Text 32263, 100 rader
Skriven 2013-01-03 19:48:29 av Ruth Haffly (1:396/45.28)
  Kommentar till text 32190 av MICHAEL LOO (1:123/140)
Ärende: colors 24
=================
Hi Michael,

 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.

 ML> I had vaguely heard about that, and at the time, I was I believe
 ML> deemed to be a Winter. So I just went to colormebeautiful.com
 ML> and found that I still am a Winter, but the criteria seem to
 ML> have simplified - you answer two questions, and there you go. I
 ML> am deep cold, i.e., winter. The site remains ambiguous on what
 ML> I should wear (whatever on earth does "You receive compliments
 ML> in bold shades, black white, red and jewel tones" mean?), but


Jewel tones--think of rubies, emeralds, sapphires--that's what you
should go for. Also, icy colors like icy pink, yellow or green. OTOH,
the yellow I have to go for has golden tones to it, no pink, black,
gray or pure white. Winter white, and other whites with a bit of brown
in them look better on me.

 ML> at least some certainty in this world exists: the preferred eye
 ML> shadow colors for me are aubergine, blue lagoon, cavier [sic]
 ML> (discontinued), parchment, violet mist, sea spray, silvered
 ML> mauve (discontinued), and malted milk (discontinued).

Sounds like they're trying to make you hungry--eggplant, caviar, malted
milk--what color is caviar, BTW?


 ML>  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.

 ML> Funny that not only did you jump into another RH's
 ML> conversation, you sounded like her as well.

And some folks have said they can tell us apart by our writing styles.
My brain has been a bit addled the last few days but I think it's
beginning to clear a bit now as the antibiotics are beginning to work.
Maybe that will clarify things.

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

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

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

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

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

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

Looks like a lot of fried rice I've gotten at Chinese fast food places.
I use frozen carrots & peas (used to a lot, not so much any more) when I
make fried rice but have noticed a lot of places using the frozen mixed
vegetables. The perfectly diced cubes of carrots are a dead give away.
(G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... Is this a Kodak moment or a Maalox moment?

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 * Origin: Sew! That's My Point (1:396/45.28)