chopped some cilantro; those
    >> items were used as a finishing garnish.
    >>
    >> Lin doesn't like couscous, so we had white rice with it. (Pictures have
    >> been posted on Lin's Facebook rather than here because Sheldon can eat a
    >> bag of ****.)
    >>
    >>

    > Tangined lamb indoors... sheesh, your tent must stink like an unbathed
    > shmoo. Babboon ass face is full of camel dung, real tangine indoors
    > would be like hibachi indoors.


    (LOL at "tangine") You have no idea what I'm talking about, do you? You
    can't even SPELL "tagine" correctly, even when the correct spelling is
    staring you right in the face! Do you think that a tagine involves charcoal
    or an open flame? Are you THAT ignorant?

    You really should make an effort to get your envy under control, because it
    is RULING you right now, and making you act even more idiotically than the
    idiocy which comes naturally to you.

    I am the first to admit that it's GREAT to be me, and I'm a lucky man. I
    have a blissfully happy marriage, I have a fantastic home, I have excellent
    health, I have a good education and a good brain, I have a well-paying and
    fascinating job -- I'm even a creative and talented cook! In short, I have a
    BETTER LIFE than you do, and I am a BETTER PERSON than you are. Deep down,
    you know that, and knowing it makes you feel stupid and unworthy. Well, you
    SHOULD feel that way. It makes me smile whenever I read a rant like the one
    you wrote above, because it means your guts are burning from the
    frustration, envy, and inferiority you feel whenever you think about the
    things I do routinely which you never could, either in the kitchen or in
    life -- and now it's too late for you. You'll be dead soon, leaving behind
    nobody who cares.

    Stew in it, loser!

    Bob


Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32