This is not The Haters Club You're Looking For discussion
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I hate being hungover at work on a Tuesday morning.
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Sep 16, 2008 09:01AM
Do I need to elaborate?
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I was fine. It's from the beers which I had drank HOURS earlier. Like 6 hours earlier.
By the way, that was a super fun night! I guess it's worth the discomfort I feel, currently. The oatmeal is absorbing the toxins as we speak.
What do you eat on hangover days, Dan? Or are you so well "practiced" that you don't get them?
greasy goodness...and when I'm home I eat yogurt and granola with bananas on top. Then I drink a thing of water and go to the gym.I take a long bike ride followed by 2-3 miles on the treadmill. Take a 30 minute nap in the afternoon then I'm ready for the evening. It's complicated.If I'm visiting you...I drink. That's how I get over hangovers. More booze.
Not oath meal I’ll tell you that! is mangu with olive oil!!! Do you really wanna risk a hangover puke of oatmeal???
Speaking of which it is about time to go to the gym.Yes I drank last night.
Fuck did everybody got wasted last night but me??? god damn!!! Screw y’all!!!
Not oath meal I’ll tell you that! is mangu with olive oil!!!Mangu? What is that? Are you telling her to read Japanese comic books?
Also, oath meal? Is that what you eat when you promise never to get drunk again?
Marie, I know how to take good pictures, too! I saw the "problem" and then I changed angles. There are plenty of you that are rockin'!
Mangu!!! Not mangoes!!! http://www.visiting-the-dominican-rep...we used olive oil for when you hangover!
Oh! Okay. That's not happenin.' It sounds great, but if I can't buy the ingredients with my Target card, then I can't purchase them, today. Or until September 25th.
Oh man, Bunny! I totally forgot to give you the recipe that I promised you weeks ago! The beans are all gone, now, aren't they?
Aunt Connie's Creamed Beans and Potatoes
I'm afraid that my aunts never give me recipes with those outdated "amounts" so you just wing it a bit. I usually just go for the 2:1 potatoes to beans ratio and try to make a half a stockpot's worth. I only make these with garden-fresh green beans. Hope that helps. It's worth it!
1. Quarter and peel a good amount of potatoes.
2. Boil your green beans 20 minutes.
3. Add potatoes and boil until done (not quite as cooked as you do for mashed potatoes, but almost).
4. Leave just enough water to cover; drain any extra.
5. Add a can of evaporated milk and 1/4 stick of butter. Stir, stir, stir to sort of mush it all.
6. In a seperate bowl, whisk together a thickening of flour and water and then add it to the potatoes and beans until it is thickened.
7. Salt and pepper. Don't be stingy!
Enjoy! Our family has been making this since our names were McPherson (Montambo is our adopted name).
Aunt Connie's Creamed Beans and Potatoes
I'm afraid that my aunts never give me recipes with those outdated "amounts" so you just wing it a bit. I usually just go for the 2:1 potatoes to beans ratio and try to make a half a stockpot's worth. I only make these with garden-fresh green beans. Hope that helps. It's worth it!
1. Quarter and peel a good amount of potatoes.
2. Boil your green beans 20 minutes.
3. Add potatoes and boil until done (not quite as cooked as you do for mashed potatoes, but almost).
4. Leave just enough water to cover; drain any extra.
5. Add a can of evaporated milk and 1/4 stick of butter. Stir, stir, stir to sort of mush it all.
6. In a seperate bowl, whisk together a thickening of flour and water and then add it to the potatoes and beans until it is thickened.
7. Salt and pepper. Don't be stingy!
Enjoy! Our family has been making this since our names were McPherson (Montambo is our adopted name).
Amounts for recipes are for wussies anyway. You just add stuff 'til it looks right, then taste to make sure.
Once my Aunt Connie told me to add cider vinegar until it was tangy. That's just a recipe for disaster if you don't have the knack. It depends on if you are a cooking scientist or a cooking artist.
I'm a cooking artist, by the way. And a procrastination artist. I'm going to go clean my kitchen, now.
Oops! I've been warming up laundry for a good hour, now...
Nothin' wrong with a little extry cider vinegar.
By the way, I started to clean the kitchen but I got momentarily distracted by a bowl of honey nut cheerios.
That kind of cooking may work for meats and soups and stuff, but you can't mess around with baking. That's chemistry, and you have to have the right amount and kind of leavening, or the cake won't bake, it'll flop and drop.
I had leftover Thai takeout, but I have plans to eat a popsicle later. It's over 80 degrees upstairs in my house, where my computer is.
I seem to do ok baking by ear. So to speak. My pound cake recipe:Some self rising flour
twice as much plain flour
about that much sugar
some eggs
some butter
some whipping cream
some shortnin'
some flavor (i prefer lemon, myself)
Mix it all up, and bake in a greased and floured cake pan at the appropriate temperature.
Cut out a bit of the plain flour, and add a bit of cocoa and vanilla extract if you want chocolate. Myself, i like mixing dark and regular cocoa better than either alone.
That's how everybody says extra in the south.
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