Text 32429, 77 rader
Skriven 2013-01-08 22:47:35 av Ruth Haffly (1:396/45.28)
  Kommentar till text 32385 av MICHAEL LOO (1:123/140)
Ärende: colors 45
=================
Hi Michael,

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

 ML> I wear blue, black, gray, white, and subdued colors.
 ML> More and more red over the years, though. Seldom yellow,
 ML> orange, or green.

I'm wearing more red as well, Steve likes it on me. (G) I also tend to
wear more gold jewelry, etc (because of my coloring) but have a silver
necklace on at the moment. We found it at Fort Huachuca, made by an
Indian craftsman, a heart with inlaid semi precious stones. Also found
out that the lapis necklace Steve got me last week was made by another
Indian craftsman who is quite well known for his work.

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

 ML> The real stuff is either dark gray or black. Other fish eggs
 ML> (some marketed as caviar) can be brown, red, orange, golden.
 ML> Then there are artificially colored ones in black and green
 ML> (the last generally flavored with fake wasabi).

OK, I have seen red/orange caviar and I think, black. It's not a food we
see very often tho. Not one of our grocery staples either. (G)


 ML> Funny that not only did you jump into another RH's
 ML> conversation, you sounded like her as well.
 RH> And some folks have said they can tell us apart by our writing styles.
 RH> My brain has been a bit addled the last few days but I think it's
 RH> beginning to clear a bit now as the antibiotics are beginning to work.
 RH> Maybe that will clarify things.

 ML> That's why I mentioned it, because normally you don't
 ML> sound like anyone else.

I was sounding quite different over the last few days but the
antibiotics have begun to kick in and the bronchitis is clearing up.
Still not quite back to normal yet but it's getting there.


 ML> Spam fried rice
 RH> Looks like a lot of fried rice I've gotten at Chinese fast food

 ML> Yep, and the better ones at that.

 RH> places. I use frozen carrots & peas (used to a lot, not so much any
 RH> more) when I make fried rice but have noticed a lot of places using the
 RH> frozen mixed vegetables. The perfectly diced cubes of carrots are a
 RH> dead give away. (G)

 ML> Indeed.

We went to a Korean place in Sierra Vista yesterday, had eaten there
various times while stationed at Fort Huachuca. The food was just as
good (and generous amounts) as we remembered. We both ordered the fried
rice with our bulgogi (spicy chicken for Steve, beef for me) and it was
not the typical fast food Chinese type. You could see pieces of the
scrambled egg, the carrot was in shavings and the only other vegetable
was peas. The rice wasn't heavily colored with soy sauce either. All in
all, a very good fried rice.

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


... Some are so educated they can bore you on almost any subject

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)