Not in the clamor of the crowded street, not in the shouts and plaudits of the throng, but in ourselves, are triumph and defeat.--Henry Wadsworth Longfellow
REDIRECT ALERT! (Scroll down past this mess if you're trying to read an archived post. Thanks. No, really, thanks.)
Due to my inability to control my temper and complacently accept continued silliness with not-quite-as-reliable-as-it-ought-to-be Blogger/Blogspot, your beloved Possumblog will now waddle across the Information Dirt Road and park its prehensile tail at http://possumblog.mu.nu.
This site will remain in place as a backup in case Munuvia gets hit by a bus or something, but I don't think they have as much trouble with this as some places do. ::cough::blogspot::cough:: So click here and adjust your links. I apologize for the inconvenience, but it's one of those things.
Thursday, October 23, 2003
You probably don't want to know...
Was just checking the old referrer logs and found a visitor has stopped by looking for islam la-reba.
Trust me here, folks--the last thing you want to hear is my wife's take on Islam. That whole 72 virgins thing goes right out, just for starters, as well as that, "'I divorce thee,' said thrice" business.
And another thing you don't really want to know--recipe for remoulade from ruby tuesday. Now, I like Ruby Tuesday--we eat there a lot. And they do have something called remoulade, and it's okay. But there's remoulade, and then there's remoulade. Just order some.
If you're real hard headed and just have to do it yourself, you can always fix up a batch of Galatoire's Remoulade Sauce
1 bunch shallots (green onions)
1 stalk celery
2 cloves garlic
1 sprig parsley
5 tablespoons Creole (hot) mustard
2 tablespoons paprika
Salt and pepper
1/3 cup vinegar
2/3 cup olive oil
Grind or mince very fine the onions, celery, garlic and parsley. Add mustard, paprika, salt and pepper. Add vinegar and mix thoroughly, then gradually add olive oil. Refrigerate. Marinate boiled, peeled shrimp in this sauce and serve on shredded lettuce with a garnish of tomato wedges. Makes 1 quart.
(Tastes great on manatee, by the way.)
Anyway, whatever you do, forget about remoulade from national chain restaurants named for a
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