you know we’re getting old when…

Saturday, July 14th, 2007 | Uncategorized | No Comments

they have flash back 90′s lunch hour on the radio

and I LOVE IT. go Hole, Veruca Salt, and Oasis

gotta keep your head up

Friday, May 25th, 2007 | Uncategorized | 2 Comments

please check out my photo.
apparently i was so drunk at b to b mike had to hold my head up as i crossed the losers finish line.

http://www.sportphoto.com/Event.aspx?EventID=26&BIBNumber=23121

squeal like a pig (in the food way not sexual way)

Tuesday, May 1st, 2007 | Uncategorized | 2 Comments

I though this place was delicious and so does Savannah (from Seoul)

Yang San Bak is apparently 3 layers of pork fat. So during the meal cooking portion the pork fat drips into this kimchi broth concoction. The grill looks like a moat.

At the end of the meal comes the BESTEST PART: the waiter puts rice in the Kimchi broth and you get to eat it. Its almost like Korean Risotto but instead of Parmesan they use pork
fat!!!! The rice is super creamy and soft and flavorful. As the rice keeps cooking, it turns to
that hard rice chip that you sometimes get at the bottom of rice cookers. yummy.

It was about 25 per person WITH drinks.

Deep Fried Recap: Marrekesh Vegetable Curry

Monday, April 30th, 2007 | tuesday night dinner | No Comments

The recipe calls for an imaginary use of “carrot-ginger juice” and baking in the oven. A hell of a lot of ingredients, and maybe a dutch oven (but you can do without)

Look it up on All Recipes.com, under Marrakesh Vegetable Curry. There is too much to type.

Even though the description lies to you, the curry is quite good. It has a sweet, not too spicy flavor and lots of different textures for you to feel in your mouth. The dish is also colorful and will stain your sink and maybe your teeth (ee!) if you let it.

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***
Jancy Here – I went ahead and pasted the Recipe here:

Marrakesh Vegetable Curry

SUBMITTED BY: Leah Perez
“A vegetable-full curry! Serve this curry over your favorite rice and you’re sure to have a tasty meal. If you have carrot-ginger juice available to you, try using it in place of the orange juice – either one is delicious!”

Original recipe yield:
6 servings

INGREDIENTS

* 1 sweet potato, peeled and cubed
* 1 medium eggplant, cubed
* 1 green bell pepper, chopped
* 1 red bell pepper, chopped
* 2 carrots, chopped
* 1 onion, chopped
* 6 tablespoons olive oil
* 3 cloves garlic, minced
* 1 teaspoon ground turmeric
* 1 tablespoon curry powder
* 1 teaspoon ground cinnamon
* 3/4 tablespoon sea salt
* 3/4 teaspoon cayenne pepper
* 1 (15 ounce) can garbanzo beans, drained
* 1/4 cup blanched almonds
* 1 zucchini, sliced
* 2 tablespoons raisins
* 1 cup orange juice
* 10 ounces spinach

DIRECTIONS

1. In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Saute over medium heat for 5 minutes.
2. In a medium saucepan place 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and saute over medium heat for 3 minutes.
3. Pour garlic and spice mixture into the Dutch oven with vegetables in it. Add the garbanzo beans, almonds, zucchini, raisins, and orange juice. Simmer 20 minutes, covered.
4. Add spinach to pot and cook for 5 more minutes. Serve!

bippity boppity boop

Sunday, April 15th, 2007 | Uncategorized | 1 Comment

Why can’t I wake up to a nice man by my side instead of a quarter filled crossword puzzle and dictionary? {sigh}

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