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- OT: MASS SHOOTING IN AUSTRALIA...!!! :-( - 1 Update
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- "Impossible" burger. - 5 Updates
- OT Major Tstorms in Da Lou now! - 1 Update
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- OT April was VERY HAPPY to see me at my bank today! - 2 Updates
| Gary <g.majors@att.net>: Jun 07 11:10AM -0400 cshenk wrote: > > a long life in a wonderful home. > Thank you. She had a wonderful journey and a happy home for her last 6 > years. And from me too, Carol. I know full well how it hurts to lose a long time pet and family member. At least you treated her well. dammit, I'm still not over my last loss. Support and sympathy doesn't really change a thing here. You still lose a friend. Rainbow bridge my ass. bitter Gary |
| jmcquown <j_mcquown@comcast.net>: Jun 07 12:09PM -0400 On 6/5/2019 5:02 PM, cshenk wrote: > She went blind from Glaucoma age 9, we adopted her, age just a week or > so shy of 11. She was a joy with the biggest happy grin you have ever > seen. I'm sorry for your loss, Carol. Thank you for giving Iowna a good life. Jill |
| Dave Smith <adavid.smith@sympatico.ca>: Jun 07 10:04AM -0400 On 2019-06-07 7:22 a.m., Gary wrote: >> I just ordered four common watch batteries from Walmart. I could have >> driven around looking for them, but ordering online is much easier. > Four watch batteries? huh? I have two watches that need batteries. Each one lasts two years or more. I could likely misplace the spares. I just go to the watch repair kiosk and pay them $8 to install a new one. |
| Gary <g.majors@att.net>: Jun 07 10:15AM -0400 > >> health". An oxymoron of the highest degree. > >> Gary wrote : > > Ok, you convinced me. I'll make one tomorrow. :) I *DID* make one the next day (Wednesday) No specific recipe, I just winged it from memory way back. - partial package of egg noodles, cooked and drained. - in a large bowl, I combined: - 1/2 chopped onion - 2 cans of tuna (drained) - yes, a can of cream of mushroom soup :) - 1 tbs flour - 1 egg - 2/3 cup milk - 1 small (8.5oz) can of peas - one ounce very sharp cheddar (leftovers) - add in the egg noodles then top with - - 3 oz mild cheddar cheese - 2 oz parmesian cheese (dried kind) - a handfull of bread crumbs. (I think that covers it all) All in a casserole dish and cooked at 425 for about 40 minutes. It turned out quite well. Not something to die for but I'm enjoying it. I will make this again but probably a few years down the road. Just a good occasional meal. |
| Gary <g.majors@att.net>: Jun 07 10:16AM -0400 heyjoe wrote: > Just curious, as my biggest problem with tuna is the smell, overly > fishy, IMO. But am willing to learn about a better product, as I like > fish, in general. I have no good advice there but... I agree that canned tuna seems to smell stronger now than in the past. I used to prefer Starkist cans but they have gone to shredded vs more chunks these days. Cheapskates. Also they seem to smell fishy stronger. My current canned tuna of choice is "Chicken of the Sea." I always buy the packed in water kind. Packed in oil is nasty to me. My cat wouldn't even eat that. The pouches are the same thing just without the water. Just overpriced. For larger chunks and *maybe* milder odor, try the albacore cans. I don't like them for sandwiches but they are good for making fish cakes (faux crab cakes). Just use a good crabcake recipe. Other than all that, just buy fresh tuna steaks. They have no smell. Those are better to sear and eat like a very rare steak vs turning them into sandwich mush though. ;) |
| Gary <g.majors@att.net>: Jun 07 11:06AM -0400 Dave Smith wrote: > I have two watches that need batteries. Each one lasts two years or > more. I could likely misplace the spares. I just go to the watch repair > kiosk and pay them $8 to install a new one. My sports watch battery lasts 5 years, that depends on if you use the light feature though which I don't so they normally last about 6 years. You can replace the battery but then that breaks the seal that keeps it waterproof up to 30 meters (or maybe feet?). After 6 years, better to replace the watch, not the battery. Timex Ironman Triathlon watch. I like those but the not the cheap bands they come with. I replace the bands immediately - about $5 from a local surf shop. |
| Gary <g.majors@att.net>: Jun 07 11:08AM -0400 Ophelia wrote: > their nose up about. > == > Who knows? I've never had one:)) Maybe you should give one a try. They are not spicy at all. |
| Gary <g.majors@att.net>: Jun 07 11:09AM -0400 Dave Smith wrote: > > Guess again people. > Sure, and he have to keep wages low so that the company owner can afford > to send his kids to school in their own BMWs. Now you're talking class envy. "Not fair that they make more than I do." If you feel that way, it means that YOU feel like you should make more money. That makes you the same as a business owner that wants the best income. Everyone wants to make more and only complain if someone else wins. Business owners took all the risks to start a company, provide nice jobs for others, and they expect to make more than the average worker. That's why they took the risk in the first place. |
| Gary <g.majors@att.net>: Jun 07 11:19AM -0400 jmcquown wrote: > I agree about the smell of canned tuna. I just can't get past it. > Fortunately tuna casserole wasn't something Mom ever made so I didn't > have to force it down. ;) Did Julie post this? Doesn't really matter, I suppose. Both have food issues. ;) |
| "Ophelia" <OphElsnore@gmail.com>: Jun 07 04:43PM +0100 "Gary" wrote in message news:5CFA7E02.83EDE87E@att.net... Ophelia wrote: > their nose up about. > == > Who knows? I've never had one:)) Maybe you should give one a try. They are not spicy at all. === Share your recipe please? |
| jmcquown <j_mcquown@comcast.net>: Jun 07 12:05PM -0400 On 6/7/2019 11:19 AM, Gary wrote: > Did Julie post this? > Doesn't really matter, I suppose. > Both have food issues. ;) Food issues? Hey, you're the one who bitches about bones in canned salmon. I don't happen to like the smell of canned tuna. That okay with you? Jill |
| F Murtz <haggisz@hotmail.com>: Jun 07 02:07PM +1000 On 05/06/19 12:14, Bruce wrote: >> and bricks and knives and axes and tire irons and baseball bats . >> What's yer point ? > Less guns, less murders. Look at the statistics. With guns maybe, not much overall, |
| jmcquown <j_mcquown@comcast.net>: Jun 07 11:46AM -0400 Okay, there's nothing "Hawaiian" about this chicken coating. I suspect my mother called it that because she got the recipe from a friend when they were stationed in Hawaii. :) At any rate, it's a nice, tasty coating for baked chicken. :) Basically it calls for 1-1/2 cups of dried breadcrumbs* seasoned with a little salt & pepper, dried parsley flakes, garlic powder and 1/3 cup grated Parmesan cheese. Brush the chicken pieces with melted butter, then dredge in the breadcrumb mixture until evenly coated. Let the chicken stand on waxed paper for a few minutes to set. Place the chicken pieces in a shallow glass baking pan. Bake at 350F for about 35-40 minutes. This in no way purports to be like fried chicken. The coating will still be crispy, however. *Mom's "original recipe" called for 1-1/2 cups of crushed cornflake crumbs. I don't buy cornflakes as a breakfast cereal. (It contains a surprising amount of sugar.) Have you ever priced crushed cornflake crumbs at the grocery store? Ridiculous. I've always used dry breadcrumbs instead. Panko might work well here! :) I've got a 1-1/2 lb. package of chicken "drummettes". Before anyone asks, that's the meaty part of the chicken wing. These happen to be *very* meaty and the price was less than buying whole chicken wings. Go figure. It's pouring down rain here again, three days in a row for sporadic storms and two days in a row for complete downpours several times a day. No grilling here. I'm not even thinking about venturing outside today. It's a great day for making not really "Hawaiian" baked chicken. :) Jill Jill |
| jmcquown <j_mcquown@comcast.net>: Jun 07 10:09AM -0400 On 6/4/2019 1:54 PM, Janet wrote: > The point of using a slice is that when you lift cooked food out of > the pan, the fat is left behind in the pan > Janet UK I figured it was something like that. :) I call that a slotted spatula. Jill |
| "Ophelia" <OphElsnore@gmail.com>: Jun 07 03:27PM +0100 "dsi1" wrote in message news:b545c0b0-35ce-44f0-a9d3-0139a8b5d54f@googlegroups.com... On Thursday, June 6, 2019 at 4:24:42 AM UTC-10, Ophelia wrote: > I couldn't see where he could do it, but I think he does say that in > the > ad. The shipping container is the retail outlet. The real bakery is in a house nearby - at least, that's the scoops I got from my wife. The funny thing about this rock is that French style pastries are kind of a thing here. It's French by way of the Japanese. The Japanese are enamored with the French style bakery and they have brought Japanese-French style pastries/breads to Hawaii. The Vietnamese have also brought their tradition of French breads to Hawaii. What this means is that it's pretty easy to get a baguette or a batard around here. These guys opened around the corner a couple of months ago. https://www.yelp.com/biz/epi-ya-boulangerie-and-patisserie-honolulu == You are all very lucky:)) |
| Gary <g.majors@att.net>: Jun 07 11:07AM -0400 dsi1 wrote: > Oyster sauce, soy sauce, sugar, and sesame oil would work fine for a Chinese style fried rice. There's all kinds of fried rice around here. That sounds like a decent mix. :) |
| Gary <g.majors@att.net>: Jun 07 11:08AM -0400 notbob wrote: > egg. The "white" would cook ("set") and the yolk would still be > runny. HTH. ;) > nb I've done that before. Problem is doing that also turns the yolk into partly cloudy yolk, not a sunny side up one. |
| Gary <g.majors@att.net>: Jun 07 11:08AM -0400 dsi1 wrote: > > nice and juicy. Presentation isn't as good but it works well. > You can get a nice looking egg like that by cooking over very low heat in a non-stick pan. If the egg bubbles/sizzles, you have the heat up too high. You essentially just let it sit there until it's done. It's an easy way to way to cook an egg because you don't have to move or fuss over it. It'll take around 4 or 5 minutes. If you do it right you get a cartoon-looking egg - good for a laugh. I don't have 4 or 5 minutes so I'll do a flip over. > https://www.amazon.com/photos/shared/oiNEZR8MQWWbr3LjR6356Q.47YK5GbDTQgslBHg1TI5yR That sounds like the best plan as long as it keeps the yolk runny. Does it? |
| Gary <g.majors@att.net>: Jun 07 11:06AM -0400 Leonard Blaisdell wrote: > > to equally lame Rot13 now? > V tbg lbhe onpx ba snfg sbbq Tnel. Avpr gb frr lbh qvqa'g trg fubg! > leo ieitn gi goent mobeelju wq toulden. ;0 |
| "Ophelia" <OphElsnore@gmail.com>: Jun 07 03:45PM +0100 "Terry Coombs" wrote in message news:qdbs7j$v4j$1@dont-email.me... On 6/6/2019 2:21 PM, Ophelia wrote: > === > Oh my!!! They begin working at 1-2 days?? > Fascinating:)) Thanks! No dear , at birth ! Well , actually emergence from the cell . They come out fully grown and ready to go , the first thing they do is clean out and polish up the cell they emerged from so it's ready for another egg . Snag == Really???? Wow!! |
| "Ophelia" <OphElsnore@gmail.com>: Jun 07 03:51PM +0100 "Terry Coombs" wrote in message news:qdco4d$3ng$1@dont-email.me... >>>> Did you know that the last "generation" in the fall lives all >>>> winter ? >>> Because they're not working themselves to death? That may be part of it , winter bees don't fly as much as summer bees - flying many miles a day takes a toll on wings . I don't think that's all though , there are also physiological differences . Right now I'm pushing a deadline to check my newest colony for queen cells . If I have more than 2 I will make another split (new colony) with one or two - but we don't go into the hives when it's rainy . The bees are all home and they're cranky , good way to get multiple stings . I made that split 2 weeks ago this coming Sunday , queens usually emerge 16 days after the egg was laid . I gave them a frame with only eggs , but those may have been up to 3 days old . In that case I could have queens emerging by Saturday ... and it's predicted to rain until Sunday . If I miss this opportunity I'll be locked in to overwintering 5 hives maximum , I was hoping for 6 . Snag ==== Good luck! I would love to keep bees .... if I knew how:)) |
| jmcquown <j_mcquown@comcast.net>: Jun 07 10:43AM -0400 On 6/4/2019 10:53 AM, U.S. Janet B. wrote: > house-proud housekeeping heaven because you can say you voluntarily > did the dishes by hand? > Janet US Does he think she runs the dishwasher every day? I live alone. Put used plates, bowls, cups, utensils, mixing bowls, etc. into it when you're done using them. When it's full (might take a couple of days) add detergent (might be a pod!), turn it on and go do something more interesting. :) Jill |
| jmcquown <j_mcquown@comcast.net>: Jun 07 10:50AM -0400 > kitchen now I would get one of those so I could fill and run more > often. However I really don't do food entertaining anymore so am not > going to redo the kitchen :) I'm not going to remodel my kitchen, either, but I like those half size dishwashers! I've stayed in some hotel suites that have a small kitchen with those half size dishwashers. Great idea. :) Jill |
| Dave Smith <adavid.smith@sympatico.ca>: Jun 07 10:02AM -0400 > Shame on you! Haven't you noticed what all the plastic water bottles > are doing to the oceans? Thought you were such an environmentalist ? > Perhaps not if its inconvenient. I rarely get water in small bottles. I have no problems drinking tap water, and I have a number or reusable bottles that I fill up at taps or filtered water stations. That is not to say I never use those small bottles, which are about the most expensive way to drink water. However, I will say that they aren't all going into the ocean. There is a problem with people tossing them inappropriately and some of then may make it to the ocean, but most of them here end up in recycling bins. |
| Ed Pawlowski <esp@snet.xxx>: Jun 06 11:00PM -0400 On 6/6/2019 9:36 PM, Sqwertz wrote: >> water. We talked for about a half hour. > Chase bank, right? > -sw I have a (Amazon) CC with Chase but that's all. I still have money in my CT bank but opened a CD and checking account with a local bank here. |
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