Why you don't see berserkers anymore
I've finally have proof that most people with berserker bloodlines are gone nowadays because we killed eachother off. After a week crushed to the oh-so-loving bosom of my family I began looking for wars to instigate just so I could get out of the house. Unfortunately I was unable to get my state's governor to break away from the Union and had to settle for annexing a moderate chunk New Mexico. Alas, there isn't much to pillage there.
In more serious and "real" news, my mom came out with a horrible secret: she's an insanely overqualified chef. We celebrated my father's birthday this Tuesday, and for a menu we had this sumptuous feast of epic proportions, which she somehow created in front of me in half the time it was supposed to take. This menu included
Cucumber Canapes (I think. I was playing bartender when this course was served and missed it myself)
Home-made Manhattan clam chowder with fresh chives
Spinach salad with home-made red sage and poppy seed dressing
Chicken cordon bleu variation #3 (yes, she has at least two more variations waiting in the wings) with sherry mushroom sauce over spiced wild rice pilaf
French Bread (made at home, of course)
Chocolate cake (with the works)
She made this all with me helping her, and I still don't know how she did it. She never measured, never timed, just threw things in when it pleased her, sometimes a little, sometimes a lot. She knew just when to add every ingredient. She used no cookbook, and somehow made this all in about 4 hours.
...HOW!?
In more serious and "real" news, my mom came out with a horrible secret: she's an insanely overqualified chef. We celebrated my father's birthday this Tuesday, and for a menu we had this sumptuous feast of epic proportions, which she somehow created in front of me in half the time it was supposed to take. This menu included
Cucumber Canapes (I think. I was playing bartender when this course was served and missed it myself)
Home-made Manhattan clam chowder with fresh chives
Spinach salad with home-made red sage and poppy seed dressing
Chicken cordon bleu variation #3 (yes, she has at least two more variations waiting in the wings) with sherry mushroom sauce over spiced wild rice pilaf
French Bread (made at home, of course)
Chocolate cake (with the works)
She made this all with me helping her, and I still don't know how she did it. She never measured, never timed, just threw things in when it pleased her, sometimes a little, sometimes a lot. She knew just when to add every ingredient. She used no cookbook, and somehow made this all in about 4 hours.
...HOW!?