Bistro Bijou

[Homburg]

I was just perusing your ropework photos, and you really are an artist homie. Some very creative stuff you're doing.

Thank you, Ange. It is my passion. I've not been doing much of it near cameras lately though. I need to do some more with a handy shutterbug.

I was hoping to attend and event in May that would wind up being a tying marathon for me, and done so with a coupla semi-pro photogs around. Doesn't look like it'll happen at this point. Life gets in the way. But, if things work out around that time, I will be too happy to care.

 

[champagne1982]

That d'pends. Do you bite the heads off gingerbread men first or is it the other bits?

I don't bite ... I lick off the icing.

 

[champagne1982]

and I see our tonguey hostess does the same, too

 

[Anschul]

Personally, I just lick mine till they get all mushy.


*anschul.... anschul.... can't just call him A, that's boring. Antsy? Shularama?.... hmmmm.... *


This puts me in mind of a random survey question, and this is for everyone but especially A-bomb:

Nicknames. Yours. Tell me about them. Favorite? Sexiest? Most embarassing? Nicknames you wish someone had given you? And so on.

I'll start. Favorites: Varmint and Stinky. Sexiest? Hoover. Most embarassing? Poodle. (not because of hair) Wish list? Well, once I got referred to, after a particularly vociferous bout of recycling education at a festival, as the Nazi Dumpster Goddess. I wish everyone would call me that always.

And pretty damn fond of the name bijou. Ever more so.

bj

First of all, will someone lick mine till I get all mushy? Just curious...

Knicknames? My nine-year old daughter calls me "Lollipop," my seven-year-old daughter calls me "Popsicle," (pretty cool for a sixty-one-year-old, huh?); My fraternity brothers called me "Fredd" (that was from the drunken days when we all gave names to our...ahem...bits); my father called me "Asshole" (no further comments necessary); my working colleagues and most of our social friends call me "Chef" (usually after we host a dinner party, and it sticks); and for a while in the mid-seventies a group of friends I traveled with (yeah, Ange, those) called me "Dread" (rhymes with Fredd--they thought Fredd was a hoot); and for me, just don't call me late for dinner.

http://i277.photobucket.com/albums/kk67/freddheadpix/chef.jpg​

Well. Dinner is served. Risotto al porcini , prosciutto wrapped asparagus and fennel-carrot slaw. Fresh minted fruit with honey vanilla mascarpone for dessert. Don't forget to tip your waitron.

Nicknames? My parents called me Sheishela (some Yiddish thing) and Moische Kapoyer (a Yiddish folk figure who was known for doing everything backwards).

ee calls me honeypie, sweetiepie, cutie, lover, darlin, all the good names. I prefer them to Moische Kapoyer.

And Ange, the dinner is perfect. We just need a nice Columbia Crest Pinot Grigio (buy fresh, buy local, y'all). And perhaps a nice Brut with dessert! Okay, Sheishela? (Love that...)

Let's eat!!!

 

[loststar]

I have tons of "Nick" names, some of my favorites include; Colee, Koey, Nina, Nick, and of course my new one Barbra.

My favorite kind of depends upon what mood I am in. Colee likes to pretend to be sweet and innocent, so she gets away with alot. However Nina doesnt apoligize for anything, drives a really fast car, and listens to music way too loud. She tends to have alot of fun. Koey is my oldest name, and it is deeply tied to the soul of who I am, expressing my deeper thoughts and more sincere emotions, she is my poet so to speak. Nick is of course the one that people see until they get to know me, the personality that people assume is normal, the mask so to speak. Each of them has their time in the sun, and I see all of them as being sexy, but thats just me, I am sexy, what can I say... I cant really say that I have a nick name I dont like, though I really dont see myself as a Barbra

 

[loststar]

As for me, I nibble on the edges of cookies, but I much prefer necks

 

[loststar]

can you tell I cant sleep?

Salivate, salutations, all of this is salvation
Pretty pink perfect Barbie, smart because you want to be
Brush your hair, hide the secrets
Be your own imitation
Imagination, conversation, agitation, animation
Destroy what you’ve built up
Pretty perfect Barbie, smart because you want to be
Read your books, avoid the looks
You smile when you turn around
I am lost, but I am found
Pretty perfect look at me
See beyond what you see
Salutations, talk to me
Tell me what you want to be
Perfect if you want to be
Tell me what you want to be
Brush your teeth
Do you know what these eyes hold
An image of you so bold
As perfect as you want to be
Look at me, see beyond what you see
Think about it
Crave around it
Smile when you see the real me
Perfect, I know you are more than what I see
Is this meant to be
If not set me free, even though you claim no hold on me
Salivate, salutations, all of this is salvation.

 

[UnderYourSpell]

Excuse me while I swear I answered in here reams and reams then accidently deleted it before I got to send will come back later and do it all again when I have stopped crying!

 

[Anschul]

Salivate, salutations, all of this is salvation
Pretty pink perfect Barbie, smart because you want to be
Brush your hair, hide the secrets
Be your own imitation
Imagination, conversation, agitation, animation
Destroy what you’ve built up
Pretty perfect Barbie, smart because you want to be
Read your books, avoid the looks
You smile when you turn around
I am lost, but I am found
Pretty perfect look at me
See beyond what you see
Salutations, talk to me
Tell me what you want to be
Perfect if you want to be
Tell me what you want to be
Brush your teeth
Do you know what these eyes hold
An image of you so bold
As perfect as you want to be
Look at me, see beyond what you see
Think about it
Crave around it
Smile when you see the real me
Perfect, I know you are more than what I see
Is this meant to be
If not set me free, even though you claim no hold on me
Salivate, salutations, all of this is salvation.

Wow!!. Dazzling. I think I dated this girl once.
Can I noodle with you when I'm not cooking?

 

[Homburg]

Yup. It's official. I can only write when I am ragged, down, hurting, or really spaced. Bitter is a nasty muse, angry leads to rants, and happy leads to me having other things on my mind than writing.

This is why I can't call myself a poet. If I had to choose between happy and writing, I'd choose happy.

 

[UnderYourSpell]

When I was in an unhappy marriage I wrote reams and reams of stuff it just poured out of me then I walked away from it with my lovely man and everything stopped complete block while I was still in the euphoric stage of loves young dream but you get to live with them learn their little quirks and foibles you still love them but at times you could strangle them and the block breaks down gradually

 

[Homburg]

I don't feel blocked per se, just like I have other things that deserve my attention. Unlike a couple of weeks ago when the words were a blockage in my throat, I am feeling pretty free and clear right now. Expression is easy, and probably pretty low quality, as I'm not even up to my usual middlin standards =P

 

[Guest]

.......

 

[Guest]

...........

 

[UnderYourSpell]

Do you have jelly babies in the US? I bite their heads off

 

[Angeline]

It does sound yummy. I looked up some recipes and what to put the honey vanilla mascarpone on and found it for saffron pears and glazed figs. And you had it over minted fruit? I also saw it on balsamic strawberries (I'm big on the balsamic!)

Balsamic is amazing on strawberries. You wouldn't think it would be, seems like a strange combo but the balsamic somehow enhances the berry flavor. Yummy.

The pears thing sounds great, too. I love chocolate and cake and such, of course, but I have to say that fresh fruit in season really floats my boat. So to speak.

 

[Anschul]

Balsamic is amazing on strawberries. You wouldn't think it would be, seems like a strange combo but the balsamic somehow enhances the berry flavor. Yummy.

The pears thing sounds great, too. I love chocolate and cake and such, of course, but I have to say that fresh fruit in season really floats my boat. So to speak.

In season in Maine...let's see...three weeks in July? And how about a still-warm pound cake with a compote of fresh fruit and Cognac? would that work for ya?

And BTW, Balsamic on strawberries is not just yummy, but downright aphrodisiacal (is that a word?).
A

 

[unpredictablebijou]

You are all making me very hungry on any number of levels.

And you're all hired. My dark secret, which is neither a secret nor particularly dark, is that I really can't cook, as such. I make one or two things well. That's it.

But I can look up recipes and pictures on the internet like a pro. Same-same, in some philosophies.

Given the Bistro context, Anschul, you're most likely to be called 'Chef' in here, despite the South Park connotations, (which aren't necessarily bad; I can picture you with the voice of Isaac Hayes...) and I must reiterate that you all need to move to Kansas right away.

For any number of reasons.

bj

 

[Angeline]

In season in Maine...let's see...three weeks in July? And how about a still-warm pound cake with a compote of fresh fruit and Cognac? would that work for ya?

And BTW, Balsamic on strawberries is not just yummy, but downright aphrodisiacal (is that a word?).
A

Yes. In season is August 3rd to um August 3rd.

 

[Angeline]

You are all making me very hungry on any number of levels.

And you're all hired. My dark secret, which is neither a secret nor particularly dark, is that I really can't cook, as such. I make one or two things well. That's it.

But I can look up recipes and pictures on the internet like a pro. Same-same, in some philosophies.

Given the Bistro context, Anschul, you're most likely to be called 'Chef' in here, despite the South Park connotations, (which aren't necessarily bad; I can picture you with the voice of Isaac Hayes...) and I must reiterate that you all need to move to Kansas right away.

For any number of reasons.

bj

I'm making chicken pot pie tonight. You can all have some. Yummy with fresh veggies and thyme. Of course I haven't even cleaned up the kitchen from this morning, or cooked the chicken, so we'll probably be dining around 10 pm. Very Euro of us....

Gawd this place is just full of...of...amoral squalor!

 

[champagne1982]

I'm making chicken pot pie tonight. You can all have some. Yummy with fresh veggies and thyme. Of course I haven't even cleaned up the kitchen from this morning, or cooked the chicken, so we'll probably be dining around 10 pm. Very Euro of us....

Gawd this place is just full of...of...amoral squalor!

<whine> I wanna sit at the oval table. </pout>

It's my turn to cook and I'm making (in spite of the recent mushroom growers' fire just outside of Edmonton) pork chops with mushroom and garlic sauce, mashed taters and steamed brocolli.

A bit of elbow grease and the squalor will be upgraded to smuttiness and amoral won't matter since morals (morels?) only exist on fables, not tables. Even oval ones.

 

[Angeline]

<whine> I wanna sit at the oval table. </pout>

It's my turn to cook and I'm making (in spite of the recent mushroom growers' fire just outside of Edmonton) pork chops with mushroom and garlic sauce, mashed taters and steamed brocolli.

A bit of elbow grease and the squalor will be upgraded to smuttiness and amoral won't matter since morals (morels?) only exist on fables, not tables. Even oval ones.

I bought a pork roast this morning. I'll be checking in with you on cooking tips in a few days. It's a tenderloin. I do not have much experience with cooking pork. Ahem.

And speaking of ham, look who's the editor's choice at this poetry journal. Go monkey! Go Sox!

 

[champagne1982]

I bought a pork roast this morning. I'll be checking in with you on cooking tips in a few days. It's a tenderloin. I do not have much experience with cooking pork. Ahem.

And speaking of ham, look who's the editor's choice at this poetry journal. Go monkey! Go Sox!

Pork loin, as with any good inside leg meat <waggly eyebrows> one need only slow roast with a yummy rub of brown sugar, garlic and dry mustard. (By slow roast I mean place meat in a cold oven and then set the temp to 400... once the oven reaches the 400 degrees [ie: the preheat light goes out] turn it down to 325 and roast for about 25 minutes/pound or until it reaches internal temp of 160 F). Let stand for about 15 minutes, top with sprigs of fresh rosemary and serve with either roasted or mashed taters.

(yay monkey! BTW Janyce is a really fine writer too.)

 

[Angeline]

Pork loin, as with any good inside leg meat <waggly eyebrows> one need only slow roast with a yummy rub of brown sugar, garlic and dry mustard. (By slow roast I mean place meat in a cold oven and then set the temp to 400... once the oven reaches the 400 degrees [ie: the preheat light goes out] turn it down to 325 and roast for about 25 minutes/pound or until it reaches internal temp of 160 F). Let stand for about 15 minutes, top with sprigs of fresh rosemary and serve with either roasted or mashed taters.

(yay monkey! BTW Janyce is a really fine writer too.)

Thanks! I'ma make it tomorrow.

And I'm going to send them some poems. The editor emailed me and invited me to do so, so cross your fingers for me!

 

[unpredictablebijou]

Thanks! I'ma make it tomorrow.

And I'm going to send them some poems. The editor emailed me and invited me to do so, so cross your fingers for me!

Fingers, but not legs. We are amoral in here, after all.

I'm all verklempt about that. * <--- look, a tear dropped on the screen, even. The most I'd ever hoped for from the Bistro thread was Vague Misbehavior.

I'd like to thank the Academy....


bj