Recent content by fireweaver

Post pictures from around your home to let others see your perspective...

confirmed! yes, Claire and VI, that restaurant is still there - after hearing about the lovely description, i went in search of it myself. the trick to finding it is that it isn't in the smithsonian at all! it's underground in between the 2 buildings of the national gallery, just down the...

have a super fun day today!

ya know, i was just pondering this the other day. i don't think i want a air-popper, since i just hate wasting space in my (already full) cabinets with an infrequently-used gadget. but at the same time, the TONS of salt and faux butter-flavored ick on microwave popcorn sort of outweigh the...

sorry i'm late getting back to everybody!! i did indeed have a lovely birthday, with a big bbq at home on saturday. mmm, mmm! nothing better for celebrating than good friends & good food! thanks for the well-wishes!

Janet, let us know if you go for it - i know you're hoping for advice, we're just all hoping *someone* takes the plunge and tells us how it is! i saw one at lowe's a couple of years ago that i'm still all yearning for: it was a 4-door model that looked like the french door sort on the outside...

Cara, i don't know *what* you're doing with your camera, but the lighting in those shots is all just incredible. jellyfish at the Monterrey Bay aquarium: chinese noodle soup, aka, monster from the deep: and of course the cutest pooch anywhere:

love the new layout, and yeah i'm gonna say it, i love the color scheme too. (ducks) i do think the right sidebar is too *thick* in that it cramps down on the size of the box being shown for posts in the thread. i like the latest posts info that the right bar contains, though, so maybe make...

zoom, i was once a disciple of the grill: nothing but the actual fire for my steaks, and i was pretty proud of my marinade, too. then i hunted along on this here forum and lo! there are plenty of techniques & recipes for cooking steaks inside. sad but true, the grill is now for large-scale...

i haven't been on the site in a couple of months, but wow what a surprise now! love the color scheme, looks great guys!

pasteurization kills off pathogens, not all bacteria. if all bacteria was killed off, the milk would never spoil (that's why irradiated milk can sit out on the shelf at the grocery store and not be refrigerated). you want to consume pasteurized milk so as to avoid unpleasant things like bovine...

once upon a time, i was at mom's house cooking dinner for her, and needed to smash up some garlic. she handed me her garlic press (i'd never used one), and even after peeling the papery bits off the cloves, a good half of the pulp was left in there after squeezing. promptly went back to...

i bought my baking-fiend mom one of those for xmas a couple years ago, she loves it! i myself am a gooey-middle person when it comes to baked goods (like, say, brownies), but am very much a crusty-edges person for lasagna. i just like the flavor of browned-on-the-edges cheese! this pan works...

yeah, but Bob, it's such a **legend**! there's a passel of deep-south (TX) expats living up here in MD, friends of mine from school that all just ended up here for one reason and another, and every year at thanksgiving we lament that nobody is brave enough to do one! you're probably totally...

ugh, it's so completely overcast here in MD that there isn't a moon out at all. weather channel.com informs me that it will clear up later, hopefully i'll get a peek, too!