Triaxiansilk.com

I laughed out loud over the Malcolm flirting section.

My favorite part of this episode is the little concert, and honestly that's about it. At least it generated some nice gaffes for the blooper reel.

Have to admit that while I'll nostalgically order grits down there, I never both with them up here. We listed the house today. I'm exhausted from getting it ready (not that I'm completely done). I just have to finish finding all the paperwork the agent needs. Thank God I switched back from online re...

This is pretty funny: http://io9.com/what-your-favorite-star- ... harliejane

Yep, that was just a howler of an episode in so many ways.

Best part for me was Trip and T'Pol appearing to do some (more) bonding as they coped with Archer's bullheaded stupidity.

People used to be able to do amazing work on moth-eaten wool. I bought a couple of wool skirts in a thrift shop in NH once that were busy plaid patterns and only after I'd worn them for awhile did I realize someone had carefully rewoven holes in each of them to match the pattern. I might still have ...

:) I was just wondering if re-watching the series would give me the impetus I need to start with the free weights again. Those two things are kind of linked for me. Also, while cleaning out I decided I definitely wasn't ready to ditch the Enterprise DVDs yet. (Also, I'm kind of hopeful it would give...

Except that it's in the form of little, um, grits.

I'll never forget the awful father in The Secret Life of Bees who would punish his daughter by making her kneel in raw grits.

Happy belated birthday, Panyasan!

47 is a good year indeed! No serious wrinkles, but old enough to know your own mind.

Here's a link with grits info, pictures, and cooking directions. Also, it's called "serendipitous grits" and what could be better than that?

http://chickensintheroad.com/farm-bell- ... ous-grits/

Similar, but polenta is like buying already-cooked grits that have congealed into a mass that you then slice and cook. (Hmm, that sounds good. I must be hungry!) I'm thinking polenta starts with a much finer grain, too, more like cornmeal than grits. I might be wrong, though. Maize just isn't a very...

Thanks, Frances. That review is pages back at this point, so it's not affecting sales any more, but thank you for responding with a helpful comment like that. I actually had a great month last month (sold over 500 units), but now that my promotion is over it's dropping into obscurity again. Can't re...

Is that Italy's version of McDonalds? Definitely a step up.

In England, I suppose you might find grits marketed as ground maize or something in health food shops.

Grits are to corn what porridge is to oats. Southerners eat them with butter and salt (and sometimes cheese and shrimp...). Yankees get confused and put maple syrup on them. Ick. It's like the way you Brits [at least used to] put sugar on popcorn. Here it's primarily butter and salt.

Oh dear. A belated happy birthday to you, Asso!