Simple, complex and chaotic.
But is it accurate?
I hope they don't mind me stealing it. Huuuuuugely appreciatve. [link]
Monday, March 15, 2010
Simplicity, Clarice.
Simple, complex and chaotic.
But is it accurate?
I hope they don't mind me stealing it. Huuuuuugely appreciatve. [link]
Ras na hEireann 5k 2010
Well, I may have dried out from the race, but it's still raining here in Boston... by the time it stops (i'm hoping that time comes soon), we'll have gotten at least 6" of rain. Add in the windchill, and I'm totally ready for spring!
Elina & I
After volunteering at the Jingle Bell 5k this winter and seeing how much fun everyone was having, I signed up for the Irish-themed Ras na hEireann 5k that was this past Sunday in Davis Square. I didn't dress up like a leprechaun, but I did sport a big green hat that managed not to fly away ;) Prior to hearing the forecast, my goal was 24min... not a PR, but it would beat my time for "winter" races when I haven't started doing any speedwork. After hearing that the rain was not going to let up, I let all hopes of that go out the window and just wanted to survive! Luckily I ran into Elina on the escaltor getting off the T, and we got each other psyched up despite the weather at the start :)
Kerstin & I
I wasn't too cold waiting for the start, but I couldn't quite feel my feet for the first 1/4-1/2mi. Luckily I warmed up quickly, even wishing I had one less layer on top with 1mi to go! I have a tendency to take off too fast, and indeed I did (sorry Elina!!). I saw Tina on the course, lots of green, a super hero, and LOTS of puddles. I left my newly acquired tracking device at home for fear of drowning so I had no idea of how far I had left, but after a few rolling hills and a jaunt through a park, the finish line finally came into view. When I saw the clock, it was inside 24 minutes and I did what I could to book it, realizing my goal was actually in sight. I crossed the line at 24.01, with a chip time of 23.45!!! Woo hoo!!! A great start to the year ;) Afterward, I was lucky enough to run in to Elina and Tina, as well as Kerstin, who was running her first 5k! She rocked it, and luckily enjoyed it despite the weather! After snapping a few photos (thanks ladies/husbands ;)), I got some tea and headed home to warm up. On a side note, this is the second race I've done in a row with heavy rain, and I'm hoping this trend doesn't hold up...
Elina & IAfter volunteering at the Jingle Bell 5k this winter and seeing how much fun everyone was having, I signed up for the Irish-themed Ras na hEireann 5k that was this past Sunday in Davis Square. I didn't dress up like a leprechaun, but I did sport a big green hat that managed not to fly away ;) Prior to hearing the forecast, my goal was 24min... not a PR, but it would beat my time for "winter" races when I haven't started doing any speedwork. After hearing that the rain was not going to let up, I let all hopes of that go out the window and just wanted to survive! Luckily I ran into Elina on the escaltor getting off the T, and we got each other psyched up despite the weather at the start :)
Kerstin & II wasn't too cold waiting for the start, but I couldn't quite feel my feet for the first 1/4-1/2mi. Luckily I warmed up quickly, even wishing I had one less layer on top with 1mi to go! I have a tendency to take off too fast, and indeed I did (sorry Elina!!). I saw Tina on the course, lots of green, a super hero, and LOTS of puddles. I left my newly acquired tracking device at home for fear of drowning so I had no idea of how far I had left, but after a few rolling hills and a jaunt through a park, the finish line finally came into view. When I saw the clock, it was inside 24 minutes and I did what I could to book it, realizing my goal was actually in sight. I crossed the line at 24.01, with a chip time of 23.45!!! Woo hoo!!! A great start to the year ;) Afterward, I was lucky enough to run in to Elina and Tina, as well as Kerstin, who was running her first 5k! She rocked it, and luckily enjoyed it despite the weather! After snapping a few photos (thanks ladies/husbands ;)), I got some tea and headed home to warm up. On a side note, this is the second race I've done in a row with heavy rain, and I'm hoping this trend doesn't hold up...
Sunday, March 14, 2010
Ladies Night
Thursday last week at around nine pm I felt like a couple of coldies at my local boozer. Angie wasn't working, so I couldn't indulge myself in Pink Squirrel-type banter. And Miles, who shakes a very good classic martini and is unusually adept at jokes at other people's expense, was pre-occupied - pre-occupied with his own search for country pie by the looks. Tending bar must be a top-ten way to access bulk trim.
So I happily chatted with the guy next to me and enjoyed my drink. India Pale Ale, with its aromatic, honeyed nose and nifty back-of-the-throat kick perfectly hit the spot.
At the beer-apex, around two drinks, I swivelled around and noticed that the bar had turned into something God-awful. It looked like the trade show from hell, with unctuous males panting to make a sale, and cock-sure females knowing they were in the dickie seat. Yes, you guessed it. Thursday night is Ladies Night, and the exhibitors and prospects were pouring in the door.
The idea's simple. Females drink (tiny pours in plastic cups) for free. Males pay full-price-plus (and sip from a regular glass.) Honey-bees home to flowers; whales swim to breeding grounds; salesman promise the world. It's the same old game, with a little less smokescreen.
Quote of the night came from the token cougar in heat: Oh Lord, they're not much older than my son. I just hope he won't recognize mine in the morning.
Stiff drink picture from here [link]
Edited because I was too clever to check the spelling of 'unctuous'.
Friday, March 12, 2010
Lobster Rolls, Clams, Oysters, and Much Much More on the Rhode Island Shore
In the fall I was on assignment to write a profile of Rhode Island. It's been several months since that visit and re-reading the piece I wrote for Peter Greenberg about the food along the shore makes me wish I lived closer to the Ocean State now that the clam shacks are opening again.
nd who used to head straight for Boston have learned to stop in Providence at fun, neighborhood hangouts like Thee "Red" Fez (49 Peck Street, Providence, 401/272-1212) and at upscale restaurants like Bacaro (262 South Water Street, Providence, 401/751-3700) with it's encyclopedic menu of regional Italian dishes. If you've come to the area to enjoy great food, there's more to Rhode Island than just Providence.
Hop in your car and head south.
It's only a short trip to East Greenwich, Wickford, and Matunuck in South County or to Bristol and Newport on Aquidneck Island. If you have a little more time, drive down to Watch Hill on the southern-most tip of the state or go day-tripping out to Block Island and spend the day walking, hiking, biking, and eating.
Everywhere you go, you'll be rewarded with wonderful meals in beautiful settings.
During the summer, stopping at a clam shack when you're at the beach is a guilty pleasure not to be denied. In the coastal towns ringing Narragansett Bay and Block Island Sound, you'll find plenty of opportunities to eat yourself silly.
If you're in Newport, try Flo's Clam Shack across the street from First Beach (4 Wave
Avenue, Middletown, 401/847-8141) or better yet head up to Bristol a few miles north and stop at Quito's Seafood Restaurant (411 Thames Street, Bristol, 401/253-4500) where chef Frank Formisano and his mom, Joann, serve up clam strips, fish and chips, fried calamari, lobster rolls, fluffy and light clam cakes, sandwiches with fried fish, clams, shrimp, crab, or scallops, fried oysters, raw clams and oysters, baked clams, casseroles with fish, shrimp, lobster or scallops, French fries, hot dogs, hamburgers, Cole slaw, and clam chowder--red, white, and, because this is Rhode Island, clear as well.
This being Rhode Island, even food at the shore is touched by Italian traditions. At Quito's, the red sauce is homemade from Joann's Sicilian recipe. Littlenecks c
an be enjoyed raw, steamed with garlic and oil, steamed in a Zuppa sauce (tomatoes and garlic), served over pasta, or in a scampi sauce. One piece of advice, if you're offered a choice of French fries or Cole slaw, go for the slaw. I ordered a double portion, it's that good. Since Quito's is on the bike path, you can take a leisurely walk or bicycle around Bristol Harbor to work off the calories.
Across Narragansett Bay in South County most of the towns hug the coast. Head inland and the area is home to farms, roadside stands, and wildlife refuges. Stay on Route 1 south of Providence and you'll drive through undistinguished towns, but keep your eye out and you'll discover some gems.
East Greenwich has a main street out of a postcard. You half expect to see 1930s Fords and Chevys pulling up in front of the hardware store. The kid friendly Grille on Main (50 Main Street, East Greenwhich, 401/885-2200) is a good place to stop for grilled pizza--now a Rhode Island staple originally popularized by Al Forno in Providence--or the calamari, either crispy or spicy hot with a soy-arrabiata sauce.
Keep driving a half dozen miles south on Route 1 and you'll slip even farther back in time when you take the turn off into historic Old Wickford, a town important during the Colonial-Post Revolutionary
period. Contact the wonderfully entertaining Tim Cranston (swamptown@msn.com) and he'll give you a walking tour of the town. You'll hear great stories about lives lost, loves found, and history made.
When you've finished your walk, stop for refreshment at Tavern by the Sea (16 West Main Street, Old Wickford, 401/294-4771), which is actually located on the edge of a picture-perfect pond, complete with white swans and flocks of ducks. Sit outside on the deck with a glass of Ginger Mimosa when it's warm, or, when it's cool, upstairs in the slanted-roof dining room, and feast on bistro food Rhode Island style: stuffed quahogs,
mussels in white wine sauce, French onion soup, calamari both ways like the Grille on Main, fat crab cakes that don't skimp on the crab, and excellent Cole slaw. If they're serving slices of Lemon and Berries Mascarpone Cheese Cake, leave room for dessert.
If you want to cook your own seafood, walk over to the retail store at Gardner's Wharf Seafood (170 Main Street, Wickford, 401/295-4600) where they sell the lobsters, oysters, mussels, clams, and fish caught that day.
An insider note: if you're using a GPS to guide your travels, you won't find "Wickford" listed. You'll have to call the town, "North Kingston," even though the locals don't.
The oysters and clams from Rhode Island deserve to be better known. Everyone has eaten bivalves from Long Island, Connecticut and Maine, but if you want a
treat, drive west on Route 1/1A past Snug Harbor, then go south on Succotash Road and eat at the Matunuck Oyster Bar (629 Succotash Road, East Matunuck, 401/783-4202).
When owner Perry Raso has time, he'll take you in a skiff for a tour of nearby Potter Pond where he farms the oysters and clams he serves at the restaurant. His oysters and clams are delicious: sweet, briny, and plump. While you're eating a dozen shucked littlenecks on the deck overlooking the estuary or inside the cozy dining room, you can watch the ducks float by as Springsteen plays on the speaker system. The menu offers classic favorites li
ke lobster rolls, boiled or stuffed lobsters, oysters Rockefeller, steamers, cod cakes, fried oysters, a variety of chowders, but there is also a superb dish made with pan-roasted littlenecks and grilled chorizo with white beans and tomatoes. To add turf to all that surf, there are cheeseburgers, grilled ribeye steaks, and baby back ribs in a bourbon bbq sauce with corn bread.
If you're in Watch Hill and it's late in the day, there's a 99% chance you're sitting on the patio of the Olympia Tea Room (74 Bay Street, Watch Hill, 401/348-8211) watching the magic of a sunset.
Locals like to say that Watch Hill has all the comforts and advantages of Newport without the crowds. The Olympia Tea Room exemplifies what's best about Watch Hill. A long bar takes up one side of the room with dark wood dividers cutting across the dining room, creating romantic intimacy for those who like some privacy with their chardonnay and raw oysters.
Like many restaurants in Rhode Island, the Olympia Tea Room prides itself on supporting local food purveyors. The oysters, clams, scallops, scrod, haddock, sausages, and as much of the produce as the season permits are locally sourced. The menu offers a good assortment of familiar comfort food: ravioli with sage butter, veal stroganoff, grilled lamb chops, spinach salad, Caesar salad, oysters and clams on the half shell, fish and chips, pork chops, steak frite, lamb shank, roast chicken with a mustard glaze, and pasta about any way you'd want--with fresh vegetables, lobster, bolognese, panchetta, sausages and meatballs, or clams. Once you've had your fill of all that good food, take the time to sit outside again for a cup of coffee and enjoy the cool evening breeze coming off Little Narragansett Bay.
If you're on your way to Block Island or you're taking a leisurely
drive on scenic Route 1A, you can stop at Champlin's (256 Great island Road, 401/783-3152) in Point Judith. Head upstairs over the fish market, order your food, and find a good spot on the deck overlooking the harbor where the fishing boats and the Block Island ferries dock. The lobster roll is first rate, as are the fries and clam chowder.
For those with a little more time to spare, Block Island is a short
ferry ride from Point Judith. Sparsely populated, with more than 50% of the island set aside as nature preserves, Block Island is a rare treat, a place to slow down and enjoy some quiet time reading, talking, walking, eating or just sitting and taking in the magnificent views. The communities that surround Old and New Harbor have hotels, bed and breakfast inns, and restaurants that cater to both locals and tourists from the mainland.
Overlooking New Harbor, The Oar (221 Jobs Hill Road, New Harbor, Block Island, 401/466-8820) has a bar famous for, yes, you guessed it, autographed oars that cover the walls and ceilings. The restaurant has an open air dining room facing the pleasure craft tied up to the docks. Rela
xing with an ice cold beer or glass of wine, watching the sea gulls pass by overhead, it's easy to fool yourself that you're in a tropical paradise but then the waitress brings you your lobster roll with fries and Cole slaw and you know for sure you're in Rhode Island.
In the next post, I'll have news about the upscale dining opportunities on Block Island and in Newport and Bristol on Aquidneck Island.
Hop in your car and head south.
It's only a short trip to East Greenwich, Wickford, and Matunuck in South County or to Bristol and Newport on Aquidneck Island. If you have a little more time, drive down to Watch Hill on the southern-most tip of the state or go day-tripping out to Block Island and spend the day walking, hiking, biking, and eating.
Everywhere you go, you'll be rewarded with wonderful meals in beautiful settings.
During the summer, stopping at a clam shack when you're at the beach is a guilty pleasure not to be denied. In the coastal towns ringing Narragansett Bay and Block Island Sound, you'll find plenty of opportunities to eat yourself silly.
If you're in Newport, try Flo's Clam Shack across the street from First Beach (4 Wave
Avenue, Middletown, 401/847-8141) or better yet head up to Bristol a few miles north and stop at Quito's Seafood Restaurant (411 Thames Street, Bristol, 401/253-4500) where chef Frank Formisano and his mom, Joann, serve up clam strips, fish and chips, fried calamari, lobster rolls, fluffy and light clam cakes, sandwiches with fried fish, clams, shrimp, crab, or scallops, fried oysters, raw clams and oysters, baked clams, casseroles with fish, shrimp, lobster or scallops, French fries, hot dogs, hamburgers, Cole slaw, and clam chowder--red, white, and, because this is Rhode Island, clear as well.This being Rhode Island, even food at the shore is touched by Italian traditions. At Quito's, the red sauce is homemade from Joann's Sicilian recipe. Littlenecks c
an be enjoyed raw, steamed with garlic and oil, steamed in a Zuppa sauce (tomatoes and garlic), served over pasta, or in a scampi sauce. One piece of advice, if you're offered a choice of French fries or Cole slaw, go for the slaw. I ordered a double portion, it's that good. Since Quito's is on the bike path, you can take a leisurely walk or bicycle around Bristol Harbor to work off the calories.Across Narragansett Bay in South County most of the towns hug the coast. Head inland and the area is home to farms, roadside stands, and wildlife refuges. Stay on Route 1 south of Providence and you'll drive through undistinguished towns, but keep your eye out and you'll discover some gems.
East Greenwich has a main street out of a postcard. You half expect to see 1930s Fords and Chevys pulling up in front of the hardware store. The kid friendly Grille on Main (50 Main Street, East Greenwhich, 401/885-2200) is a good place to stop for grilled pizza--now a Rhode Island staple originally popularized by Al Forno in Providence--or the calamari, either crispy or spicy hot with a soy-arrabiata sauce.
Keep driving a half dozen miles south on Route 1 and you'll slip even farther back in time when you take the turn off into historic Old Wickford, a town important during the Colonial-Post Revolutionary
period. Contact the wonderfully entertaining Tim Cranston (swamptown@msn.com) and he'll give you a walking tour of the town. You'll hear great stories about lives lost, loves found, and history made.When you've finished your walk, stop for refreshment at Tavern by the Sea (16 West Main Street, Old Wickford, 401/294-4771), which is actually located on the edge of a picture-perfect pond, complete with white swans and flocks of ducks. Sit outside on the deck with a glass of Ginger Mimosa when it's warm, or, when it's cool, upstairs in the slanted-roof dining room, and feast on bistro food Rhode Island style: stuffed quahogs,
mussels in white wine sauce, French onion soup, calamari both ways like the Grille on Main, fat crab cakes that don't skimp on the crab, and excellent Cole slaw. If they're serving slices of Lemon and Berries Mascarpone Cheese Cake, leave room for dessert.If you want to cook your own seafood, walk over to the retail store at Gardner's Wharf Seafood (170 Main Street, Wickford, 401/295-4600) where they sell the lobsters, oysters, mussels, clams, and fish caught that day.
An insider note: if you're using a GPS to guide your travels, you won't find "Wickford" listed. You'll have to call the town, "North Kingston," even though the locals don't.
The oysters and clams from Rhode Island deserve to be better known. Everyone has eaten bivalves from Long Island, Connecticut and Maine, but if you want a
treat, drive west on Route 1/1A past Snug Harbor, then go south on Succotash Road and eat at the Matunuck Oyster Bar (629 Succotash Road, East Matunuck, 401/783-4202).When owner Perry Raso has time, he'll take you in a skiff for a tour of nearby Potter Pond where he farms the oysters and clams he serves at the restaurant. His oysters and clams are delicious: sweet, briny, and plump. While you're eating a dozen shucked littlenecks on the deck overlooking the estuary or inside the cozy dining room, you can watch the ducks float by as Springsteen plays on the speaker system. The menu offers classic favorites li
ke lobster rolls, boiled or stuffed lobsters, oysters Rockefeller, steamers, cod cakes, fried oysters, a variety of chowders, but there is also a superb dish made with pan-roasted littlenecks and grilled chorizo with white beans and tomatoes. To add turf to all that surf, there are cheeseburgers, grilled ribeye steaks, and baby back ribs in a bourbon bbq sauce with corn bread.If you're in Watch Hill and it's late in the day, there's a 99% chance you're sitting on the patio of the Olympia Tea Room (74 Bay Street, Watch Hill, 401/348-8211) watching the magic of a sunset.
Locals like to say that Watch Hill has all the comforts and advantages of Newport without the crowds. The Olympia Tea Room exemplifies what's best about Watch Hill. A long bar takes up one side of the room with dark wood dividers cutting across the dining room, creating romantic intimacy for those who like some privacy with their chardonnay and raw oysters.
Like many restaurants in Rhode Island, the Olympia Tea Room prides itself on supporting local food purveyors. The oysters, clams, scallops, scrod, haddock, sausages, and as much of the produce as the season permits are locally sourced. The menu offers a good assortment of familiar comfort food: ravioli with sage butter, veal stroganoff, grilled lamb chops, spinach salad, Caesar salad, oysters and clams on the half shell, fish and chips, pork chops, steak frite, lamb shank, roast chicken with a mustard glaze, and pasta about any way you'd want--with fresh vegetables, lobster, bolognese, panchetta, sausages and meatballs, or clams. Once you've had your fill of all that good food, take the time to sit outside again for a cup of coffee and enjoy the cool evening breeze coming off Little Narragansett Bay.
If you're on your way to Block Island or you're taking a leisurely
drive on scenic Route 1A, you can stop at Champlin's (256 Great island Road, 401/783-3152) in Point Judith. Head upstairs over the fish market, order your food, and find a good spot on the deck overlooking the harbor where the fishing boats and the Block Island ferries dock. The lobster roll is first rate, as are the fries and clam chowder.For those with a little more time to spare, Block Island is a short
ferry ride from Point Judith. Sparsely populated, with more than 50% of the island set aside as nature preserves, Block Island is a rare treat, a place to slow down and enjoy some quiet time reading, talking, walking, eating or just sitting and taking in the magnificent views. The communities that surround Old and New Harbor have hotels, bed and breakfast inns, and restaurants that cater to both locals and tourists from the mainland.Overlooking New Harbor, The Oar (221 Jobs Hill Road, New Harbor, Block Island, 401/466-8820) has a bar famous for, yes, you guessed it, autographed oars that cover the walls and ceilings. The restaurant has an open air dining room facing the pleasure craft tied up to the docks. Rela
xing with an ice cold beer or glass of wine, watching the sea gulls pass by overhead, it's easy to fool yourself that you're in a tropical paradise but then the waitress brings you your lobster roll with fries and Cole slaw and you know for sure you're in Rhode Island.In the next post, I'll have news about the upscale dining opportunities on Block Island and in Newport and Bristol on Aquidneck Island.
For more about Rhode Island, please go to:
A Photo Gallery of Rhode Island
How Rhode Island Has Changed
Rhode Island Travel Gallery, New York Daily News
How Rhode Island Has Changed
Rhode Island Travel Gallery, New York Daily News
Thursday, March 11, 2010
Friday Fluffer - Love Letters
One of the most popular Googled posts hereabouts is this one: Love Letters [link]
If you have a romantic bone in your body or your trousers, I recommend you give it a shot. Not for what I had to say, but for the letters quoted.
So it was with some amazement that I found myself the recipient of a copy of the DVD pictured. Who knows how these PR people work. They send me a slightly personalized email asking about my interest, and POOF! there's a package in my box.
Let's get this straight: I am a huge, retrograde, old fashioned fan of hand-written letters. If they involve love, all the better. What we have here is a stellar dramatic production of a performance of historic love letters between Clara Schumann[link] and her husband, some hack pianist.
I am incapable of reviewing this thing dispassionately, so I plan to send it to the person most likely to give us clarity: Mr Martian. [link] Send me a real life postal address, and review this wondrous thing for us, my friend.
For those who like shortcuts, the DVD is a performance of Schumann's work punctuated by love letters between husband and wife. The parts are played by Sting and his wife, Trudie. It is heartachingly beautiful, despite the pedigree of the performers.
But I want Martian's opinion.
Photo by me.
This is a quick run-down of the DVD performance. [link]
Thai Curry Shrimp
Before we get to the curry, trivia! The answer to the last question surprised me, the number of commercially grown varieties of fruits and veggies has declined 97% since the turn of the 20th century!!! I tried to do a quick search to find out why, but most things I found addressed the quality of commercially grown products. My only guess would be that commercial farming is selecting for superficial qualities like fast growth and appearance, and thus growing the "best" instead of variety. Any other thoughts?
Ok, back to the main event. Ever since I opened up a can of red curry paste, I've been wondering what else to do with it. I happened upon a couple of recipes that inspired this Thai Curry Shrimp dish that was pretty delicious.
I'm not sure if corn and peas are normally in Thai dishes, but I wanted more veggies so I threw them in after taking the pictures. I'm sure any veggies you have would work in this, you might just need to adjust the cooking times a bit. I bet green beans would be an especially nice addition! It came together so quickly, but you'd never know it tasting the coconut-curry broth. Perfect for busy weeknights, or leftover lunches.
Thai Curry Shrimp
adapted from Aggie's Kitchen and Bitchin Camero
Serves 2
1 onion, chopped
1 red pepper, chopped
1-2T red curry paste
1/2c frozen corn
1/2c frozen peas
~20 frozen, cooked shrimp (or tofu, cooked chicken, etc)
1 can lite coconut milk
juice of 1 lime
1-2T soy sauce
cooked spaghetti squash (or brown rice)
scallions and cilantro for serving (chopped peanuts would also be nice if you have them)
Heat 1T oil (coconut oil or a mild flavored oil) on medium in skillet. Add onion and red pepper and saute until softened, ~5-10min. Add curry paste and stir so veggies are evenly coated. Add coconut milk, frozen veggies & shrimp (or other protein), and simmer 10-15 min to warm through. Remove from heat, stir in lime juice and soy sauce. Adjust seasonings. Serve over spaghetti squash, topped with some chopped scallions and cilantro.
Ok, back to the main event. Ever since I opened up a can of red curry paste, I've been wondering what else to do with it. I happened upon a couple of recipes that inspired this Thai Curry Shrimp dish that was pretty delicious.
I'm not sure if corn and peas are normally in Thai dishes, but I wanted more veggies so I threw them in after taking the pictures. I'm sure any veggies you have would work in this, you might just need to adjust the cooking times a bit. I bet green beans would be an especially nice addition! It came together so quickly, but you'd never know it tasting the coconut-curry broth. Perfect for busy weeknights, or leftover lunches.
Thai Curry Shrimp
adapted from Aggie's Kitchen and Bitchin Camero
Serves 2
1 onion, chopped
1 red pepper, chopped
1-2T red curry paste
1/2c frozen corn
1/2c frozen peas
~20 frozen, cooked shrimp (or tofu, cooked chicken, etc)
1 can lite coconut milk
juice of 1 lime
1-2T soy sauce
cooked spaghetti squash (or brown rice)
scallions and cilantro for serving (chopped peanuts would also be nice if you have them)
Heat 1T oil (coconut oil or a mild flavored oil) on medium in skillet. Add onion and red pepper and saute until softened, ~5-10min. Add curry paste and stir so veggies are evenly coated. Add coconut milk, frozen veggies & shrimp (or other protein), and simmer 10-15 min to warm through. Remove from heat, stir in lime juice and soy sauce. Adjust seasonings. Serve over spaghetti squash, topped with some chopped scallions and cilantro.
Ripping Yarns
They say the way to a man's heart is through his stomach, but I say the way to a woman's pussy is through her underpants. Through or around or (in the case of crotchless) between. Hells, it's giving me a woody thinking about the wonders of ladies and their underduds.
James Bond (of course) is the man best at undressing ladies, mostly because they don't have much on to start with. (Miss Moneypenny is the exception.) Funny that being a licenced-to-kill spy also entitles one to a cotery of easily-bedded hotties in evening gowns or bikinis.
Anyway, it was Sean Connery who I noted once de-frocked a lover by slicing through the spaghetti straps of her LBD, letting the thing fall to the floor.
:cut to shots of rampant elephant trunks and earthquakes:
Where was I? Right, the road to heaven lies beyond the boy-shorts.
There is an art in removing a lady's panties. Possible choices include demurely running them down the legs, if she's standing. If she's on her back, shimmy those things over her arse, create a tangle at the feet, then let her kick them off. And then there's ripping the damn things off so you can get to the action ASAP.
Nothing says God I want you NOW! like using brute strength to tear that shit off, and hopping into it with animal abandon.
:cue shots of elephant trunks rampant and earthquakes:
Yesterday I discovered how women feel about the wanton destruction of their sexy smalls at the hands of a neanderthal lover:
They Love It.
And the attraction? The sound of ripping lace.
I think they call this 'Win-Win'.
Thanks to Snaf for the lingerie-wearer's perspective. [link]
Loverly ladies photo from here [link]
Edited for incorrect panty-removal technique. Someone would have picked up the error.
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