What's Cook'in This Weekend?
Marilyn Sue McClintock
4 years ago
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Going to Hollywood this weekend...Grammy weekend!
Comments (32)I'm back! I wanted to get back to you about my trip, especially because all of you were so nice to help. I am sorry to say, that time went by so quick, we didn't get to do all we wanted to do. Friday night went to Mr. Chow's-and then to The Polo Lounge, which was being renovated, so another club was set up in the hotel. It was much too crowded, got one drink and back to our hotel. Saturday went to Rodeo Drive and to eat pizza at a place on Melrose called Mozza's, I think. It was VERY good! We had a couple of drinks at the Beverly Wilshire, L.A. Reid was at the next table. Then went back to hotel to get ready for the Clive Davis Grammy Party, which was being held at our hotel, so we wanted to see all the celebriites go in and out. Saw so many, and to name a few: Joan and Melissa Rivers, Joan Collins, Gayle King, Hoda Kotbe (sp?), Kelsey Grammer (and his new young wife)-sorry, he just grosses me out, Magic Johnson, Brandy, P Diddy, Miley Cyrus, Melanie Griffith, Yolanda (RHBH) and David Foster, Sting and wife, Trudy, Tyra Banks, and so many more. A lot of them were young artists, and I didn't even know who they were until someone mentioned it. It was fun! I cannot believe how skinny the women are! Have to be a size 0, not to mention tall and long legs, so they really are thin-too thin, IMO. Sunday, went to brunch at the Four Seasons, and to dinner at Mastro's then on to the Justin Timberlake concert. It was suppose to start at 9p and it didn't start until 11:30, which I thought was ridiculous! I truly would have left if my friend wasn't so inlove with him! Got home so late and was tired and left the next day! I am sorry we didn't make it to The Stinking Rose! Someone on the plane said they smelled like garlic all weekend after eating there, so we were a little afraid to go there and then to the events we were going to attend. But, would have loved to have gone there. Oh, somewhere in there we did go to the Farmers Market for awhile. We had already had brunch so wasn't hungry. I had never been to the Walk of Fame, so we went there for a little while one day. Marlene, so glad you mentioned for us to stay at the Beverly Hilton instead of the Roosevelt! We did walk through the Roosevelt, very dark place. We went to have a drink and appetizer at Sur, but, they were filming, so never even got in the door. Had fun and was exhausted, and my feet have been tortured walking in heels all night-how do people do that??? Glad to be back home!...See MoreWeekend Music (FNM): Who, What, Why
Comments (33)Good one! Here you go... And here's another I thought of : 'What are we going to do about the other generation?' P.S. If you're not on a desktop, you can usually select from your drop down menu to view the page in desktop mode, which should give you all the formatting options under the dialog box. There's a Video formatting option to paste the video URL into....See MoreWhat I found this weekend
Comments (4)That dispenser is 99% probability a simple funnel that immediately runs whatever is poured into it into the space between the inner basket and outer tub. Liquid detergent is much more viscous than liquid chlorine bleach so will accumulate a lot of residue and possibly clog the dispenser funnel and/or hose (depending on what is the specific design of it ... citing the model for parts diagrams look-up will reveal the details)....See MoreWeekend Quiz: What are your five favorite culinary/food smells? ...
Comments (16)Love to smell Bread. Baking or just baked. Specifically, a plain, white, highly hydrated bread with crust like plate glass and gaping caverns of chewy crumb. Tomatoes. Ripe, unwashed, freshly pulled off the vine, by and in your hand, en route to your mouth, after a detour to the salt shaker, which you keep on a post in the garden in which you stand, under the hot sun and among the heavy vines, about to be eaten like an apple, that last referring to the tomato, which made its appearance so long ago in this paragraph that we’ve quite forgotten of what we were speaking. Broth. Not the dirty laundry smell of early broth, raw onions, oily fat, and boiling scum. Not even the hearth-and-home smell of middle broth hitting its honest stride after four hours of skimming, with herbs and spices added. I mean the dense, meaty, layered, concentrated, redolent aroma of late, late, late broth simmered overnight and strained and defatted and reduced and clarified to be savored from a highball glass, hot shimmering liquid beef with a splash of vodka and a sprinkle of fleur de sel. Pesto. Basil by the handful, fresh garlic, olive oil, dark toasted nuts, good hard tangy cheese, all those scents liberated, combined, atomized, and flung into the room by the whirring food processor. A food processor is recommended. Pesto made with mortar and pestle has that added smell of effort, sweat, and blisters, that I personally find offputting. I guess if it’s the right comely person working that pestle, while you watch appreciatively with a glass of chilled Prosecco, you could find the sweat sexy, but some uptight SJW will come along and accuse you of exploitation and soon you wish you’d just bought your pesto in a plastic tub from Costco and saved yourself the approbation. Wine. Deep red, room temperature, balloon glass, just poured and swirled. Not, it should never have to be said, a sweet red wine. Meh, intriguing but not emotional to smell Chocolate. That smell means dessert is near, and I like dessert, but I don’t get emotional about it, being more of a ”I’ll share a _____ but only want two bites” person. Unless we are talking about creme brulee or creme caramel. Drat, those should have been in the first list. Bananas. Smell good. Taste okay. Ruins any dish in which incorporated, except ice cream. To this day the smell of Bananas Foster makes me want to vomit, because once it did. Average taco van aka roach coach. A little bit of grill, a little bit of diesel. It’s usually going to be a mediocre meal. You’re going to eat it anyway. Because where there is a roach coach, there by definition is nothing else to eat. A diner, on a secondary road. Smell of weak coffee, hash and grease on the flattop, brown oil in the deep fryer, dirt and jeans, cigarette butts and motor oil. Similar experience coming as #3. Probably. There are glorious exceptions with diners, seldom with roach coaches. Lager or pilsner. Beer is always intriguing, then you get closer and think “crap, its just pilsner (or lager)”, which your subconscious knew from the thin reedy smell, and it emotionally protected you by whispering in your ear ”you’d rather have a spritz”. This happens a lot in France and Italy, where the chances of that beer being an ale, stout, or (non-flavoured, non-hazy, generally non-weirdo) IPA is slim. Hate to smell Durian. Why does every Asian market have this stuff. Most of us don’t eat it. The ones who claim to like it can go live in their own Stinkytown. How can you like the taste of something that smells so bad? Smell is part of taste! Dogs eat stinky cat poop. Be better than a dog. Please. You’re making us look bad. Super sicky sweet stuff. Like cotton candy, inch-thick pink frosting, those volcano things spewing melted milk chocolate, all the other sickness-on-a-stick things you find at the county fair. Espresso shots at most coffee shops in the US, while the ”ooo, light roast, ooo, spe-cial-lity coffee” crowd puts their pale dry rattly beans through espresso machines designed for traditional dark oily roasts, and produce shots so sour that your face looks like your other end is having a rectal exam. On the other hand, I like the smell of espresso shots in France and Italy. Standard hot dogs, boiled. Meaning your basic Oscar Meyer or equivalent weiner. The smell itself isn’t bad, but its the association with the soft, mushy, tasteless, oversalty, sack of meat byproduct that it precedes. Some food with cooked oranges in it. I like fresh oranges. There is something about some ways of cooking oranges that makes me think of the Porcelain Bus. Roasting is ok, stewing is not. Canard a l’orange is ok, having warm sour-sweet acid in my throat is not....See Morerob333 (zone 7b)
4 years agolast modified: 4 years agoschoolhouse_gwagain
4 years agolast modified: 4 years agoMarilyn Sue McClintock thanked schoolhouse_gwagain
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