Support 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.
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.
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.)
no subject
Date: 2004-08-04 03:02 pm (UTC)no subject
Date: 2004-08-04 03:23 pm (UTC)dork.Oh, wait a minute. That was harsh.
No, having to pick between Gray Davis and Ben Simon was harsh. And then having to put up with der Governator. That's harsh.
*rants on*
I live here. It's amazing, some days.
no subject
Date: 2004-08-04 03:36 pm (UTC)I first learned about Arianna from Peter McWilliams' book, Life 102: What To Do When Your Guru Sues You. He had a chapter titled "Isn't It Amazing How Huffington Rhymes With Washington?" It was rather negative about Arianna and her political ambitions, but, with her changing fortunes and all I think she's mellowed. Not too much, though, which is a good thing. As I said, I kind of like her now.
no subject
Date: 2004-08-04 06:30 pm (UTC)One of my best friends is from Pittsburgh, and he says people there are bemused at the reactions of "outsiders" to Teresa. As he put it, "We've all known for years that she really doesn't give a shit what anyone thinks about her, and no one here is bothered by it, so why are people in supposedly more cosmopolitan places?" [Hello, Maureen Dowd!] Oh, and he also said "We appreciate the gazillions of dollars she pours into the civic life of Pittsburgh."
I think Dowd is just a two-faced bitch. She can write good columns once in a while, but I think she's one of these women who wants to be Daddy's Favorite Girl, or Teacher's Pet, and cannot stomach another woman getting attention for being clever or tough. She didn't hammer at Clinton because of the lying -- she was threatened by Hillary, and the hatchet jobs she did on Judy Dean and is doing on Teresa are just further proof.