« APWBWGTTD = My Kind of People | Main | Real Housewives of Atlanta Coming on Bravo »

June 30, 2008


Feed You can follow this conversation by subscribing to the comment feed for this post.


I was driving 12 hours from Boca Raton to Raleigh last Friday, listening to NPR all the way. (No kids in the car with me, obviously...or it would have been rap and hip-hop and I would have purposely crashed the car before we crossed the Georgia state line.) I heard the inflatable bra story. It was so funny! I just loved that her Mom got her the bra to help her attract men!


As a thirty *cough cough cough* woman, my OB/GYN offered me a mammogram. Now, I've had one already after finding a little something lumpy in the oatmeal, so I wasn't keen but I did accept it.

Until I had a thought. "I'm breastfeeding, will that be a problem?"

The response was priceless. "Well, the machine ain't waterproof. Call us when you're done."


However, as of next week, I will have been breastfeeding continuously for seven years. By the time I'm done I'll be able to unroll the girls for the nurse, let them be led into the other room, and I can still sit in the waiting room reading a magazine.

Just to make it worse, I got a bra fitting in Marks and Spencers once. The woman doing it laughed and then hushed herself. "What's so funny?" I said. She demurred. After convincing her I did have a sense of humor she finally said "Well, what you're looking for is a sheepdog bra." Huh? "Get 'em rounded up and pointed in the right direction."

Le sigh.

Sorry, I think I digressed. Blame the champagne.

The comments to this entry are closed.

Subscribe to this Blog

Your email address:

Powered by FeedBlitz

AddThis Social Bookmark Button

What I'm Reading

What I'm Cooking

  • Cheap Ceviche
    This is almost a mock ceviche because it's made with junk fish (tilapia) and surimi, the tofu of fish. However, with the right amounts of lime juice, cilantro, onion and hot sauce, even cheap fish makes a fabulous ceviche. I chopped up a 1/2 pound of tilapia and combined it with 2 packages of chunked surimi. Marinate in juice of 5 limes, 1/2 red onion chopped fine, and one head of cilantro chopped fine. Add a healthy squirt of Sriracha sauce and refrigerate.
  • Collard Greens
    My CSA is sending us lots of green love in the form of collard greens. Here's my very delicious veggie-but-smoky recipe. In a large pot add 1 cup vegetable broth, 1 cup water. Nice pinch of salt, and 3/4 tsp. Spanish smoked Paprika. Add your chopped collards and simmer gently for at least 45 minutes.
  • Tzatziki Sauce
    Just outstanding on everything. Take a container of Greek style yogurt (no-fat, low -fat, doesn't matter). Grate 2-3 thin skinned middle eastern cukes on a box grater and squeeze out all the water. Mince 3 cloves of garlic VERY fine. Stir cucumber and garlic into yogurt, add a splash of olive oil and a grind of black pepper. Dunk in vegetable of your choice, slather on spanakopitas, etc.
  • Polenta
    Apparently the par-boiled polenta I'm using is considered ca-ca by serious cooks. I've found it to be utterly delicious, especially smothered with sauteed portobello mushrooms. I will give plain old yellow cornmeal polenta a try after Thanksgiving.
  • Hangar Steak
    Grilled in a cast iron pan in the oven, on broil. Remarkably tender and so quick. Salt, pepper and smoked paprika for seasoning.
  • Brussels Sprouts + Corn
    A smashing combination -- the bitter tang of the Brussels Sprouts with the sweetness of corn. Saute with olive oil, salt and pepper. C'est tout!
  • Stuffed Cabbage
    My favorite recipe From the NY Times Jewish Cookbook, made with fresh cranberries and canned cranberry sauce. Total yum.
Blog powered by Typepad
Member since 04/2007

Usage & Licenses