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How can I take seriously a show that uses 1337 5p34ch in every episode title? 
Should I tell him that's not how you spell 'speech'?
Na.
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Leet Speach? Gosh, it's not for dyslexics like me, that's for sure! Took me a full 15 seconds to decipher what you wrote. And I only mostly got it because of the context of your post.
Should I tell him that's not how you spell 'speech'?
Na.
Should I tell him that's not how you spell 'speech'?
Na.
Don't blame me, that's how the leet used to say it.
Then everyone started using it, so the leet stopped using it, started calling it AOL speak and looked down on those who used it. Which proves you CAN find something to look down on someone for if you try hard enough, even if it's for something they do that you invented.
Then everyone started using it, so the leet stopped using it, started calling it AOL speak and looked down on those who used it. Which proves you CAN find something to look down on someone for if you try hard enough, even if it's for something they do that you invented.
I cannot believe how blessed I am. Hope you don't mind some shop talk.
So... last autumn, I bought a farmer-friend's stock of the last of the season's basil because no one was buying it and she'd done all that she could with it. I really, really, really wanted what she'd called "Thai Mint Basil" but unfortunately, her plants didn't thrive at the end of the season. I think I bought something like 5 lbs. (That's a LOT of basil, if you didn't know.) Well, what am I going to DO with that basil? The summery flavors were selling slowly and everyone wanted something that reminded them of the holidays we were in... so something sweet like lemon basil was out. Oh! I had a few jars of oven dried tomatoes... so, I tossed it all into the food processor and it made the most vile colored stuff I have seen in a few years. I nearly cried. But I put it in the freezer and thought, "Someday I'll figure this out" and let it be.
Well, Wednesday, when I was visiting a market that I don't sell at, looking for ideas, I saw this woman selling her farm-made parmessian cheese. Heck! I could do SOMETHING with that! Remembered the tomato/basil... 'stuff' from the freezer and today, put it together in cheesecake. I gotta tell you, it's REALLY good. It's probably been 9 months since I ground all that stuff up, but I couldn't give up on it.
And there you have it. Now you know the secret new flavor this week. I rarely, if ever, tell people what it's going to be... they are supposed to come over and taste it. So, don't tell nobody, k?
So... last autumn, I bought a farmer-friend's stock of the last of the season's basil because no one was buying it and she'd done all that she could with it. I really, really, really wanted what she'd called "Thai Mint Basil" but unfortunately, her plants didn't thrive at the end of the season. I think I bought something like 5 lbs. (That's a LOT of basil, if you didn't know.) Well, what am I going to DO with that basil? The summery flavors were selling slowly and everyone wanted something that reminded them of the holidays we were in... so something sweet like lemon basil was out. Oh! I had a few jars of oven dried tomatoes... so, I tossed it all into the food processor and it made the most vile colored stuff I have seen in a few years. I nearly cried. But I put it in the freezer and thought, "Someday I'll figure this out" and let it be.
Well, Wednesday, when I was visiting a market that I don't sell at, looking for ideas, I saw this woman selling her farm-made parmessian cheese. Heck! I could do SOMETHING with that! Remembered the tomato/basil... 'stuff' from the freezer and today, put it together in cheesecake. I gotta tell you, it's REALLY good. It's probably been 9 months since I ground all that stuff up, but I couldn't give up on it.
And there you have it. Now you know the secret new flavor this week. I rarely, if ever, tell people what it's going to be... they are supposed to come over and taste it. So, don't tell nobody, k?
I cannot believe how blessed I am. Hope you don't mind some shop talk.
So... last autumn, I bought a farmer-friend's stock of the last of the season's basil because no one was buying it and she'd done all that she could with it. I really, really, really wanted what she'd called "Thai Mint Basil" but unfortunately, her plants didn't thrive at the end of the season. I think I bought something like 5 lbs. (That's a LOT of basil, if you didn't know.) Well, what am I going to DO with that basil? The summery flavors were selling slowly and everyone wanted something that reminded them of the holidays we were in... so something sweet like lemon basil was out. Oh! I had a few jars of oven dried tomatoes... so, I tossed it all into the food processor and it made the most vile colored stuff I have seen in a few years. I nearly cried. But I put it in the freezer and thought, "Someday I'll figure this out" and let it be.
Well, Wednesday, when I was visiting a market that I don't sell at, looking for ideas, I saw this woman selling her farm-made parmessian cheese. Heck! I could do SOMETHING with that! Remembered the tomato/basil... 'stuff' from the freezer and today, put it together in cheesecake. I gotta tell you, it's REALLY good. It's probably been 9 months since I ground all that stuff up, but I couldn't give up on it.
And there you have it. Now you know the secret new flavor this week. I rarely, if ever, tell people what it's going to be... they are supposed to come over and taste it. So, don't tell nobody, k?
So... last autumn, I bought a farmer-friend's stock of the last of the season's basil because no one was buying it and she'd done all that she could with it. I really, really, really wanted what she'd called "Thai Mint Basil" but unfortunately, her plants didn't thrive at the end of the season. I think I bought something like 5 lbs. (That's a LOT of basil, if you didn't know.) Well, what am I going to DO with that basil? The summery flavors were selling slowly and everyone wanted something that reminded them of the holidays we were in... so something sweet like lemon basil was out. Oh! I had a few jars of oven dried tomatoes... so, I tossed it all into the food processor and it made the most vile colored stuff I have seen in a few years. I nearly cried. But I put it in the freezer and thought, "Someday I'll figure this out" and let it be.
Well, Wednesday, when I was visiting a market that I don't sell at, looking for ideas, I saw this woman selling her farm-made parmessian cheese. Heck! I could do SOMETHING with that! Remembered the tomato/basil... 'stuff' from the freezer and today, put it together in cheesecake. I gotta tell you, it's REALLY good. It's probably been 9 months since I ground all that stuff up, but I couldn't give up on it.
And there you have it. Now you know the secret new flavor this week. I rarely, if ever, tell people what it's going to be... they are supposed to come over and taste it. So, don't tell nobody, k?
yay, i love those kind of moments! i love thai mint basil, and the last time i had my hands on 5lbs of basil i made enough pesto to feed an army.
oh, by the way, i harvested all of my wild mint (wild, because i have so many volunteer plants now my lower yard is referred to as the "mint pasture") and i have lots. i am scenting water, drying some, and preparing some to freeze for assorted recipes.
p.s. i am hot and cranky-ish.
Mint lemonaide. For serious.
Also? Feta, Watermelon, Red Onion, Mint salad.
Do you eat/make spanikopta? DEEELICIOUS.
What about mint ice cream? Dry it for a mint tea.
I wish I could take some off of your hands, but sadly, I have to purchase from a traceable source. Just in case people get ill and we have to figure out what happened.
Also? Feta, Watermelon, Red Onion, Mint salad.
Do you eat/make spanikopta? DEEELICIOUS.
What about mint ice cream? Dry it for a mint tea.
I wish I could take some off of your hands, but sadly, I have to purchase from a traceable source. Just in case people get ill and we have to figure out what happened.