AdamSmith

Not hito in Paris, alas. Rather, a new fragrance from George Takei! http://blazenfluff.com/set-phasers-to-stunning-with-eau-my-george-takeis-new-fragrance/

Toilet shot glasses! http://www.amazon.com/gp/product/B008X31DW0/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B008X31DW0&linkCode=as2&tag=peeweecom-20

No joke, just cool -- alligator sleeping bag. http://www.amazon.com/gp/product/B00CSFY4EI/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00CSFY4EI&linkCode=as2&tag=peeweecom-20

The day after...?

ESPECIALLY for hito...

The key to that McD copycat recipe is the frying medium -- beef tallow. Julia Herself (who favored Burger King fries) noted the flavor of fast-food fries greatly suffered with the switch to vegetable oil. She was however insistent about the US product being worlds better than any pommes frites to be had in la France despite the frogs' pretensions.

Good. Stretching out the Republican primary fight suits me fine. http://mobile.politico.com/iphone/story/1213/101457.html

This could come in quite handy. Cacography Cacography is deliberate comic misspelling, a type of humour similar to malapropism.[1][2] The term in the sense of "poor spelling, accentuation, and punctuation" is a semantic antonym to orthography,[3] and in the sense of "poor handwriting" it is an etymological antonym to the word calligraphy: cacography is from Greek κακός (kakos "bad") + γραφή (graphe "writing"). A common usage of cacography was to caricature illiterate speakers.[4] Russian internet The Russian internet culture witnessed an explosive growth of Russian language cacography of particular, systematic types, see articles Padonki and Udaff. One way of corruption is phonetic spelling of Russian words, i.e., an exaggerated way of "natural" erring, e.g., ниасилил (niasilil) – "didn't cope with (to read in full)" (correct spelling: не осилил, ne osilil), a typical response to a long and/or boring post. Another way is grotesque hypercorrection: the word is spelled in such a way that when pronounced, it sounds in a correct way. An example is a Russian internet meme Preved, which is pronounced as and intends to mean, privet, i.e., "hello" or "hi". In 2005 philologist Gasan Guseinov suggested the neologism Эрратив (errativ, i.e., "errative") to refer to the phenomenon.[5] See also Sensational spelling Catachresis Gaffe Typographical error Corruption (linguistics) Eye dialect Teh Pwn Leetspeak Lolcat Tiopês References Jump up ^ "On the Real Side: Laughing, Lying, and Signifying: the Underground Tradition of African-American Humor that Transformed American Culture, from Slavery to Richard Pryor", by Mel Watkins, 1994, ISBN 0-671-68982-7, pp. 60, 62 Jump up ^ "A History of American Literature Since 1870" by Fred Lewis Pattee, 1917, p.34, digitized by Google Books Jump up ^ "A Practical Grammar of French Rhetoric, by Gabriel Surenne", 1846, 150, digitized by Google Books Jump up ^ "The literary content of the New York Spirit of the times, 1831-1856", by Richard Boyd Hauck", 1965, p. 184 Jump up ^ Gasan Guseinov, "Weblog's Burrow. An Introduction to Erratic Semantics" (Гасан Гусейнов «Берлога веблога». Введение в эрратическую семантику), Speaking Russian, March 2005 (Russian) http://en.wikipedia.org/wiki/Cacography

One could say the same of traditional Anorexic Bulimic Barbie.

...although this may not be quite authentic. Krispy Kreme U.K. Launches Mince-Pie Doughnuts for Kristmas NYMag 12/24/13 at 12:20 PM Fruit and spices inside. Photo: Krispy Kreme For those of you who weren't entirely sure: There is no meat in mincemeat pie (though far be it from us to decry sweet-and-savory pastries). These days, the traditional English pie is filled with sticky fruit and spirits, and in honor of this season of holidays and hybrids, Krispy Kreme's bustling U.K. division has taken in the traditional Yuletide dessert for a surprisingly delicious-looking, last-minute addition to this year's glut of doughnut mash-ups: The mince-pie doughnut is "hand-decorated with white icing and gold dust." How festive. Call it a "moughnut," if you will, if only because no one will ever get behind anything called "mincenuts." http://www.grubstreet.com/2013/12/krispy-kreme-mince-pie-donuts.html

Julia Child's Potage Parmentier: A Classic Worth Revisiting December 26, 2013 by Nicole Perry yumsugar.com It's fun to keep up with the latest trends, but I like to think that classic dishes are just that for a reason: they're always in fashion. To many, it doesn't get more classic than the grand dame of French cookery, Julia Child. So it only seems fitting to crack the spine on her seminal masterpiece, Mastering the Art of French Cooking, and get searching to find a recipe of hers to make time and time again. Not too surprisingly, flipping through the pages of pithy prose and detailed instructions provided ample inspiration — one could easily spend a year devoted to cooking from the hefty tome — but my penchant for anything and everything soup eventually led me to settle on her classic recipe for potage parmentier (otherwise known as potato leek soup). Keep reading for the classic recipe. This may sound blasphemous, but I felt the original recipe was missing a certain spark. A few modern upgrades (amended in the following recipe) were just the trick. The resulting soup is velvety and immensely soothing, and would make for an excellent first course for a Julia-themed dinner, or any French meal, for that matter. I'll be serving mine up with a hefty serving of another Julia favorite: moules à la marinière. What's your favorite Julia Child recipe? Adapted from Mastering the Art of French Cooking Potage Parmentier (Potato Leek Soup) Notes For a more delicately flavored soup, sub in water for the vegetable stock. Ingredients 2 tablespoons neutral oil, such as canola or grapeseed oil 4-5 medium russet potatoes (1 pound), peeled and roughly chopped 3 large leeks (1 pound), cleaned, and thinly sliced 6 cups vegetable stock (or light chicken stock) Kosher salt, to taste 1-2 tablespoons freshly squeezed lemon juice 1/2 cup heavy cream 1/2 cup crème fraiche 1/3 cup minced parsley or chives Directions Heat the oil in a large (6+ quart) stockpot or dutch oven, over medium heat. Add the leek and potato. Cook, stirring occasionally, until the vegetables have begun to soften and brown slightly, about 8-12 minutes (this time will vary greatly depending on the surface area of the bottom of your pot). Add the vegetable stock, and bring to a boil. Reduce the heat to low, and simmer for 30-40 minutes, or until the vegetables are tender. Blend until smooth either using an immersion blender, or by carefully transferring to a blender in batches. Add the cream, and season to taste with salt (I start with 1 teaspoon and go from there, tasting frequently) and lemon juice. Ladle into bowls and garnish with a dollop of crème fraiche, and a healthy sprinkling of minced parsley. http://www.yumsugar.com/Julia-Child-Potato-Leek-Soup-Recipe-24339863