What is up with women who are horrified by their own vag? I have a friend who recently confessed to “having below-the-belt security issues”. I was recently (5 months ago) talking with The Good Witch about this, and I just do not get it. I’m of the opinion that if you aren’t inclined to be attracted to them, you really shouldn’t be judging the prettiness or aesthetic appeal: you’re not a good judge. Who would listen to color coordination advice from a blind dude? Why are some women so repulsed by their own bits?

Bacon. A food so delicious that the bible forbids it. Sin with me: bacon cupcakes, Mike Nelson of Mystery Science Theater 3000 commits suicide by bacon, bacon explosion, get that bacon out of your teeth with bacon floss, chocolate bacon and the coup de bacon, candied bacon ice cream

File under “and people say I’m hard to shop for”: happy vagina t-shirts, aquarium toilet, check out the speakers on her, vagina perfume

File under “like goldy, but with iron”: Catholic church needs to read the bible more, apparently

Questions are a burden to others, answers a prison for oneself: http://www.cliqueclack.com/tv/2009/01/07/the-prisoner-is-free-and-online/

Science! It works, bitches! : Tattoo changes color with glucose levels.

Rob wants to give you a high five!

So…about that salmonella peanut butter: bird shit.

Freebase caffeine

There are no words for Starfish hitler

Science makes a mermaid.

You will need:

4 potatoes, diced
4 carrots, diced
6 onions, really fucking diced
4-6 garlic cloves, minced
1 lb bag of frozen peas
1 lb bag of frozen cauliflower
1 red pepper, diced
1 green pepper, diced
3 jalapenos, diced (optional: seeded)
1 tblsp salt
1/4 cup curry powder
1 tblspoon garam marsala
1/4 cup vegetable oil (avoid olive oil if you can help it)
ginger, minced into paste about 1 tblsp.
tomato sauce, 15-oz can
coconut milk, 15-oz can

Put the oil into pan, add medium heat; put onions into oil until tender (soft but not translucent) then add garlic and ginger. add salt, stir and wait 3 minutes for them to blend a bit. Dump in all the other veggies, tomato sauce, curry powder and garam marsala, stir. If it feels like there’s too little liquid in there, relax — the onion will sweat quite a bit out and the tomato sauce will help things get going. When you put in the coconut milk (at the end) you’ll get more liquid as well. Put your cauliflower and peas in the microwave and cook ‘em up. when they’re done, incorporate into the mixture and add coconut milk by 1/4 can until you get an orange-y yellow color. When the potato and carrots are fork-tender, you’re done. serve over rice and/or w/ naan. The coconut milk makes it a bit sweeter than you would perhaps expect, so take that into account when deciding how spicy you want it.

I cooked this for 24 (modified to: 10 potator, 6 carrots, 10 onions, 2 cans tomato, 1 whole can coconut, 24 cloves garlic, 1/2 c curry & oil and double the peppers) for a charity luncheon at work; looks like we cleared enough to get 3 or 4 kids’ cleft palates fixed for Christmas. Also, I burned my hand.