yin: “Hmm. For dinner, how would you feel about a nice light nicoise salad topped with lemon dill-drizzled petit ahi tuna and a glass of ice cold Chardonnay?”
yang: “Sounds great! Then maybe for dessert I can kiss a man full on the mouth and redecorate the bathroom with a playful brushed plaster and oil glaze faux finish that is simply to die for!”
My God man, you’re KILLIN’ me here! Heeee!
Petit ahi tuna? Is that as distinguished from gros ahi tuna? Or am I off on my gourmet terms? (Probably the latter.)
I vaguely remember correcting your spelling of Chardonnay before. Now I’m hungry and thirsty.
So you’re having a TV dinner for dinner tonight huh?
Or scraping green fuzz from whatever’s left in the fridge…
What I served my husband – 9 ounce beef filet, roasted potatoes with rosemary, sweet corn, cold ice tea.
No faux-finish, but he’s doing something grindy upstairs with a reciprocating saw amd a belt sander. Yay meat.
Tw: I forces him to eat it.
Nothing beats trying to grill some burgers while a nasty thunderstorm is threatening to blast your ass. I give it 3 mins and the burgers are served as is…
I had a seared Ahi tuna with a horseradish & wasabi peanut sauce for dinner myself. After having the appetizer portion, I then got the entree portion, and one to take home.
You go, girl!
tw: Soon!
I don’t know. Both looked kind of yangy to me.
I beg of you, speak not of food! She Who Must Be Obeyed is gone for a few days, and I’m reduced to scarfing down Stouffer’s(TM) Processed Skillet Dinners—who knew chicken could taste like raw soy beans? Another few nights of this and I’ll be ready to strap on the old semtex belt myself.
MEDIUM heat, you say???? Oh, maybe that’s the problem
I thought it was resolved that chicken tasted like scabs. Was that retracted?
I’m with you Mike. I’d prefer a frozen White Castle that had to be chipped out of the bottom ice in the chest freezer; then microwaved to bottom roll sogginess and washed down with an A-B Rolling Rock brewed in New Jersey, to that menu (and I’d leave the lips under the ice at that!).
TW: Property—as in I actually own those White Castles.
Goldie;
I think the yin pretty much assumes that you are gay.(not that there is …………..).
Stay at home dad and all.
Any grill worth having ought to be able to cook a burger in three minutes…
It’s a Charbroil 4 burner stainless steel with all the accoutrements. It will do almost everything but flip the burgers. But to get to med on 1 inch thick buffalo burgers, I think about 9 minutes is about right.
I’ve never cooked buffalo, but I’d think that if it’s preheated and you keep the lid closed and the flame all the way up, three minutes should get you–at the very least–an edible burger. It’s not going to get to that “hockey puck” stage, though.