- I threw out all the Chocolate Covered Cherries! 2 months out! - 6 Updates
- what do you like to serve with scallops? - 5 Updates
- favourite salad dressings - 3 Updates
- The best easy to make quick snack EVER - 4 Updates
- For the desert lovers................. - 1 Update
- Food today, 2/27/19 - 3 Updates
- Last nights dinner,,, Shepherds Pie... and a rude surprise - 1 Update
- Dinner last night .... and oldie revisited - 1 Update
- Cheese Balls! - 1 Update
| Dave Smith <adavid.smith@sympatico.ca>: Feb 28 11:19AM -0500 On 2019-02-28 6:31 a.m., Cindy Hamilton wrote: > that "Women's Studies" isn't a viable career option. > That said, I feel that the U.S. does a terrible job of providing a > suitable education for the non-college-bound. Women's Studies and Native Studies seem to be quite popular these days. There are lots of government jobs that seem to attract their graduates. I wonder if it has a lot to do with the politics and empire building that are endemic to universities these days. Things like that used to be part of the History or Sociology departments. Each department has a chair, and the chair gets all sorts of bonuses, a bigger office, more perks, higher salary, more prestige. I studied physiological psychology and comparative animal behaviour, and my degree is in Psychology. Who knows what it would be if graduated in 2019 instead of 1974. |
| Ed Pawlowski <esp@snet.xxx>: Feb 28 11:19AM -0500 On 2/28/2019 9:52 AM, graham wrote: > and responsibility for themselves. Not everyone can get a well-paying, > salaried job with comprehensive benefits and the wherewithal to invest > in the future. In fact, a very large proportion of the population can't! Many years ago, you needed no special education, just a little ability to do a good job at the factory. In one instance, I started in the office at one of those factories right out of high school. It was minimum wage, but it was also a path to other jobs in other departments. I left there as a supervisor over 45 workers. Typical of factories, the workers made enough money to buy a modest house, drive a modest car, eat well, keep their families fed, clothed and schooled. In 1970 that company moved south to save money. The number of jobs like that began to dwindle. The world has changed, be it good or bad, adapt. |
| Bruce <bruce@invalid.invalid>: Mar 01 03:21AM +1100 >oh dear lord. That claim is even more arrogant and much worse >than the typical, "I've worked hard all my life." >You just lost face here big time, at least imo. >:-o That's alright. I have many faces. I can afford to lose one. But it's true. I work hard. Nothing to brag about, on the contrary maybe, just a fact. |
| Dave Smith <adavid.smith@sympatico.ca>: Feb 28 11:24AM -0500 On 2019-02-28 6:39 a.m., Cindy Hamilton wrote: > Who paid for the first generation of Social Security recipients? The > people who were working at the time. It's been that way ever since. > Same with Medicare. It's like a big Ponzi scheme. It starts up with one generation. They pay into a pension fund as they work and they have a bunch of kids. The kids start working and contributing. The first generation retires and starts collecting and their kids' generation is paying for it. Then a third generation comes along and there are even more paying. But then we started having smaller families. Manufacturing starts going overseas where the jobs pay less and they don't have pensions. Some of the jobs are being done by robots, and they are contributing or paying any taxes. |
| Bruce <bruce@invalid.invalid>: Mar 01 03:24AM +1100 >and responsibility for themselves. Not everyone can get a well-paying, >salaried job with comprehensive benefits and the wherewithal to invest >in the future. In fact, a very large proportion of the population can't! They can go live in a ghetto and resort to crime and drugs, because they have nothing to lose anyway. And then we spend a lot of money on a police force to control them and fight the drugs. The Republican Solution. |
| Bruce <bruce@invalid.invalid>: Mar 01 03:26AM +1100 On Thu, 28 Feb 2019 03:39:42 -0800 (PST), Cindy Hamilton >Who paid for the first generation of Social Security recipients? The >people who were working at the time. It's been that way ever since. >Same with Medicare. Everybody's selfish, but if too many people are too selfish, you get a disfunctional country. |
| "Ophelia" <OphElsnore@gmail.com>: Feb 28 02:28PM "cshenk" wrote in message news:34SdnWyBnPqAvurBnZ2dnUU7-a_NnZ2d@giganews.com... Ophelia wrote: > == > The way I saw it (I could be wrong) Carol offered a few to choose > from, not pile them all up on one plate, Carol? Yup! Tumeric was only for color BTW, has almost no flavor. It's totally fine if she doesn't like what I'd do but the cost of scallops means this would be a special meal so we'd take time to make it pretty. Above the items that were separate, got all mixed together somehow. (beets and mushroom dish? Ick!). I'd have picked 3 off the list and the spice load is low on all of them. I probably phrased it wrong thereby causing confusion. === What confusion?? It was clear enough to me. |
| jmcquown <j_mcquown@comcast.net>: Feb 28 11:02AM -0500 >> I plan to do sky diving myself just as soon as my doctor says I >> only have a few months left to live. Go out with a bang. :) > Probably be more of a splattttt :) Yeah, and then someone has to go pick up what's left of him. Not a pretty picture. Jill |
| Dave Smith <adavid.smith@sympatico.ca>: Feb 28 11:11AM -0500 On 2019-02-28 6:13 a.m., Cindy Hamilton wrote: >> well. Though I like some tropical type fish once in a while, cold >> water is superior, in my opinion. > I'm with you. Especially oysters, which I only eat raw. Even fresh water fish is better from cold water. There used to be a trout farm near here. They tasted a little muddy in the summer but in the winter they were much better. |
| "Ophelia" <OphElsnore@gmail.com>: Feb 28 04:09PM "Gary" wrote in message news:5C77FCF9.64AF09FE@att.net... Cindy Hamilton wrote: > Yep. I'm just a wild risk-taker. Next I'll take up sky diving. I plan to do sky diving myself just as soon as my doctor says I only have a few months left to live. Go out with a bang. :) == My husband did a lot of that in the military. He hated every single jump and wouldn't do it now if you paid him lol |
| Dave Smith <adavid.smith@sympatico.ca>: Feb 28 11:26AM -0500 > liquid is frozen and weighed with the scallops. I'm not interested > unless they are fresh but then again, I suppose mid-continent others > may not have a choice. What about off season? |
| parkstreetbooboo@gmail.com: Feb 28 08:05AM -0800 i like this one: (note that i use double the amount of garlic, and added some finely chopped ginger. the last batch, i did not use lemon juice because i didn't have any. could it be improved with parmesan cheese? maybe a bit of anchovy? and i only used 1 TBSP of raw honey. https://detoxinista.com/raw-apple-cider-vinaigrette/ Raw Apple Cider Vinaigrette makes about 1 cup Adapted from this recipe Ingredients: 1 garlic clove, minced 1 tablespoon Dijon mustard 1/4 cup raw apple cider vinegar 2 tablespoons fresh lemon juice 1-2 tablespoons raw honey, as needed for sweetness 1/3 cup extra-virgin olive oil salt and pepper, to taste Directions: Combine all of the ingredients in glass mason jar, then seal the lid and shake until the honey dissolves and the ingredients are well combined. Adjust flavor to taste, if necessary. For best flavor, allow the dressing to marinate for at least 30 minutes before serving over your favorite greens. Store leftovers in the fridge for up to a week, and shake well before serving each time. 4.93 from 39 votes Save Raw Apple Cider Vinaigrette Prep Time 5 mins Total Time 5 mins A healthy vinaigrette featuring raw apple cider vinegar. Course: Salad Cuisine: American Keyword: apple cider, healthy, salad dressing, vinaigrette Servings: Calories: 122 kcal Author: Detoxinista.com Ingredients 1 garlic clove , minced 1 tablespoon Dijon mustard 1/4 cup raw apple cider vinegar 2 tablespoons fresh lemon juic 1-2 tablespoons raw honey , as needed for sweetness 1/3 cup extra-virgin olive oil salt and pepper , to taste Instructions Combine all of the ingredients in glass mason jar, then seal the lid and shake until the honey dissolves and the ingredients are well combined. Adjust flavor to taste, if necessary. For best flavor, allow the dressing to marinate for at least 30 minutes before serving over your favorite greens. Store leftovers in the fridge for up to a week, and shake well before serving each time. |
| parkstreetbooboo@gmail.com: Feb 28 08:08AM -0800 > Instructions > Combine all of the ingredients in glass mason jar, then seal the lid and shake until the honey dissolves and the ingredients are well combined. Adjust flavor to taste, if necessary. For best flavor, allow the dressing to marinate for at least 30 minutes before serving over your favorite greens. > Store leftovers in the fridge for up to a week, and shake well before serving each time. btw, i did not use 100% olive oil. it solidifies in the fridge. i used about 1/3 part olive oil, to 2/3 part flax seed oil. the dressing gets thick in the fridge but does not solidify. |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Feb 28 08:19AM -0800 > i like this one: Those all sound good. I prefer to make dressing every time I have a salad. My dressings are pretty plain, because I like the taste of the vegetables in the salad. This is probably my most frequently used: 1 teaspoon balsamic vinegar 1 teaspoon water a good shake of iodized table salt 1 tablespoon extra-virgin olive oil A variation on that is: 1 teaspoon balsamic vinegar 1 teaspoon soy sauce 1 tablespoon extra-virgin olive oil Then there's this dressing, which usually is two servings: 1 tablespoon lime juice 1 tablespoon seasoned rice wine vinegar a shake of salt 3 tablespoons neutral vegetable oil If I just want to wing it: Juice of 1/4 or 1/2 a lemon Salt A couple glugs of extra-virgin olive oil When I'm feeling nostalgic, here's one that reminds me of childhood, but with better ingredients: 1 teaspoon cider vinetar 1 teaspoon water A shake of Penzey's "Forward" herb/spice blend 1 tablespoon of extra-virgin olive oil Ranch dressing (nearly the only one I make and store), adapted from the Joy of Cooking: 1 pint of buttermilk 1-2 garlic cloves, mashed to a paste minced parsley minced cilantro minced chives or scallion tops salt pepper Cindy Hamilton |
| U.S. Janet B. <JB@nospam.com>: Feb 28 09:01AM -0700 On Wed, 27 Feb 2019 20:44:08 -0800, "Julie Bove" >> suddenly get over, others... sorry, I didn't keep up. >Not sure who you are referring to. If you mean our latest troll, I'm rather >sick of him. then why are you replying to his day's old posts again and again, day after day? |
| jmcquown <j_mcquown@comcast.net>: Feb 28 11:09AM -0500 On 2/27/2019 11:40 PM, Julie Bove wrote: > I always thought that I didn't like dry roasted. I had only ever had the > salted ones and they add weird seasonings to those. I recently bought > unsalted ones. Just peanuts. No seasonings. Actually good! I don't mind unsalted dry roasted peanuts at all, even though I like salt. They're tasty! I don't want weirdly seasoned peanuts. Or seasoned seeds (as in sunflower seeds or pumpkin seeds; I snack on those, too). No thanks to Ranch, BBQ or whatever other things they've come up with. Salt only, please. :) Jill |
| "Ophelia" <OphElsnore@gmail.com>: Feb 28 04:19PM "Gary" wrote in message news:5C78042E.ABD3AA82@att.net... jmcquown wrote: > The idea of Nutella > never attracted me because I can't imagine spreading jarred chocolate on > anything. I agree. And the commercials I saw showed "Mom" serving it to her young children for breakfast (Nutella spread on toast) before leaving for school. wow and yikes! == I have never eaten Nutella so I have no idea what it tastes like, but why do you make it sound so poisonous? Surely it is not or it wouldn't be on sale? |
| Bruce <bruce@invalid.invalid>: Mar 01 03:19AM +1100 >> use anything to put them down. >What a total hypocrite you are. WOW > MOM Are you calling for your mother? >sea or the land predators. All are God's creatures, my friend. If >you repect living creatures, you should respect them all, not >pick and choose to suit your needs. You should not preach to me because you shove anything into your mouth that will fit and come out the other side. |
| jmcquown <j_mcquown@comcast.net>: Feb 28 11:11AM -0500 On 2/28/2019 10:55 AM, Gary wrote: >> I'm not even that weird! > LOL. At the time, I didn't realize it was a typo for "OAT milk" > I visualized milk made from acorns or something. LOL What typo? Dave said "oat milk". No mention of acorns anywhere. Jill |
| U.S. Janet B. <JB@nospam.com>: Feb 28 09:00AM -0700 On Thu, 28 Feb 2019 07:32:34 -0600, Terry Coombs <snag_one@msn.com> wrote: >On 2/28/2019 6:16 AM, Ophelia wrote: snip >. The problem is the illegal/illicit stuff . I'm very careful with that >stuff , I got a little overboard many years ago while overseas and don't >ever want a repeat . This winter my husband had a back injury confirmed by X-rays. He was in incredible pain. I even took him to the emergency room once he was able to stand. All the offerings were Tylenol only. That's just plain cruel. When I had my right shoulder surgery in 2010 I got prescriptions for oxycotin by the handful. There must be a decent compromise on the prescriptions. Janet US |
| "Ophelia" <OphElsnore@gmail.com>: Feb 28 04:02PM "Terry Coombs" wrote in message news:q58nsn$ald$1@dont-email.me... On 2/28/2019 6:16 AM, Ophelia wrote: > Snag > == > I think you just might. Don't you have any painkillers?? The dentist declined my request for something stronger than OTC meds ... all the media bullshit about "the opioid crisis in America" has them all afraid to prescribe for real issues . While a lot of folks get hooked initially on prescription medication , that's not the big problem . The problem is the illegal/illicit stuff . I'm very careful with that stuff , I got a little overboard many years ago while overseas and don't ever want a repeat . Snag Yes, I have been hearing about that. I am very pleased there is not quite so much trouble here about them. I have to take opioids because I have no choice. I am very careful though. I make sure I can't have so many that I become addicted. That shouldn't stop you having decent pain relief though:( |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Feb 28 08:09AM -0800 On Thursday, February 28, 2019 at 11:00:13 AM UTC-5, U.S. Janet B. wrote: > oxycotin by the handful. There must be a decent compromise on the > prescriptions. > Janet US Jeeze. My husband is on 30 mg of hydrocodone every damned day. You'd think your husband could get something better than Tylenol. Cindy Hamilton |
| Dave Smith <adavid.smith@sympatico.ca>: Feb 28 11:08AM -0500 On 2019-02-28 6:03 a.m., Cindy Hamilton wrote: > and > "Worcestershire, ketchup and beef broth" > Beef broth, not beef. You have to excuse Bruce. He's Bruce. That is reason enough. |
| Dave Smith <adavid.smith@sympatico.ca>: Feb 28 11:06AM -0500 On 2019-02-28 1:12 a.m., Julie Bove wrote: > I'll start my list! > 1. Dave Smith > Should I go on? :):):) Ouch. My day is shattered. |
| Sqwertz <sqwertzme@gmail.invalid>: Feb 28 08:27AM -0600 On Wed, 27 Feb 2019 22:44:32 -0800, Julie Bove wrote: > Wine one. Those seem to have disappeared. And I rarely see any other cheese > balls. Central Market had some around Christmas time but they were over $8 > for one ball. You may not see them, but I bet they're there. They should have gone out with the "savory" molded jello salads of the 60's. If I'm going to make or eat a cheese ball, it's going to be rolled in nduja. As far as I know these don't exist yet, I just invented it 30 seconds ago. It would probably be practically illegal to make such a thing in Italy just(bastardized cheese, then rolled in meat? Might as well try and sell it Kosher jews). Mascarpone would work since it needs to the flavor help it can get. As for spreadables, Wispride was always better than Kaka-huna. Bel already started to fuck up Wispride in 1995 when Bel bought them. So when Bel wanted to buyout/merge with Kaka-huna, Kaka-ghuna was more than happy to putt the nail in Wispride's coffin by fucking putting Kaka-huna in Wispride tubs. It worked, and got rid of their competition. And don't get me started on Bel and their signature "Laughing Cow" cheese. I find it hard to believe people buy that shit in France (where it's made). Well, except foe the French Vietnamese. Best cold-pack cheese products are Black Diamond (Canada). But the 32oz tubs at the club stores are a better quality formulation than the 8oz tubs you may find closer to, and within Canada. The Chardonnay White Cheddar was something special, but only sold at Sam's Club a couple-few years ago. -sw |
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