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kyburgSupport your local fiesty female!
Honestly.
Oh, and while we're being political, compare the writing with the Ann Coulter column that got dumped last week - any epithets? Distortions? Name-calling?
I may not always agree with Arianna Huffington - but this is a very good piece.
("Brutally honest." Yeah, that sounds familiar.)
--
In other news, ran out of snark after visiting the nursery and the used book store over lunch today.![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
silverkun, the cure to permanent annoyance? Step away from the desk. I did, I didn't die and nothing blew up while I was gone that I couldn't fix in fifteen minutes. Why yes, something did. So what else is new?
Step away from the desk. Works wonders.
Also, Advant-Go gets my wrath this afternoon - along with the Chopstix.com recipe of the day feature - which overwrites every time you update the PDA and you loose everything. No, the recipes are not stored online anywhere.
So write them down and keep them if you want them - because if you don't, bye-bye. *snark*
For example:
Pork and French Beans
1/4 lb (100 g) lean pork
1 tbsp light soy sauce
1 tbsp rice wine or sherry
1 tsp cornflour
1/4 (100 g) french beans (or runner beans)
4 tbsp oil
1 tsp salt
Cut the pork into small, thin slices and marinate with soy sauce, wine, sugar and cornflour. Wash the beans; provided they are fresh and young they will not be stringy and will need only topping and tailing. If you are using dwarf beans, leave them whole; snap large ones in half; runner beans should be sliced.
Heat up about 2 tablespoons oil in hot wok or frying pan, stir-fry the pork for about 1 minute or until the colour of the meat changes, then dish out and keep it aside.
Now wash and dry the wok or pan, heat up more oil but this time wait until it smokes before frying the beans with salt, stirring constantly for about 1/2 minute. Then return the pork to the pan and blend it well with the beans. Add a little stock or water if necessary, but do not overcook or the beans will lose their crispness and the pork its tenderness.
-
When they tell you to visit http://www.chopstix.com for more recipes, they lie.
(I really dislike being lied to. No, dislike isn't strong enough - because what lingers after such an event isn't something I can discuss in polite company. And my reaction to it sets Jim into defense mode. As in getting between me and the liar.)
Honestly.
Oh, and while we're being political, compare the writing with the Ann Coulter column that got dumped last week - any epithets? Distortions? Name-calling?
I may not always agree with Arianna Huffington - but this is a very good piece.
("Brutally honest." Yeah, that sounds familiar.)
--
In other news, ran out of snark after visiting the nursery and the used book store over lunch today.
silverkun, the cure to permanent annoyance? Step away from the desk. I did, I didn't die and nothing blew up while I was gone that I couldn't fix in fifteen minutes. Why yes, something did. So what else is new?Step away from the desk. Works wonders.
Also, Advant-Go gets my wrath this afternoon - along with the Chopstix.com recipe of the day feature - which overwrites every time you update the PDA and you loose everything. No, the recipes are not stored online anywhere.
So write them down and keep them if you want them - because if you don't, bye-bye. *snark*
For example:
Pork and French Beans
1/4 lb (100 g) lean pork
1 tbsp light soy sauce
1 tbsp rice wine or sherry
1 tsp cornflour
1/4 (100 g) french beans (or runner beans)
4 tbsp oil
1 tsp salt
Cut the pork into small, thin slices and marinate with soy sauce, wine, sugar and cornflour. Wash the beans; provided they are fresh and young they will not be stringy and will need only topping and tailing. If you are using dwarf beans, leave them whole; snap large ones in half; runner beans should be sliced.
Heat up about 2 tablespoons oil in hot wok or frying pan, stir-fry the pork for about 1 minute or until the colour of the meat changes, then dish out and keep it aside.
Now wash and dry the wok or pan, heat up more oil but this time wait until it smokes before frying the beans with salt, stirring constantly for about 1/2 minute. Then return the pork to the pan and blend it well with the beans. Add a little stock or water if necessary, but do not overcook or the beans will lose their crispness and the pork its tenderness.
-
When they tell you to visit http://www.chopstix.com for more recipes, they lie.
(I really dislike being lied to. No, dislike isn't strong enough - because what lingers after such an event isn't something I can discuss in polite company. And my reaction to it sets Jim into defense mode. As in getting between me and the liar.)
