So many excellent guesses for the last Frig? – except for all the people who got the “toast” part, which was fairly obvious – but none quite on the mark. What did you really see?
Nobody likes partial feeds. I don’t do the subscription thing at all, I use bookmarks like some kind of cro-magnon woman, so how was I to know?
Experiment over, full feed reinstated.
BOILERPLATE: Have you heard? I’m a finalist in the 2009 Bloggies. Best-Kept Secret Blog! No shitting. I’ve added a new page to the site specifically to showcase my best work pander for votes. Four more days!
I know there are no exclamation points in the actual name of the dish, but I’m just so filled! With joy! And delicious flavor!
And from the unlikeliest of sources: Prince of Botox Rocco DiSpirito, the Cosimo di’Medici of frozen Bertoli pasta dinners. Did you know that before he became a corporate shill and reality television famewhore star, he was a really, really amazing chef? I mean, presumably he still is and just doesn’t want us to know it, unless the botulism has spread into the part of the body required for cheffing. In which case, stick with the shilling! It’s really working for you!
Even though I know this, I still have lost most of the respect I once had for Rocco and probably wouldn’t have shelled out real cash for a Rocco cookbook had I not found it at a used bookstore for $3. But I did, so I now am the proud owner of DiSpirito’s Flavor.
Tonight: Top Chef all-stars return, where all-stars means “we still haven’t been able to get the kinds of jobs we think we deserve, because we’ve embarrassed ourselves on national television.” Which means that we’ll be subjected to the likes of Andrew and Spike. Let us all pray to the baby Jesus that Ilan is not involved.
I did think I spied Season 1’s Miguel in the preview, though. Miguel is responsible for what is possibly my favorite line in Top Chef history, a line that is still routinely used around my house: (in reference to Tiffany): “You’re like a snake. Sssssssss. (making rattlesnake fang motion with hand).” Genius. See you at 10.
Who doesn’t like a simple roast chicken, especially when you throw carrots, blue potatoes, onions and day-old bread cubes underneath so they roast basted in delicious chicken-y juices? Nobody. And nobody does it better than my husband, who is the chicken master. Chickens panic at the very mention of his terrifying name.* Granted, this has nothing to do with chicken; I was just taunting you with my dinner. Because it was really good.
On one hand, I slept like crap last night, I’m exhausted, and I know I’ll be able to spew information about pound cake at you more efficiently if the television is off, which will facilitate going to bed. On the other, I am a pathetic sucker for medieval history, and NBC is airing a terrible made-for-TV movie with Mira “Didn’t You Win an Oscar? We All Thought You Were Going to Be a Good Actress” Sorvino about the Templars (or, as they are more commonly know, the Poor Fellow-Soldiers of Christ and of the Temple of Solomon, or Pauperes commilitones Christi Templique Solomonici, in the Latin).
BOILERPLATE: Have you heard? I’m a finalist in the 2009 Bloggies. Best-Kept Secret Blog! No shitting. In honor of this momentous occasion, I’ve added a new page to the site specifically to pander for votes.
It’s been a while since we’ve contemplated horrifying foodstuffs, has it not? I mean, except for this, but I think the jury’s still out on whether it’s actually a bad idea or not. The jury, however, is unanimous in its rejection of the following; the image below gives me the serious heebie jeebies.
The only hint I will give you: it is NOT a toast-loving slug: