Recipes used x2, (with my "tweaks" in line in -[brackets].
Mako Shark (or other meat) with Anchovy and Caper Sauce [I used boneless skinless chicken thighs]
Marinade: 1/4 cup finely chopped onions 2 teaspoons coarsely chopped garlic 3 bay leaves -[Bay leaf is optional, I did not use it] 1/4 cup imported sweet paprika 1/4 cup fresh lemon juice 1 1/3 cups olive oil 1/4 teaspoon cayenne pepper -[or 1/4 tsp. powdered ground red pepper flakes] 1/2 teaspoon salt 3/4 teaspoon freshly ground black pepper -[or 3/4 tsp. white pepper] 6 mako shark or swordfish steaks (about 8 ounces each) -[or 8 boneless skinless chicken thighs]
Sauce: 10 anchovy fillets, rinsed and finely chopped 1/4 cup dry white wine -[or 1/2 cup dry vermouth] 2 tablespoons tarragon vinegar -[or 2 tbs. red wine vinegar and 1 tbs. dried rubbed tarragon] 2 whole cloves -[or 1/4 tsp ground mace] 1 can (15 ounces) Italian peeled tomatoes, drained and coarsely chopped 1 teaspoon sugar -[or one packet of Splenda] 1/4 teaspoon cinnamon 1 stick (4 ounces) butter -[or 2 oz 91/2 stick) for a lower fat sauce] 1/4 cup drained capers 1 small bunch Italian flat-leaf parsley, stemmed and finely chopped -[along with 4 Tbs. fresh minced Basil, 1 Tbs. fresh minced Mexican oregano and 1 Tbs. fresh minced Greek Oregano]
In a large bowl, combine the onions, garlic, bay leaves, paprika, lemon juice, 1 cup of the olive oil, the cayenne, salt and 1/4 teaspoon of the pepper. Add the shark steaks and set aside to marinate, turning every 20 minutes, for 1 hour. -[or marinate chicken thighs overnight]
Preheat the broiler. In a large nonreactive saucepan, saute the anchovies in the remaining 1/3 cup olive oil over moderate heat until dissolved, about 2 minutes. Add the wine, vinegar and cloves. Reduce heat to low; cook for 5 minutes. Strain; return the sauce to the pan.
Add the tomatoes, sugar and cinnamon and simmer the sauce over moderate heat until slightly thickened, 8 to 10 minutes.
Reduce the heat to low and add the butter, 1 tablespoon at a time, stirring until completely melted. Add the capers, parsley and remaining 1/2 teaspoon pepper; cover to keep the sauce warm.
Remove the shark steaks from the marinade and pat dry. Broil the steaks about 4 inches from the heat until just opaque throughout, about 5 minutes on each side. Pour the warm sauce over the fish and serve.
-[If using chicken thighs, they can be grilled in an indoor electric grill for 6 minutes each, or quick fried in a hot skillet for 4 minutes per side in a small amount of Olive Oil]
This one was amazing and will be a definite do-over! ;-d
The second one was good too but was more useful for giving me new ideas for future sauces. <g>
Mako Shark (or other meat) with Anchovy and Caper Sauce [I used boneless skinless chicken thighs]
Marinade: 1/4 cup finely chopped onions 2 teaspoons coarsely chopped garlic 3 bay leaves -[Bay leaf is optional, I did not use it] 1/4 cup imported sweet paprika 1/4 cup fresh lemon juice 1 1/3 cups olive oil 1/4 teaspoon cayenne pepper -[or 1/4 tsp. powdered ground red pepper flakes] 1/2 teaspoon salt 3/4 teaspoon freshly ground black pepper -[or 3/4 tsp. white pepper] 6 mako shark or swordfish steaks (about 8 ounces each) -[or 8 boneless skinless chicken thighs]
Sauce: 10 anchovy fillets, rinsed and finely chopped 1/4 cup dry white wine -[or 1/2 cup dry vermouth] 2 tablespoons tarragon vinegar -[or 2 tbs. red wine vinegar and 1 tbs. dried rubbed tarragon] 2 whole cloves -[or 1/4 tsp ground mace] 1 can (15 ounces) Italian peeled tomatoes, drained and coarsely chopped 1 teaspoon sugar -[or one packet of Splenda] 1/4 teaspoon cinnamon 1 stick (4 ounces) butter -[or 2 oz 91/2 stick) for a lower fat sauce] 1/4 cup drained capers 1 small bunch Italian flat-leaf parsley, stemmed and finely chopped -[along with 4 Tbs. fresh minced Basil, 1 Tbs. fresh minced Mexican oregano and 1 Tbs. fresh minced Greek Oregano]
In a large bowl, combine the onions, garlic, bay leaves, paprika, lemon juice, 1 cup of the olive oil, the cayenne, salt and 1/4 teaspoon of the pepper. Add the shark steaks and set aside to marinate, turning every 20 minutes, for 1 hour. -[or marinate chicken thighs overnight]
Preheat the broiler. In a large nonreactive saucepan, saute the anchovies in the remaining 1/3 cup olive oil over moderate heat until dissolved, about 2 minutes. Add the wine, vinegar and cloves. Reduce heat to low; cook for 5 minutes. Strain; return the sauce to the pan.
Add the tomatoes, sugar and cinnamon and simmer the sauce over moderate heat until slightly thickened, 8 to 10 minutes.
Reduce the heat to low and add the butter, 1 tablespoon at a time, stirring until completely melted. Add the capers, parsley and remaining 1/2 teaspoon pepper; cover to keep the sauce warm.
Remove the shark steaks from the marinade and pat dry. Broil the steaks about 4 inches from the heat until just opaque throughout, about 5 minutes on each side. Pour the warm sauce over the fish and serve.
-[If using chicken thighs, they can be grilled in an indoor electric grill for 6 minutes each, or quick fried in a hot skillet for 4 minutes per side in a small amount of Olive Oil] -- Peace! Om
"Human nature seems to be to control other people until they put their foot down." --Steve Rothstein
In article <ompomelet-CB858A.17561204112...@news-wc.giganews.com>,
Omelet <ompome...@gmail.com> wrote: > Sorry it took me so long! :-) The camera croaked so I had to borrow my > Brother in Laws card reader to recover the pics, then edit them.
> Recipes used x2, (with my "tweaks" in line in -[brackets].
Oy. I royally screwed up this post! The second recipe was this one:
Signature Dish of Kendall F. Stratton III (K3) Spaghetti ala Putanesca
1 1/2 tablespoons olive oil 3 cloves garlic, minced 3 anchovy fillets, chopped 1 can (14 oz) Italian plum tomatoes, including liquid -[I added two cans plus a 6 oz. can of tomato paste as I wanted a thicker sauce] 5-6 Oil Cured Black Olives, pitted and sliced in half 5-6 Sicilian Green Olives, pitted and sliced in half 5-6 Kalamata Olives (or Greek Black Olives), pitted and sliced in half -[I could not justify purchasing the more expensive jars of olives for just using a few of them. I used 2 dozen each of pimento stuffed salad olives and canned pitted black olives. It worked quite well and I'll likely add sliced in half olives to pasta sauces more frequently now!] 3-4 Peperonccini, sliced -[I used 4 but won't next time. Just too hot for my tastes with the addition of the crushed red pepper that I over-did. I'll likely delete the red pepper next time] 2 tsp of capers -[I used 1/2 of a jar. I'll likely add even more next time. ;-d] Crushed Red Pepper to taste -[see above note for the peperonccini's] Fresh (or dried) Oregano to taste -[I used a mix of fresh mexican oregano and dittany of crete since I had it growing.] Fresh (or dried) Basil to taste -[I used fresh, 1 whole bunch of it from the store] 1 lb spaghetti Chopped Italian flat-leaf parsley
In a skillet, heat oil. Add garlic and anchovies; cook over low heat until anchovies dissolve.
Add olives, capers & pepperonccini and saute for a few more minutes.
Add a splash of dry white wine.
Chop tomatoes; add the tomatoes & spices to skillet; cook for 5 minutes.
Cook spaghetti according to package directions; drain.
Either serve the bed of spaghetti with the sauce on top -or- mix well.
Sprinkle with chopped parsley and serve immediately.
Overall, a very satisfying recipe! Richly flavored, just a bit too hot for mine and dad's personal tastes, but that's easily fixed. ;-) Adding Olives, capers and anchovies to a good marinara sauce recipe would probably give similar results. -- Peace! Om
"Human nature seems to be to control other people until they put their foot down." --Steve Rothstein
Thanks! It did turn out well. I served the putanesca sauce to myself over zucchini but was unable to take a pic of it. That sauce I made for the chicken tho' was outstanding and a do-over for sure.
> Sorry it took you so long. :( > Hope you get a new kick ass camera.
Nikon Coolpix L19.
Still learning to use it. One glitch tho', it's not compatible with my current OS and I do NOT want to upgrade for a number of reasons. Chas is picking me up my own card reader tomorrow (says they only run about $15.00) and I'm going to try that route. If that does not work dad's computer has the proper OS and I have a 4 gig flash drive.
The camera card is 8 gig tho'. <g>
I was going to get a Canon but the one I wanted was out of stock and I did not want to wait. The next model up looked like a good camera but only came in PINK! I am NOT buying a freakin' pink camera! What were they thinking?
This one looks good tho' and has all the features I need, including a setting that's specifically for taking food pics. -- Peace! Om
"Human nature seems to be to control other people until they put their foot down." --Steve Rothstein
>Thanks! It did turn out well. I served the putanesca sauce to myself >over zucchini but was unable to take a pic of it. That sauce I made for >the chicken tho' was outstanding and a do-over for sure.
I wanted to ask you about that square pan you used to make the sauce. Did my eyes deceive me or was it blue? What brand etc is it?
>> Sorry it took you so long. :( >> Hope you get a new kick ass camera.
>Nikon Coolpix L19.
That "smart portrait" system looks cool! Good choice.
>Still learning to use it. One glitch tho', it's not compatible with my >current OS and I do NOT want to upgrade for a number of reasons. Chas >is picking me up my own card reader tomorrow (says they only run about >$15.00) and I'm going to try that route. If that does not work dad's >computer has the proper OS and I have a 4 gig flash drive.
Nice!
>The camera card is 8 gig tho'. <g>
Score! Does it take your old memory card?
>I was going to get a Canon but the one I wanted was out of stock and I >did not want to wait. The next model up looked like a good camera but >only came in PINK! I am NOT buying a freakin' pink camera! What were >they thinking?
Heh, they sell to people like my niece for one. She and her daughter are all about pink. Her DD is slightly past college and wanted a new laptop... but wouldn't consider any other color except pink.
>This one looks good tho' and has all the features I need, including a >setting that's specifically for taking food pics.
These small digital cameras are semiprofessional. They have more features than we'll ever learn to use.
-- I love cooking with wine. Sometimes I even put it in the food.
>Thanks! It did turn out well. I served the putanesca sauce to myself >over zucchini but was unable to take a pic of it. That sauce I made for >the chicken tho' was outstanding and a do-over for sure.
>> Sorry it took you so long. :( >> Hope you get a new kick ass camera.
>Nikon Coolpix L19.
>Still learning to use it. One glitch tho', it's not compatible with my >current OS and I do NOT want to upgrade for a number of reasons. Chas >is picking me up my own card reader tomorrow (says they only run about >$15.00) and I'm going to try that route. If that does not work dad's >computer has the proper OS and I have a 4 gig flash drive.
>The camera card is 8 gig tho'. <g>
>I was going to get a Canon but the one I wanted was out of stock and I >did not want to wait. The next model up looked like a good camera but >only came in PINK! I am NOT buying a freakin' pink camera! What were >they thinking?
Women probably buy them for the same reason that women who work in the construction trades buy or paint their tools pink. The men wouldn't be caught dead with a pink hammer or pliers and they can always know which ones are theirs. -- Susan N.
"Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy." Vittorio De Sica, Italian movie director (1901-1974)
> >Thanks! It did turn out well. I served the putanesca sauce to myself > >over zucchini but was unable to take a pic of it. That sauce I made for > >the chicken tho' was outstanding and a do-over for sure.
> I wanted to ask you about that square pan you used to make the sauce. > Did my eyes deceive me or was it blue? What brand etc is it?
No, not blue, but it is well seasoned Cast Iron. The stamp on the bottom says "Ware", then "Sidney". I've no idea where it came from, it came with dad when he moved in with me. :-) Since I'm still cooking on hot plates, it's small enough to heat fairly evenly.
> >> Sorry it took you so long. :( > >> Hope you get a new kick ass camera.
> >Nikon Coolpix L19.
> That "smart portrait" system looks cool! Good choice.
Thanks. I was waxing cheap. <g> It was marked down to $89.00 and considering the number of features that it had compared to my old Fuji that I paid $200.00 for 4 years ago, it looked like quite the bargain, even tho' I had to shell out another $30.00 for the 8 gig memory card.
> >Still learning to use it. One glitch tho', it's not compatible with my > >current OS and I do NOT want to upgrade for a number of reasons. Chas > >is picking me up my own card reader tomorrow (says they only run about > >$15.00) and I'm going to try that route. If that does not work dad's > >computer has the proper OS and I have a 4 gig flash drive.
> Nice!
> >The camera card is 8 gig tho'. <g>
> Score!
Not really. It was a separate purchase! The camera has internal memory. I'm not sure how much, and it has to be transferred to a card to be downloaded. I had a choice on card sizes so decided it was worth it to max it out.
> Does it take your old memory card?
No. :-( I just left that one in the old camera once I "harvested" it.
> >I was going to get a Canon but the one I wanted was out of stock and I > >did not want to wait. The next model up looked like a good camera but > >only came in PINK! I am NOT buying a freakin' pink camera! What were > >they thinking?
> Heh, they sell to people like my niece for one. She and her daughter > are all about pink. Her DD is slightly past college and wanted a new > laptop... but wouldn't consider any other color except pink.
All I can say is "ew". <g> At the very least, they should make one in pink and one in silver or black!
> >This one looks good tho' and has all the features I need, including a > >setting that's specifically for taking food pics.
> These small digital cameras are semiprofessional. They have more > features than we'll ever learn to use.
Heh! So I gather. :-)
Cheers! -- Peace! Om
"Human nature seems to be to control other people until they put their foot down." --Steve Rothstein
In article <oju5f599sihdtmfaq408o0pq8sc5krm...@4ax.com>, The Cook <susan_r23...@yahoo.com> wrote:
> >I was going to get a Canon but the one I wanted was out of stock and I > >did not want to wait. The next model up looked like a good camera but > >only came in PINK! I am NOT buying a freakin' pink camera! What were > >they thinking?
> Women probably buy them for the same reason that women who work in the > construction trades buy or paint their tools pink. The men wouldn't > be caught dead with a pink hammer or pliers and they can always know > which ones are theirs. > -- > Susan N.
But some of us would not be caught dead with pink tools (or clothing) either! <shudder>
Gold Lame'? Maybe. :-) -- Peace! Om
"Human nature seems to be to control other people until they put their foot down." --Steve Rothstein
On Thu, 05 Nov 2009 11:32:07 -0600, Omelet <ompome...@gmail.com> wrote:
>Thanks. I was waxing cheap. <g> It was marked down to $89.00 and >considering the number of features that it had compared to my old Fuji >that I paid $200.00 for 4 years ago, it looked like quite the bargain, >even tho' I had to shell out another $30.00 for the 8 gig memory card.
$89? That was a real coup! You saved enough on the camera that $30 just shoved it out of give away and into the inexpensive camera price category. :)
-- I love cooking with wine. Sometimes I even put it in the food.
>In article <oju5f599sihdtmfaq408o0pq8sc5krm...@4ax.com>, > The Cook <susan_r23...@yahoo.com> wrote:
>> >I was going to get a Canon but the one I wanted was out of stock and I >> >did not want to wait. The next model up looked like a good camera but >> >only came in PINK! I am NOT buying a freakin' pink camera! What were >> >they thinking?
>> Women probably buy them for the same reason that women who work in the >> construction trades buy or paint their tools pink. The men wouldn't >> be caught dead with a pink hammer or pliers and they can always know >> which ones are theirs. >> -- >> Susan N.
>But some of us would not be caught dead with pink tools (or clothing) >either! <shudder>
But Om, pink is insurance against theft or unasked borrowing of tools.
-- I love cooking with wine. Sometimes I even put it in the food.
In article <ch46f55ha3d6fd5om90ad53u6bqv5t0...@4ax.com>, sf <s...@geemail.com> wrote:
> On Thu, 05 Nov 2009 11:32:07 -0600, Omelet <ompome...@gmail.com> > wrote:
> >Thanks. I was waxing cheap. <g> It was marked down to $89.00 and > >considering the number of features that it had compared to my old Fuji > >that I paid $200.00 for 4 years ago, it looked like quite the bargain, > >even tho' I had to shell out another $30.00 for the 8 gig memory card.
> $89? That was a real coup! You saved enough on the camera that $30 > just shoved it out of give away and into the inexpensive camera price > category. :)
Yep! :-)
It worked out really well. The markdown on the camera paid for the card! -- Peace! Om
"Human nature seems to be to control other people until they put their foot down." --Steve Rothstein
> On Thu, 05 Nov 2009 11:33:12 -0600, Omelet <ompome...@gmail.com> > wrote:
> >In article <oju5f599sihdtmfaq408o0pq8sc5krm...@4ax.com>, > > The Cook <susan_r23...@yahoo.com> wrote:
> >> >I was going to get a Canon but the one I wanted was out of stock and I > >> >did not want to wait. The next model up looked like a good camera but > >> >only came in PINK! I am NOT buying a freakin' pink camera! What were > >> >they thinking?
> >> Women probably buy them for the same reason that women who work in the > >> construction trades buy or paint their tools pink. The men wouldn't > >> be caught dead with a pink hammer or pliers and they can always know > >> which ones are theirs. > >> -- > >> Susan N.
> >But some of us would not be caught dead with pink tools (or clothing) > >either! <shudder>
> But Om, pink is insurance against theft or unasked borrowing of tools.
I'll carve my name into the bottom of it with the dremmel... <g> -- Peace! Om
"Human nature seems to be to control other people until they put their foot down." --Steve Rothstein
> In article <oju5f599sihdtmfaq408o0pq8sc5krm...@4ax.com>, > The Cook <susan_r23...@yahoo.com> wrote:
> > >I was going to get a Canon but the one I wanted was out of stock and I > > >did not want to wait. The next model up looked like a good camera but > > >only came in PINK! I am NOT buying a freakin' pink camera! What were > > >they thinking?
> > Women probably buy them for the same reason that women who work in the > > construction trades buy or paint their tools pink. The men wouldn't > > be caught dead with a pink hammer or pliers and they can always know > > which ones are theirs. > > -- > > Susan N.
> But some of us would not be caught dead with pink tools (or clothing) > either! <shudder>
> Gold Lame'? Maybe. :-) > -- > Peace! Om
> "Human nature seems to be to control other people until they put their foot down." > --Steve Rothstein
LOL- one year, my company imported some pink tool boxes-really nice and heavy duty. It has a label on it that sez "The Pink Box" !! My husband received one from our boss for Xmas with a couple of bottles of Bombay Sapphire in it...
> >> Recipes used x2, (with my "tweaks" in line in -[brackets].
> Nice pictures, Om, the food looked luscious, but it also looked time > consuming. Would you cook either one of these again?
> Becca
Yes actually. :-) But only one or the other at a time. The Putanesca sauce was no harder to make than any other good home made red sauce, but you could also just "doctor" a commercial sauce with Anchovy, Capers, Olives and a few fresh herbs for a similar result and save time.
The sauce I used on the chicken was well worth the trouble!
Altogether, I'd say I spent maybe 3 hours or so at it, plus or minus 30 minutes including cleanup.
And, thanks! -- Peace! Om
"Human nature seems to be to control other people until they put their foot down." --Steve Rothstein
merryb <msg...@juno.com> wrote: > On Nov 5, 9:33 am, Omelet <ompome...@gmail.com> wrote: > > In article <oju5f599sihdtmfaq408o0pq8sc5krm...@4ax.com>, > > The Cook <susan r23...@yahoo.com> wrote:
> > > >I was going to get a Canon but the one I wanted was out of stock and I > > > >did not want to wait. The next model up looked like a good camera but > > > >only came in PINK! I am NOT buying a freakin' pink camera! What were > > > >they thinking?
> > > Women probably buy them for the same reason that women who work in the > > > construction trades buy or paint their tools pink. The men wouldn't > > > be caught dead with a pink hammer or pliers and they can always know > > > which ones are theirs. > > > -- > > > Susan N.
> > But some of us would not be caught dead with pink tools (or clothing) > > either! <shudder>
> > Gold Lame'? Maybe. :-)
> LOL- one year, my company imported some pink tool boxes-really nice > and heavy duty. It has a label on it that sez "The Pink Box" !! My > husband received one from our boss for Xmas with a couple of bottles > of Bombay Sapphire in it...
How fun! :-) -- Peace! Om
"Human nature seems to be to control other people until they put their foot down." --Steve Rothstein
On Thu, 5 Nov 2009 10:55:59 -0800 (PST), merryb <msg...@juno.com> wrote:
>LOL- one year, my company imported some pink tool boxes-really nice >and heavy duty. It has a label on it that sez "The Pink Box" !! My >husband received one from our boss for Xmas with a couple of bottles >of Bombay Sapphire in it...
Pink and blue... how cute! It was a unisex gift. :))
-- I love cooking with wine. Sometimes I even put it in the food.
On Thu, 5 Nov 2009 10:55:59 -0800 (PST), merryb wrote: > On Nov 5, 9:33 am, Omelet <ompome...@gmail.com> wrote:
>> But some of us would not be caught dead with pink tools (or clothing) >> either! <shudder>
>> Gold Lame'? Maybe. :-) >> -- >> Peace! Om
> LOL- one year, my company imported some pink tool boxes-really nice > and heavy duty. It has a label on it that sez "The Pink Box" !! My > husband received one from our boss for Xmas with a couple of bottles > of Bombay Sapphire in it...
> > LOL- one year, my company imported some pink tool boxes-really nice > > and heavy duty. It has a label on it that sez "The Pink Box" !! My > > husband received one from our boss for Xmas with a couple of bottles > > of Bombay Sapphire in it...
merryb wrote: > On Nov 6, 10:48 am, blake murphy <blakepmNOTT...@verizon.net> wrote: >> On Thu, 5 Nov 2009 10:55:59 -0800 (PST), merryb wrote: >>> On Nov 5, 9:33 am, Omelet <ompome...@gmail.com> wrote:
>>>> But some of us would not be caught dead with pink tools (or >>>> clothing) either! <shudder>
>>>> Gold Lame'? Maybe. :-) >>>> -- >>>> Peace! Om
>>> LOL- one year, my company imported some pink tool boxes-really nice >>> and heavy duty. It has a label on it that sez "The Pink Box" !! My >>> husband received one from our boss for Xmas with a couple of bottles >>> of Bombay Sapphire in it...
>> pink elephants not included.
>> your pal, >> blake
> Nobody finds the name amusing?
I know a coupla lesbians who have a small home repair business, it's called "TWAT", which stands for "Two Women And Toolbox"...
Couldn't find a better place to post this, so here it is.
I finally did my cookalong recipe yesterday. The children helped me make it. I made Helen Peagram's Apple Coffee Cake. I'd like to say that we loved it, but we didn't. It was fine, it wasn't bad, but I don't think I'd make it again. The batter was all the way cooked, but somehow ended up tasting not cooked. Maybe I misread the recipe somehow or we made some other mistake.
I think I prefer yeasted coffee cakes anyway, so there is that going against it. I have a picture of the finished cake, but haven't posted it anywhere.
Regards, Ranee @ Arabian Knits
"She seeks wool and flax, and works with willing hands." Prov 31:13
> >>> LOL- one year, my company imported some pink tool boxes-really nice > >>> and heavy duty. It has a label on it that sez "The Pink Box" !! My > >>> husband received one from our boss for Xmas with a couple of bottles > >>> of Bombay Sapphire in it...
> >> pink elephants not included.
> >> your pal, > >> blake
> > Nobody finds the name amusing?
> I know a coupla lesbians who have a small home repair business, it's called > "TWAT", which stands for "Two Women And Toolbox"...
> ;-P
> -- > Best > Greg- Hide quoted text -
> - Show quoted text -
I thought a pink box was another name for a part of a woman's body...
On Fri, 6 Nov 2009 16:19:29 -0800 (PST), merryb <msg...@juno.com> wrote:
>I thought a pink box was another name for a part of a woman's body...
I guess that's why the boss gave it and some posters giggled. That one went right over my head because I've never heard the term. Yes, I'm naive and I'd rather keep it that way. A lot of people live in the mud, I try not to.
-- I love cooking with wine. Sometimes I even put it in the food.
> On Fri, 6 Nov 2009 16:19:29 -0800 (PST), merryb <msg...@juno.com> > wrote:
> >I thought a pink box was another name for a part of a woman's body...
> I guess that's why the boss gave it and some posters giggled. That > one went right over my head because I've never heard the term. Yes, > I'm naive and I'd rather keep it that way. A lot of people live in > the mud, I try not to.
> -- > I love cooking with wine. > Sometimes I even put it in the food.
Nothing wrong with being naive...there's plenty of stuff I'd rather not know about (and don't)!
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