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Ask Xplnyrslf anything... 1) did you go to college, if so, what is your degree in?
2) how did you get into Prince? 3) do you know how sexy you are? 4) are you really blonde, or is the Ms. Clairol...? 5) where is your dream vacation spot? | |
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What made you decide to be my friend? 2010: Healing the Wounds of the Past.... http://prince.org/msg/8/325740 | |
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Would you come to a Texas invasion or should we plan something in Arizona?  2010: Healing the Wounds of the Past.... http://prince.org/msg/8/325740 | |
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Why is your ideal escape from noise and congestion? | |
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Do you know how dumb I felt when I was yelling in some chicks face "explainyourself!" when I was in Vegas?  2010: Healing the Wounds of the Past.... http://prince.org/msg/8/325740 | |
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Imago said: Why is your ideal escape from noise and congestion?
 2010: Healing the Wounds of the Past.... http://prince.org/msg/8/325740 | |
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BlackAdder7 said:[quote]1) did you go to college, if so, what is your degree in?
Associate Degree in Nursing. I took art classes at the U of A and need 6 more credits for a Bachelor's degree in Fine Art. Also considered architecture and took Western Civ, trig, physics, then 1st semester in Architecture realized I have no drafting skills..... 2) how did you get into Prince? Purple Rain was really really big in my early 20's.. 3) do you know how sexy you are? I have a good plastic surgeon... 4) are you really blonde, or is the Ms. Clairol...? Brunette for 48 years. Now blonde. 5) where is your dream vacation spot?[/quote Anywhere in Turkey | |
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SupaFunkyOrgangrinderSexy said: What made you decide to be my friend?
you have a good heart.... | |
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SupaFunkyOrgangrinderSexy said: Would you come to a Texas invasion or should we plan something in Arizona?
Texas! I'm due for some hunting on one of the local ranches... | |
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Imago said: Why is your ideal escape from noise and congestion?
Fishing, ideally. I would say the org, but then there's M&M and Assoc. Artists.  [Edited 6/14/07 17:53pm] | |
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SupaFunkyOrgangrinderSexy said: Do you know how dumb I felt when I was yelling in some chicks face "explainyourself!" when I was in Vegas?
My theory on embarassing moments: at least you'll never see her again! | |
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How big a freak did you think 2the9s was when all he saw in that shot of wonderful food were the damn Russian dolls? 2010: Healing the Wounds of the Past.... http://prince.org/msg/8/325740 | |
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What sign are you? 2010: Healing the Wounds of the Past.... http://prince.org/msg/8/325740 | |
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Did I tell you all three of my grandmothers were nurses?  Did I also tell you the fact that you were a nurse increased my respect for you by 10,000,000%?! 2010: Healing the Wounds of the Past.... http://prince.org/msg/8/325740 | |
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SupaFunkyOrgangrinderSexy said: How big a freak did you think 2the9s was when all he saw in that shot of wonderful food were the damn Russian dolls?
Is 2the9's a vegetarian?? | |
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SupaFunkyOrgangrinderSexy said: What sign are you?
Aquarius. and yeah I remember the song being a hit.... | |
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xplnyrslf said: SupaFunkyOrgangrinderSexy said: How big a freak did you think 2the9s was when all he saw in that shot of wonderful food were the damn Russian dolls?
Is 2the9's a vegetarian?? I have no damn idea but how insulting to you! The least he could have done was control his russia fetish for 2 seconds to recognize that kick ass amazing spread you had there I would have recognized it myself but I had run out of replies for the day 
2010: Healing the Wounds of the Past.... http://prince.org/msg/8/325740 | |
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SupaFunkyOrgangrinderSexy said: Did I tell you all three of my grandmothers were nurses?
Did I also tell you the fact that you were a nurse increased my respect for you by 10,000,000%?!  | |
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Where did you learn how to cook 
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SupaFunkyOrgangrinderSexy said: xplnyrslf said: Is 2the9's a vegetarian?? I have no damn idea but how insulting to you! The least he could have done was control his russia fetish for 2 seconds to recognize that kick ass amazing spread you had there I would have recognized it myself but I had run out of replies for the day
Oh NO ! I wasn't insulted at all! Some people aren't into food as others are. I'm happy to see he saw something of interest. I believe of those who love food:the flavors, the experience, the variety, the stimulation,the sensual passionate satisfaction one gets after eating glorious things,umm, are better in bed. Not that 2the9s isn't great in that department,or anything, but it's the idea of taste buds as sensual enjoyment. Just a theory. 
(2the9s may love food, he's traveled to russia in the late 80's and the dolls caught his eye) [Edited 6/14/07 18:15pm] | |
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Imago said: Where did you learn how to cook
As a kid, I'd help my Italian grandmother make tortellini and pasta noodles. So that comes natural. Then I married a Chemist who is a fantastic cook and world traveler. When I'd cook, he'd always have suggestions on improvement, so I took cooking classes. The last time he offered a suggestion on food, I told him "I cooked this exactly how I wanted it". He got the message. | |
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xplnyrslf said: Imago said: Where did you learn how to cook
As a kid, I'd help my Italian grandmother make tortellini and pasta noodles. So that comes natural. Then I married a Chemist who is a fantastic cook and world traveler. When I'd cook, he'd always have suggestions on improvement, so I took cooking classes. The last time he offered a suggestion on food, I told him "I cooked this exactly how I wanted it". He got the message. Well it looks damned yummy Org invasion xplnyrslf's house 2008  | |
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xplnyrslf said: SupaFunkyOrgangrinderSexy said: I have no damn idea but how insulting to you! The least he could have done was control his russia fetish for 2 seconds to recognize that kick ass amazing spread you had there I would have recognized it myself but I had run out of replies for the day
Oh NO ! I wasn't insulted at all! Some people aren't into food as others are. I'm happy to see he saw something of interest. I believe of those who love food:the flavors, the experience, the variety, the stimulation,the sensual passionate satisfaction one gets after eating glorious things,umm, are better in bed. Not that 2the9s isn't great in that department,or anything, but it's the idea of taste buds as sensual enjoyment. Just a theory.
(2the9s may love food, he's traveled to russia in the late 80's and the dolls caught his eye) [Edited 6/14/07 18:15pm] Ukrainian borscht
Categories: Taste2 Yield: 6 servings 2 Ham hocks 1 ½ pounds Beef brisket or chuck; in large pieces 3 quart Beef broth or water 1 Bay leaf 6 Peppercorns 3 Allspice berries 3 large Beets; roasted, shredded 4 tablespoon Red wine vinegar Tomato mors or tomato puree; to taste 2 tablespoon Sugar 2 tablespoon Butter 1 large Carrot; shredded 1 cup Diced red bell pepper 1 cup Minced onion 3 Boiling potatoes; cubed, cooked ½ small Cabbage head; shredded ½ pounds Kielbasa - (to 1 lb); sliced ¼ cup Kvass (fermented beets); or to taste (or vinegar or lemon juice to taste) ⅓ cup Snipped fresh dill 4 Garlic cloves; minced fine === GARNISH === Roasted goose slices Fresh dill sprigs Sour cream In a large casserole combine meats with broth or water, bay leaf, peppercorns and allspice, bring to a boil over high heat, reduce heat to low and simmer, partially covered, skimming frequently, for 2 to 2 1/2 hours. Strain soup, reserving broth and meats separately. Remove meat from the ham hocks, discarding any gristle or bone and cut it into dice. Cut beef into cubes. Return meat and broth to casserole and add beets, vinegar, tomato mors and sugar; simmer, covered, 15 minutes. In a skillet set over moderate heat melt butter, add carrot, pepper, onion and salt and pepper and cook, stirring, until vegetables are softened; add to casserole. Add potatoes and shredded cabbage to casserole and simmer 10 minutes. Add kielbasa and simmer 5 minutes more. Stir in kvass to taste, dill and garlic and let stand 10 minutes. Serve soup with slices of roasted goose, dill sprigs and sour cream for garnish. This recipe yields 6 servings. My question for you is: what the hell is a "ham hock"?  | |
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Imago said: xplnyrslf said: As a kid, I'd help my Italian grandmother make tortellini and pasta noodles. So that comes natural. Then I married a Chemist who is a fantastic cook and world traveler. When I'd cook, he'd always have suggestions on improvement, so I took cooking classes. The last time he offered a suggestion on food, I told him "I cooked this exactly how I wanted it". He got the message. Well it looks damned yummy Org invasion xplnyrslf's house 2008 By then we'd better be moved into another house with a bigger kitchen! The kitchen here is way small for all the cooking done in our household. | |
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Question: will you post more photos of your bookshelves?
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2the9s said:[quote] xplnyrslf said: Ukrainian borscht
Categories: Taste2 Yield: 6 servings 2 Ham hocks 1 ½ pounds Beef brisket or chuck; in large pieces 3 quart Beef broth or water 1 Bay leaf 6 Peppercorns 3 Allspice berries 3 large Beets; roasted, shredded 4 tablespoon Red wine vinegar Tomato mors or tomato puree; to taste 2 tablespoon Sugar 2 tablespoon Butter 1 large Carrot; shredded 1 cup Diced red bell pepper 1 cup Minced onion 3 Boiling potatoes; cubed, cooked ½ small Cabbage head; shredded ½ pounds Kielbasa - (to 1 lb); sliced ¼ cup Kvass (fermented beets); or to taste (or vinegar or lemon juice to taste) ⅓ cup Snipped fresh dill 4 Garlic cloves; minced fine === GARNISH === Roasted goose slices Fresh dill sprigs Sour cream In a large casserole combine meats with broth or water, bay leaf, peppercorns and allspice, bring to a boil over high heat, reduce heat to low and simmer, partially covered, skimming frequently, for 2 to 2 1/2 hours. Strain soup, reserving broth and meats separately. Remove meat from the ham hocks, discarding any gristle or bone and cut it into dice. Cut beef into cubes. Return meat and broth to casserole and add beets, vinegar, tomato mors and sugar; simmer, covered, 15 minutes. In a skillet set over moderate heat melt butter, add carrot, pepper, onion and salt and pepper and cook, stirring, until vegetables are softened; add to casserole. Add potatoes and shredded cabbage to casserole and simmer 10 minutes. Add kielbasa and simmer 5 minutes more. Stir in kvass to taste, dill and garlic and let stand 10 minutes. Serve soup with slices of roasted goose, dill sprigs and sour cream for garnish. This recipe yields 6 servings. My question for you is: what the hell is a "ham hock"? No you didn't! 2010: Healing the Wounds of the Past.... http://prince.org/msg/8/325740 | |
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Imago said: xplnyrslf said: As a kid, I'd help my Italian grandmother make tortellini and pasta noodles. So that comes natural. Then I married a Chemist who is a fantastic cook and world traveler. When I'd cook, he'd always have suggestions on improvement, so I took cooking classes. The last time he offered a suggestion on food, I told him "I cooked this exactly how I wanted it". He got the message. Well it looks damned yummy Org invasion xplnyrslf's house 2008  !!!!!2010: Healing the Wounds of the Past.... http://prince.org/msg/8/325740 | |
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2the9s said:[quote] xplnyrslf said: Ukrainian borscht
Categories: Taste2 Yield: 6 servings 2 Ham hocks 1 ½ pounds Beef brisket or chuck; in large pieces 3 quart Beef broth or water 1 Bay leaf 6 Peppercorns 3 Allspice berries 3 large Beets; roasted, shredded 4 tablespoon Red wine vinegar Tomato mors or tomato puree; to taste 2 tablespoon Sugar 2 tablespoon Butter 1 large Carrot; shredded 1 cup Diced red bell pepper 1 cup Minced onion 3 Boiling potatoes; cubed, cooked ½ small Cabbage head; shredded ½ pounds Kielbasa - (to 1 lb); sliced ¼ cup Kvass (fermented beets); or to taste (or vinegar or lemon juice to taste) ⅓ cup Snipped fresh dill 4 Garlic cloves; minced fine === GARNISH === Roasted goose slices Fresh dill sprigs Sour cream In a large casserole combine meats with broth or water, bay leaf, peppercorns and allspice, bring to a boil over high heat, reduce heat to low and simmer, partially covered, skimming frequently, for 2 to 2 1/2 hours. Strain soup, reserving broth and meats separately. Remove meat from the ham hocks, discarding any gristle or bone and cut it into dice. Cut beef into cubes. Return meat and broth to casserole and add beets, vinegar, tomato mors and sugar; simmer, covered, 15 minutes. In a skillet set over moderate heat melt butter, add carrot, pepper, onion and salt and pepper and cook, stirring, until vegetables are softened; add to casserole. Add potatoes and shredded cabbage to casserole and simmer 10 minutes. Add kielbasa and simmer 5 minutes more. Stir in kvass to taste, dill and garlic and let stand 10 minutes. Serve soup with slices of roasted goose, dill sprigs and sour cream for garnish. This recipe yields 6 servings. My question for you is: what the hell is a "ham hock"? Lower portion of a pig's hind leg. Just above the foot. Is great for soups. I'd chill the broth and skim the layer on top, as it's pretty fatty meat. Sooo you cook? I just saw supa's response ahahahaha....should've known.....the org... [Edited 6/14/07 18:38pm] | |
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2the9s said: Question: will you post more photos of your bookshelves?
Sure! I have to take new photos... | |
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