Sherri

Do they like to play fetch with copies of The Wine Spectator, too Thanks for the recipe, Sherri. I can eat that on this diet I'm following. Sounds really yummy. And love your dinner party rules. Wish I lived closer! No, their momma is too cheap to subscribe to that. I just read it at the gym. Glad the recipe fits the bill for your diet! I make the lentils in a big batch, then freeze it in smaller containers(it's one of the things I pack for my dinners when I travel, acts as an ice pack!) Same with chili. Easy way to have a low-carb, low-fat protein on hand. Serve either one atop some steamed veggies, add a splash of hot sauce and a spoon of cottage cheese, and you're golden. I wish you lived closer, too. Everybody is so far away.

They are particularly fond of Aussie Shiraz. Something big and peppery, but a soft, velvety finish. Snobs.

The Dinner Party rules at my house are: Come hungry. I've probably been cooking for at least two days to get ready for this thing. If it's not in a bottle, don't bring it. It's not a potluck. I'll take care of the cleanup. I don't expect to do dishes when I come to your house, so please don't try to do them at mine. Before you ask for the recipe, the answer is "no." (even if there was a recipe, I probably didn't follow it.) But I am happy to give you a verbal synopsis of the process. Don't feel obligated to reciprocate by inviting me to your dinner party. I hate being a guest. My dogs are under the impression that you came to see THEM, so please dote accordingly. You will be sent home with leftovers. Don't resist. Leave happy. That's the whole reason we do this.

Party!!!

I'm worried that the next generation is entirely missing the beauty of this image. I miss Lite Brites.

Well, in that case... Wait, here's a thought: if it's an asteroid that's coming to take us all to Jesus, isn't that simply a big honkin' ROCK, and aren't we all climbers ... That's it! Put on your harnesses everybody, get naked, and get in your tubs!

Dude, I DON'T want to die in bathtub. With my clothes on. That's just poor style. take your clothes off thats more sexy Isn't that how Marilyn Monroe went out? I don't want to do the "me, too" thing. Need something original....

Dude, I DON'T want to die in bathtub. With my clothes on. That's just poor style.

OMG! I just this second saw a falling star!!! As I glanced out the window right here from my computer desk, whilst logged onto this very thread. That is WEIRD. It has begun. skull

I think the teachers do this on purpose. To get even.

AlpineK, Along the same lines as wheat vs. corn with glycemic index, you could substitute spaghetti squash for the pasta. "The Marvelous Spaghetti Squash Spaghetti squash is amazing. Measuring 8 to 14" long and weighing about 4 1/2 pounds, little is known of it's history. It's taste is similar to summer squash, but that is the end of comparison. You cut it open, remove the seeds, bake or steam it and it's meat comes out in long strands that look like spaghetti, so it makes a wonderful visual replacement for our high carb, high glycemic old pal spaghetti. Top a huge pile of spaghetti squash with one of the many pasta sauces out there and be ready to feast on a fresh, naturally al dente strand that let's you have 16 times as much of the lovely squash as you do pasta. In 4 ounces (100 grams) this marvel of nature has only 5 grams of carbohydrates as opposed to 1/8 cup of pasta. So instead of 1/4 cup (or 1/2 ounce dry) of cooked pasta for a single serving block, you get 7 ounces of cooked spaghetti squash PER SINGLE BLOCK. And as it is with all floppy kinds of foods, it is better to WEIGH your portion than to try to stuff it into a measuring cup. COOKING To bake it, split lengthwise and remove the seeds in the central cavity. While you CAN bake it whole, it is very painful trying to hold it still to remove the seeds when everything is 350 degrees and you are trying to dish it out to serve it hot. Bake it hollow side up. The riper the squash, the faster it will cook, but figure about 30 to 40 minutes for a halved squash to bake. Check to see that it is baked by piercing the flesh with a fork. It should be soft and the flesh should separate into fat spaghetti-like strands. Avoid overcooking which will make the flesh become bland and mushy. It is best when still slightly crunchy, as it is 92% water. You can also microwave it, preparing it by slicing in half, removing seeds and then cooking each half for 6 to minutes. Most cookbooks will tell you to cover it with plastic wrap to cook it like this, but don't you dare unless you are fond of adding plastic to your blood stream. Soft plastic especially will slightly melt and let off plastic toxins that will flavor your foods and mimic certain hormones when they get into the blood stream as xenohormones. Some scientists suggest that these plastics in our foods are the reason for larger feet, larger breasts and lowering the onset of puberty by 4 years across the United States. Instead, cook it on a microwave safe glass plate with the cut side down to retain the moisture inside the squash." Just don't cook it in plastic, or apparently you'll get big feet. Or worse.

Whew, thanks(I have low worry-threshold). Are you worried about getting the burnt toast, misshapen ashtray, and macaroni Mother's Day card?

Exactly. Put the fun back in functional.

PUUULLLEEZZZ i'm a single mom. if i stop worrying the whole universe would colapse. Now I'm worried about Muffy stopping worrying.

Happening at the same time?

Tonite the chef will be tantalizing your tastebuds with a first course of Sherri's salad especial, followed by hot helping of homemade lentil curry spooned over succulent spaghetti squash, accompanied by a leggy red with a naughty hint of spice lurking behind a lingering finish. Care to join me?

Ohhhhh. I get it now. Much less exciting than I was imagining.

WHAT is this?? Do they sell them in the lingerie section at REI? My interest is piqued....

I sing in my head when climbing, too. But not always the same song. "Cool Change" by Little River Band comes up a lot. Anyway, yes, good input about the slinging long for the ledges(which I've done to prevent rope drag more than with thought to what it does to direct my fall away from the ledge) and about placing gear with the second in mind(I'm learning to take that into account more so, now that I've gotten a little more proficient with my placements, which used to take FOREVER.) I probably tend towards the "racing up" rather than "sewing up" type, especially if I feel solid with the climbing. But I think that is happening out of fear that if I stop to place a piece, I may burn out and sketch in a spot I feel I otherwise could have climbed through had I kept going. I'm trying to pay more attention to this now, and make sure that I'm not avoiding gear placement based on this mindset. CBS, that's the first I've heard about putting a short sling on the first piece(which I make almost always make a cam as opposed to a nut). I thought the long sling helped with preventing rope drag and the cam walking here. I didn't know it increased zippering potential. There sure is a lot to learn. But I love it.

Donating blood is good for subtracting a pound or so, too. (But if you have the cookie and juice afterward it kind of cancels out. )

it's not. i swiped it so you would have to come and visit me That's paying it forward.

Desparate.

Um, "F-A-R-T?" Do I win the old cake?!

That does suck. Sorry to hear it. Somewhere in the "Workout Splits" thread people have posted links to cross-training stuff that can be done while injured...if I get a chance I'll look around for it and post the link. Hang in there.

Bush also works. Now there's a statement you don't see in print very often....