Oy!

[dchenes]

So here it is, Monday. And there was great rejoicing.

I didn't do a whole heck of a lot this weekend, although I did manage to come up with another good cooking experiment. Leftover white rice and diced prosciutto (I love Trader Joe's!) and garlic powder and parsley and a very little bit of rice vinegar and a couple of eggs all fried up together. It needed vegetables, but we didn't have any, and the point was to use up some leftovers, which I did.

I also discovered that there is no knot like eight strands of white silk floss tied up to such an extent that it has no ends. I finally got most of it untied and cut off what I couldn't get untied after about three hours. I was watching "Skinwalkers" on PBS at the time, and I can't say I was terribly impressed. Mostly because it seemed to have a b-plot that had no reason for being there as far as I could tell. It was OK, but it wasn't anything I'd watch again by choice.

I'm getting my teeth cleaned today and as usual I expect I'm going to get lectured at about dental floss. For one thing, my teeth are very close together and dental floss doesn't really fit between them, and if I use the flat stuff it goes right straight through and cuts up my gums. For another, I don't like walking around with my gums bleeding, which is what always winds up happening. I know perfectly well that if I floss regularly enough, the bleeding would stop, but I seem to have a hangup about it, so I don't floss, and every time I get my teeth cleaned, I get The Lecture. (Yeah, I know, and me working for a dental school besides...but I don't even have any fillings, so there.)

Random thought for the day: is there a Scoville unit equivalent for wasabi?

Comments

[scirocco.livejournal.com]

I too hate flossing. However, I floss much more often with the "Plackers" than with regular floss. Plackers are those little "Floss on a stick" deals. Get real plackers, not the cheesy copies. The copies break often.

[jost.livejournal.com]

Technically, Scovilles measure the amount of capsaicin and wasabi draws its heat from a different compound. However, wasabi can measure anywhere up and down the chart in relation to capsaicin peppers since mostly American wasbi is just regular horseradish with dye.