Pan fried bass with a white wine, shallot, preserved lemon reduction
sauce and spiced carrots. I dusted the bass with white rice flour and
did a quick shallow fry in butter.

Lucky me I have two pieces leftover.

https://flic.kr/p/nX6Yd5


Here's the spiced carrots recipe.


@@@@@ Now You're Cooking! Export Format

Spicy Moroccan Carrot Salad

salads/dressing

2 lbs carrots
1/3 cup olive oil, plus extra to finish
1 medium onion; finely chopped
1 tsp sugar
3 garlic cloves; crushed
2 medium green chiles; finely chopped
1 green onion; finely chopped
1/8 tsp ground cloves
1/4 tsp ground ginger
1/2 tsp ground coriander
3/4 tsp ground cinnamon
1 tsp sweet paprika
1 tsp ground cumin
Salt
1 tbsp white wine vinegar
1 tbsp preserved lemon; chopped
2 1/2 cups cilantro leaves; chopped
plus more for garnish
1/2 cup greek yogurt, chilled

Peel the carrots and cut them, depending on their size, into cylinders
or semicircles 1/2 inch thick; all the pieces should end up roughly
the same size. Place in a large saucepan and cover with salted water.
Bring to the boil, then turn down the heat and simmer for about 10
minutes or until tender but still crunchy. Drain in a colander and
leave to dry out.
Heat the oil in a large pan and sauté the onion for 12 minutes on a
medium heat until soft and slightly brown. Add the cooked carrots to
the onion, followed by all the remaining ingredients, apart from the
cilantro and yogurt.
Remove from the heat. Season liberally with salt, stir well and
leave to cool.
Before serving, stir in the cilantro, taste and adjust the seasoning
if necessary. Serve in individual bowls with a dollop of yogurt, a
drizzle of oil and garnished with the extra cilantro.

There are countless variations on this gutsy salad, all incorporating
sweet spices, fresh herbs and some sort of lemony kick. My version is
intense and will go well as one component in a feast of Middle Eastern
salads, or just to accompany fried fish. You can serve it warm, as
well as cold, with Freekeh Pilaf for instance. Serves 4

Ottolenghi, Yotam; Lovekin, Jonathan (2011-03-23). Plenty: Vibrant
Vegetable Recipes from London's Ottolenghi (p. 14). Chronicle Books.
Kindle
Edition

Notes: Ottolenghi, Yotam; Lovekin, Jonathan


** Exported from Now You're Cooking! v5.91 **

koko

"koko" > wrote in message
...
>
> Pan fried bass with a white wine, shallot, preserved lemon reduction
> sauce and spiced carrots. I dusted the bass with white rice flour and
> did a quick shallow fry in butter.
>
> Lucky me I have two pieces leftover.
>
> https://flic.kr/p/nX6Yd5
>
>

That looks really good.

Cheri

On Friday, June 13, 2014 12:19:15 AM UTC-5, Cheri wrote:
>
> "koko" > wrote in message
>
> ...
>
> > Pan fried bass with a white wine, shallot, preserved lemon reduction
> > sauce and spiced carrots. I dusted the bass with white rice flour and
> > did a quick shallow fry in butter.
> >
> > Lucky me I have two pieces leftover.
>
> > https://flic.kr/p/nX6Yd5
>
>
> That looks really good.
>
> Cheri
>
>
The fish looks good, the carrots look awful.

itsjoannotjoann wrote:
>Cheri wrote:
>> koko wrote:
>>
>> > Pan fried bass with a white wine, shallot, preserved lemon reduction
>> > sauce and spiced carrots. I dusted the bass with white rice flour and
>> > did a quick shallow fry in butter.
>> >
>> > Lucky me I have two pieces leftover.
>>
>> > https://flic.kr/p/nX6Yd5
>>
>> That looks really good.
>
>The fish looks good, the carrots look awful.

Depends, looks like those prepeeled "baby" carrots stewed with other
ingredients... I'd need to see the recipe before making an assessment
but I really don't like those baby carrots, they're tasteless...
however I will say that I'd serve carrots prepared like that in a
separate bowl, they may be delicious but served together they don't
compliment visually. I'd like to know what's that thingie sticking
out on the right from under the fish? Were I serving guests I'd not
have all those chopped up green onions all over the fish, a lot of
people don't like onions, especially not on fish... I'd have used a
parsley sprig and a lemon wedge for garnish... but of course Koko
didn't invite me, she ate it all herself! LOL The fish looks good,
were it me I'd have it with tartar sauce blended with horseradish,
carrots are okay but I'd prefer fish with creamy cole slaw... and were
I pan frying fish I'd also pan fry a mess of latkes to accompany...
why dirty a second pot just for carrots. Good job, Koko.

I just finished preparing a 4lb package of boneless skinless chicken
breasts that are on sale at $1.99/lb all this month... trimmed them
well and sliced each into three cutlets... trimmings went out for the
crows. Prepped some well seasoned Wondra flour and dredged them,
tomorrow I'll saute them and perhaps serve with brussel sprouts, and
pasta with sauce I prepared and is in my freezer. That's the plan but
can always be tweaked. Been raining like for Noah's ark, I hate it.

On Friday, June 13, 2014 7:41:55 PM UTC-5, Brooklyn1 wrote:
>
> I just finished preparing a 4lb package of boneless skinless chicken
> breasts that are on sale at $1.99/lb all this month... trimmed them
> well and sliced each into three cutlets...
> tomorrow I'll saute them and perhaps serve with brussel sprouts, and
> pasta with sauce I prepared and is in my freezer. That's the plan but
> can always be tweaked. Been raining like for Noah's ark, I hate it.
>
>
When boneless chicken breasts are on sale here for $1.99 per pound I usually buy a couple packages. Most times I will trim then and cut into decent size cubes and portion them into FoodSaver bags to be vacuumed sealed. They're great prepared in rice or when I make chicken and dressing to take to work. The cubed chicken also goes into the dressing mixture and cooked that way and almost a bite of chicken in every forkful of dressing.

On 6/13/2014 8:41 PM, Brooklyn1 wrote:
> itsjoannotjoann wrote:
>> Cheri wrote:
>>> koko wrote:
>>>
>>>> Pan fried bass with a white wine, shallot, preserved lemon reduction
>>>> sauce and spiced carrots. I dusted the bass with white rice flour and
>>>> did a quick shallow fry in butter.
>>>>
>>>> Lucky me I have two pieces leftover.
>>>
>>>> https://flic.kr/p/nX6Yd5
>>>
>>> That looks really good.
>>
>> The fish looks good, the carrots look awful.
>
> Depends, looks like those prepeeled "baby" carrots stewed with other
> ingredients... I'd need to see the recipe before making an assessment
(snippage)

koko posted the recipe for the carrots:

Here's the spiced carrots recipe.


@@@@@ Now You're Cooking! Export Format

Spicy Moroccan Carrot Salad

salads/dressing

2 lbs carrots
1/3 cup olive oil, plus extra to finish
1 medium onion; finely chopped
1 tsp sugar
3 garlic cloves; crushed
2 medium green chiles; finely chopped
1 green onion; finely chopped
1/8 tsp ground cloves
1/4 tsp ground ginger
1/2 tsp ground coriander
3/4 tsp ground cinnamon
1 tsp sweet paprika
1 tsp ground cumin
Salt
1 tbsp white wine vinegar
1 tbsp preserved lemon; chopped
2 1/2 cups cilantro leaves; chopped
plus more for garnish
1/2 cup greek yogurt, chilled

Peel the carrots and cut them, depending on their size, into cylinders
or semicircles 1/2 inch thick; all the pieces should end up roughly
the same size. Place in a large saucepan and cover with salted water.
Bring to the boil, then turn down the heat and simmer for about 10
minutes or until tender but still crunchy. Drain in a colander and
leave to dry out.
Heat the oil in a large pan and sauté the onion for 12 minutes on a
medium heat until soft and slightly brown. Add the cooked carrots to
the onion, followed by all the remaining ingredients, apart from the
cilantro and yogurt.
Remove from the heat. Season liberally with salt, stir well and
leave to cool.
Before serving, stir in the cilantro, taste and adjust the seasoning
if necessary. Serve in individual bowls with a dollop of yogurt, a
drizzle of oil and garnished with the extra cilantro.

Jill

jmcquown wrote:
>
> On 6/13/2014 8:41 PM, Brooklyn1 wrote:
> > itsjoannotjoann wrote:
> >> Cheri wrote:
> >>> koko wrote:
> >>>
> >>>> Pan fried bass with a white wine, shallot, preserved lemon reduction
> >>>> sauce and spiced carrots. I dusted the bass with white rice flour and
> >>>> did a quick shallow fry in butter.
> >>>>
> >>>> Lucky me I have two pieces leftover.
> >>>
> >>>> https://flic.kr/p/nX6Yd5
> >>>
> >>> That looks really good.
> >>
> >> The fish looks good, the carrots look awful.
> >
> > Depends, looks like those prepeeled "baby" carrots stewed with other
> > ingredients... I'd need to see the recipe before making an assessment
> (snippage)
>
> koko posted the recipe for the carrots:
>
> Here's the spiced carrots recipe.
>
> @@@@@ Now You're Cooking! Export Format
>
> Spicy Moroccan Carrot Salad
>
> salads/dressing
>
> 2 lbs carrots
> 1/3 cup olive oil, plus extra to finish
> 1 medium onion; finely chopped
> 1 tsp sugar
> 3 garlic cloves; crushed
> 2 medium green chiles; finely chopped
> 1 green onion; finely chopped
> 1/8 tsp ground cloves
> 1/4 tsp ground ginger
> 1/2 tsp ground coriander
> 3/4 tsp ground cinnamon
> 1 tsp sweet paprika
> 1 tsp ground cumin
> Salt
> 1 tbsp white wine vinegar
> 1 tbsp preserved lemon; chopped
> 2 1/2 cups cilantro leaves; chopped
> plus more for garnish
> 1/2 cup greek yogurt, chilled
>
> Peel the carrots and cut them, depending on their size, into cylinders
> or semicircles 1/2 inch thick; all the pieces should end up roughly
> the same size. Place in a large saucepan and cover with salted water.
> Bring to the boil, then turn down the heat and simmer for about 10
> minutes or until tender but still crunchy. Drain in a colander and
> leave to dry out.
> Heat the oil in a large pan and sauté the onion for 12 minutes on a
> medium heat until soft and slightly brown. Add the cooked carrots to
> the onion, followed by all the remaining ingredients, apart from the
> cilantro and yogurt.
> Remove from the heat. Season liberally with salt, stir well and
> leave to cool.
> Before serving, stir in the cilantro, taste and adjust the seasoning
> if necessary. Serve in individual bowls with a dollop of yogurt, a
> drizzle of oil and garnished with the extra cilantro.

That's one hell of a lot of trouble to home cook a bunch of stupid
carrots. My recipes are much simpler and I'm fine with them.

G.

On 6/14/2014 11:16 AM, Gary wrote:
> jmcquown wrote:
>>
>> koko posted the recipe for the carrots:
>>
>> Here's the spiced carrots recipe.
>>
>> @@@@@ Now You're Cooking! Export Format
>>
>> Spicy Moroccan Carrot Salad
>>
>> salads/dressing
>>
>> 2 lbs carrots
>> 1/3 cup olive oil, plus extra to finish
>> 1 medium onion; finely chopped
>> 1 tsp sugar
>> 3 garlic cloves; crushed
>> 2 medium green chiles; finely chopped
>> 1 green onion; finely chopped
>> 1/8 tsp ground cloves
>> 1/4 tsp ground ginger
>> 1/2 tsp ground coriander
>> 3/4 tsp ground cinnamon
>> 1 tsp sweet paprika
>> 1 tsp ground cumin
>> Salt
>> 1 tbsp white wine vinegar
>> 1 tbsp preserved lemon; chopped
>> 2 1/2 cups cilantro leaves; chopped
>> plus more for garnish
>> 1/2 cup greek yogurt, chilled
>>
>> Peel the carrots and cut them, depending on their size, into cylinders
>> or semicircles 1/2 inch thick; all the pieces should end up roughly
>> the same size. Place in a large saucepan and cover with salted water.
>> Bring to the boil, then turn down the heat and simmer for about 10
>> minutes or until tender but still crunchy. Drain in a colander and
>> leave to dry out.
>> Heat the oil in a large pan and sauté the onion for 12 minutes on a
>> medium heat until soft and slightly brown. Add the cooked carrots to
>> the onion, followed by all the remaining ingredients, apart from the
>> cilantro and yogurt.
>> Remove from the heat. Season liberally with salt, stir well and
>> leave to cool.
>> Before serving, stir in the cilantro, taste and adjust the seasoning
>> if necessary. Serve in individual bowls with a dollop of yogurt, a
>> drizzle of oil and garnished with the extra cilantro.
>
> That's one hell of a lot of trouble to home cook a bunch of stupid
> carrots. My recipes are much simpler and I'm fine with them.
>
> G.
>
I wouldn't go to all that trouble, either. I tend to cook very simply.
But hey, koko enjoyed them so thanks koko for sharing it.

Jill

On Sat, 14 Jun 2014 11:55:49 -0400, jmcquown >
wrote:

> I wouldn't go to all that trouble, either. I tend to cook very simply.
> But hey, koko enjoyed them so thanks koko for sharing it.
>
She cooks for more than one person so it's worth the effort.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Sat, 14 Jun 2014 07:37:43 -0700 (PDT), "
> wrote:

>On Friday, June 13, 2014 7:41:55 PM UTC-5, Brooklyn1 wrote:
>>
>> I just finished preparing a 4lb package of boneless skinless chicken
>> breasts that are on sale at $1.99/lb all this month... trimmed them
>> well and sliced each into three cutlets...
>> tomorrow I'll saute them and perhaps serve with brussel sprouts, and
>> pasta with sauce I prepared and is in my freezer. That's the plan but
>> can always be tweaked. Been raining like for Noah's ark, I hate it.
>>
>When boneless chicken breasts are on sale here for $1.99 per pound
>usually buy a couple packages. Most times I will trim then and cut
>nto decent size cubes and portion them into FoodSaver bags to be
>acuumed sealed. They're great prepared in rice or when I make
>hicken and dressing to take to work. The cubed chicken also goes
>nto the dressing mixture and cooked that way and almost a bite of
>hicken in every forkful of dressing.

I bought four of the family size packages (~4 lbs) and will buy four
more. I slice them all into cutlets, I can always cube those. I like
to clean them as soon as I bring them home, cut out all the lumps
of fat and that bloody spot... that all gets fed to the crows.

On 6/14/2014 12:16 PM, sf wrote:
> On Sat, 14 Jun 2014 11:55:49 -0400, jmcquown >
> wrote:
>
>> I wouldn't go to all that trouble, either. I tend to cook very simply.
>> But hey, koko enjoyed them so thanks koko for sharing it.
>>
> She cooks for more than one person so it's worth the effort.
>
I'm gonna pull a Julie on you and tell you I don't like carrots. I
wouldn't put that much effort into carrots nor would I assemble all
those ingredients to cook carrots.

You like to cook things like that. Good for you!

I'm sure I'd love the pan fried bass, although it wasn't as well browned
in the butter as I'd have done. I do like the meal idea.

Jill

On Sat, 14 Jun 2014 11:16:04 -0400, Gary > wrote:

>jmcquown wrote:
>>
>> On 6/13/2014 8:41 PM, Brooklyn1 wrote:
>> > itsjoannotjoann wrote:
>> >> Cheri wrote:
>> >>> koko wrote:
>> >>>
>> >>>> Pan fried bass with a white wine, shallot, preserved lemon reduction
>> >>>> sauce and spiced carrots. I dusted the bass with white rice flour and
>> >>>> did a quick shallow fry in butter.
>> >>>>
>> >>>> Lucky me I have two pieces leftover.
>> >>>
>> >>>> https://flic.kr/p/nX6Yd5
>> >>>
>> >>> That looks really good.
>> >>
>> >> The fish looks good, the carrots look awful.
>> >
>> > Depends, looks like those prepeeled "baby" carrots stewed with other
>> > ingredients... I'd need to see the recipe before making an assessment
>> (snippage)
>>
>> koko posted the recipe for the carrots:
>>
>> Here's the spiced carrots recipe.
>>
>> @@@@@ Now You're Cooking! Export Format
>>
>> Spicy Moroccan Carrot Salad
>>
>> salads/dressing
>>
>> 2 lbs carrots
>> 1/3 cup olive oil, plus extra to finish
>> 1 medium onion; finely chopped
>> 1 tsp sugar
>> 3 garlic cloves; crushed
>> 2 medium green chiles; finely chopped
>> 1 green onion; finely chopped
>> 1/8 tsp ground cloves
>> 1/4 tsp ground ginger
>> 1/2 tsp ground coriander
>> 3/4 tsp ground cinnamon
>> 1 tsp sweet paprika
>> 1 tsp ground cumin
>> Salt
>> 1 tbsp white wine vinegar
>> 1 tbsp preserved lemon; chopped
>> 2 1/2 cups cilantro leaves; chopped
>> plus more for garnish
>> 1/2 cup greek yogurt, chilled
>>
>> Peel the carrots and cut them, depending on their size, into cylinders
>> or semicircles 1/2 inch thick; all the pieces should end up roughly
>> the same size. Place in a large saucepan and cover with salted water.
>> Bring to the boil, then turn down the heat and simmer for about 10
>> minutes or until tender but still crunchy. Drain in a colander and
>> leave to dry out.
>> Heat the oil in a large pan and sauté the onion for 12 minutes on a
>> medium heat until soft and slightly brown. Add the cooked carrots to
>> the onion, followed by all the remaining ingredients, apart from the
>> cilantro and yogurt.
>> Remove from the heat. Season liberally with salt, stir well and
>> leave to cool.
>> Before serving, stir in the cilantro, taste and adjust the seasoning
>> if necessary. Serve in individual bowls with a dollop of yogurt, a
>> drizzle of oil and garnished with the extra cilantro.
>
>That's one hell of a lot of trouble to home cook a bunch of stupid
>carrots. My recipes are much simpler and I'm fine with them.

Exactly what I thought, and I don't even like several of those
ingredients; cilantro/soap, and can live without the yogurt. I do
like candied carrots but not with nearly so many ingredients... I want
the carrots to be the main event. I never liked middle eastern
cooking anyway, to me it's a lot of TIAD.
I like orange glazed carrots, I use kumquats when I can find them...
add some fresh ginger.
http://tinyurl.com/n2ysple

On Sat, 14 Jun 2014 14:35:28 -0400, jmcquown >
wrote:

> On 6/14/2014 12:16 PM, sf wrote:
> > On Sat, 14 Jun 2014 11:55:49 -0400, jmcquown >
> > wrote:
> >
> >> I wouldn't go to all that trouble, either. I tend to cook very simply.
> >> But hey, koko enjoyed them so thanks koko for sharing it.
> >>
> > She cooks for more than one person so it's worth the effort.
> >
> I'm gonna pull a Julie on you and tell you I don't like carrots. I
> wouldn't put that much effort into carrots nor would I assemble all
> those ingredients to cook carrots.
>
> You like to cook things like that. Good for you!
>
> I'm sure I'd love the pan fried bass, although it wasn't as well browned
> in the butter as I'd have done. I do like the meal idea.
>
I don't think she composes or posts her recipes with Gary, you or
Julie in mind. If you like it do it, if you don't - so what.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Saturday, June 14, 2014 1:48:36 PM UTC-5, sf wrote:
> On Sat, 14 Jun 2014 14:35:28 -0400, jmcquown >>
>
> > I'm gonna pull a Julie on you and tell you I don't like carrots. I
> > wouldn't put that much effort into carrots nor would I assemble all
> > those ingredients to cook carrots.
>
> >
>
> > You like to cook things like that. Good for you!
>
> I don't think she composes or posts her recipes with Gary, you or
> Julie in mind. If you like it do it, if you don't - so what.
>
> All you need is love. (<--- A joke Babs mistakenly thinks everybody will believe.)
>
>
What a hateful snot you are to everybody lately. Seems if they're not agreeing with you then you get a carrot stuck up your ass along with an attitude. Menopause???

BTW, you need to remove your tagline about love; with you it's obviously an out and out lie.

On Saturday, June 14, 2014 1:53:50 PM UTC-5, jay wrote:
>
> This is not a hard recipe. A little chop, chop and some seasonings and
> mostly condiments those that actually cook may have on hand. I mean
> what do eat out of that lunch bucket of yours? Koko is one of the few
> that keeps this RFC thing going with actual food conversation and she
> does a great job and takes nice photo's of her cooking as well. I like
> the carrot recipe and will probably use it as a side with some lamb.
>
> jay
>
>
For me it's just too many ingredients for ONE DISH no matter "a little chop, chop." I have to agree with Gordon Ramsey on this; keep it simple and a dozen different ingredients in one dish doesn't make it fabulous. Looks to me like she was trying to disguise the flavor of cooked carrots (can't blame her for that). With this much stuff all you're doing is masking the taste of the carrots. That being said, I agree with Sheldon on the cilantro/soap ingredient and Jill about not caring for them cooked; about the only way I'll eat a cooked carrot is when it's in a soup or maybe around a roast and ain't crazy about them with a roast. Love them raw eaten out of hand, in a salad, or carrot salad though.

On Sat, 14 Jun 2014 11:57:31 -0700 (PDT), "
> wrote:

>On Saturday, June 14, 2014 1:48:36 PM UTC-5, sf wrote:
>> On Sat, 14 Jun 2014 14:35:28 -0400, jmcquown >>
>>
>> > I'm gonna pull a Julie on you and tell you I don't like carrots. I
>> > wouldn't put that much effort into carrots nor would I assemble all
>> > those ingredients to cook carrots.
>>
>> >
>>
>> > You like to cook things like that. Good for you!
>>
>> I don't think she composes or posts her recipes with Gary, you or
>> Julie in mind. If you like it do it, if you don't - so what.
>>
>> All you need is love. (<--- A joke Babs mistakenly thinks everybody will believe.)
>>
>>
>What a hateful snot you are to everybody lately.
>eems if they're not agreeing with you then you
>get a carrot stuck up your ass.

Maybe if she stuck that carrot up the hole two inches over her
disposition would sweeten. You should see how happy sf is when she
takes a leak:
http://i.dailymail.co.uk/i/pix/2011/...73_634x423.jpg

On 6/14/2014 2:57 PM, wrote:
> On Saturday, June 14, 2014 1:48:36 PM UTC-5, sf wrote:
>> On Sat, 14 Jun 2014 14:35:28 -0400, jmcquown >>
>>
>>> I'm gonna pull a Julie on you and tell you I don't like carrots. I
>>> wouldn't put that much effort into carrots nor would I assemble all
>>> those ingredients to cook carrots.
>>
>>>
>>
>>> You like to cook things like that. Good for you!
>>
>> I don't think she composes or posts her recipes with Gary, you or
>> Julie in mind. If you like it do it, if you don't - so what.
>>
>> All you need is love. (<--- A joke Babs mistakenly thinks everybody will believe.)
>>
>>
> What a hateful snot you are to everybody lately. Seems if they're not agreeing with you then you get a carrot stuck up your ass along with an attitude. Menopause???
>
> BTW, you need to remove your tagline about love; with you it's obviously an out and out lie.
>
Seems to be some serious snipping went along with that. I don't know
who wrote "all you need is love (<----A joke....) It wasn't sf nor was
it you.

I still don't want to cook a carrot side dish that contains a gazillion
ingredients. So sorry!

Jill

On Sat, 14 Jun 2014 17:00:28 -0400, jmcquown >
wrote:

> On 6/14/2014 2:57 PM, wrote:
> > On Saturday, June 14, 2014 1:48:36 PM UTC-5, sf wrote:
> >> On Sat, 14 Jun 2014 14:35:28 -0400, jmcquown >>
> >>
> >>> I'm gonna pull a Julie on you and tell you I don't like carrots. I
> >>> wouldn't put that much effort into carrots nor would I assemble all
> >>> those ingredients to cook carrots.
> >>
> >>>
> >>
> >>> You like to cook things like that. Good for you!
> >>
> >> I don't think she composes or posts her recipes with Gary, you or
> >> Julie in mind. If you like it do it, if you don't - so what.
> >>
> >> All you need is love. (<--- A joke Babs mistakenly thinks everybody will believe.)
> >>
> >>
> > What a hateful snot you are to everybody lately. Seems if they're not agreeing with you then you get a carrot stuck up your ass along with an attitude. Menopause???
> >
> > BTW, you need to remove your tagline about love; with you it's obviously an out and out lie.
> >
> Seems to be some serious snipping went along with that. I don't know
> who wrote "all you need is love (<----A joke....) It wasn't sf nor was
> it you.
>
> I still don't want to cook a carrot side dish that contains a gazillion
> ingredients. So sorry!
>

Nor did I say you should. Lill' Joanie should be looking in the
mirror when she spews about snottiness and dislikability.

--
All you need is love. But a little chocolate now and then doesn't hurt.