- Green Jell-O in Hospitals - 2 Updates
- My First Digiorno's - 5 Updates
- OT And I NO LONGER GO to the Indy 500 Race! - 6 Updates
- Dinner on the fly. - 4 Updates
- Dinner last night - 3 Updates
- Meatloaf on the menu - 1 Update
- What did my neighbor plant... - 1 Update
- My First Digiorno's - 2 Updates
- OT Before I DIE, 3068 Bellerive will be OFF FOSSIL FUELS!! - 1 Update
| "Ophelia" <OphElsnore@gmail.com>: May 25 09:33PM +0100 "dsi1" wrote in message news:91273d35-1656-4dc5-a7c8-2f8d1a4cdb8f@googlegroups.com... On Saturday, May 25, 2019 at 2:21:49 AM UTC-10, Gary wrote: > don't need any medical care. Maybe I just need to > start getting sickly more often. > Hopefully, NOT! :O WTH? My guess is that these charges will be typical in the coming years. It's kind of a money grab and old folks are going to be a prime target. The medical field has found out what the shysters have known for years - the elderly are an easy mark. === Unless you live in UK:) |
| dsi1 <dsi123@hawaiiantel.net>: May 25 02:48PM -0700 On Saturday, May 25, 2019 at 10:35:35 AM UTC-10, Ophelia wrote: > === > Unless you live in UK:) In America, money is the first consideration above all else. I suppose that's ok but these days, it's getting ridiculous. The new world is no county for old men. |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: May 25 12:57PM -0700 On Saturday, May 25, 2019 at 2:15:10 PM UTC-5, Cindy Hamilton wrote: > For me, a good crust is vital. Not too thin; not too thick. The toppings > and the crust must be in balance. > Cindy Hamilton Oh yeah, I want it to be tasty and not shatter like a cracker when bit into. And can't stand a thick crust and certainly not one that's rubbery. |
| "Ophelia" <OphElsnore@gmail.com>: May 25 09:28PM +0100 "U.S. Janet B." wrote in message news:l3vieedjegeb6gsa3iffmbar1r4920erfm@4ax.com... On Sat, 25 May 2019 11:51:14 -0400, jmcquown <j_mcquown@comcast.net> wrote: >I've never tried this brand of pizza and never will. Thanks for testing >it. LOL >Jill you don't need to go through all that work. Just buy a loaf of French bread (the cheap kind) slice it laterally, spread with some seasoned tomato sauce, sprinkle with desired toppings and put it into the oven until done to your liking. That's busy day pizza. Janet US === Not something I have ever done but I am betting D. would like it:) Thanks, I will have to give it a try when I can:) |
| "Ophelia" <OphElsnore@gmail.com>: May 25 09:30PM +0100 "jmcquown" wrote in message news:v4fGE.87439$Y65.13009@fx35.iad... On 5/25/2019 1:36 PM, U.S. Janet B. wrote: > tomato sauce, sprinkle with desired toppings and put it into the oven > until done to your liking. That's busy day pizza. > Janet US Except I wouldn't do that. I tried the Stouffer's French Bread pizza decades ago. Too much bread. Not somethng I'd try to replicate at home. Jill === I have always made my own pizzas to D. liking. He much prefers thick crust so I guess it is all down to preference! |
| ImStillMags <sitara8060@gmail.com>: May 25 02:24PM -0700 On Thursday, May 23, 2019 at 6:22:45 PM UTC-7, Sqwertz wrote: > and a lid over medium-high heat (depending on crust thickness) is > the only way to reheat pizza. This is a proven fact. > -sw yup. Here's an illustrated version for you. https://www.foodandwine.com/news/reddit-freaking-out-over-genius-method-reheating-pizza?fbclid=IwAR2ahE1cYV6bZJ3XXYc4cPoT9xidjYGAA_uoveZGeM7BrCsjbhHc0K6hs2s |
| coltwvu@gmail.com: May 25 02:46PM -0700 On Wednesday, May 22, 2019 at 7:37:32 PM UTC-4, Sqwertz wrote: > years these will be about as delightful as Hot Pockets as they > gradually turn them into complete shit. > -sw When I make pizza I use 2 pieces of 100% whole wheat bread toasted for the crust. |
| dsi1 <dsi123@hawaiiantel.net>: May 25 01:13PM -0700 On Saturday, May 25, 2019 at 9:37:21 AM UTC-10, GM wrote: > 1970 Plymouth Hemi Cuda 1970 Plymouth Hemi Cuda 1970 Plymouth Hemi Cuda 1970 Plymouth Hemi Cuda > The fee-inclusive selling price was good enough to leave the Hemi 'Cuda convertible tied for third in the sale's top-10, but fell short of the record price of $3.5 million set by four-speed '71 Hemi 'Cuda convertible in June 2014. In the case of that car, just two examples were built with a drop-top, a four-speed transmission and the 426-cu.in. Hemi V-8, proving that exclusivity will always command top dollar when it comes to Mopar muscle..." > </> I'd have to sit in the back seat when my dad was driving with my mom. That was kind of weird - like being in a deep, dark, rocky hole. I can still feel that hard plastic seat bashing my face when my dad made a quick stop after all these years. The small fake wood grain steering wheel looked spiffy but it was set so low that it rubbed my thigh at times. I can't imagine how a person with fat thighs could get shoehorned in the driver's seat. The rear end was so lightly loaded that the tires would easily break traction if you weren't a smooth operator with the accelerator pedal. My guess is that a having a heavy-ass 426 Hemi up front with 3 times the power would make that a tricky beast to "accelerate out of corners." :) I don't have fond memories of that car. OTOH, when I sold it for my mom in the 80's the guy that bought it floored the accelerator which made him exclaim "whoo, I forgot what a V8 felt like!" Haven't we all? |
| GM <gregorymorrowchicago07@gmail.com>: May 25 01:14PM -0700 > Most all the new cars and recent years as well, really don't interest me. > Because of no real marketing or fanfare? Probably. And probably because > most of them look quite similar, no real body distinction. There is still plenty of marketing and fanfare, and we have vastly more makes and models to choose from than ever, but safety, space utilization, fuel efficiency and aerodynamic considerations have rendered looks - wise all modern cars pretty much the same... If you look at the space layouts of modern cars (especially CUV's), they resemble very much the cars of the 1930's, e.g a "two - box" layout of hood and passenger cabin. Postwar US cars especially were of a "three - box" layout, e.g. hood, passenger cabin, and often a very l-o-o-o-n-g trunk overhang. Look at this 1961 Cadillac for a typical example, GHASTLY passenger space utilization: https://i0.wp.com/www.curbsideclassic.com/wp-content/uploads/2019/04/Cadillac-1961-Coupe-DeVille.jpg A '65 Chrysler New Yorker coupe, again with the huge trunk, a bit better passenger space utilization than the above Caddy, but still,,,: http://www.swmann.com/cars/65NewYorker01_lg.jpg Here is a 1936 Cadillac (a LaSalle, the lower - priced Cadillac make), notice the silhouette: https://www.hemmings.com/classifieds/cars-for-sale/lasalle/lasalle/1810688.html#&gid=1&pid=3 Here is a current Caddy, 84 years difference, but very similar layout to a 1936 car: https://jalopnik.com/the-2020-cadillac-ct5-is-your-very-turbocharged-cts-rep-1833369834 "Everthing old is new again..." -- Marlene Dietrich in "Touch of Evil" -- Best Greg |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: May 25 01:23PM -0700 On Saturday, May 25, 2019 at 3:14:20 PM UTC-5, GM wrote: > > Because of no real marketing or fanfare? Probably. And probably because > > most of them look quite similar, no real body distinction. > There is still plenty of marketing and fanfare, and we have vastly more makes and models to choose from than ever, but safety, space utilization, fuel efficiency and aerodynamic considerations have rendered looks - wise all modern cars pretty much the same... Sorry, I just don't see any real fanfare when the new cars come out. No big magazine publications and spreads but there are not big magazine publications of much any more. |
| GM <gregorymorrowchicago07@gmail.com>: May 25 01:40PM -0700 > Sorry, I just don't see any real fanfare when the new cars come out. No big > magazine publications and spreads but there are not big magazine publications > of much any more. Me neither, and there is no more "fall introduction season" for cars, new models are introduced throughout the year...and as far as "big magazine publications", what is a "magazine", lol...back in the day Look magazine had a much - anticipated "New Car" issue every fall, and Life, Saturday Evening Post, The New Yorker, etc. were chock-a-block with sumptious new car ads...even Vogue had an autumn new car issue, lovely models like Suzy Parker posed with the latest glossy cars; yer Sunday newspaper would have big autumn new car and Motor Show supplements, dozens of pages of ads and features, in color even. Motor Trend, Road & Track, etc. were big in the day, do they even exist anymore... -- Best Greg |
| Dave Smith <adavid.smith@sympatico.ca>: May 25 05:03PM -0400 > Sorry, I just don't see any real fanfare when the new cars come out. > No big magazine publications and spreads but there are not big > magazine publications of much any more. Come to think of it, I have not seen any either. Magazines used to be full of car ads. The NA car manufacturers were making huge changes to their products every year. The bodies, bumpers, fins, lights, interiors.... everything changed every year. Meanwhile, VW had the same body style for decades and only minimal upgrades. The Japanese hit the NA market and their yearly upgrades were a lot more subtle. The Big 3 followed suite and cut back on the annual reinventions and stuck to minor upgrades, keeping body styles and changing only lighting and trim. |
| Ed Pawlowski <esp@snet.xxx>: May 25 05:16PM -0400 On 5/25/2019 4:14 PM, GM wrote: > https://jalopnik.com/the-2020-cadillac-ct5-is-your-very-turbocharged-cts-rep-1833369834 > "Everthing old is new again..." > -- Marlene Dietrich in "Touch of Evil" Take away the brand name and you cannot tell what is is as the silhouette fits about a dozen other cars from three different continents. |
| U.S. Janet B. <JB@nospam.com>: May 25 02:08PM -0600 On Sat, 25 May 2019 11:39:51 -0700 (PDT), "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net> wrote: snip >the turds had to send me code by text. I have to go get my phone, turn it >on, wait for it power up, unlock the screen, and THEN see the code they >sent. that's a pretty common Internet protocol for capturing forgotten passwords for the computer. |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: May 25 01:28PM -0700 On Saturday, May 25, 2019 at 3:08:43 PM UTC-5, U.S. Janet B. wrote: > >sent. > that's a pretty common Internet protocol for capturing forgotten > passwords for the computer. It was not forgotten password, I have ALL of them written down with user name, any 'secret' questions, due dates, etc. This one site ONLY wants to let you access your information AFTER they've sent you a code to enter at their website. Doesn't matter if your user name and password is correct, gotta get into their site with an access code. It's great to be a secure site but then it can be taken to ridiculous measures, too. |
| GM <gregorymorrowchicago07@gmail.com>: May 25 01:45PM -0700 > Doesn't matter if your user name and password is correct, gotta get into their > site with an access code. It's great to be a secure site but then it can be > taken to ridiculous measures, too. Yup, my bank used to confirm password authorization by either email or phone text, now only phone text. Like you, I barely use a phone, but always have computer access, it is annoying to fiddle with turning my phone on... -- Best Greg |
| Ed Pawlowski <esp@snet.xxx>: May 25 05:10PM -0400 > Doesn't matter if your user name and password is correct, gotta get into their > site with an access code. It's great to be a secure site but then it can be > taken to ridiculous measures, too. I've run into that also. They are adding so much security that some web sites are about unusable. I don't mind clicking "I'm not a robot" but some of the captcha that you have to type are plain unreadable. |
| "Ophelia" <OphElsnore@gmail.com>: May 25 09:32PM +0100 "jmcquown" wrote in message news:nDfGE.110505$j65.76726@fx44.iad... > There are several YouTube videos showing how to do a baked potato in an > air > fryer. An Air Fryer is not a kitchen gadget I'd bother buying. On the rare occasions I've used the microwave to cook "baked" potatoes I did rub them with butter and sprinkle them with salt and turn them. The skins did get a bit crispy. I'd still rather use the oven. Gary apparently doesn't like crisp skins so the microwave is the perfect cooking venue for his potatoes. Jill ---- I have an Air fryer and an Air fryer oven. I love them and they cook potatoes beautifully <g> |
| Dave Smith <adavid.smith@sympatico.ca>: May 25 04:52PM -0400 On 2019-05-25 12:17 p.m., jmcquown wrote: > I have no problem with you liking to microwave potatoes. Just not > something I'd choose to do. I *love* the crispy buttered salted skins > of an oven baked potato. :) When microwaves first came out out was a novelty to be able to "bake" a potato in 10 minutes. I only did it a few times because they just weren't baked potatoes. I have since par cooked potatoes to get the inside temperature up when I am baking something that takes less time that it takes to fully bake a spud. |
| Dave Smith <adavid.smith@sympatico.ca>: May 25 04:55PM -0400 On 2019-05-25 2:15 p.m., jmcquown wrote: >> an air >> fryer. > An Air Fryer is not a kitchen gadget I'd bother buying. We got one a couple months ago and use it frequently. We make air fryer French fries at least one a week. I have cooked frozen samosas and roasted potatoes. |
| Dave Smith <adavid.smith@sympatico.ca>: May 25 04:48PM -0400 On 2019-05-25 12:01 p.m., jmcquown wrote: >> a small medium. > LOL Ed! At some point I'm expecting someone to equate the size of onions > with bra sizes. Heh. Let me guess..... |
| songbird <songbird@anthive.com>: May 25 08:50AM -0400 Sqwertz wrote: > What are the usenet gardening groups? rec.gardens looks to be > pretty dead. Reddit was useless. rec.gardens.edibles gets more posts, but it still isn't a huge amount of traffic. > darker. Thety are twigs of some sort, but very thin and of uniform > thickness. They are almost completely straight except one has a > tiny-thin little branch towards the top. my guess is a hedge (based along the property line). > but I'm 99% sure he wouldn't have a clue. And I don't talk to her - > she's insane. And the reason I'm wondering what to expect of these >:-) songbird |
| Pamela <pamela.poster@gmail.com>: May 25 09:00PM +0100 On 20:57 25 May 2019, "itsjoannotjoann@webtv.net" > Oh yeah, I want it to be tasty and not shatter like a cracker when bit > into. And can't stand a thick crust and certainly not one that's > rubbery. Or thick and greasy on the inside. |
| Pamela <pamela.poster@gmail.com>: May 25 09:02PM +0100 > tomato sauce, sprinkle with desired toppings and put it into the oven > until done to your liking. That's busy day pizza. > Janet US That's a mix between bruschetta and focaccia. Quite good too, but not really pizza. |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: May 25 12:55PM -0700 On Saturday, May 25, 2019 at 2:42:08 PM UTC-5, Cindy Hamilton wrote: > Home Depot? Why didn't you go to a local retailer? HD is a big, capitalistic > corporation. > Cindy Hamilton True that. And lifetime warranty does not mean HIS lifetime either. WARRANTY PERIODS Extended Light Duty Commercial Use Warranty Parts Tank Water heater is registered online within ninety (90) days of the installation date. Six (6) Years Lifetime NOTE: Any water heater used in a leasing or rental program IS EXCLUDED from an Extended Warranty and will be covered by the Standard Warranty detailed below. Standard Light Duty Commercial Use Warranty Parts Tank Water heater is used in a leasing or rental program, or One (1) Year Ten (10) Years Water heater is not registered online within ninety (90) days of the installation date. |
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