LISSA

well, at 6:00 tomorrow morning i leave to go back to boston university. i am so happy to be finally returning, but it means i won't have as much time to spend on fff.net. with homework, studying, and tons of friends who live right with me, i'm not going to be spending hours every night on the chat. however, i PROMISE that i will stop in as often as i can to hang with you guys because you really are great friends. you know me; i loooove the chat:D

ANGELICANGEL

I keep seeing the term "OC" does that refer to an actual character on the show or a created character.

EBONEZER

He told me he loves me. He means it. Glee!

STARRBABY

I have decided that I will never watch the news ever again. I can't even watch most R rated films becasue they scare me so much, so I don't think I can handle the news any more. This week, between the horror or Katrina and the terror of the Iraq pilgram stampede, I think I may have developed an ulcer or two. Where can I go to hear good news? I know it exists! I want to hear about children being reunited with their parents after being lost. Or maybe some huge breakthrough in AIDS research. Is there a newspaper or website that can tell me news that makes me happy to be alive?

THATWEIRDGIRL

Okay folks, here's the new sweet potato pie recipe I used yesterday to rave reviews. It's not exactly a scratch recipe, but I’m sure if you wanted to go fresh, you could. Ingredients: 8 ounces cream cheese, softened 1 1/4 cups granulated sugar * 2 large eggs 1 (15.5 ounce) can mashed yams ** 1 (12 fluid ounce) can evaporated skim milk 1 tablespoon pumpkin pie spice*** 2 (9 inch) deep-dish pie shells 2 cups coarsely chopped pecans 2/3 cup packed light brown sugar 4 tablespoons melted butter Lightly whipped cream (optional) Directions: 1. Heat oven to 425 degrees F. 2. Beat cream cheese with electric mixer until fluffy. Beat in sugar. Reduce mixer speed and add eggs, one at a time. Beat in yams, evaporated milk, and pumpkin pie spice. 3. Pour filling into pie shells. Bake pies 30 to 35 minutes until edges puff, crust browns, and custard is set. 4. Meanwhile, mix the pecans, brown sugar, and butter. Set aside. Remove pies from oven. Sprinkle with pecan mixture and return to oven 7 to 10 minutes longer, until topping is golden brown and crisp. Cool pies on rack completely. Garnish with whipped cream. (Baking times may very. Custards may need additional time to set; I think I went 40-45 minutes) *I cut a 1/4cup of sugar out when I made this recipe. I figured since the canned sweet potatoes were in syrup, they'd be plenty sweet. We didn't miss that 1/4 cup of sugar at all. **If you are using fresh sweet potatoes, you will need to cook them. Boil them, skin on, until tender. Rinse with cool water. Peel and mash. ***I can't use pumpkin spice due to an allergy. I used 1/2 tsp of Nutmeg, 1/8 tsp of Ginger, and 1/8 tsp Cinnamon. Enjoy!!!!!

SOMEDEEPMYSTERY

I am just so excited right now, that I just had to let it out into the 'verse. That's all. A Major squee! has gotten ahold of me. And I cannot contain it!

RINNYPJ

I'm still all very new to the fandom. I've loved Firefly since back in the days of Fox, but just recently was introduced to the community by SomeDeepMystery (love you!). Didn't know I could blog. Or even that I'd want to... turns out, I do. Btw, I love Jayne. :blast: