Aditus

Guilty for the mirror thing, but all he said was he had tired eyes and a tangled rat nest on his head, so I think that's acceptable. I prefer to write in first person but I never liked to describe the narrator, at least his/her looks. I was surprised when a lot of readers complained about the lack of description, they said they wanted to have a clear picture of the narrator in their head. I always have a picture of the characters in my head, even when the author never provided a detailed description. Should I give in or not? It's my story so I can write it the way I think it should be, but on the other hand if more than one reader is clearly missing something, should I give it to them? I tend to say no, but I have to admit I gave in, just a little. Thanks for the advice. Discussing these things with myself can be pretty weird sometimes.

Even if a story is good readers on some sites tend to only read and comment on stories of the 'big writers'. I made it it a bit of a habit to read stories of new authors and found some gems. Sometimes I was the only one who reviewed. I also read the 'big author's' stories but when I get to read them, everything was already said and done and I didn't know what to write in the review except great story. I have to admit I don't comment on those stories very often. I know, bad aditus. For my own stories, I can't shake off the feeling that I could have done better, if English would be my first language. If readers don't comment it's because it's awkward. Lisa tells me I'm an idiot, though, and she's probably right, so either it's the new author thing or I should try to get better, there are always ways to improve your writing after all.

I'll watch and wait. To hot to cook or bake.

I wanna know also!

Happy b-day! Only for today.

If it were Remus Lupin...

Vegetarian Lasagna 500-750 g pre-cooked lasagna sheets If I have enough time I make five different sauces: Béchamel Sauce Ingredients 100 g butter 7 medium-sized onions, chopped very fine 100 g all-purpose flour 1200 ml whole milk at room temperature 4 bay leafs 4 leafs of mace or freshly grated nutmeg salt Add the butter and onion to a large saucepan over medium heat. Season the onions with salt, to taste, and cook until they become translucent and aromatic. Add the flour and cook until the flour and butter resemble wet sand. Gradually, whisk in the milk until incorporated. Add the bay leafs and nutmeg and season with salt, to taste. Slowly bring the milk/flour mixture to a boil, stirring frequently. Be sure that the milk comes to a boil. Once the sauce has thickened, Let it simmer for at least half an hour. (bain-marie) Remove it from the heat. Discard the bay leaf, then strain everything through a sieve, make sure to press as much of the onion though the sieve. If you like the taste of the onions, that is. Tomato Sauce Ingredients chopped tomatoes (can, 800 g drained net weigh) 1 tbsp honey Cayenne, to taste Spread the tomatoes in the bottom of a 28 by 35 by 8-cm baking dish, mix them with the honey and the cayenne, to taste. Portobello Mushroom Sauce Ingredients Good olive oil 400 g onions, diced 1000 g Portobello mushrooms, chopped 4 cloves of garlic (or more, if you like), chopped very fine 50 g all-purpose flour 600 ml red wine (dry) salt freshly ground black pepper Heat the oil, then saute the onions until gold brown. Add the mushrooms and the garlic and saute until dark and tender and most of the juice is gone. Add the flour and then gradually whisk the wine until incorporated. Lower the heat, it should still boil, stir until the sauce thickens. Remove from heat and season with salt and pepper, to taste. Spinarch Sauce: Ingredients 900 g fresh or frozen spinach, chopped (I prefer creamed spinach) 50 g butter 300 g chopped very fine 4 cloves of garlic, chopped very fine 50 g all-purpose flour 200 ml milk 2 eggs Salt and freshly ground black pepper Melt the butter in a large saute pan, saute the onions until gold brown. Add the flour, stir 1-2 min. Remove from heat and whisk the milk, put back and stir until the sauce thickens. Add the spinach, stir then remove from heat, let it cool slightly, then add the eggs, the garlic and season with salt and pepper, to taste. Cheese Sauce with Italian herbs: Ingredients 200 ml 4 tbsp fresh mixed Italian herbs, or 2 tbsp dried herbs 100 g spicy cheese (Parmesan, Gruyere) grated Heat the Béchamel sauce, add cheese and stir until melted. Add herbs. To assemble the lasagna, spread the tomato sauce in the bottom of a 28 by 35 by 8-cm baking dish. Arrange a layer of noodles on top, then Béchamel sauce, then 1/3 of the mushrooms, then spinach sauce. Repeat until there is no more sauce or no more space. Top with a final layer of noodles and cheese sauce with Italian herbs, and sprinkle with Parmesan. Preheat oven to 375 degrees F. Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot. If you have questions, I might have forgotten something, just ask. Of course you can always combine this with your favorite meat sauce and NOT tell me.

Yes and with cream between each layer. Maybe we should call it crogel.

Lol. Why do you eat it then? And I'm all for bad, just not deep-fried bad, sadly, I learned my lesson.

I was all Yes! Gimme! until I read 'deep fried'.

I just wanted to be polite. But this is so much better! Whew.

Okay, but it will take me a while, because I have to convert the measures. I have to right? No g, ml and the like? And for this recipe I make usually five sauces, so...

What the cookbook or the recipe? lol

I thought I linked it. Sorry.

I already mentioned it on the eh...other food channel. Nobody listens to me.

Today. One and a half pages of very nice um...stuff.

Well done, maybe now someone comes over, looking at all those yummy recipes which have already been posted here.

Sorry. Now he doesn't love me anymore....

Learning by doing. That's all I'm saying here. He didn't freak, that's surely is good sign for Zander.

Looks good. Yum I'll skip the meat though.

School is out in one and a half week, so much new to read. Who needs to go on vacation? One more on my already very long list...

Lol. What he said.

Myiege Ooookay, someone is confused. I see him right before my eyes, the poor pup. *laughs maniacally* Great start. Lunch break over.

Today my muse and I visited Sicily with the help of Google images and the pics we took when we were there. To stay with the topic of the thread we drank espresso, listened to Italian music and had pasta for dinner. Truly inspiring, we got so much done.

This is really a great story and I enjoyed every chapter. I reserved the weekend to finally read it and loathed every minute I couldn't. Well I had to eat... I liked the alternating between the now and the past, which provided the background to why Bay was such an idiot sometimes. Oh how I could relate to him, lol. The ending is perfect, the past is the past, no kitchy reconciliation with parents and old friends, it suits Bay's persona. Great job, wolfie.