So, it is party time again, folks!

[wiseheart]

Each year this time, we launch my virtual birthday party, which starts on October 1 and ends on October 9 at midnight, sharp. The goals of the party are to post as many comments and collapse as many threads as possible, on as many new pages as we can. It is always great fun, as you can see if you check out the similar entries of the last few years.

This year, I'll also throw the real party at mid-time - and post the recipes of all the food that will be there for you, so that you can all participate if you want to. Virtual food has no calories.

Fandom-related discussions are as welcome as the ones about coffee or chocolate (just to name a few favourites from previous years), and, of course, pictures and recipes of birthday cakes. ;)

So, drop by, tell your story, post your pics or silly poems, ask questions you always wanted to ask and have a good time!

Soledad, in excited expectation




Oh, and by the way, to provide birthday gifts hobbit-style, I've got a revived story and a Kansas 2 update for you.

Enjoy!

Comments

[espresso-addict.livejournal.com]

I'm with you on aubergine -- can't abide it!

[wiseheart.livejournal.com]

For me, it has merely decorative purposes. The colour is amazing, but I don't think it should count as food at all.

[espresso-addict.livejournal.com]

The texture & taste are horrid, and most people seem to prepare it with lots of salt, to draw out the moisture, which makes it even worse.

[wiseheart.livejournal.com]

I saw someone grilling slices of aubergine on tv once - not in a real grill but in a grilling pan. They used oil in it. I tried to copy the method, hoping I'd like it that way (I was trying to eat more veggies at that time), but it turned out horribly sloppy and dripping with oil. I almost got sick.

[espresso-addict.livejournal.com]

My mother used to do that -- urgh! I think there are some flavours that combine well with them (figs, goat's cheese) but I can't get over the slimy consistency. I dimly recall I once had some aubergine crisps (crispy, brittle) but how that effect was achieved I know not.