God, it's dullsville in the SY forum today.

y'know, it really is.

It's like everyone's in a post-church stomach-full-of-fried-chicken coma.

We need Cantankerous back.

That does seem to be the best thing. I'll remember it.

Alfred E. Neuman

Bea-sting Boys?

B Boys, yeah.

Names are for friends, so I don't need one.

it always is dullsville

5 inches unbuffed.

i think the reason i'm on the boards so much lately is because ive been procrastinating to no end.

i have to figure out which colleges i need to apply to next year, and i don't even know where to start. i should've been more active in that shit my junior year. i haven't even signed up for the acts or sats yet and theres less than 4 weeks left of my senior year. i, stupidly, volunteered to do the artwork for the cover and be one of three editors for a self-published book my class and i are putting out. all the edits are due tomorrow and ive only done about 7 peoples out of 15. i'm behind in calculus. bitchbitchbitchbitch. i need to clean my room and organize shit in my dorm. galsdjf;lsdj;glaiysdofjasdfj!!lkjsdgkly!~!~~~! and i'm making a video poem thats supposed to be like "le jetee" (youtube it if you dont know what i'm talking abotu) thats an ekphresis on a haiku that i wrote about julius ceasar and i only have 2 male models so far. i need 3 males, and one female. and i dont knwo what the fuck to do with lighting techniques. and (just icing on the cake) i want to do it in film because you can never screw up on film (unless you develop shittily) but i almost have to do it digitally so i can mix it better on windows movie player.

GLKAJSKASDGYOUI!!

sooo busy!

just needed to vent =)

HELL.WEEK.sucks.

I just made some bomb-ass French Onion Soup. Potato Soup coming up this week.

Same reason I am.

http://www.daddyos.com/retro/jan22.html

ow!

Oh, man. Post the recipe? I love a good french onion soup. I tried to make it once and failed miserably.

I'm serious, SY. I must have the recipe.

He doesn't use a recipe. He works by intuition.

It's a modified Good Eats recipe. I'll post my version.

What you need:
Electric skillet, non-stick is best (You could use stove top but heat control is key)
4lbs Onions-I use 2lbs Sweet, 2lb White (That's about 6 large onions total)
3tbls butter
3 cups White wine (I've used Riesling because that's what we have)
10oz Beef Stock
14oz Vegetable Broth (Can also use Chicken Broth)
3/4cup Apple Cider
1 Bouquet Garni (Parsley, Thyme, Bay Leaf tied together)
2 cloves garlic, minced fine.
Salt
French bread
A meltable cheese
Ramekins

Slice onions into half-moons. Set skillet to 300. Melt butter, then add layer of onions, then salt. Keep layering/salting until all onions are in the skillet. Let cook for 20 minutes before stirring. Then stir once every 15-20 minutes for about an hour (usually a little more) until onions are dark brown in color. Don't worry about burning too much.

After onions reach color, turn heat to High and add wine to deglaze. Reduce wine to syrup consistency. Add the rest of liquid, herbs, and garlic. Simmer for 20 minutes or so.

Slice bread into 1/2-1" thick slices, toast on both sides. Remove bouquet garni from soup. Add soup to ramekins, top with bread and cheese, then put under broiler until cheese is melted. Servings= about 6-8.