25 Sept 2006
Submitted by eve on Mon, 09/25/2006 - 10:33pm. Funny
\"It wasn\'t me. It was nice, but not interesting enough for $300. You know, \'Don\'t bore Nina.\'\"
\"Yeah, because Nina will eat your young.\"
\"Oh come on, she\'d never take on those extra calories.\"
--A girl and a guy outside Metier, in San Francisco.
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Posted by fred on Sun, 02/11/2007 - 12:54am.
Dá fhada an oíche tagann an camhaoir
Posted by Saint on Tue, 12/12/2006 - 5:16am.
However long the night, the dawn will come.

(These inspirational words brought to you by mistake.)
Posted by Bael on Sun, 12/17/2006 - 7:54am.
I swear, that whole gaelic spelling thing is just a plot to keep the Irish uneducated and powerless. Damn Brittish Empire thingee.

Reality is the leading cause of stress in the world today.
This just in!!
Posted by marinerd on Thu, 10/26/2006 - 9:35pm.
Baileys Irish Creme has a new flavor. Caramel! I am thinking of becoming an alcoholic. But splitting a bottle with my neighbor (on a week night for heavens sake!!) made watching the Tigers lose a lot easier.

Down with the soulless minions of orthodoxy!
Caramel Irish Creme?
Posted by Jon on Fri, 11/03/2006 - 8:21am.
Awesome, thanks mari! I\\\'ll have to check that out.

- My mind is in the gutter, but it keeps out the bad weather.
Posted by Matt on Fri, 10/27/2006 - 9:15am.
When you can put away two bottles in one night and still go to work the next day, then come talk to me about being an alcoholic.
Not that I ever have, but I\\\'m sure at some point I could have. The stuff\\\'s only 34 proof, after all. I\\\'d be more concerned about the body\\\'s ability to digest that much lactose than the alcohol.

Then again, maybe I\\\'m sensitive at the moment. I just finished reading \\\"Dry\\\" by Augusten Burroughs. I give it 8.5 out of 10.
Fattening up
Posted by Saint on Thu, 10/12/2006 - 9:49am.
Okay, so not really related to the quote at all, but I`m bored and this quote looks lonely, what with only 6 replies. So I`m going to post a couple recipes:
Variety Breads
Posted by Saint on Thu, 10/12/2006 - 10:06am.
1 tbsp margarine
1 tbsp shortening
1 cup boiling water
1 cup scalded milk
1 pack yeast
1/4 cup warm water
1 tsp sugar
1 tbsp salt
Approx. 6 cups white flour, or 6 cups whole wheat flour and 1 cup white flour

In a large bowl, place boiling water, scalded milk, margarine, shortening, sugar and salt. Cool to luke-warm.
Add one pack yeast to 1/4 cup warm water and 1 tsp sugar. Allow to foam up, mix, then add to luke-warm milk.
Mix, adding sifted flour using a wooden spoon--using hands will allow too much flour to be added.
Knead bread dough on a lightly floured board.
Place in bowl greased with butter and turn to grease surface of the dough.
Cover with a damp cloth and allow to rise double in bulk.
Punch down to release sour alcohol smell.

Divide the dough into three equal portions and roll out the portions into rectangles (roughly 14 inch x 10 inch). Then spice it up:

-Salami or Pepperoni Bread
Spread with salami or pepperoni (or slice deli meat) all over, and thinly sliced cheese over meat. Roll starting at the longer side, seal edges and allow to rise for 20 to 30 minutes. Bake at 350 F for 35-40 minutes until brown.

-Sausage Bread
Saute chopped sausage, onion, pimento or sweet pepper until cooked. Spread on rolled dough; sprinkle grated cheese over sausage. Roll up and continue as above.

-Spinach Bread
Spread cooked spinach or lightly steamed spinach all over rolled dough. Sprinkle grated cheese over spinach and roll up, continuing the above recipe.

After baking, cool and slice.
Tahitian Prawns
Posted by Saint on Thu, 10/12/2006 - 9:53am.
2 lbs prawns
2 chopped onions
2 crushed garlic cloves
8 ozs white wine (not cooking wine, something you would actually drink)
1/4 cup finely chopped parsley
Salt and red pepper to taste

Wash the prawns thoroughly, breaking off the feelers or legs which are too long. Fry the chopped onion in a heavy frying pan until golden. Add the prawns and continue cooking until they turn red in color. Season and add a glass of dry white wine to the pan, then the crushed cloves of garlic and a light sprinkling of paprika. Cover the pan and allow to simmer for about 5 minutes. Check the seasoning, sprinkle over the fresh parsley and serve hot.

Also works really well with crawdads or shrimp, if you don`t happen to have prawns.
Plantain and Codfish au Gratin
Posted by Saint on Thu, 10/12/2006 - 9:51am.
4 half ripe plantains
1 lb codfish
1 onion
2 green onions
2 clove garlic grated
1 seasoning pepper
1 soupspoon chopped parsley
1 cup grated cheese
1 cup bread crumbs
Pepper and salt
Juice of half a lime

Flake boiled codfish and stew with the seasoning and lime juice until smooth and tender ( not too dry).
Parboil plantain, peel and cut into one inch cylinders.
Arrange in a baking dish and spoon codfish mixture over plantain.
Sprinkle with grated cheese and bread crumbs and gratinate in hot oven for 10 to 15 minutes.
Serve hot.
Posted by copperhead on Tue, 12/05/2006 - 3:41am.
stop making me hungry, damn it. but if you\'re going to anyway, got a recipe for creamed onions?

i went to war for my country and all i got was this lousy stump.
Well, no.
Posted by Saint on Tue, 12/12/2006 - 5:17am.
I didn`t have one on hand, and in fact can`t think why anyone would want such a recipe, but a quick search turned one up, and here you are:

1 1/2 to 2 pounds small white onions, peeled, or mixture of small white and purple onions
1/2 teaspoon salt
2 tablespoons butter
2 tablespoons flour
1 1/2 cups half-and-half or whole milk
1/2 teaspoon Cajun seasoning, or to taste
1/4 teaspoon paprika
salt, to taste
2 teaspoons chopped fresh parsley, for garnish

Place onions in a medium saucepan. Add 1/2 teaspoon of salt and enough water to cover. Bring onions to a boil; cover and cook 20 to 25 minutes, until tender. Drain and reserve the cooking liquid; set onions and cooking liquid aside. In the same saucepan, melt butter; blend in flour. Gradually add half-and-half or milk; cook, stirring constantly, until mixture thickens and begins to bubble. Stir in Cajun seasoning and paprika. Taste and add salt and pepper. Add some of the reserved liquid to thin the sauce, if too thick. Add onions to the sauce; heat through and serve.
Who is nina?
Posted by Norberta Waffling on Tue, 10/10/2006 - 11:11pm.
I think they might have been referring to Nina Garcia, the fashion director at Elle magazine. It might have to do with the Bravo reality show project runway. Or I could be ENTIRELY wrong. It\\\'s fun to guess though.
Welcome Norberta!
Posted by ParU on Sat, 10/28/2006 - 9:42pm.
Just cause I can - here\\\'s a cool pt for your froot bat. Oh yes, what\\\'s your froot bat\\\'s name?
It\\\'s Amino world without Chemists
Posted by Saint on Tue, 10/17/2006 - 3:02am.
Yeah, I was having more fun before someone clued me in about Project Runway. I was imagining the lover from hell, or an awful step mother.

Welcome to In Passing, and sorry I neglected to welcome you before.
Holy crap!
Posted by jcharles on Mon, 10/16/2006 - 3:39pm.
Is this an actual delurking? Somebody rush a froot bat over here pronto.

Norberta, if this is your first post, welcome! Someone will be along with your froot bat and care and feeding instructions shortly. If it`s not your first post, then the welcome still stands. Post more! We don`t get enough new people around here anymore.

Grad school has swallowed me whole.
Posted by Matt on Tue, 10/17/2006 - 11:03am.
Welcome new person! New posters (posties?) get a froot bat (long story), along with the following set of instructions:

Froot (Fruit) Bat Owner\\\'s Manual

1) No posting while under the influence of strong drugs, legal or otherwise. FBs have a tendency to misbehave when you do.
2) The Preview Comment button is more important than you think, especially if you\\\'re fond of hyperlinks. FBs love successful hyperlinks.
3) FBs have a secret, esoteric link to the Militant Grammarians. Capitalization, correct spelling and grammar, and complete words are appreciated.
4) FBs thrive on cool points. The more they get, the healthier they become.
5) FBs cannot die.
6) Keep http://www.inpassing.org/comments.phtml?mode=view&lid=156&cc=6 close at hand. It\\\'s the FB home page.
7) The easiest way to qualify for an FB is to have never posted before and then, on your first post, announce that fact. Matt (as appointed by Montygirl) or some other IP veteran will give you an FB to love, care for and cherish for your very own for ever and ever.
8) When in doubt, follow the directions.
9) When that doesn\\\'t work, email eve@inpassing.org. She is the Site Goddess for a reason.
My froot bat was quite tasty...
Posted by JLSeagull on Wed, 10/18/2006 - 8:14pm.
Will the Militant Grammarians care that Norberta is being given an FB to love?
Tasty never dies
Posted by Jon on Thu, 10/26/2006 - 12:44pm.
I hope you like the zombie FB in your stomach... *wink*

- My mind is in the gutter, but it keeps out the bad weather.
At least Nina won\\\'t eat her own young
Posted by hypoxic on Sat, 09/30/2006 - 9:25am.
Maybe Nina\\\'s a dingo?
Posted by Somnambulist on Thu, 09/28/2006 - 7:08pm.
It`s like an alternate universe for the quote... we can see how far we can get the topic of conversation to diverge from the same start points...
Cool points, anyone?
Posted by Desert Fox on Fri, 09/29/2006 - 12:47pm.
The Trousers of Time!

\\\"Life is too short for grief. Or regret. Or bullshit.\\\" -- Edward Abbey, Vox Clamantis in Deserto
A first for me...
Posted by Somnambulist on Sat, 09/30/2006 - 12:46pm.
...the cool points are usually out of stock by the time I get to them.

I can only assume that you speak of Pratchett`s Theory of time travel and whatnot... I hope you`re not looking for anything more specific, as I seem to remember it in a couple of places. I have no way of checking on that, though; most of my books have been 8 hours in the past for the better part of a year, though I shall be reunited soonly enough.

Off to sleep for me... I`m starting to go loopey...er.
Second first?
Posted by JLSeagull on Thu, 09/28/2006 - 9:07am.
It\\\\\\\\\\\\\\\'s the first part that has me confused as to what they could possibly be talking about. It makes a little more sense if the girl IS Nina and refers to herself in the third person like JLSeagull does. Fortunately, the last part can stand on it\\\\\\\\\\\\\\\'s own. Now, to sit and figure out a possible sentence to precede the first one....

Speaking of firsts...SFP!
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