Bella

I'm so sorry, we can't do that here. I'd love to read it myself, but we have to stay legal here, and that gets into copyright issues. If anyone sees another site that has copied the full text, however, you might mention the site, as it may be legal there somehow (I'm not going to go on a search-and-destroy mission to verify the legality of material on other sites, in other words). Thanks!

I think it's okay for a person to decide they don't want to be the breadwinner. I love my job, but I could not support another person with it. My reluctance to be the breadwinner has nothing to do with gender, it has to do with the career I chose and what that career pays. So I can see where Jamie would be apprehensive if she'd never planned on bringing in the primary salary. It would force her to look at her career all over again, on top of the whole, weird-for-this-culture, arranged marriage. Other problems aside, I'm with her on this one.

I have a basil pesto recipe that give you the option of including goat cheese. • 3 cloves garlic • 2 cups packed fresh basil leaves • 1/2 cup pine nuts • 1/2 cup olive oil • 3 ounces grated Parmesan cheese • 1 ounce soft goat cheese, or more Parmesan • Salt, to taste • Freshly ground pepper, to taste Grate the Parmesan. Use a blender to chop the pine nuts fine, until they almost become butter. Set aside. Pour half of the oil into the blender. Add basil, garlic, salt, pepper, and goat cheese (if using). Pulse blender on low until the basil becomes a puree. Add more oil if needed. Remove from blender, add remaining olive oil, Parmesan, and pine nuts. If this is too coarse, return to blender and process more. This freezes well and, if thawed, will keep in the refrigerator a couple of weeks.

That looks scrumptious! But the time is a factor. There are so many good things I already know how to make quickly, and other, less time-consuming recipes I'd like to try. I'm already thinking about what to make for a client who likes chocolate and whom I'm seeing in November. He eats very few carbs, and I wonder if he might be gluten-free or on a low-carb diet for other reasons. This will require some thought, especially since there is no good way to inquire about this.

I'm so glad I'm not alone in disliking Steve. Over the entire course of the series, I probably spent 5 or so minutes thinking he was good for Miranda because he made her lighten up a bit. And the rest of the time, I thought he was a self-centered child who pitched major tantrums if he didn't get his way and brought nothing to the relationship except demands, demands, and more demands. Miranda would have been better off following Samantha's lead in many respects. Sam had the career she wanted without the entanglements she didn't want (for the most part). Granted, their careers were different, but in matching Miranda to the other three, Sam's career path was closest. Had Miranda taken just a few more cues from Sam and not let Steve dominate her, she probably would have been a lot happier.

I don't recall the number of piglets who played Babe, but piglets grow fast - real fast! And they develop stronger personalities at about the same speed. I believe that was why they needed multiples, because the piggies literally outgrew the role during filming.

In the Bachelor franchise, TPTB show only the most insipid conversations, and later we learn through interviews that there were often substantive talks about values, interests, etc. Sometimes there are even bona fide arguments about meaningful matters such as life goals behind some of the eliminations. We see almost none of that, however. It's too bad this show followed the same formula. Then again, it could be that the participants, like Jason and Cortney, prefer to keep the important conversations private.

The Cooking Channel is showing repeats on Saturday mornings.

I was trying to decide why they saved Sasha, and I think it's because when she does succeed, she brings a different perspective that they'd like to see more of. OTOH, she's been a lousy partner and she's pretty inconsistent, so I could see letting her go. I would have sent home one of the other two, quite frankly. Sasha's was creepier than them, and I think it could have worked well had she had a bit more time. I kind of wish she'd have gotten a year or two of work under her belt before coming on this show, because she might be a lot stronger then.

I occasionally flip through my cookbooks to see if they warrant keeping. So tonight I am making the Balsamic Chicken from the South Beach Diet Cookbook. If that works, I'll probably photocopy the recipe and donate the book.

As a tall person, I've never had problems and don't even need any muscle, so I think it's just a matter of being able to push down from above. Glad you found the solution for yourself, because pastry cutters can be fun to use.

Could it have been the crust that was sweet? As for cheddar on pizza, eww! Unless it's mixed with something else on a barbecue chicken pizza or something like that, and it should still not be the predominant cheese even then.

Mom's recipe has 3 eggs, no baking powder, and 1/2 cup less flour. Otherwise it's the same, Photo Fox. What intrigues me is the baking powder- that's a structural element, yet one recipe has it and the other doesn't. I might bake your version just to see how much difference it makes.

Okay ... I grew up in your part of the country and my mom has the most awesome sour cream cookie recipe ever. I'd say we should compare notes, but I'd probably really need to talk to your sister. Those and my Mom's pumpkin cookies are both very soft and not-quite-cakey. If I make a batch of either, I eat them all. They are absolutely heavenly. And both varieties stick together in the cookie jar and to the cookie jar itself.

I created my own recipe for gingerbread cookies, which are really molasses/spice cookies. The spices are just exactly the way I like them. So to me, they are perfect. I also love chocolate chip cookies and snickerdoodles, plus the Samoas and Thin Mint Girl Scout cookies.

Take the poll!

Mom, is that you? j/k I bake to relax - it always makes me calm and happy. Cooking inspires me now and then, but it can also be a chore at times. It depends on a lot of things, like the weather, my workload, etc., etc., etc.

I have what I consider my "repertoire" of about a 15 favorite recipes I cook regularly, and that probably makes up most of what I cook. We tend to go out on the weekends, so with that, a couple of new recipes, and repurposed or reheated leftovers, I'm usually good for a month. This doesn't count baking, which I very rarely do over the summer.

I hate green tea! Hate, hate, hate it! Why don't you just brew some grass and be done with it? Blech!

That does suck. The conversations here are pretty good, and I hate that the group is going to be split. But thanks for letting me know.

Get this book - it's by Julia Child's editor, a widow. And it's great! If it doesn't make you excited about cooking for yourself, it will at least give you a couple of new directions to go with it. When I'm on my own for dinner, I'll sometimes make shrimp scampi and pasta, which can be scaled up or down according to the number of people at dinner. I use the recipe on the back of the Trader Joe's lemon-pepper pappardelle (sp?) package. I keep a bag of frozen shrimp in the freezer and thaw however many I think I'll need that night. It's super simple.

Is Canada going to be one episode ahead of the U.S. for the rest of the season? Can some kind Canadian please help me out with your air dates? I will make a mod note to the entire group noting that we may be on different schedules and that we enter episode threads at our own risk. Thanks for alerting me to this!

I would vote "no women," but I will confess to not worrying too much if a black bra strap shows when I'm wearing a black tank top. Past that, it seems a bit tacky.

Thanks for bringing this up. I can't find the research, but apparently accents are very fluid and don't become fixed until early adolescence. Even then, they can diminish according to the person's circumstances, but children can evidently pick up and/or drop accents pretty easily.

Ah, from Cooking Light - I recognized the photo, and I believe I clipped that recipe to consider later. Thanks for sharing, and I'm sorry about the crust.