Text 32190, 73 rader
Skriven 2013-01-02 21:57:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: colors 24
=================
 RH> According to some theories, it's the coloring (skin tones, hair, eyes,
 RH> etc) of the wearer that allow/disallow certain colors to be worn
 RH> effectivly. About 30 years ago a book called "Color Me Beautiful" came
 RH> out; it classified people into the 4 seasons according to the skin
 RH> tones, etc.

I had vaguely heard about that, and at the time, I was I believe
deemed to be a Winter. So I just went to colormebeautiful.com
and found that I still am a Winter, but the criteria seem to
have simplified - you answer two questions, and there you go. I
am deep cold, i.e., winter. The site remains ambiguous on what
I should wear (whatever on earth does "You receive compliments
in bold shades, black white, red and jewel tones" mean?), but
at least some certainty in this world exists: the preferred eye
shadow colors for me are aubergine, blue lagoon, cavier [sic]
(discontinued), parchment, violet mist, sea spray, silvered
mauve (discontinued), and malted milk (discontinued).

==
 
 other RH> My alcohol tolerance has not improved with the years.
 ML> My honeydew melon liqueur, vodka, and white chocolate tolerance
 ML> has not improved over the years.
 RH> I'd not go for any of them, the white "chocolate" doesn't even deserve
 RH> to be classfied as chocolate. As for the alcohol, neither of the above
 RH> sound even remotely appealing.
 
Funny that not only did you jump into another RH's
conversation, you sounded like her as well.

Normally I'd ontopicize a conversation about booze with a
recipe for booze, but I will refrain on this occasion.

Spam fried rice
cat: Malaysian, Chinese, Hawaiian, what have you
servings: 2

3 c overnight steamed rice
2 1/2 Tb oil
3 lg eggs, lightly beaten
2 cloves garlic, minced
6 oz Spam, cut into small cubes
1 c frozen mixed vegetables, defrost
salt, to taste
h - Seasonings
1 1/2 Tb soy sauce
1/2 Tb fish sauce
1/4 ts sesame oil, optional
3 ds white pepper

Break up the lumpy overnight rice with the back of a spoon
or fork, or with your hand. Mix all the ingredients for the
Seasonings in a small bowl.

Heat 1/2 Tb oil in a wok over high heat and cook the eggs
first. Use the spatula to break the eggs into small pieces.
Set aside. Reheat the wok with the remaining and stir-fry
the garlic until aromatic. Add the spam pieces and stir-fry
until light brown before adding the mixed vegetables. Stir
to combine well.

Add the rice into the wok and use the spatula to stir-fry
continuously until the all the ingredients are mixed. Add
the Seasonings into the wok, blending it well with the
rice and ingredients. Return the cooked eggs into the
wok and combine with the rice. Serve immediately.

rasamalaysia.com


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