twicketface (
twicketface) wrote2004-06-04 02:00 pm
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Spray Anything
AND THERE WAS MUCH REJOICING!
I had no idea that the adding of dill to egg salad would be so utterly delicious. I tipped them my last dollar. I now have a nickle and a penny that clanky together unreasonably loudly when I walk around.
If I could find a way to sneak my too-small underwear back to my office from the bathroom, I'd be free-balling right about now.
I had no idea that the adding of dill to egg salad would be so utterly delicious. I tipped them my last dollar. I now have a nickle and a penny that clanky together unreasonably loudly when I walk around.
If I could find a way to sneak my too-small underwear back to my office from the bathroom, I'd be free-balling right about now.
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I switched the penny to the other pocket, so I'm halfway home.
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Never been a big tuna fan, but the best meal I've ever had was a tuna melt sandwich on a flight from Chicago to Orlando (as the previous flight from Appleton to Chicago, my first time ever in an airplane, had me clearing out the contents of my stomach repeatedly). It also included a Fun Sized Crunch bar.
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Actually, it would be an herb, but dried herbs would be sold mixed into the spice section.
You can also purchase fresh dill, which would probably sold with or near fresh vegetables. But if you don't know where to buy it, spending a bunch extra for the fresh kind is probably a waste of money.
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Both, kinda. You can get dried dill in the spice aisle. But better supermarkets will also have it fresh, in the produce section. Sort of like basil.
I think fresh would do more for the egg salad, but that dried would do if you wanted to keep it around.
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I think I've also used it in potato salad. And on baked eggs [I don't have a recipe handy, but it's from my red-and-white checked Better Homes and Gardens cookbook, so any old-fashioned basic cookbook can probably tell you how, though not so much on scrambled or fried although it might be worth a try since it's so good on egg salad. It's good on carrots, too.
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I think that red and white checked cookbook should come with when you buy a house.
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Mine came from my grandmother, the first year I lived in an apartment instead of a dorm in college.
I mean, I like to cook, and to experiment with Asian or Middle Eastern and Cajun cuisines, but sometimes I just need to know how long I'm supposed to steam broccoli or what goes into a white sauce or how to bake ordinary yellow cupcakes with chocolate frosting.
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> my office from the bathroom, I'd be free-balling right about now.
First thought: "That's what pockets are for ...
Second thought: "Why don't you just flush it down the toilet?"
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