On 3/2/2016 6:50 PM, Je�us wrote:
> On Wed, 2 Mar 2016 18:26:50 -0500, Dave Smith
> > wrote:
>>
>> I am doing stir fried shrimp and asparagus pasta stir fry. I am just
>> waiting for the shrimp to thaw. Garlic, red pepper and asparagus are
>> chopped and ready to go into some oil in a pan along with a pinch of hot
>> chili flakes. I can throw the pasta into the boiling water and when it
>> is half cooked I will heat up a frying pan and finish it off in two
>> minutes. Grated Parmesan on top... despite what Sheldon thinks about
>> cheese and seafood.
>
> He has a problem with gruyere and shellfish? Unthinkable.

Sheldon likely doesn't eat shellfish at all. But he always says cheese
with shellfish is TIAD. More for us.

> Parmesan sounds fine to me with what you're doing.
>
> Dinner tonight here will be basic and low-brow: chicken 'maryland'
> baked in apricot nectar and french onion soup, with rice on the side.
> Maybe some leftover salad from the impending lunch today too.
>
Okay, I've heard of chicken 'Maryland' but not involving apricot nectar.
In my repetoire, chicken Maryland is fried chicken served with cream
gravy.

You certainly do things differently over there.

Jill