Montana Man and the Importance of Clothing....or not...

I am not quite sure why the color should matter much. It doesn't usually show when its in use anyway. Unless of course it is poking out the backside of somebody.

He's not going to use it!!!

He just wants to fit in on the beach without being pointed at and laughed at!

uh huh, yea sure he isn't.
He needs to check the rules at the beach first. Some don't allow those things to show there. Wouldn't want someone to come by with a chainsaw and delete it.

Kira - it's a nude beach.

He was a gentleman....and offered to accompany Scylla there....so that she could ease into it, and have a back-up around....a manly man to protect her.

He was just trying to be nice....and look what happened!

/me is laughing her ass off, poor guy.

Some nude beaches don't allow those things either, they may poke out an eye.

Well, I can't speak directly to Manly Man's intentions -- although I am SURE they are honourable -- but the beach in question, despite being in a Mature sim, contains ample provision for putting said equipment to all sorts of interesting uses . . .

"cantalope"

It is sweet of him to spend all of that money to be a complete man when he escorts you.

It's easy to get it to change color. Just rub it a while.

Well, I think he IS a sweet man. Just a bit . . . confused.

I asked my neighbor, he said 10lbs... shows what I know huh? he got a funny look and closed the door when I asked if that was before or after cooking...

I know the silicon version doesn't weigh more than a pound for the comparable size...

What if Syclla uses her womanly wiles like the seductress she is?

No, it's not modify. Using scripts to let you customize an object and making the object itself no-mod is an appalling and cynical abuse of the customer and I never buy anything from a callous bounder like that.

She's not off to a great start!

I'm not sure if it was using scripts, Argent. Maybe not. The sizing suggestion was just like what you would do with a box, I think. But the coloring seemed very complicated. The box in the store says no modify....but the instructions give a lot of options to modify. If you are technologically hip.

Well, given that Manly Man was busily employing his macho charms on another woman, I decided to reserve the old "womanly wiles" for someone who might actually be paying attention . . .

/me watches intently

Coq au Vin

Ingredients

* 24 to 30 pearl onions
* 4 chicken thighs and legs, or 1 (5 to 7-pound) stewing chicken, cut into serving pieces
* Kosher salt and freshly ground black pepper
* 1/4 to 1/2 cup all-purpose flour
* 2 tablespoons water
* 6 ounces salt pork, slab bacon, or lardon, cubed
* 8 ounces button mushrooms, quartered
* 1 tablespoon unsalted butter
* 2 (750-ml) bottles red wine, preferably pinot noir
* 2 tablespoons tomato paste
* 1 medium onion, quartered
* 2 stalks celery, quartered
* 2 medium carrots, quartered
* 3 cloves garlic, crushed
* 6 to 8 sprigs fresh thyme
* 1 bay leaf
* 2 cups chicken stock or broth

Directions

Cut off the root end of each pearl onion and make an "x" with your knife in its place. Bring 2 to 3 cups of water to a boil and drop in the onions for 1 minute. Remove the onions from the pot, allow them to cool, and then peel. You should be able to slide the onions right out of their skin. Set aside.

Sprinkle the chicken on all sides with kosher salt and freshly ground black pepper. Place the chicken pieces, a few at a time, into a large (1 or 2-gallon) sealable plastic bag along with the flour. Shake to coat all of the pieces of the chicken. Remove the chicken from the bag to a metal rack.

Add the 2 tablespoons of water to a large, 12-inch saute pan over medium heat along with the salt pork. Cover and cook until the water is gone, and then continue to cook until the salt pork cubes are golden brown and crispy, approximately 8 to 10 minutes. Remove the salt pork from the pan and set aside.

In the same pan, using the remaining fat, add the pearl onions, sprinkle with salt and pepper, and saute until lightly brown, approximately 8 to 10 minutes. Remove the onions from the pan and set aside. Next, brown the chicken pieces on each side until golden brown, working in batches if necessary to not overcrowd the pan. Transfer the chicken into a 7 to 8-quart enameled cast iron Dutch oven.

Add the mushrooms to the same 12-inch saute pan, adding the 1 tablespoon of butter if needed, and saute until they give up their liquid, approximately 5 minutes. Store the onions, mushrooms and pork in an airtight container in the refrigerator until ready to use.

Pour off any remaining fat and deglaze the pan with approximately 1 cup of the wine. Pour this into the Dutch oven along with the chicken stock, tomato paste, quartered onion, carrots, celery, garlic, thyme, and bay leaf. Add all of the remaining wine. Cover and refrigerate overnight.

The next day, preheat the oven to 325 degrees F.

Place the chicken in the oven and cook for 2 to 2 1/2 hours, or until the chicken is tender. Maintain a very gentle simmer and stir occasionally.

Once the chicken is done, remove it to a heatproof container, cover, and place it in the oven to keep warm. Strain the sauce in a colander and remove the carrots, onion, celery, thyme, garlic, and bay leaf. Return the sauce to the pot, place over medium heat, and reduce by 1/3. Depending on how much liquid you actually began with, this should take 20 to 45 minutes.

Once the sauce has thickened, add the pearl onions, mushrooms, and pork and cook for another 15 minutes or until the heated through. Taste and adjust seasoning if necessary, remove from the heat, add the chicken and serve. Serve over egg noodles, if desired.

Cook’s Note: If the sauce is not thick enough at the end of reducing, you may add a mixture of equal parts butter and flour kneaded together. Start with 1 tablespoon of each. Whisk this into the sauce for 4 to 5 minutes and repeat, if necessary.

That's a classic recipe Scyla and I applaud you. Well, at least you seem to be able to cook (or write down recipes).

Jig pats her sl sister benevelolutently on the top of her head.

TY, TY!

I was looking for the recipe that Helen Mirren uses at the conclusion of The Cook the Thief His Wife & Her Lover to prepare her husband, but decided that was a bit too Dolcet-ish on reflection. Stewed rooster, on the other hand . . .

(Well, it's SUPPOSED to be a rooster . . .)

Peter Greenaway FTW! I just watched The Pillow Book today.

Yeah. My favourite, though, is STILL The Draughtsman's Contract. For one thing, I don't recall anyone getting eaten in that one.

that sounds really good, but I'm not sure if the replacement would be as tasty....

If you can't just apply a tint, and you have complicated instructions for modification, I can pretty much guarantee it's using scripts.

One of these things is not like the other.
One of these things just doesn't belong.
Can you tell me which is not like the other,
Before I finish this song?

Is this a trick question?