I don't why they did, either! Thanks for the support, though.

My thighs can crack walnuts. Just wanted you to know. In fact, sometimes I wake up in the morning with walnut shells in the sheets. I am one of those walnut-cracking sleep-eaters.

Hey there ^_^

Yeah, I would say Cabs are a good boxed wine contender -- I still think bottles are the way to go when expecting something fantastic, but I definitely like some of the cabs out there for daily consumption.

Black Box, Powers, and Banrock Station have decent cabs (I've enjoyed them, myself). They're mostly uncomplicated, though if I recall correctly, the Powers was pretty complex for a boxed wine. Overall, they are pretty fruit-foward (me likey). Not a Cab, but I also like Pinot Evil, which could just be because of the awesome name!

See if your local wine shop does tastings -- they are starting to taste out boxed wines, and you might find a personal favorite that way. Happy drinking!

I just wanted to say "Thanks" for regularly cracking me up and making my day with your comments. Also, my nickname in grade school long,long ago was cheese. My friends were not creative enough to put a 'ts' in front :-)

If I were a guy (if I WAS a guy? 'IF I WERE A RICH MAN, BUM BUM...) my balls would be made of liquid hot magma.

You are so fun to read on Jezebel!

are you on facebook?

Ok, I have to say it. You seriously non-stop crack me up. I just snorted so loud (surpressed laugh) people were running to my desk to see if I was ok over your "throwing the baby out with the dish water" comment on the Marcia Cross post.
I wish I was half as witty as you. As long as I get to read you, I'm happy filling the place of non-funny commenter.

Hugs

Tscheesie, I just wanted to peer over the garden fence and shyly tell you that I love everything you bring to Jez. No, really.

You're crazy funny and you wear your erudition so lightly it's like a wickedly clever angel food cake cloak. But mostly I think I love you because you're always such a decent, generous sort of person to everyone here, especially in the last few days when there's been some pretty nasty provocation. I really wanted you to know that your unshakable kindness and good humour has not gone unnoticed. That's all.

Aaaaand I'm going to back away and stare at my shoes, blushing. Man, I'm such a weenie. I'm going to slink away now and go polish my glockenspiel.

Fondue-est wishes,

Turnip

Here's two Arab recipes for you -- let me know if you ever get a chance to make them and/or if you want more!

FYI my recipes are handed down from my mom, who isn't really good at giving exact measurements, and as such, neither am I. Here's my shot at it though.

Moroccan Salmon
1 lb. or so salmon, fresh or thawed (really, as much salmon as you like)
3 good sized potatoes, skinned and sliced thinly
a bunch of cilantro, chopped
a bunch of parsley, chopped
an onion, diced
olive oil
one big can and one regular can of chopped tomatoes
hearty 3tbs. cumin
hearty 2 tbs. paprika
hearty 2 tbs. turmeric
salt

1. Preheat oven to 400.
2. In a good sized pan, pour in olive oil to coat the pan, then add onions (do this before turning the heat on, and turn the onions in the oil--this allows the onions to take on the healthy parts of the oil that the heat tries to remove). Once they start to brown, add the can of chopped tomatoes, and the cilantro and parsley. Add cumin, paprika, and turmeric, as well as a little bit of salt. Once everything is good, mixed up, and heated, go ahead and turn off the heat.
3. In a casserole pan, layer the potato slices. Pour about 3/4 of the tomato sauce over the potatoes. Place the salmon on top of the potatoes and pour the remaining 1/4 of the tomato sauce over it. Cover with foil and place the pan in the oven.
4. It usually takes about 40 minutes for this recipe to be done, but I would check on the potatoes and salmon after 25 minutes to judge for yourself how much longer it will take to cook. The thickness/length of the salmon, as well as the thinness of the potatoes will affect cooking time.


Moroccan Green Beans
a bag of frozen green beans, thawed
a big can of chopped tomatoes
1/2 preserved lemon (available at Whole Foods with the olives), sliced, diced, and deseeded
olive oil
2 tbs. cumin
2 tbs. paprika
2 tbs. turmeric
salt

1. In a good sized pan, pour in olive oil to coat the pan, then add green beans (do this before turning the heat on, and turn the beans in the oil--this allows the onions to take on the healthy parts of the oil that the heat tries to remove). Heat the beans up a little bit, then add chopped tomatoes and preserved lemon. Add cumin, paprika, and turmeric. Cook until beans are softened.

hey Cheese-
Just stopping in to say- you're funny
Bai!