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Old 07-12-2012, 02:21 PM   #3341
 
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Is there something going around today because I'm having one heck of a down day and I keep seeing it mentioned here and there.

We're having mahi mahi burgers with avocado jalapeno aioli if my avocado is good. Still not sure about what we'll have with it... #totallyuinispiredtocomeupwithaside
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Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
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Old 07-12-2012, 03:02 PM   #3342
 
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It sounds like you need to make a slaw.
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Old 07-12-2012, 03:07 PM   #3343
 
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Slaw would be perfect if it didn't involve the grocery store. I wonder if Calvin can drive...

I've been wanting to try this broccoli grape pasta salad I saw a recipe for and have had a craving for since, but not sure that really goes well. Whatever I do it has to be cold cause it's HAWT. If I ask Mr. Spring what he wants he'll use his standard "tater tots" response.

Although if I go to the grocery I can get more mango because at 50 cents each I keep thinking about them.
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Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
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Old 07-12-2012, 03:08 PM   #3344
 
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OMG. Mango.


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Old 07-12-2012, 03:10 PM   #3345
 
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Quote:
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It sounds like you need to make a slaw.
Oh yes!
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Old 07-12-2012, 03:14 PM   #3346
 
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Quote:
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Whiskey.
DAMN!!!!!!
Haha...lush-city.
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Old 07-12-2012, 03:16 PM   #3347
 
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Y'all are helping to push me toward the grocery store. What about this slaw: Sriracha Slaw | The Meltaways

I could even get the beloved tots for Mr. Spring AND turn the oven on. Such a sacrifice.
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Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
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Old 07-12-2012, 03:17 PM   #3348
 
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change in plans - acting manager is taking me out to dinner as a thank you for everything i've done for her!

considering i went on vacation in the middle of her tenure, i think that's wonderful!!!

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Old 07-12-2012, 03:41 PM   #3349
 
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You should get those mangoes and use them to make slaw.
I think you should make a light non-mayo slaw since you're having aioli, but mayo one is good too.
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Old 07-12-2012, 04:30 PM   #3350
 
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Great idea. How about this one? Asian Cabbage Mango Slaw | Skinnytaste

I'll just be using a bagged slaw mix though because for two that's easier. And I'd skip the scallions and probably add some cilantro. I only have toasted sesame oil which might be kind of strong? Might use something else for that. Or any recipes you can suggest? You know I need a recipe.
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Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
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Old 07-12-2012, 04:33 PM   #3351
 
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Spaghetti and meatballs. It's been a while
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Old 07-12-2012, 04:42 PM   #3352
 
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You can't go wrong with scallions or cilantro or sesame oil. She means toasted sesame oil, btw. You wouldn't want to use anything else.
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Old 07-12-2012, 04:45 PM   #3353
 
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Fifi, I was going to do graham cracker, but then I found these cute mini Nilla wafers that fit right in the mini cupcake cups so I took the easy route with those. I made cheesecake stuffed strawberries too and dipped those in crushed graham crackers so there was a little mix of everything.

I'm constantly taking pictures of everything since I got my new phone so of course I've got a pic. Not sure who brought cupcakes, but they were good.

Those are too cute, and look delicious! And hey, nilla wafer crusts and simple, and super yummy. You can't beat that.

Tonight I am having the remainder of my pizza, that I picked up from a really good restaurant last night. Warmed over mind you, I'm not in the cold pizza fan club. It has a perfect crust, fresh and daily made pesto base, really good feta and mozzarella, roma tomato wedges, marinated artichoke hearts, and a sprinkling of oregano. I've been craving this pizza for a month.


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Old 07-12-2012, 04:48 PM   #3354
 
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I just made duck fat focaccia and yeah, it's all I want to eat. It's ****ing fantastic.
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Old 07-12-2012, 05:47 PM   #3355
 
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No ginger to be had at my grocery (I know, WTF, right?) and the only thing they had was the kind in the tube, no TY.

All is not lost though, I did get tater tots, which is a good thing because I'm not sure Mr. Spring will like this slaw. I tasted it and even though I cut back the vinegar it's quite tangy, but we'll see how it is after it sits a little bit.

And I was going to be all cutesy and do sesame seeds, but the store is on crack thinking I'll pay $6 for a bottle. I think not!
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Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
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Old 07-12-2012, 06:05 PM   #3356
 
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I just looked at that recipe again. I know it's trying to be "healthy" but that dressing should have sugar in it. Those types of dressings need sugar for balance. Asian dipping sauces and noodle salads always have some sugar.
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Old 07-12-2012, 06:10 PM   #3357
 
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Think I could sprinkle a little on and mix it in to the already made slaw?
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Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
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Old 07-12-2012, 06:11 PM   #3358
 
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It also needs salt. Without enough salt, you can't balance the acid. One tbsp low-sodium soy isn't enough to balance out all the vinegar.

It should dissolve if you sprinkle it and mix it, but you could also try agave, golden syrup, or honey.
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Old 07-12-2012, 06:15 PM   #3359
 
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If you don't want to add more salt, btw, the sugar alone will take care of the tartness for the most part.
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Old 07-12-2012, 06:17 PM   #3360
 
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Well, that's heaps better already (already mixed and tasted). Thanks!!
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Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
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