(no subject)

God, I hate snobs.

Especially ill-informed ones.

(no subject)

I think I've said this before, but every time I cook shrimp, I manage to cut my fingers peeling them. Which feels kind of ridiculously klutzy somehow. Either I should stick to cooking shell-on shrimp, or accept my tender-skinned fate. You may guess that I'm leaning toward the latter (for versatility's sake, not because there's anything wrong with shell-on shrimp per se).