I do realize this is quite a long shot, but I was told at K5 that lots of you folks live in The Valley.
I need a ride from San Jose to Tracy, California to pick up my car from a repair shop. The mechanic left it outside so I could pick it up after hours tonight. I wrecked it there at Thanksgiving, but it's fixed now.
For your trouble, I offer a supper in a nice restaurant, I'll buy your gas, and give you a free copy of my piano CD, Geometric Visions.
I had a ride all arranged and everything, but he had to cancel.
Whew! It's been almost a month since I've had black text on a white background (assuming default CSS). For the first time in somewhere between six and nine years I cooked my "Chinese vegan fish" recipe tonight. From memory. It doesn't look like fish, doesn't really taste like fish, but since the Chinese give names to most dishes and since the original basis of my recipe was called "Chinese vegan fish", I'm sticking with the label.
It looks long and complicated but it's quite easy. Since I don't have pictures and diagrams I went with maximum verbosity.
In my recent request-for-recipes diary, LinDze offered a recipe for Swordfish and Bok Choy with Wasabi Wine Reduction. The recipe looked remarkably simple (and ana and I both love swordfish), so after finding bok choy and making a trip to the local fish market, I was really looking forward to giving it a try.
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