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Fast salmon, now with proofreading!

Steps:
1. Buy TJ salmon fillet. Decide to eat it raw, for taste and speed.
2. Discover raw salmon skin is really hard to cut. Forget that skinning is a possibility.
3. Throw salmon, skin down, on hot pan. Discover that in very little time the skin melts or something -- the cut I'd been unable to finish all the way through simply fell apart.
4. Flip to other side briefly, enjoy seared rare/raw salmon.
5. Trust that salmon-human parasites are really rare and harmless.

Unrelatedly, why the heck do people like pectin yogurt? It's unnaturally solid to begin with, then the leftovers generate that disgusting pale yellow-green liquid. Gimme "European-style" or keffir any time. (European is what TJ calls a line of yogurt that's just milk and bacteria, so runny. Not to be confused with the Greek yogurt craze.)

Really spicy food, like the Alewife samosas, or the habanero sauce I just bought, is awesome I have a cold. "I cat beathe. Dow do one cad udderstad be." *eat* "Now my nose is running nasally. Totally worth it." *drips*

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Damien Sullivan
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