I had a class today from 7am to 3pm after working last night until 11pm. Jeez I'm exhausted.
Here's a funny for ya, no offense to you Irish folk.
AN IRISH BLONDE IN A CASINO
An attractive blonde from Cork , Ireland arrived at the casino.
S he seemed a little intoxicated and bet twenty-thousand Euros on a
single roll of the dice.
She said, 'I hope you don't mind, but I feel much luckier when
I'm completely nude'.
With that, she stripped from the neck down, rolled the dice and
with an Irish brogue yelled, 'Come on, baby, Mama needs new clothes!'
As the dice came to a stop, she jumped up and down and
squealed...'YES! YES! I WON, I WON!'
She hugged each of the dealers and then picked up her winnings
and her clothes and quickly departed.
The dealers stared at each other dumbfounded.
Finally, one of them asked, 'What did she roll?'
The other answered,
'I don't know - I thought you were watching.'
MORAL OF THE STORY -
Not all Irish are drunks,
not all blondes are dumb,
but all men...are men.
I cook with wine, sometimes I even add it to the food.
Do you prefer texting or talking on the phone?
adjective: Being well-informed or skillful in something.
From French, literally "to the fact", from Latin facere (to make or do).
"Some technology degree holders took two years in a job before they were au fait with the practical skills."
JD Robb: Promises in Death
Tonight is: Ghost Whisperer, Flashpoint, Numb3rs, Terminator: TSCC, Dollhouse and Battlestar Galactica
The fat cat on the mat
may seem to dream
of nice mice that suffice
for him, or cream;
but he free, maybe,
walks in thought
unbowed, proud, where loud
roared and fought
his kin, lean and slim,
or deep in den
in the East feasted on beasts
and tender men.
The giant lion with iron
claw in paw,
and huge ruthless tooth
in gory jaw;
the pard dark-starred,
fleet upon feet,
that oft soft from aloft
leaps upon his meat
where woods loom in gloom --
far now they be,
fierce and free,
and tamed is he;
but fat cat on the mat
kept as a pet
he does not forget.
1 1/2 tablespoons olive oil
1/2 cup finely chopped shallots
2 tablespoons finely grated peeled ginger
4 garlic cloves, finely chopped
1/4 cup organic peanut butter
2 teaspoons turmeric
1 teaspoon ground cumin
1 teaspoon hot chili paste (such as sambal oelek)*
1 cup water
1 13 1/2-to 14-ounce can organic light coconut milk
3 kaffir lime leaves or 3 tablespoons fresh lime juice and 1 1/2 teaspoons finely grated lime peel
1 tablespoon (firmly packed) golden brown sugar
2 14-ounce packages organic firm tofu, drained, cut into 1-inch cubes 1 1/2 cups 1/4- to 1/3-inch-thick slices peeled carrots (about 3 medium)
1 1/2 cups 1/4- to 1/3-inch-thick slices peeled carrots (about 3 medium)
1 large red bell pepper, cut into 3/4-inch pieces
Heat oil in heavy large skillet over medium-high heat. Add shallots, ginger, and garlic; cook until shallots are tender, about 6 minutes.
Add peanut butter, turmeric, cumin, and chili paste; stir until fragrant, 1 to 2 minutes. Whisk in 1 cup water, then coconut milk, lime leaves, and brown sugar; bring to simmer. Season sauce with salt.
Add tofu, carrots, and bell pepper; simmer over medium heat until carrots are tender, adjusting heat to medium-low if beginning to boil and occasionally stirring gently, about 20 minutes.
Season to taste with salt.
DO AHEAD: Can be made 3 days ahead. Cool slightly, cover, and chill. Rewarm over medium heat before serving.
* Available in the Asian foods section of many supermarkets and at Asian markets.