- I'm a University girl... - 4 Updates
- OT: Chased this away from my bird feeder yesterday - 5 Updates
- Ping: Gary - 1 Update
- OT: Political eyes - 3 Updates
- Dover Sole! - 10 Updates
- I eat a LOT more beans and rice now that I'm almost 100% vegetarian! - 1 Update
- Dairy prices - 1 Update
| Gary <g.majors@att.net>: May 13 07:58AM -0400 John Kuthe wrote: > *I* need to call them, very early, as John the owner is VERY BUSY! Always is! As I said, STL is an old brick and tile town! They make very good $$ Most roofers won't touch a tile roof, most roofers just want to throw cheap asphalt shingles and call it good enough, for 20 years and then more roofing business. A tile roof is a 100 year roof, and the house I'm in now was completed in 1930 with a tile roof! So it is time! > I will call them tomorrow, early! See where they are at and when they can get to my house's roof. It's #1 on my 5-13-2020 Wed list, cause I wanna know too! No teasing you here, John-boy... Right now, before the roofers show up, would be a very good time to get any necessary painting done on your dormers. I've seen all your pics and I've spotted painting issues. Get that all fixed and renewed first. You don't want to have that work done after your fragile new tile roof is on. I've painted over roofs like you have before and you have to be very careful where you step. Even then, accidents can happen. Very easy to crack those tiles. |
| Dave Smith <adavid.smith@sympatico.ca>: May 13 09:54AM -0400 On 2020-05-13 7:23 a.m., Janet wrote: > maximum profit margin from the job. > Leaving them with zero incentive to actually do the job or engage > with the sucker. Obviously his tile roof is going to be more expensive than other materials, but over $100,000 is obscene. My roof is bigger than his. I had it done a few years back for $4500. As it turned out, they had not done a good job because they had failed to replace some plywood. I found that out less than two years later when a tree fell on my roof. Insurance paid for a new roof, and they did everything, including sections that had been unaffected. They also replaced all fascia, soffits and gutter screening. $24,000 for the works. There are other materials that are better than shingles but cheaper than tile. |
| Janet <nobody@home.org>: May 14 12:44AM +0100 In article <_7TuG.105807$Us2.39619@fx07.iad>, adavid.smith@sympatico.ca says... > > When he finished the roof he sent his invoice for the rest of the > > materials and labour and we paid it. > Did your contractor return your calls. Of course. I'd never employ anyone who didn't return calls. Janet UK |
| Janet <nobody@home.org>: May 13 02:29PM +0100 In article <5EBBE5D3.D62C86DD@att.net>, g.majors@att.net says... > > with the sucker. > With the exception of a few contractors that might have to start > with a lot of material, best to never pay in advance. When we had our roof completely retiled 9 years ago, the contractor arranged for the tile manufacturer to deliver them straight to our premises. As soon as they arrived we paid the contractor for the tiles so he could pay the supplier. Everybody happy. When he finished the roof he sent his invoice for the rest of the materials and labour and we paid it. Janet UK |
| jmcquown <j_mcquown@comcast.net>: May 12 08:45AM -0400 On 5/12/2020 7:54 AM, Lucretia Borgia wrote: > in the condo and I do miss that. I don't understand people who put > all these 'perfumed' sheets in the dryers, they don't seem to realise > they are going to bed with all sorts of nasty chemicals! I agree about the dryer sheets. I don't understand the scent booster crystals they sell to put in washing machines, either. Chemicals aside, they stink to high heaven! Jill |
| Gary <g.majors@att.net>: May 13 07:59AM -0400 S Viemeister wrote: > Unfortunately, the only non-bio detergent I've been able to get hold of > recently, is scented. They _claim_ it's lavender, which I wouldn't mind > if it were real lavender - but it isn't, hence the extra rinse. I accidentally bought lavender scented TP twice - the packaging was similar and I wasn't paying attention. Gagging smell. First time I brought it in and immediately opened it and put 24 rolls up in my bathroom closet. Next time I went into the bathroom....WTH is *that* smell? I thought some bottle of something had spilled. Since I had already opened it, I tried to give to friends for free. No one wanted it. Seemed a shame to toss it so I bagged it up tightly in plastic and eventually used it. Even the currently used roll, I kept in a plastic produce bag on back of the toilet, not on the TP holder. Then a few years later, I grabbed one again. This time I had left it in my van overnight. Next morning, WTH is that smell? Dumbass me had grabbed a lavender one again. This time, since it was unopened, I took it back to the store and they let me exchange it. If I *EVER* see TP in the store again (questionable) I'll certainly make sure of what I buy. |
| Bruce <bruce@null.null>: May 13 10:03PM +1000 >me exchange it. >If I *EVER* see TP in the store again (questionable) I'll >certainly make sure of what I buy. Time to write your memoirs, Gary |
| jmcquown <j_mcquown@comcast.net>: May 12 11:52AM -0400 On 5/12/2020 11:48 AM, U.S. Janet B. wrote: > I'd forgotten about them and bird feeders. It's been years since we > removed our seed feeders. > Janet US I highly recommend the Brome Squirrel Buster bird feeder. If anything heavier than a songbird perches the feeder shuts down, closing off access to the seed. I've only had one squirrel try (and there are LOTS of squirrels around here). It couldn't do it. It gave up and just ate the seed that fell on the patio. Jill |
| Janet <nobody@home.org>: May 13 02:33PM +0100 In article <5EBBE0D5.15B3C5A5@att.net>, g.majors@att.net says... > > sheets. > Leopard print sheets. Zebra print sheets. > Are solid light pint ones aka pig print sheets? I bet Gary's still sleeping in his original ferret print sheets. Janet UK |
| jmcquown <j_mcquown@comcast.net>: May 13 08:07PM -0400 I asked what you've cooked. You said you've posted about it. Sorry, I didn't see it. How about you post what you've cooked for dinner as a separate topic rather than burying it in a bunch of replies to other posts? Then everyone can discuss it. :) Jill |
| Leo <leoblaisdell@sbcglobal.net>: May 12 12:21AM -0700 On 2020 May 11, , graham wrote > hours, held 33 hearings, and launched a multiyear probe. > Donald Trump *might* come in at less than 250,000 Americans dead: They > cheer. In your itty-bitty population whole country, comparable to California in people, a quick google shows 5000 deaths. California is clocking in at around 2800. What a bumbling fool your P.M. is. You ought to dump him, because he's a joke and so is your health care system. It's obvious. Or I might be wrong. Google the current stats for California and Canada and prove it. Start with population and deaths. Your country is a death trap. Way to go, Trudeau! Or, and this will be tough for you, quit laying blame on one person for a lack of societal understanding and preparedness for a six month old, never before encountered, viral killer. Think "War for This World" and quit bitching. leo |
| Gary <g.majors@att.net>: May 13 09:49AM -0400 Cindy Hamilton wrote: > 34% of voters "get their news from Fox", which probably means it's their > main source, but not their only source. The only time I've watched Fox was during one of the earlier Trump speeches about the corona thing, followed by the Q&A part with reporters. One by one, the others news cut it short and went back to normal programming. Kudos to CNN that kept going for a good while longer but then even they cut it short. Only FOX news continued until the end of the news conference. My problem with Fox news is that it doesn't show a normal news program. It's only talk shows commenting on the current politics with "experts" analyzing it all. I like to hear the actual news. I don't need any "expert" explaining it to me with their own biased twist. |
| Gary <g.majors@att.net>: May 11 07:52AM -0400 Bruce wrote: > But there must be a percentage of deplorables who have changed their > mind after Trump's first term. On the other side, I suspect there might be a certain percentage of Democrats that also don't approve of their constant witch hunt against an elected president. Time will tell. |
| Gary <g.majors@att.net>: May 13 07:57AM -0400 Dave Smith wrote: > > IS the regular kind, at least it is to me. All they had in stock was > > the curly leaf variety. > In my world the curly leaf parsley is the regular stuff. Same here. It's the only kind I've ever bought or grew. |
| Gary <g.majors@att.net>: May 13 07:59AM -0400 Cindy Hamilton wrote: > Curly parsley is the "regular kind" for me. And of the "3 Stooges" shows, "Curly" was the best third stooge. (vs Shemp and Curly Joe) |
| Sheldon Martin <penmart01@aol.com>: May 13 08:34AM -0400 >And of the "3 Stooges" shows, >"Curly" was the best third stooge. >(vs Shemp and Curly Joe) Um, that would be Curly, Shemp, and Moe. |
| Bruce <bruce@null.null>: May 11 05:29PM -0400 Lucretia Borgia wrote on 5/11/2020 : >> I think you might be mixing him up with The Frugal Gourmet, Jeff >> Smith. > I think you're right, now you mention it - sorry you *should* be apologising to James Barber for such a rotten accusation, you stupid cunt. |
| Dave Smith <adavid.smith@sympatico.ca>: May 12 12:51PM -0400 On 2020-05-12 10:25 a.m., Gary wrote: > aluminium and put it on the engine of his snow machine. > (others call them snowmobiles). Later on it was cooked and > they ate it for lunch. When I had a summer job in an alloy smelting pan some of the guys used to bring in dinners well wrapped with aluminum foil and set them on the recently poured pans to heat up. I don't know how they ever managed to time them because the metal would be close to 1300F when it was poured. There would be a layer of slag on top that would insulate it a bit. It usually sat in the pans for two hours before we pulled them out of the pans and got ready for another one. > Once the dishwasher was finished, he had clean dishes > and perfectly cooked fish. That sounded more like > imagination rather than reality. I remember reading that here. I can't imagine getting dishes clean when you are cooking fish in there. |
| Boron Elgar <boron_elgar@hotmail.com>: May 13 07:26PM -0400 On Wed, 13 May 2020 16:34:06 -0600, U.S. Janet B. <JB@nospam.com> wrote: >into buttered white rice. I like parsley. I like to chew the stems >when picking parsley from the garden, the stems are really sweet. >Janet US I am a big parsley fan, too. I always having it in a couple of pots out on the deck and unless it gives up the ghost, I keep a pot going in the sunny kitchen all winter, too. |
| Sheldon Martin <penmart01@aol.com>: May 13 07:34PM -0400 On Wed, 13 May 2020 19:07:01 -0400, Dave Smith >> fresh parsley all that often >But but but.... for preparing fish dishes meuniere you need chopped >parsley. There is a reason for it being there. I use parsely often, in soups, meat loaf, stews, sauces, I grind the stems into foods too... I much prefer curly leaf, it's sweeter. The flat leaf is good in Italian tomato sauce but it's too harsh for other dishes. I grow parsley but only curly leaf, right outside my back door by my kitchen. |
| jmcquown <j_mcquown@comcast.net>: May 13 07:44PM -0400 On 5/13/2020 7:07 PM, Dave Smith wrote: >> I don't use fresh parsley all that often. > But but but.... for preparing fish dishes meuniere you need chopped > parsley. There is a reason for it being there. Back to cooking the sole, are we? ;) Good! Well, yes. I'd also need lemon. I froze the sole, haven't cooked it yet. When I get ready to cook the sole piccata I'll buy some curly parsley and a lemon. I do have a jar of capers in the fridge. Bon appetit! Jill |
| Hank Rogers <Nospam@invalid.com>: May 13 06:54PM -0500 Sheldon Martin wrote: > flat leaf is good in Italian tomato sauce but it's too harsh for other > dishes. I grow parsley but only curly leaf, right outside my back > door by my kitchen. I bet all the critters pee on it Popeye. |
| Gary <g.majors@att.net>: May 11 07:51AM -0400 Cindy Hamilton wrote: > For the last few weeks, I've been shopping at 7 am, during the time > reserved for senior citizens, anybody else at extreme risk from COVID-19, > and first responders. My regular grocery store used to be open 24-7 but during this virus thing, opens at 7am and closes at 9pm. They don't do the early hour for seniors thing. I've been going lately between 8:30am - 9:30am. No crowd and no long lines. No one-way aisles either. No masks required but I have worn one the last 2-3 times just because most others do. > Those of us who work full time generally don't have the luxury of shopping > early. When things get back to normal (whatever that ends up being) I'll > go back to shopping at 5 pm. There was a time when I switched to grocery shopping at 7-8pm on Friday or Saturday. Not only going for food but also prime "hunting season" for single women with no date that night. That theory of mine actually turned out quite well. ;) |
| Hank Rogers <Nospam@invalid.com>: May 13 06:55PM -0500 John Kuthe wrote: > Very adequately too! YUM! Just finished another VSTL Meal! :-) Green beans and sliced carrots, buttered atop a pile of brown rice, homemade "Baked Beans" and Garlic Potatoes! Good VSTD Meal! > Now, oral hygiene! :-) > John Kuthe... Take your nut pills afterwards! |
| jmcquown <j_mcquown@comcast.net>: May 13 04:13PM -0400 On 5/12/2020 9:10 PM, Julie Bove wrote: > In this area, I often find milk for cheap. 89 cents for two quarts the > last time and $1.99 for a gallon of chocolate. Seems like milk is not > selling very well. Why the hell would you be buying chocolate milk? Is your gardener a little kid? I never buy milk by the quart. It's always cost more to buy it in small amounts. Milk is selling just fine where I live. Whole, lowfat (2%, 1%) even non-fat (skim). It's not crazy expensive. > Cheese like cheddar seems to have remained at a stable price. All the cheeses at stores around here are selling just fine and at a stable price, too. Cheddar, swiss, gruyere, provalone, monterey jack, pepperjack... sliced, in blocks, shredded and shredded blends. > But cottage cheese? In the last year, the price has almost doubled! Why? Maybe because there isn't as much demand for cottage cheese. Jill |
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