The Naked Party Thread

TE999 said:

Psst! Molly. Over here. Don't look now but we've been invaded by a bunch of cheese and cracker eating, brandy swilling drunks. I think some of them may even be Italian

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Safe_Bet said:

OH NOES! That big, fat assed tire around TE's waist must have sprung a leak!!!!

(and you know good and gawd damn well that calling a Sicilian a freakin Italian is fightin words! )

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voluptuary_manque said:

I found, in my teaching days, that Mediterraneans and Tropicals had some strong similarities. They both matured earlier and hotter than the run of the mill Anglo-ish child. There were exceptions but for the most part the hormonal storms hit the dark-haired, dark-eyed, olive skins a full year before the blonds and redheads. What the explanation for that might be I have no clue.

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stickygirl said:

cheese suppresses puberty. Fact.

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Safe_Bet said:

Only silly British cheese does that. Sicilian cheese makes you smart, mature and beautiful. Fact to infinity!

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Safe_Bet said:

Only silly British cheese does that. Sicilian cheese makes you smart, mature and beautiful. Fact to infinity!

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YoursSINSerely said:

Sneaking a peek at the naked folks. Covers eyes and peeks through fingers.

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TxRad said:

This from the lady that left her bra hanging on the back fence all winter.

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SweetWitch said:

Hmmm...

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voluptuary_manque said:

Coffee sounds good. Maybe a cup while I chop rhubarb and freeze it.

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voluptuary_manque said:

Really? It seems like such a mid-Western staple. Frankly, it's the family's favorite pie and the sauce is dynamite on ice cream. I have a few recipes from some rather chi-chi restaurants in London where recently rhubarb has become all the fashion. I'm supposing the effect is sort of a European version of lemon grass or curry leaf (Keiffer lime) adding a sort of tartness to stews and such. Anyway, it's the very devil to find in the store but we have some friends who are S. Dakota natives and they had a pair of huge rhubarb plants. I froze enough for seven pies. I think we're good to go for the year. I might even make up some sauce for ice cream when the weather warms.

Come to think of it, I remember eating some rhubarb ice cream that was to die for. I think I need to do some research . . .

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voluptuary_manque said:

Well, you know what it's like in a twelve month growing season. My rhubarb went dormant for a grand total of one month. Now it's two feet across. Shoot, my artichoke is nearly as tall as I am!

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Safe_Bet said:

BITCH!





P.S. and yeah I miss it! (especially in the winter when I have to trudge my ass out to the barn!)

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voluptuary_manque said:

Really? It seems like such a mid-Western staple. Frankly, it's the family's favorite pie and the sauce is dynamite on ice cream. I have a few recipes from some rather chi-chi restaurants in London where recently rhubarb has become all the fashion. I'm supposing the effect is sort of a European version of lemon grass or curry leaf (Keiffer lime) adding a sort of tartness to stews and such. Anyway, it's the very devil to find in the store but we have some friends who are S. Dakota natives and they had a pair of huge rhubarb plants. I froze enough for seven pies. I think we're good to go for the year. I might even make up some sauce for ice cream when the weather warms.

Come to think of it, I remember eating some rhubarb ice cream that was to die for. I think I need to do some research . . .

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Safe_Bet said:

I don't know about down around Molly's but our rhubarb is still tiny little green shoots. It won't be "see-able" here for another month!

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voluptuary_manque said:

Well, you know what it's like in a twelve month growing season. My rhubarb went dormant for a grand total of one month. Now it's two feet across. Shoot, my artichoke is nearly as tall as I am!

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voluptuary_manque said:

Sure is. I haven't tried to grow 'chokes for years. Last time they were overwhelmed by grey aphis but now that I get out there and look at them daily I think I can stay ahead. Big artichokes are easy to come by in the stores but what I'm looking at is the baby ones. You can't get decent baby artichokes any more around here and they are so good sauteed with cottage fries and fresh rosemary.

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