~~~Necklace Finding Vibes for Cillaliz!!~~~I know that there will be things that I'm going to misplace when I move. Actually, I already have a list of CDs that have been missing for several years, now! I've just replaced most of them but I've actually found a few of them. But I do hope you find both of your necklaces!!
Skip made an amazing dinner today in honor of my father's birthday. Mom loves lobster...
A lot of people are uncomfortable eating meat that looks like part of an animal, so pre-packaged and process meats are popular. This lunch meat, however, must be one of more disturbing things to ever have been featured in the deli meat section of a grocery store. The problem isn't that it is 80% pork with coloring added to it, but that the coloring is added to make it look like a clown face. It is clearly intended to be appealing to children, it actually explains why some children are afraid of clowns. After all, if you discovered a face in your sandwich when you were in kindergarten, you would be traumatized, too. This meat might also be a factor in why some children become vegetarians.At least soylent green didn't look like people.
The one time i had lobster it tasted like rubber and I was not impressed.
If it was rubbery, it was clealy overcooked! Properly prepared lobster should almost melt in your mouth!der Brucer
Question.... Anyone recognize the actor in the stripes? I swear I have seen him before but I cannot place him.
I'm sending search vibes but as they need to cross the international dateline and the equator it maybe that George finds the necklaces and Cilla dances a Lobster Quadrille.
He reminds me of Danny de Vito.
(It's a slow day, what can I say!)
I love shrimp scampi but I cant have that for it has too much butter and I need to lose weight due to doctors order.
"Shrimp sauteed in olive oil, with a brandy sauce flavored with garlic shallots and oregano. Great served with a rice pilaf and salad!"INGREDIENTS:1/2 cup all-purpose flour1/4 teaspoon salt1/2 teaspoon freshly ground black pepper1/4 teaspoon cayenne pepper1 1/2 pounds fresh shrimp, shelled and deveined without tails 1/2 cup olive oil4 cloves garlic, minced1 shallot, chopped1/2 cup fresh parsley, minced1/2 teaspoon dried oregano, crushed2 tablespoons white wine2 tablespoons brandy DIRECTIONS:1. In a small bowl, combine flour, salt, pepper and cayenne pepper. Mix thoroughly. Dredge shrimp in flour mixture. 2. In a large skillet, saute dredged shrimp in olive oil for 5 minutes over high heat. Toss shrimp often to prevent burning. Transfer shrimp with a slotted spoon to a serving dish, leaving the oil in the pan. 3. In the same pan, saute the garlic, shallot, parsley and oregano over medium heat for 3 minutes; stirring constantly. Spoon the mixture over the shrimp. Return pan to the heat. Preheat your broiler for medium heat. 4. Pour the wine and brandy into the skillet and ignite with a match or lighter. When the flames die down, stir to loosen any browned bits on the bottom of the skillet; pour over shrimp. 5. Place the serving dish of shrimp in a preheated broiler for about 2 minutes.
