Thread: 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.

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