those boys, it's so interesting to see how they differ from "other" characters, I can only imagine what a challenge it is to write
Heh, yes, yes it is. I'm back to being weirded out when I write the names. I think I took too long a break from it.
You know, there's so much love for Sherlock going around right now, and I feel like I'm going to be dragged in to watching it eventually, but I'm trying to hold back for now.
French Toast is annoying; I always either make too much egg/milk stuff or too little (probably because I'm not working off an actual recipe and am really, really bad at eyeballing measurements) and then I have to use more bread, or make more egg/milk stuff, and eventually I just end up with a ton of French toast that no one eats. I think there's also the fact that every bread has a different absorption rate, so it's hard to tell when it's soaked up too much.
I had a small adventure defrosting the ground beef that I won't get into since (again) I don't seem to have poisoned myself.
LOL. That reminds me of one I'd be home from school and my mother would call and ask me to take out the meat from the freezer so it'd be done by the time she got home and had to make dinner. I'd always forget until it was like an hour before she was going to get home. And then I would try and microwave it, which turned out...interestingly.
Crepe success is amazing! I like them with banana and nutella. Also, if you want to be daring, you can try a savory kind of crepe; my mom's makes them with chicken (boiled and shredded_, sometimes, with a sauce made from cream cheese, roasted poblano peppers, and probably somethings else I don't remember. But yeah, cream cheese works well in crepes too.
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timeasmymeasure
no subject
Date: 2010-08-09 03:15 pm (UTC)Heh, yes, yes it is. I'm back to being weirded out when I write the names. I think I took too long a break from it.
You know, there's so much love for Sherlock going around right now, and I feel like I'm going to be dragged in to watching it eventually, but I'm trying to hold back for now.
French Toast is annoying; I always either make too much egg/milk stuff or too little (probably because I'm not working off an actual recipe and am really, really bad at eyeballing measurements) and then I have to use more bread, or make more egg/milk stuff, and eventually I just end up with a ton of French toast that no one eats. I think there's also the fact that every bread has a different absorption rate, so it's hard to tell when it's soaked up too much.
I had a small adventure defrosting the ground beef that I won't get into since (again) I don't seem to have poisoned myself.
LOL. That reminds me of one I'd be home from school and my mother would call and ask me to take out the meat from the freezer so it'd be done by the time she got home and had to make dinner. I'd always forget until it was like an hour before she was going to get home. And then I would try and microwave it, which turned out...interestingly.
Crepe success is amazing! I like them with banana and nutella. Also, if you want to be daring, you can try a savory kind of crepe; my mom's makes them with chicken (boiled and shredded_, sometimes, with a sauce made from cream cheese, roasted poblano peppers, and probably somethings else I don't remember. But yeah, cream cheese works well in crepes too.