Carry On

Friday, Sept. 22, 2006 - 9:33 a.m.

I am actually going to check a piece of luggage for the first time during an upcoming journey -- but there's still the obstinate little kid in me who wants very much to take on the challenge of finding acceptable substitutes for the products I usually carry.

I'm finding lots of stuff available online.

To replace toothpaste: Eco-Dent Mint Toothpowder.

To replace hand lotion: The Cocoa Butter Moisturizing Stick from The Body Shop.

To replace liquid shampoo: The (Hair) Solid Shampoo Bar by Lush.

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If you want to carry your makeup on board, there are solid makeup sticks, and even solid substitutes for mascara and eyeliner.

Personally, I collect what I call 'stick makeup' in the form of pencils and tube foundations, so I'm all set there.

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High fire danger today in the bay area; this almost never stops the people behind us from having a barbecue, especially on a day like Friday.

I guess a call to the police wouldn't be unreasonable if they look like they're being careless with their food prep.

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Speaking of food, here's the food-themed Friday Five:

Given a choice, and imagining that money and time were no object, would you rather cook dinner, eat out or order in?

Depends on how I'm feeling and what I want to eat.

What is the most elaborate meal you've ever prepared yourself or purchased at a restaurant?

I like to make broccoli beef, and I think the meal at that Russian restaurant back in 1991 had to be the fanciest thing I've ever had.

What food do you find yourself making and/or eating way too much?

It's too easy to make mashed potatoes from the flakes. That has to stop!

What was your most disastrous cooking/eating out experience?

I was once served a raw hamburger and didn't find out until the second or third bite. Cooking? Oh, I set a fire in cooking class in high school that people remember to this day.

Would you rather cook for someone else or have them cook for you?

I like being seen to, but I also like cooking.

Link to the left.

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About five thirty this morning, I was tooting along, listening to Ian Maurice on 4BC out of Brisbane, and his instudio guest was Gourmet Bob. I emailed the fellas and ask GBob about more ideas on how to not get bored with chicken breasts, and GBob suggested lemon flavoring, either in the form of zest, or lemon pepper. Sounds good to me. Lemon is something I never would have considered.

Then Ian said a stunning thing. He said if I sent the producer my telephone number and cleared the line, she'd call me and we could all have a chat.

As in, a live telephone conversation.

So... at a quarter of six in the morning today, I got to speak to a whole bunch of people in Brisbane.

Lots of fun, and there was some muttering as to whether or not I'd like to participate in that segment of the show as a regular.

This is kind of surreal to me, but it might turn out to be fun.

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Okay, there we go. Have a good Friday!

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