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kodalai+I bought an iPod. I've wanted one for a while, but considering their expense, had put it off regretfully for a possible Christmas present. A mini, a shuffle, or a nano would simply not do me any good; my library is 16 gb now and only that small for space constraints. However, an offer recently came over the student mailing list for a 30gb iPod (retail price $500) for $200, I decided that was a nice enough offer to take, even if I will be sitting tight on gas and groceries for a while. Let's just hope it was taken good care of in its former life.
+I recently went shopping with![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
windandwater and aoi. The only notable purchase was a gorgeous, gorgeous light sweater that I fell in love with as soon as I saw it in the window. Getting it was more of a hassle. First I dragged the others inside, and hunted around the store for a good ten minutes searching for the rack copies of the display clothes. Finally I went up to the cashier, and we had this conversation.
Me: Excuse me, Ma'am... Ma'am? Can you help me? I'm looking for the sweater you have in front, I can't seem to find it in the store.
Her: What size are you?
Me: Size? Er... a medium, or a small I guess...
Her: We don't have mediums or smalls of that sweater. We only have plus sizes.
Me: Er... all right... but where are they? I can't find them in the store at all, only the window --
Her: Yes, but we don't have any in your size. I'm sorry, but we only have the wrong size for you.
Me: *thinking that plus size or no plus size, the sweater looked pretty good for me* Can I see it anyway?
Her: It still won't be in your size.
Me: ... *goes away, finds another store clerk*
Other store clerk looks around a bit, decides that the one in the window is the only one they have in stock, takes it off the manequin and lets me see it. I decide immediately that I love the fall of the sleeves, the billowy fluttery shape of the material, and after a bit of clarification as to whether I could buy just the sweater and not the whole ensemble, I take it up to the cash register.
Her: *glancing at tag* Miss, this isn't in your size.
Me: I know. That's all right. I want to buy it anyway.
Her: I'm sorry, I can't sell this to you... it's not in your size. We only have plus sizes for this sweater.
Me: ....
Me: ....
Me: It's a gift for my mother.
Her: Oh, well, you could have told me that earlier! *rings up the sweater, I finally walk out.*
Also, all I can say is, if this sweater is a plus size, I'd hate to see what that store considers a small. @_@
+Finally, food. Since I took about an hour typing this up forzalia, I thought I'd share. This is how the college student eats.
I don't think it goes in any particular order, just what I think of
and when.
1) Sauteed chicken. Requires:
-chicken
-flour
-cooking oil
Get chicken breasts, thaw out. If they come with skin, pull
off the skin; if they come with bones (I always just buy
boneless, but it's more expensive) cut away the bone. Cut
into pieces not larger than your palm. Coat with flour.
Put chicken in cooking oil in pan on high heat; wait a
minute, then turn over. When chicken starts to brown
slightly, turn down to medium or low heat. Use a knife and
fork to cut into thickest parts of chicken to check for
doneness. Pink is not a good color, but the chicken should
still be juicy. Remove chicken and put on paper towels to
absorb excess grease.
1a) Sauteed chicken breasts are easy and pretty healthy,
but they tend to be a bit tasteless on their own. I usually
eat them with either an absolutely divine recipe for a
lemon sauce, or teriyaki sauce. If for some reason you
can't find teriyaki sauce in your local supermarket, you
can mix it up easy enough with this formula:
-Equal proportions cooking sherry (or sake, white wine, or
whatever alcohol it is you use to cook with,) soy sauce,
and sugar. Mix to taste.
The lemon sauce recipe is a little more precise, but again,
you can adjust the proportions to taste:
-6 tablespoons chicken broth (or beef broth, or chicken
stock)
-2 tablespoons lemon sauce
-2 tablespoons sugar (These three ingredients are the most
important, so they're the ones you should tinker with to
find the right balance of sour, sweet, and savory flavors.)
-1 teaspoon cooking oil
-1 teaspoon cornstarch (The more cornstarch you add, the
thicker and more gravy-like your sauce will be, but it
should be pretty thin overall, so don't overdo it.)
-1 teaspoon salt
Never pour cooking oil or grease down the sink. Either
throw it in the trash, or better method, pour it into a can
and freeze it. When the can is full, throw it out.
1b) You can also now use the hot frying pan to cook
vegetables. If using frozen vegetables, defrost first, but
don't heat up all the way. You can add almonds to green
beans, small onions or slices of ginger to peas, or melt
cheese over broccoli. The vegetables will soak up leftover
cooking oil and meat flavoring, providing both tasty food
and cleanup in one.
For vegetables, you really only have to cook them in the
pan until they're hot; don't let them dry out (unlikely if
they started frozen) or burn. Vegetables, unlike meat, can
be eaten at any point between raw and cooked, so it's
really just a matter of making them hot and tasty. When they
start to get a little brownish, they're done.
Another easy vegetable to cook in a hot pan is mushrooms.
Get fresh mushrooms, slice, and cook in pan with lots of
butter. Keep sampling small bits as you cook until you like
the way it tastes.
2) Ginger chicken thighs. (Well, this is just what I call
it.) For thighs and legs of chicken, rather than breasts,
sautéing won't work so well. This recipe calls for:
-chicken thighs
-cooking oil
-teriyaki sauce
-ginger root
The recipe I got this from has a special recipe for "ginger
sauce" but it's really basically just teriyaki sauce with
ginger slices in it.
Thaw the chicken as above, place in pan with cooking oil.
As above, cook on high heat for a minute on each side of
each piece. Then add the ginger-teriyaki sauce. There
should be enough to cover the bottom of the pan and immerse
the chicken halfway. Turn the pan down to low heat, and
cover if you can. Cook for about ten minutes on low heat,
turning every few minutes if you can, then start checking
the insides for doneness. Red and pink means it's not done
yet. Once it's all brown, serve the chicken. You can dump
the sauce down the sink, or save a few tablespoons of it to
stir-fry vegetables in the hot pan.
3) Teriyaki beef. Uses same method as described above,
mostly. This recipe requires:
-Cut-up boneless beef (You should be able to find this in
the supermarket, cheap, under the name "beef for stew."
Ignore the label. It's perfectly good beef, just not in
slab form.)
-Teriyaki sauce
Thaw beef well beforehand (morning or noon is best.) As it
thaws, put it in a plastic bag or sealed container soaking
in teriyaki sauce. Leave it to marinate for as long as
possible. Then dump contents of the bag into a hot pan and
stir it for about five minutes. Cut into largest beef
chunks and check for doneness. Red and bleeding means it's
not done yet, but it should be pink and not gray when you
take it out. If you can find them in the supermarket, I
like to skewer the beef chunks on those sharp bamboo skewers
and eat them that way, and pretend I'm all Asian.
General tip: If your meat is burning on the outside before
being done in the center, turn down the heat and cook it
for longer instead.
3a) You can also do this with steak and teriyaki sauce. For
steak, use less sauce, and simply keep turning it over
until done.
4) Stewed beef. Same method as above, different flavor.
This recipe requires:
-Cut-up beef as above
-Wine or cooking sherry
-Chicken broth, beef broth, chicken stock or butter
-Mushrooms
-If you have any herbs or flavorings that you like, this is
a good place to include them.
Combine broth/butter and wine in sauce to taste.
As above, thaw beef. Put beef in pan and pour in sauce.
After about two minutes, add chopped-up mushrooms. Stir
around for five to ten extra minutes until done. Warning:
This dish *looks* absolutely foul when refrigerated, but it
still tastes just fine the next day. This dish will also
probably require salt.
4a) Again, you can use steak in this recipe. Simply use
less sauce, and cook the steak in the pan. For steak I
would recommend cooking the mushrooms seperately/first in
butter, then adding in when the steak is almost done and
cooking together for a minute.
5) Pork chops. I haven't actually done this one in ages,
because it requires a little more in the way of ingredient
investment, but I'll include it anyway. This dish requires:
-Pork chops
-Cooking oil
-Cream of mushroom soup
-Sour cream
-Green beans
-Olives (optional, I expect)
-Pepper (also optional, but important)
Thaw pork chops. Cook in small amount of oil till brown on
both sides, then pour out oil. Add can of mushroom soup,
cover if possible, turn to lowest heat, and leave to cook
for 10 to 15 minutes. Add green beans (already defrosted,)
the olives, and some pepper, and cook for 2 or 3 more
minutes. Add 1 cup of sour cream, mix in, cook until hot,
then serve.
Starches!
I'm mostly going to include a few potato-cooking tips. I
cook and eat a lot of rice, but my rice-making method is
fairly complicated, requires quite a few more ingredients,
takes a long time to cook, and is tricky. Even I still mess
it up sometimes.
8) Simplest: boiled potatoes. Requires:
-red potatoes
-saucepan
-water
Boil water. Cut potatoes into equally-sized chunks. Add to
water. Leave to cook for 5-10 minutes, poking frequently
with a fork. When potatoes stop being crunchy and become
soft, take out a chunk and run it under cool water to check
it. When they're done, drain water, dunk potatoes briefly
in cold water (optional) and serve. Use much butter, salt,
and/or pepper to eat.
8a) A good second-day use for boiled potatoes is mashed
potatoes. Requires:
-leftover boiled potatoes
-potato masher
-butter, milk, or buttermilk (optional)
-pepper
Take the skin off the potatoes (or don't, if you like
mashed potatoes with the skin in.) It's easier to do after
they're boiled than before. Heat potatoes with a small
amount of water (just enough to cover the potatoes in a
saucepan) until well and thoroughly mushy. Drain excess
water, then mash potatoes into a pulpy paste (very
effective for relieving aggression.) Add milk or buttermilk
to keep potatoes from drying out. Add butter and pepper
(but not too much) for flavor.
9) Baked potatoes. Simple, but long cooking time.
Preheat oven (5-10 mins) to its second-highest setting. (At
least on american stoves, the highest setting is 'broil,'
and then various degrees of 'bake'; you want the highest
'bake.') Take brown or golden potatoes (red doesn't work as
well) and punch holes in with a fork or an icepick. Coat
potatoes with small amount of oil. Put potatoes of equal
size in oven, bake for 45min-an hour, depending on size.
There's no good way to tell when they're done,
unfortunately, but you can always put them back to bake for
longer.
Serve with (all optional): sour cream, cheese, bacon, lots
of butter, broccoli.
9a) Second day use for baked potatoes: hash browns.
Requires:
-leftover baked potatoes
-cheese grater or shredder, largest size holes
-butter
-milk (optional)
-pepper (optional)
-any flavoring herbs you have (optional)
Melt plenty of butter (a couple tablespoons at least per
potato cooked) in a pan. Shred/grate baked potato. Add
potato to pan. Turn over until all butter has been
absorbed. Cook at medium heat for about ten minutes until
potatoes are red-brown all over. Add milk or more butter to
keep from drying out. Add a little bit of pepper and a LOT
of salt at the end, then serve. And enjoy.
10) Fish. At the moment I haven't figured out/ tried too
hard to figure out how to cook most fishes on a stovetop.
My favorite recipe of fish and chips requires use of a deep
fat frier, which is large, ugly, awkward, only occasionally
useful, and unhealthy as sin. Whimper.
However, I do cook salmon, which is easy as sin. Simply
take the fish out of its packaging (it shouldn't be
frozen.) put it in a pan with a very small amount of oil,
and cook until the orange turns peach. You only need to
turn it over once or twice. You can cook this with teriyaki
sauce, or also with a pretty simple lemon sauce consisting
of equal parts:
-lemon sauce
-melted butter
-sugar (adjust balance to taste)
If you use a sauce, pour it onto the fish as soon as you
put it in the pan (or even before, if you marinate it) to
give it maximum sinking in time.
11) Ham. Ham by its nature comes already cooked, so it's
simply a matter of heating it in the frying pan in a tasty
way. I recommend a sauce of equal parts pineapple sauce,
melted butter, and sugar, adjust to taste.
11a) The pineapples can be cooked later by themselves, in a
pan with butter and brown sugar (or plain sugar if you
don't have brown.) Serve over vanilla ice cream or eat
plain.
11a1) A variation on the pineapples desert can be made with
bananas. Melt a tablespoon of butter with a tablespoon of
brown sugar in a pan. Add sliced bananas. Stir until
bananas are coated with caramelized butter. Pour over
vanilla ice cream, add chocolate sauce. Yum.
+I recently went shopping with
windandwater and aoi. The only notable purchase was a gorgeous, gorgeous light sweater that I fell in love with as soon as I saw it in the window. Getting it was more of a hassle. First I dragged the others inside, and hunted around the store for a good ten minutes searching for the rack copies of the display clothes. Finally I went up to the cashier, and we had this conversation.Me: Excuse me, Ma'am... Ma'am? Can you help me? I'm looking for the sweater you have in front, I can't seem to find it in the store.
Her: What size are you?
Me: Size? Er... a medium, or a small I guess...
Her: We don't have mediums or smalls of that sweater. We only have plus sizes.
Me: Er... all right... but where are they? I can't find them in the store at all, only the window --
Her: Yes, but we don't have any in your size. I'm sorry, but we only have the wrong size for you.
Me: *thinking that plus size or no plus size, the sweater looked pretty good for me* Can I see it anyway?
Her: It still won't be in your size.
Me: ... *goes away, finds another store clerk*
Other store clerk looks around a bit, decides that the one in the window is the only one they have in stock, takes it off the manequin and lets me see it. I decide immediately that I love the fall of the sleeves, the billowy fluttery shape of the material, and after a bit of clarification as to whether I could buy just the sweater and not the whole ensemble, I take it up to the cash register.
Her: *glancing at tag* Miss, this isn't in your size.
Me: I know. That's all right. I want to buy it anyway.
Her: I'm sorry, I can't sell this to you... it's not in your size. We only have plus sizes for this sweater.
Me: ....
Me: ....
Me: It's a gift for my mother.
Her: Oh, well, you could have told me that earlier! *rings up the sweater, I finally walk out.*
Also, all I can say is, if this sweater is a plus size, I'd hate to see what that store considers a small. @_@
+Finally, food. Since I took about an hour typing this up for
zalia, I thought I'd share. This is how the college student eats.I don't think it goes in any particular order, just what I think of
and when.
1) Sauteed chicken. Requires:
-chicken
-flour
-cooking oil
Get chicken breasts, thaw out. If they come with skin, pull
off the skin; if they come with bones (I always just buy
boneless, but it's more expensive) cut away the bone. Cut
into pieces not larger than your palm. Coat with flour.
Put chicken in cooking oil in pan on high heat; wait a
minute, then turn over. When chicken starts to brown
slightly, turn down to medium or low heat. Use a knife and
fork to cut into thickest parts of chicken to check for
doneness. Pink is not a good color, but the chicken should
still be juicy. Remove chicken and put on paper towels to
absorb excess grease.
1a) Sauteed chicken breasts are easy and pretty healthy,
but they tend to be a bit tasteless on their own. I usually
eat them with either an absolutely divine recipe for a
lemon sauce, or teriyaki sauce. If for some reason you
can't find teriyaki sauce in your local supermarket, you
can mix it up easy enough with this formula:
-Equal proportions cooking sherry (or sake, white wine, or
whatever alcohol it is you use to cook with,) soy sauce,
and sugar. Mix to taste.
The lemon sauce recipe is a little more precise, but again,
you can adjust the proportions to taste:
-6 tablespoons chicken broth (or beef broth, or chicken
stock)
-2 tablespoons lemon sauce
-2 tablespoons sugar (These three ingredients are the most
important, so they're the ones you should tinker with to
find the right balance of sour, sweet, and savory flavors.)
-1 teaspoon cooking oil
-1 teaspoon cornstarch (The more cornstarch you add, the
thicker and more gravy-like your sauce will be, but it
should be pretty thin overall, so don't overdo it.)
-1 teaspoon salt
Never pour cooking oil or grease down the sink. Either
throw it in the trash, or better method, pour it into a can
and freeze it. When the can is full, throw it out.
1b) You can also now use the hot frying pan to cook
vegetables. If using frozen vegetables, defrost first, but
don't heat up all the way. You can add almonds to green
beans, small onions or slices of ginger to peas, or melt
cheese over broccoli. The vegetables will soak up leftover
cooking oil and meat flavoring, providing both tasty food
and cleanup in one.
For vegetables, you really only have to cook them in the
pan until they're hot; don't let them dry out (unlikely if
they started frozen) or burn. Vegetables, unlike meat, can
be eaten at any point between raw and cooked, so it's
really just a matter of making them hot and tasty. When they
start to get a little brownish, they're done.
Another easy vegetable to cook in a hot pan is mushrooms.
Get fresh mushrooms, slice, and cook in pan with lots of
butter. Keep sampling small bits as you cook until you like
the way it tastes.
2) Ginger chicken thighs. (Well, this is just what I call
it.) For thighs and legs of chicken, rather than breasts,
sautéing won't work so well. This recipe calls for:
-chicken thighs
-cooking oil
-teriyaki sauce
-ginger root
The recipe I got this from has a special recipe for "ginger
sauce" but it's really basically just teriyaki sauce with
ginger slices in it.
Thaw the chicken as above, place in pan with cooking oil.
As above, cook on high heat for a minute on each side of
each piece. Then add the ginger-teriyaki sauce. There
should be enough to cover the bottom of the pan and immerse
the chicken halfway. Turn the pan down to low heat, and
cover if you can. Cook for about ten minutes on low heat,
turning every few minutes if you can, then start checking
the insides for doneness. Red and pink means it's not done
yet. Once it's all brown, serve the chicken. You can dump
the sauce down the sink, or save a few tablespoons of it to
stir-fry vegetables in the hot pan.
3) Teriyaki beef. Uses same method as described above,
mostly. This recipe requires:
-Cut-up boneless beef (You should be able to find this in
the supermarket, cheap, under the name "beef for stew."
Ignore the label. It's perfectly good beef, just not in
slab form.)
-Teriyaki sauce
Thaw beef well beforehand (morning or noon is best.) As it
thaws, put it in a plastic bag or sealed container soaking
in teriyaki sauce. Leave it to marinate for as long as
possible. Then dump contents of the bag into a hot pan and
stir it for about five minutes. Cut into largest beef
chunks and check for doneness. Red and bleeding means it's
not done yet, but it should be pink and not gray when you
take it out. If you can find them in the supermarket, I
like to skewer the beef chunks on those sharp bamboo skewers
and eat them that way, and pretend I'm all Asian.
General tip: If your meat is burning on the outside before
being done in the center, turn down the heat and cook it
for longer instead.
3a) You can also do this with steak and teriyaki sauce. For
steak, use less sauce, and simply keep turning it over
until done.
4) Stewed beef. Same method as above, different flavor.
This recipe requires:
-Cut-up beef as above
-Wine or cooking sherry
-Chicken broth, beef broth, chicken stock or butter
-Mushrooms
-If you have any herbs or flavorings that you like, this is
a good place to include them.
Combine broth/butter and wine in sauce to taste.
As above, thaw beef. Put beef in pan and pour in sauce.
After about two minutes, add chopped-up mushrooms. Stir
around for five to ten extra minutes until done. Warning:
This dish *looks* absolutely foul when refrigerated, but it
still tastes just fine the next day. This dish will also
probably require salt.
4a) Again, you can use steak in this recipe. Simply use
less sauce, and cook the steak in the pan. For steak I
would recommend cooking the mushrooms seperately/first in
butter, then adding in when the steak is almost done and
cooking together for a minute.
5) Pork chops. I haven't actually done this one in ages,
because it requires a little more in the way of ingredient
investment, but I'll include it anyway. This dish requires:
-Pork chops
-Cooking oil
-Cream of mushroom soup
-Sour cream
-Green beans
-Olives (optional, I expect)
-Pepper (also optional, but important)
Thaw pork chops. Cook in small amount of oil till brown on
both sides, then pour out oil. Add can of mushroom soup,
cover if possible, turn to lowest heat, and leave to cook
for 10 to 15 minutes. Add green beans (already defrosted,)
the olives, and some pepper, and cook for 2 or 3 more
minutes. Add 1 cup of sour cream, mix in, cook until hot,
then serve.
Starches!
I'm mostly going to include a few potato-cooking tips. I
cook and eat a lot of rice, but my rice-making method is
fairly complicated, requires quite a few more ingredients,
takes a long time to cook, and is tricky. Even I still mess
it up sometimes.
8) Simplest: boiled potatoes. Requires:
-red potatoes
-saucepan
-water
Boil water. Cut potatoes into equally-sized chunks. Add to
water. Leave to cook for 5-10 minutes, poking frequently
with a fork. When potatoes stop being crunchy and become
soft, take out a chunk and run it under cool water to check
it. When they're done, drain water, dunk potatoes briefly
in cold water (optional) and serve. Use much butter, salt,
and/or pepper to eat.
8a) A good second-day use for boiled potatoes is mashed
potatoes. Requires:
-leftover boiled potatoes
-potato masher
-butter, milk, or buttermilk (optional)
-pepper
Take the skin off the potatoes (or don't, if you like
mashed potatoes with the skin in.) It's easier to do after
they're boiled than before. Heat potatoes with a small
amount of water (just enough to cover the potatoes in a
saucepan) until well and thoroughly mushy. Drain excess
water, then mash potatoes into a pulpy paste (very
effective for relieving aggression.) Add milk or buttermilk
to keep potatoes from drying out. Add butter and pepper
(but not too much) for flavor.
9) Baked potatoes. Simple, but long cooking time.
Preheat oven (5-10 mins) to its second-highest setting. (At
least on american stoves, the highest setting is 'broil,'
and then various degrees of 'bake'; you want the highest
'bake.') Take brown or golden potatoes (red doesn't work as
well) and punch holes in with a fork or an icepick. Coat
potatoes with small amount of oil. Put potatoes of equal
size in oven, bake for 45min-an hour, depending on size.
There's no good way to tell when they're done,
unfortunately, but you can always put them back to bake for
longer.
Serve with (all optional): sour cream, cheese, bacon, lots
of butter, broccoli.
9a) Second day use for baked potatoes: hash browns.
Requires:
-leftover baked potatoes
-cheese grater or shredder, largest size holes
-butter
-milk (optional)
-pepper (optional)
-any flavoring herbs you have (optional)
Melt plenty of butter (a couple tablespoons at least per
potato cooked) in a pan. Shred/grate baked potato. Add
potato to pan. Turn over until all butter has been
absorbed. Cook at medium heat for about ten minutes until
potatoes are red-brown all over. Add milk or more butter to
keep from drying out. Add a little bit of pepper and a LOT
of salt at the end, then serve. And enjoy.
10) Fish. At the moment I haven't figured out/ tried too
hard to figure out how to cook most fishes on a stovetop.
My favorite recipe of fish and chips requires use of a deep
fat frier, which is large, ugly, awkward, only occasionally
useful, and unhealthy as sin. Whimper.
However, I do cook salmon, which is easy as sin. Simply
take the fish out of its packaging (it shouldn't be
frozen.) put it in a pan with a very small amount of oil,
and cook until the orange turns peach. You only need to
turn it over once or twice. You can cook this with teriyaki
sauce, or also with a pretty simple lemon sauce consisting
of equal parts:
-lemon sauce
-melted butter
-sugar (adjust balance to taste)
If you use a sauce, pour it onto the fish as soon as you
put it in the pan (or even before, if you marinate it) to
give it maximum sinking in time.
11) Ham. Ham by its nature comes already cooked, so it's
simply a matter of heating it in the frying pan in a tasty
way. I recommend a sauce of equal parts pineapple sauce,
melted butter, and sugar, adjust to taste.
11a) The pineapples can be cooked later by themselves, in a
pan with butter and brown sugar (or plain sugar if you
don't have brown.) Serve over vanilla ice cream or eat
plain.
11a1) A variation on the pineapples desert can be made with
bananas. Melt a tablespoon of butter with a tablespoon of
brown sugar in a pan. Add sliced bananas. Stir until
bananas are coated with caramelized butter. Pour over
vanilla ice cream, add chocolate sauce. Yum.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2005-10-02 10:53 am (UTC)They refused to sell it to you at first? I've never heard of someone doing that. I don't know whether to find that weird or actually kind of nice, since it means they didn't want you buying something you couldn't wear.
no subject
Date: 2005-10-02 11:31 am (UTC)no subject
Date: 2005-10-02 01:38 pm (UTC)yeah. i'm having trouble believing the retail crap that you went through. i can't imagine dealing with that for more than "no--"
Me: "excuse me, but i have the money and you have the product and unless you'd like me to speak to your manager about how you like to insult the customer's intelligence and make them walk away then you better start ringing me up because despite your horrible attitude, i still want to buy this product."
recipes: ::takes notes:: thanks for all that! i know a lot of it but it's nice to see how other ppl do it too. plus i always thought dinners at your house were particularly tasty.
no subject
Date: 2005-10-03 12:15 am (UTC)Heh, it doesn't strike me as good customer service at all. I practically had to fight to give them my money.
Most of this stuff isn't the stuff we cooked at home -- those tended to be more sophisticated recipes involving better equipment and more thought -- but the basic cooking techniques I learned from my dad.
retail girl sez
Date: 2005-10-02 02:53 pm (UTC)If they're worried about people buying ill-fitting merchandise, damaging it, and returning it, they should have return policies geared to protect themselves--for instance, not taking back unsaleable merchandise (Barnes and Noble won't, even with a receipt, I think). Refusing to sell something in the first place is stupid and discriminatory. If it was the assistant acting on her own volition, she's going to get in trouble when her manager catches her, and if it's a management edict, they're going to lose business from everyone who thinks they're fucking nuts and too much trouble to patronize.
How to buy a sweater that is not your size recipe
Date: 2005-10-02 06:01 pm (UTC)This Recipe Requires:
Good looking sweater
you
stupid clerk
dash of cleverness.
no subject
Date: 2005-10-02 06:11 pm (UTC)Also, want to come over my house and cook for us? Jeez you eat WAY better than we do. Then again we spend all our money on books and anime things and then buy cheap food swearing never to do that again. . . .and then we get our paychecks. >_>;;;
And Thank you for yesterday. I was all bubbly and happy at work because of it. <3 <3 <3
no subject
Date: 2005-10-03 12:19 am (UTC)Welcome!
It's a gift for my mother.
Date: 2005-10-02 08:12 pm (UTC)Oh, you wanted it for yourself? Well ... it probably looks better on you than me anyway. (Size 2 indeed!)
Re: It's a gift for my mother.
Date: 2005-10-03 12:17 am (UTC)Re: It's a gift for my mother.
Date: 2005-10-03 02:37 am (UTC)no subject
Date: 2005-10-02 10:53 pm (UTC)Freaky shop assistant.
Thanks for the recipies Mikke! No longer shall I live on pasta!!
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Date: 2005-10-03 12:16 am (UTC)Oh. I forgot to mention: The pork chops recipe goes excellently with plain egg noodles.
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Date: 2005-10-03 12:33 am (UTC)alternatively
Date: 2005-10-03 02:27 am (UTC)no subject
Date: 2005-10-03 03:15 am (UTC)-- not your mom