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Cat Cora

Brown Eyed Girl - Van Morrison

Black Diamond Bay - Bob Dylan

It can be almost as aggressive in a dish as it is in the garden. A light touch is essential when using it. And of course always plant with pot still attached - it won't stop the spread, but it can give you a fighting chance. :ermm:

I snip some into all our summer salads. Yum.

That's true for me as well. I add a drop or two to the eggs for an omelet, to most vinaigrettes, to quiche, spaghetti sauce and most soups.

Salt lifts the flavor of anything it's added to. So it works in oatmeal when a pinch is added.

Behind Blue Eyes - The Who

Daffodil -> Tulip

Mario Batali

Balloon

It sounds like she got the point - this time, at least. And as everyone has already mentioned, the folks who were there for the +4 incident no doubt know who you meant. I thought your email was way more gracious than I'd have managed. It sounds like it will be a lovely time. :smile:

And I'm pretty sure I don't want to know what spider puke looks like. :sick: :lol:

airport -> pilot

I forgot to say thanks!

:lol: And so true.

Baby You're a Rich Man - the Beatles

rude > awakening!

Alton Brown

skin - deep

Poor Poor Pitiful Me - Warren Zevon

I do enjoy celery in gazpacho, but I'd be hesitant to use that much oil, myself. It will be interesting to hear how it melds. While not purely traditional, the balsamic sounds like an intriguing addition, but then I tend t think it improves most every savory dish. As does Worcestershire...

bone -> rib

lanes - bowling

The Road and the Sky - Jackson Browne