Bonnie88 write: Gab...are those your legs...gee I bet the men are distracted...how come u are on this site...where are all the men in LUx..they should be lining up in your front door and keeping u busy...
thank u...legs are one of my 3 best feature ....LOL..and that pix was taken by my son....LOL...
Dom...that is a super great one...but I fear I don't like chocolate..gives me acne and pimples and FAT!!!
Sex does the opposite, gives me a great glow and smile and beautiful skin and no fat... great libido and great for the heart..but good sex is hard to find , not on sale at the supermart..
Minerva we miss u on the Forum... hope u r having nice time in Greece and think about this :
20 REASONS WHY CHOCOLATE IS BETTER THAN SEX:
1) You can GET chocolate.
2) "If you love me you'll swallow"....this has real meaning with chocolate.
3) Chocolate satisfies even when it has gone soft.
4) You can safely have chocolate while you are driving.
5) You can make chocolate last as long as you want it to.
6) You can have chocolate even in front of your mother.
7) If you bite the nuts too hard the chocolate won't mind.
8) Two people of the same sex can have chocolate without being called nasty names.
9) The word "commitment" doesn't scare off chocolate.
10) You can have chocolate on top of your workbench/desk during working hours without upsetting your co workers.
11) You can ask a stranger for chocolate
12) You don't get hairs in your mouth with chocolate.
13) With chocolate there's no need to fake it.
14) Chocolate don't make you pregnant.
15) You can have chocolate at any time of the month.
16) Good chocolate is easy to find.
17) You can have as many kinds of chocolate as you can handle.
18) You are never too young or too old for chocolate.
19) When you have chocolate it does not keep your neighbors awake.
20) With chocolate size doesn't matter.
Only 'one' reason why sex is better than chocolate: Sex is much more amusing
You need to pack your bags and leave your comfort zone to be a good cook..I too had to leave the comfortable life of maids and cooks to be in UK sans all kitchen help, u will make yourself learn the hard way..after 20 years of hard kitchen labour , hundreds of inedible attempts, even my dog sniffs at them, I finally manage to produce exceptional fusion cuisine from all over the world..and it could be fun this experimenting and catering to as many as 40 at large parties..and there is no greater joy than to see your kids slurp up all you cook for them..and come up and give you a big hug and kiss and think u are a magician with food..true labor of love appreciated..that makes motherhood all worthwhile...and your guests think you are super-woman..lol
Absolutely Maayan, as long as you love food , this is a club for all foodie...
Oh yes I have tried durian chendol in Spore, out of this world with avocado thrown in..but so so fattening...lol
So u recovered from the wedding?
I had guests from Spore ,so out eating again ..and shopping..
MIN..feels really quaint talking to you as a little girl..lol ..yeah, sherbet is sorbet..
Have u tried Japanese green tea ice cream? Quite nice actually. I was at dinner last night and met a guy who owns restaurants here and he mentioned that there is a restaurant here which serves 'bacon and eggs' ice-cream!! I can't think how awful it must taste..but then my favorite is 'durian ' flavor. Durian is a heavy spiky green fruit (very lethal a bit like a green cannon ball with spikes), the size of a coconut found in SE Asia , the inside is a yellow soft thick pulp with seeds in the middle of each pulpy segment, has a terrible pungent smell and it is banned from airplanes and hotels (otherwise people might think that a stink bomb has been released) , someone describes it as 'eating strawberry and cream outside a public toilet.'A bit like eating 'stilton cheese' , it is an acquired taste..but I love it..and whoever eats it should not be kissing afterwards..or burp...
Min...we actually started the idea, but found that we had too many single women and not enough nice single men in the age range, so I decided to be the guinea pig and got on a local matchmaking site and decided to go meet some of the potential male species to check them out for our dinner plan, met a few and the conclusion is they were all rather boring and so the plan never got underway..
Yes, they do have that sort of thing here too but usually more for the under 30s lot..people over 40s seem to disappear from the scene, and the only way to meet them is go join a tennis or golf club...or stick around at the local pub which is smoky and I don't drink. So back to the drawing board as we hatch new plans..and I am determined not to meet another city lawyer..lol ..completely overworked and unreliable in time keeping..and enough of Brits too..but I think a foodie sort club is a good idea, where people meet only to find unusual dining places and what a nice common bond to kick-start friendship.
MIN..you can run the restaurant, I m no good at that, very short attention span and running a restaurant is full time business even if u don't run it , the responsibility is enormous. I have a girlfriend who just opened another branch of her Thai restaurant chain..but she has an army of beautiful and capable Thai girls to run them..will take u there when u come, nice ambience and great food..but she makes very special dishes not served at the restaurants when she invites us to her home..now that is an original thought that a girlfriend of mine and I did think about..a sort of private parties run from home as part matchmaking parties..she has a magnificent designer type home which is better than any restaurant and uses some great caterers, so that is a sort of fun project we were thinking of doing..:)..call it 'Rende-food'..lol
CP, Min ,
We are definitely foodie pals..I want to go on a food trail all over the world, not that I have not been doing that already...lol but with people who know all their tiny unheard of eating places tucked away in the most obscure corners of the world is just my thing!!! CP if u r in LA go find the original NOBU , fusion Japanese and Latin American restaurant. The owner NObu first started in that tiny joint which is still there and De Niro discovered him, backed him and started his first in NY and now he is in London and quite a few international cities..I love all the fusion restaurants in CA..mix of European and Mexican and Asian...yum..just like food in my house..anything goes..real Eurasian..oh..food glorious food..
Min, Try this recipe , salmon with little tomatoes / Place in a shallow tray the salmon pieces, shake some pepper salt and drizzle olive oil over the salmon. Pour a tin of anchovy over the salmon , and grill or bake in the oven for 15 mins. absolutely great and easy to make..eat with baked potatoes..
Anchovy in small quantity to give it that special flavor is delicious.
Yes, prison food at boarding school is foul, a well known young chef here is doing something about changing all the school food to something better and healthier..but he has not been to start that at boarding schools..I feel like volunteering my services to show them a thing or two about good healthy food..
I will go to Japan with you at the drop of a hat..my favorite spot..also u need me as guide and translator..
I m just like u , anything that has garlic and chillie would go down a treat..and also canned anchovy..throw that into pasta...oohlalala..
went to our favorite Vietnamese restaurant for lunch..had grilled quail, vietnamese spring roll, prawn toast, prawn on sugarcane and the most delicious spicy soup noodle..my son just loves the food there and so it is a treat before he goes back to lousy boarding school food..catered by a horrible chain caterer who supplies meals to hospitals and prisons as well! So he claims he has prison food..which is true..and they pay more for prisoners per head than the school kids for catered meals..poor boy..
Min, YOu are right they take perfection to another level and would spend their entire life and those of the next generation devoted to perfecting their trade..such pride is very humbling but sometimes OTT..
ONce went to a traditional Bunraku puppet show..one three foot puppet managed by 5 men in black . 1 control the head, another the right arm and one for the left and one for the right leg and another for the left..as an apprentice you start from learning how to control the left leg and progress to the rest of the anatomy..each takes about 5 years, so by the time you reach the head , the most important part, you would be an old man ...lol small wonder there are only 80 of these guys left in the world..they are all in their late 60s..and nothing changes..so who wants to learn this form of puppetry and are able to devote 20 eyars of your life to mastering it? lol
And if you happen to be a Vegetarian:
Caramelized Onion, Mushroom and Bulgur Pilaf
2 cup vegetable broth, use mushroom broth if available
1 cup cooked bulgur
1 cup water
2 tsp olive oil
1 1/2 cup onion(s), chopped
8 oz mushroom(s), baby Bella, thinly sliced (young Portobello mushrooms)
4 cup spinach, fresh
1/4 tsp table salt, or to taste
1/4 tsp black pepper, or to taste
Bring broth, bulgur and water to a boil in a medium saucepan over medium-high heat. Cover, reduce heat to low and simmer until bulgur is tender, about 10 to 12 minutes.
Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add onion and cook over medium heat, stirring occasionally, until golden and tender, about 8 minutes. Add mushrooms and cook, stirring occasionally, until mushrooms are golden and tender, about 5 minutes. Add spinach, salt and pepper and cook, stirring, until spinach wilts, about 1 minute more.
Spoon bulgur into skillet; stir over low heat until well-combined. Yields about 3 /4 cup per serving.
3 Tbsp fresh lemon juice
1 Tbsp packed light brown sugar
2 tsp chili powder
1/2 tsp lemon peel
1/2 tsp ground cumin
1/4 tsp cayenne pepper
1 pound scallops, about 16 sea scallops
1/2 tsp table salt
2 medium zucchini, cut into 1/2-inch-thick slices
Preheat broiler. Coat a large baking sheet with cooking spray.
Whisk together lemon juice, sugar, chili powder, lemon zest, cumin, salt and cayenne in a small saucepan; set pan over medium-low heat and simmer until mixture thickens, about 2 to 3 minutes. Transfer mixture to a shallow dish, add scallops and turn to coat.
Transfer scallops to prepared baking sheet and arrange zucchini slices alongside. Broil scallops and zucchini until scallops are cooked through and opaque and zucchini is tender, about 3 to 5 minutes per side. Yields about 4 scallops per serving.