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Got $1,000? Why Not Try a Golden Opulence Sundae? (drizzled with Amedei Porceleana chocolate)
www.dailyolive.com ^
| February 10, 2006
Posted on 02/24/2006 5:45:40 PM PST by Liz
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To: Liz
Here's the last one who dated you Awwwww, you went to our web site.
----what was it 15 years ago you had your last chicken wing date?
Something like that. Now I just hang around the soup kitchen on minestrone night. Some of those gals don't keep too tight a grip on their crackers.
To: starbase
OMG, 50 cents for a brewski? Are you sure it's actually beer? Could be doctored up kool-aid.
102
posted on
02/24/2006 6:59:06 PM PST
by
Liz
(Liberty consists in having the power to do that which is permitted by the law. Cicero)
To: IronJack
Have a dip.
103
posted on
02/24/2006 7:03:11 PM PST
by
Liz
(Liberty consists in having the power to do that which is permitted by the law. Cicero)
To: Liz
None of that fancy stuff fer me. I'm a saltine kinda guy.
To: IronJack; Liz
I don't know if you two are joking or bashing each other, but this does work both ways. I took a date to an upmarket restaurant in downtown Portland,OR, she ordered the second most expensive item on the menu, then we went to Les Misreables (my treat, of course).
When she emailed me to ask me out on a second date as her guest she suggested the Movie Bar, where you can drink 1$ beers while you watch 2$ out-of-circulation movies.
So it's not a one way street.
105
posted on
02/24/2006 7:05:05 PM PST
by
starbase
(Understanding Written Propaganda (click "starbase" to learn 22 manipulating tricks!!))
To: BossLady
Hmm, that's true. Like.. books? Manga? Durable pans? (Pots and pans these days are horrid. We have some pans close to/over a decade old that are in better condition than some of the things bought withing the past 3 or 4 years.) Blankets? Pillows? Uhhhmmm :D
But $1000 for books and manga would put me over the moon! Little bookworm that I am, lol!
~Moshi-chan
106
posted on
02/24/2006 7:06:02 PM PST
by
Moshikashitara
(Maiban neru mai ni... watashi no koto kangaeru ka?)
To: the invisib1e hand
That sure is pretty. But they appear to be cheating on the scoops. what they use a mellon scooper?
107
posted on
02/24/2006 7:06:59 PM PST
by
swheats
To: goodnesswins
I'll take your everyday chocolate goodies like these.
Makes you want to tear open a Hershey bar with your teeth, doesn't it?
108
posted on
02/24/2006 7:10:11 PM PST
by
Liz
(Liberty consists in having the power to do that which is permitted by the law. Cicero)
To: BossLady
I have better suggestions on what a guy could spend $1000 on for me.....;) Hmmmmmmm....(he said flashing a devilish grin)
With a $1000 bill I could buy an elegant dinner for two...
A suite with jacuzzi (with complimentary champagen and chocolate covered strawberries)...
And have enough left over for a case of whipped cream! (he said flashing another devilish grin)
109
posted on
02/24/2006 7:11:34 PM PST
by
uglybiker
(Don't look at me. I didn't make you stupid.)
To: uglybiker
Not in NYC you couldn't...
110
posted on
02/24/2006 7:12:53 PM PST
by
durasell
(!)
To: Liz
Oh all right, boy is this thing yellow. I cut it out of an Old Women's Day mag I think. It's the kind that gets chewy. Now a caution, if you cook it too hot, too fast, it curdles a little, and you can't cook it too slow. A heavy old aluminum saucepan like Club alum or similar is best, about 2-quart. Here we go.
THICK HOT FUDGE SAUCE
The old-fashioned kind that thickens when spooned on ice cream.
4 tablespoons butter (use real) 4 squares (4 ounces) unsweetened chocolate 2/3 cup boiling water 2 cups sugar 1/4 cup light corn syrup 1/4 teaspoon salt 2 teaspoons vanilla
Melt butter in heavy 3-quart (I think I always got along with 2-quart but it bubbles up) saucepan over low heat. Add chocolate and let melt. Stir in water, sugar, corn syrup and salt. Bring to boil over medium heat and cook WITHOUT stirring until sauce is thickened, dark, and glossy, about 8 minutes (I set timer). Stir in vanilla.
Serve hot (let cool a little or it melts too much) over ice cream. Makes about 2 cups. NOTE: Store any leftover covered in refrigerator. Reheat over very low heat (can use small pan). If sauce should become grainy, stir in 1 to 2 tablespoons hot water.
If anyone has a better one, I'm open, but it's got to be the bitter chocolate and prefer not to use cocoa for that.
There used to be a national chain of restaurants that served something similar, can't remember the name of them. I miss Baskin Robbins. We don't have any around here any more.
111
posted on
02/24/2006 7:13:11 PM PST
by
Aliska
To: starbase
I take it there WAS no second date then ...
To: IronJack
None of that fancy stuff fer me. I'm a saltine kinda guy.
Your residence is simple, too. When are you gonna put 'er up on cinder blocks?
113
posted on
02/24/2006 7:15:35 PM PST
by
Liz
(Liberty consists in having the power to do that which is permitted by the law. Cicero)
To: Liz
Do you get to keep the goblet & spoon?
To: swheats
That sure is pretty. But they appear to be cheating on the scoops. what they use a mellon scooper? it's not about value...
115
posted on
02/24/2006 7:18:10 PM PST
by
the invisib1e hand
("Who is it, really, making up your mind?")
To: durasell
Vegas is cheaper.
Cleaner, too.
116
posted on
02/24/2006 7:18:22 PM PST
by
uglybiker
(Don't look at me. I didn't make you stupid.)
To: Aliska
THICK HOT FUDGE SAUCE The old-fashioned kind that thickens when spooned on ice cream. Is there any other kind?
117
posted on
02/24/2006 7:18:28 PM PST
by
Liz
(Liberty consists in having the power to do that which is permitted by the law. Cicero)
To: Tribune7
Yes, you get to keep the works.
118
posted on
02/24/2006 7:19:16 PM PST
by
Liz
(Liberty consists in having the power to do that which is permitted by the law. Cicero)
To: uglybiker
Last time I checked, suites at joints like the Venetian (actually my personal favorite Vegas hotel) were over a grand...
119
posted on
02/24/2006 7:19:52 PM PST
by
durasell
(!)
To: Shalom Israel
I'd take this and save $998.
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