From the category archives:
How would you like it if your favorite potato chips contained just a fraction of their current sodium, but tasted exactly the same? Or you could eat low-fat mayonaise or peanut butter with the same texture and taste your regular jar of Jif? With nanofood, it’s all very possible.
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I just reached a milestone on Ratebeer.com: I’ve rated my 100th beer. From now on, a little crown will show up next to my name for all the beers I rate. I didn’t expect much else, so I was pleasantly surprised when Ratebeer rewarded me with a nice little song and congratulatory message.
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This recipe deserves mention for being simple and delicious. I got it from my Mom, but I’m not sure where she got it.
The highly original name comes from the ingredients:
One container of V8 juice (64 oz.)
Two cans of Rotel tomatoes (whichever variety you prefer: original, extra hot, or mild)
Three pounds of ground meat (beef, turkey, [...]
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This novel was published after the Chilean-Mexican author's death, and I'm not even sure if it was entirely finished or not. It is broken up into five parts which, while connected, stand pretty much on there own. I have not yet made it to the grim part about the murders of hundreds of women in Mexico, so I have so far found it enjoyable and even funny despite some dark underpinnings. It's had a ton of critical praise, and I like it much more than my last foray into the violent novel genre: Blood Meridian.
Been listening to this one a lot, pretty much the whole way through.