Home, lawn mowed. Is it Firday yet???
Done shoppin’ yet cb? Oh and as to eatin’ sushi alone, what others said. Sit at the sushi bar and flirt with the chef. I’ve done that. Really. Both things. Eat sushi alone and flirt with the chef. What? He flirted back! 
For real though, it’s a good way to experiment with sushi. I’ve found that chef’s at sushi bars are good at explaining stuff and encouraging the tasting of different stuff. Then you can impress your friends with your knowledge of all things sushi. It’s all win-win.
Twuck is ready! YAY!!! I’m goin’ up tomorrow and pick it up. Well, that and take mom to lunch since I’m there and such a good son.
Ima go light the grill. I’m commencin’ to get a hankerin’ for a burger.
I hate everyone in here! This is going to turn out to be an almost 100 dollar pot of stew. I was shopping and this 6.5 qt enameled cast iron pot just happened to jump in my cart, and it was just too heavy to take out!
Total spendings at grocery store: $70, and when roommate gets back from Hot Springs with my two bottles of wine (what? A bottle for me, and some for the stew.)
It smells like burnt chicken and pot in my house right now, the roommates decided to try cooking some chicken breasts earlier, but cooked them waaaay too much, and filled the house with smoke before I left (the pan they were using was the pan from our turntable countertop pizza cooker, a thin aluminum affair set over a gas stover burner :rolleyes:) and presumably lit up a bowl or joint after I left.
swampy Mmm, burgers. Find those pictures yet? 
ETA: I’m pretty sure I’ve eaten everything this particular sushi establishment has to offer at least once, given that it’s located in a city of about 30k people in Arkansas. I did notice that upon one visit there was some quail-egg eating going on with someone at the bar, but having had raw quail egg sushi before and being underwhelmed, I’m not too keen to ask the guy about it. I’ll know in the future that I can safely go to the sushi place alone and not feel like a dork.
OK, I’m mellow. I wound up working a bit later today - I had to prep a coworker for a trip she’s making next week. And when I got home, I decided I really needed to do something about the back yard - the grass was getting out of control. So I hopped on our trusty John Deere and took care of it. If I was more motivated, I’d have done the side yard and maybe the front, and the ditch, but I only had enough motivation for the back yard. Anyway, Scruffy can go pee now without getting lost.
Supper was super easy - grilled cheese. **FCD ** didn’t feel like going out and I didn’t feel like cooking. Ice cream later. Oh yeah, it’s a fun time in FairyChatLand!
My first day back to work was not terrible - I survived it. Not bad, after my horrible night. I woke up around midnight, then tossed and turned till after 2, listening to **FCD ** and Bernie snoring, fretting about not being able to fall asleep. Then when I dozed off, I dreamed that my daughter’s cat gave birth to 7 kitties. :eek:
Speaking of kittehs - cute pics, BBBobbio! Very squeeable!
I ask again - is it Firday yet??
I got an email from one of the big theaters here for $20 tix to A Midsummer Night’s Dream. Sounds like a great deal… except they’re for tonight or tomorrow night. Think they’re having trouble selling out their weeknight performances?
Recipe has been added to the Mumper’s Recipe Blog.
I’m working. I’m bored and hungry. That’s all I have.
Ya know taxi it sounds to me like fate is tellin’ you and KeithT that tomorrow night should be date night. Dinner and a show. Don’t fight fate.
Da burgers were good. I’s full. So’s ol’ y’all know who, who just left cause he needs to catch up on some laundry, poor thing.
cb the hunt continues.
Mumpers WHAAAAT? I just went and googled it and never knew. What kinds of intellectual property of mine could you be hoarding? (I don’t actually think I’ve ever posted a recipe in here, FWIW, though.)
Yup, it was started fairly recently. Everyone gets credit for submitted recipes plus then we have a link for all the goodness. You have to make Taxi’s Fudgy Brownies! They are to die for!!! I’m making a double batch this weekend. I have to bring one batch over to a friends house on Sunday and there’s no way I’m making one batch without one to stay home.
If you post a recipe here in the MMP, it gets added to the blog, unless either I miss it, or you tell me not to post it. 
I eat sushi by myself all the time!
SmartAleq, that site is weird. No such word as “sheeba” in Korean; I think they meant “shee-bal,” and that’s closer to “fuck.”
Was playing King’s Quest 7 aaaaaaaaaaaaaaaall day. It took me months to finish this game when I first played it; this time around it took me about six hours. Awesome game.
Just echoing McUne: There are some very very yummy recipes out there.
Taters - I was going to say what taxi said about the weight loss. Only she said it much more succinctly than I’d ever be able to.
We’re just having a TMI day, now, aren’t we?
That stew sounds very yum.
::Waves at SO::
Sorry about the impending trip, LiLi. Give SIL a whap upside the head from us.
I’m home after a longish day. But tomorrow is my FIRDAY. Yayyyyyyyyyyyyyyyy!!!
I notice Mork has abandoned us again…
Hey, gotti…are you planning to do next Monday’s MMP? (You joked about doing something radio-related last week - don’t think I didn’t notice!)
Gotta go to the grocery for a bit. Back later…
GT
Haven’t doe a thing all day. Well, I went out and bought a bit of plexiglass at the RBC Center. 
I did some camera shopping, but everybody was out of the ones I wanted. Or only had it in pink.
FCM, thank god it’s not Firday. I have to work all weekend again.
Sounds great, swampy.
doggio, there’s no doubt about it - you need a Sugar Mama so you don’t have to work so much. Any Mumpers know a rich old lady who’d take good care of him?? C’mon - someone has to know someone!!!
No… All I do with radios is turn them on and listen.
Old phones are my bag, but I don’t have anything on that subject at the moment.
It’s close enough to quit-o’clock. By now, the house should be swelteringly hot, and some artwork (photographs taken with an antique camera) that I’m having printed on canvas should be done and packaged. With luck, I’ll get it tomorrow or Friday.
FCM, while we’re looking for one, I could use a sugar daddy. Not the candy, I hate those.
Stew is in the oven and most of the rooms in the house smell deeeelicious. I even caught a whiff of stew in the bathroom. Mmmm stew.
Not sure if I’m going to open the other bottle of wine or not, I’ll be able to get a couple of glasses out of this one and I have to work tomorrow anyway. The open bottle is sitting in the kitchen, though, so who knows whether or not the roommates will find it.
Now, now, if I knew of a rich old lady (preferably with one foot in the grave and no heirs) I’d marry her myself.
cb you know of course this means we expect you to post recipes. Oh and as to the money you spent at the store, well, you’re gay, so you just had to have all that stuff for the stew. It after all must be f-aaaaaa-bu-lous stew. That includes needing a brand new pot in which to make the stew.
Now, in the (alleged) words of Marie Antoinette, Let Them Eat Cake!
These are some of mom’s cake recipes. I grew up eatin’ these cakes so I can personally testify to and vouch for the numminess of each cake. Oh and these cakes ain’t for the faint of heart, bakin’ wimps or those of you desiring reduced calorie intake. We’re talking serious CAKE here folks!
Pound Cake
3 cups sugar
1 and 1/2 cups shortening
3 cups cake flour*
10 Large Eggs (yeah I know, 10 Eggs!!!, but this makes a big cake)
1 tsp. vanilla extract (or another flavor if you’re feelin’ exotic. Almond and lemon also work great)
Sift cake flour four times (an important step). Put the shortening in a mixing bowl (all hail Kitchen Aide!) and add the sugar a small amout at a time beating until light and fluffy. Add five eggs and beat about three minutes, then add half of the flour, a small amount at a time, beating it well. Add the other five eggs, beat three more minutes then add the rest of the flour beating slowly until mixed. Stir in the extract.
Pour into a well greased (with shortening) and floured tube cake thingy.
Bake at 300 degrees for two hours. Ok, now y’all know ovens vary so, really, check it after an hour and a half to make sure. It may need more or less than two hours depending on your oven, altitude and all that stuff Alton Brown is known to go on for hours and hours about.
This makes a huge cake.
- It is important to use cake flour which may also be known as soft flour dependin’ on where you live. Cake flour will give the cake a nice crunchy top. You will compose odes and rhapsodies to the crunchiness of this cake top. Thus, cake flour is a must. Also the sifting is a must, so no wimpin’ out.
Ok, yeah, this cake takes some work. Work well worth it though, so get to bakin’!
Apple Nut Cake
1 and 1/2 cups vegetable oil
1 and 1/2 cups sugar
1 and 1/2 cups of firmly packed brown sugar (light or dark, whichever does it for ya)
3 large eggs
3 cups all-purpose flour
1 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg (yes fresh you heathens, none of that stuff in a can)
1/2 tsp. vanilla extract
3 1/2 cups peeled and diced cooking apples (about three large tart apples)
1 cup coarsely shopped walnuts (you know how you can buy walnut pieces? well, get some of those and give the larger pieces a few whacks. it’ll save time)
Brown Sugar Glaze (recipe to follow)
Beat first three ingredients at medium speed (once again all hail Kitchen Aide!) until blended. Add eggs one at a time beating each egg until well blended.
Combine flour and next three ingredients, stir into sugar mixture. Stir in vanilla. Fold in apples and walnuts.
Pour into a well greased and floured large tube pan thingy or large bundt pan.
Bake at 325 degrees for an hour and a half.
Cool in pan on a wire rack for twenty minutes. Remove from pan and allow to cool on wire rack for about fifteen more minutes. Drizzle with warm Brown Sugar Glaze. Eat yourself a big ol’ slice and consider hidin’ it from everybody else cause it’s so good.
Brown Sugar Glaze
1/3 cup butter (ok, margarine if you must heathen!)
1/3 cup firmly packed light brown sugar
1/3 cup sugar
1/3 cup whipping cream
1/2 tsp. vanilla extract
Yeah, baby! This is some serious glaze here!
Combine first four ingredients in a heavy sauce pan. Bring to a boil, stirring constantly, and let boil one minute. Stir in vanilla. Optional: While you’re stirrin’ and stirrin’ and stirrin’, practice your witches from MacBeth impression.
Cherry Pound Cake
1 cup butter (or for you absolute heathens, margarine) softened
1/2 cup shortening
3 cups sugar
6 large eggs
1 six ounce jar of maraschino cherries, drained and chopped (use the red ones cause they’re purtier)
1/2 tsp. almond extract
1/2 tsp. vanilla extract
3 and 3/4 cups all purpose flour
1/4 tsp. salt
3/4 cup milk
Cream Cheese Frosting (recipe to follow)
Beat butter and shortening at medium speed (say it with me… All hail Kitchen Aide!) about two minutes until soft and creamy. Gradually add sugar, beating five to seven minutes. Add eggs, one at a time, beating just until the yellow disappears. Stir in cherries and extracts.
Combine flour and salt. Add to the butter mixture alternately with milk. You know, little flour and salt, little milk, little flour and salt, little milk, oh, you’re all adults. Y’all know how to do this. Begin and end with flour mixture. Mix at low speed until blended after each addition. Dang! This one’s a lot of work ain’t it!
Pour into a well greased and floured large tube pan thingy.
Bake at 300 degrees for an hour and forty-five minutes to two hours. Just remember to check on it after an hour and a half to make sure cause y’all know how ovens are. If not, just listen to Alton Brown go on and on and on and… wait, we did this already.
Cool in pan on wire rack for ten minutes. Remove from pan and allow to cool completely on a wire rack.
Get ready to frost…
Cream Cheese Frosting
1 eight ounce pkg. cream cheese softened
1/2 cup butter (no margarine allowed here heathens!) softened
1 16 ounce pkg. powdered sugar, sifted (you don’t want lumps now do ya?)
1 tsp. vanilla extract
Combine cream cheese and butter beating until smooth. (You did remember to clean your Kitchen Aide (All Hail!) while the cake was bakin’ right?) Add sugar and vanilla beating until light and fluffy.
Frost Away Baby!
Recipe for Fun
In an MMP, add Cool Kids. Let simmer one week. Enjoy, then start all over.
Howzzat for a recipe? 
Add Rm304 for spiciness.
Three down and (for me at least) one to go! Yeah, I’m taking off on Friday.
I’m drooling over the recipes from Swampy’s Mom, they sound delicious!
I had a seriously better day today, and the bus I usually take showed up, on time. It turned out that the bus did have an accident yesterday-fortunately, it was only that a truck sideswiped the driver’s mirror, no-one was hurt or anything. We were grateful that the driver was back, though, because he’s one of the most reliable drivers they have. Heh. This is the little county bus service I’m talking about here; the drivers are notorious for being late and especially for being surly. And I mean SURLY!
So yay for tomorrow being my Firday.
Haze, that was the only one I wasn’t personally sure of (although I always thought the Russian was spelled gavno,) but I figured if it was BS you’d be in here to correct it!
Yay, donkeybear, glad I could be of assistance! Nope, those recipes are made more dramatic by not using any other liquid than the beer or wine–it concentrates the flavor like you wouldn’t believe. That big old pot will serve you well for probably the rest of your life so it’s an investment!
Those cakes look nommy, swampy, makes me hongry for sweet stuff… mmmm, caaake!
I like your recipe too, rosie!
Thanks again, McUne, for keeping the recipe blog for us, it’s such a kickass resource. Y’all roxxorz 2 teh maxxorz!
Rick, good luck with the search–a friend of mine is best buddies with the owner of a Ferrari dealership in Anaheim, want I should get his name?
Keith Olbermann is kicking Dubya’s ass on Countdown tonight–catch the Special Comment, it is SCATHING!