- Home Made Scrapple and Egg Sandwich - 4 Updates
- Making my Baked Beans now! - 5 Updates
- Olive oil dispenser - 5 Updates
- FINISHED painting interior of front door! - 1 Update
- Do you like pasta? - 2 Updates
- Cicchetti and Tapas w/French Bread - 2 Updates
- Breakfast 13/07/2020 - 2 Updates
- First Tomato - 3 Updates
- Picked tomatoes today ! - 1 Update
| Gary <g.majors@att.net>: Jul 19 10:07AM -0400 Sqwertz wrote: > Crispy fried home made pork scrapple, fried egg, pepper jack cheese, > and aji pepper spread on ciabatta. > https://i.postimg.cc/RFdvrxJn/Sandwich-Scrapple-and-Egg.jpg Scrapple on an egg sandwich? OK, you win. I'll have to try that. I know it's good > You can never have enough scrapple. > https://i.postimg.cc/5ytbbK8K/Scrapple-Loaves.jpg Damn! You made all that and I'm sure it's good. You win again. |
| Gary <g.majors@att.net>: Jul 19 10:08AM -0400 Sqwertz wrote: > Your friends are food phobists. There's nothing wrong with scrapple > and nobody had to force me to eat it as a child. > -sw I never ate scrapple as a child. I discovered that on my own as an adult. Same with real butter. |
| Sqwertz <sqwertzme@gmail.invalid>: Jul 19 09:56AM -0500 On Sun, 19 Jul 2020 02:51:06 -0700, Leo wrote: >> under my name. > I sincerely apologize. I didn't pay attention to the headers, and I really > ought to. Gregory's are easy to tell is you have your newsreader also display the email address. Google would cancel his account if reported to the right person/dept. Greg can only change the name, not the email address he posts from on Google. Since many of the nasty posts he puts out here are sent from his workplace, what I saw somebody do here was set their "Reply-To: " and/or "Mail-Copies-To:" header when replying to his post (just like you do, Leo) to his bosses email address at work. That causes Greg's or anybody else's reply to unknowingly be sent to the his boss, and it would include the text of Greg's offensive antics and email address. Eventually they're gonna wonder WTF they're getting all this email from/about Greg and investigate. That way somebody there at his workplace gets CC'd on all the messages that Greg is putting out during time when he SHOULD be working and acting like a decent human being, not a two-faced forging internet troll under the guise of "Work Search Coach" at a company that supposedly helps people. That address for the "Reply-To: " and "Mail-Copies-To: " is guyl@jane-addams.org. -sw |
| Sqwertz <sqwertzme@gmail.invalid>: Jul 19 10:00AM -0500 On Sun, 19 Jul 2020 02:51:06 -0700, Leo wrote: >> under my name. > I sincerely apologize. I didn't pay attention to the headers, and I really > ought to. It's not your fault. It's totally something "Bruce" would say anyway, so you're not expected to look at the headers. It is really petty and time-wasting of Greg to be pumping out messages like that. Perhaps he's trying to get at me, but I have all incarnations of Bruce and Gregory kill filled, so It's kinda pointless Greg forging Bruce - Like... DUH! -=sw |
| Gary <g.majors@att.net>: Jul 19 10:10AM -0400 cshenk wrote: > Wouldn't worry on the hair Gary. There's a lot of neatly done male > pony tails and man-buns due to all this. No one minds it at all that I > can tell. I would mind. |
| Sheldon Martin <penmart01@aol.com>: Jul 19 10:17AM -0400 >That temp would kill all ferrets and probably me too. >My A/C goes on once temp gets to about 85F inside. >You must have very low humidity at that temp. We keep our house at 70ºF all year... 85ºF is much too uncomfortable. Keeping the house at one steady temperature costs less than playing with the thermostat. The most important functions of a air conditioner is to filter the air and remove humidity, temperature is secondary. Set at 85º the A/C doesn't run long enough to clean the air and remove humidity... may as well unplug it and toss it in the trash. |
| "cshenk" <cshenk1@cox.net>: Jul 19 09:30AM -0500 > It's just stirring up more dust but thinking you are getting rid of > it. > ;o) I think it depends on how you do it. A lot of this house is cedar wood walls and frames so much of it gets wiped with a cedar oil polish. Even the kitchen is that for cabinets. If it helps, the bedrooms are drywall. One wall in the livingroom is plaster, 2 walls of the sunroom are wood paneling in light oak, and the family room (converted garage) is drywall. The bathrooms are oak planks. Grin, I don't so much 'dust' as 'polish'. I have some old shop-rags we use for it then toss in the washing machine with other bits like the old linen cloth napkins that act as crumb-catchers and the 'hot tea station' in front of the microwave to catch spilled tea and sugar. I got those linen napkins off freecycle some years ago. Some are nice enough for company and some have bleach other other stains. I have about 14 we keep for 'company good' and another 14 we use just for us that have various stains/bleach blots but no rips or anything. Haven't used paper napkins or towels in years. Ok, random paper towel (we use 1 regular roll up about every 8 months). |
| "cshenk" <cshenk1@cox.net>: Jul 19 09:47AM -0500 Gary wrote: > lack of wind it what really nails me. > Dewpoint has been high lately every day. That makes for > miserable muggy weather. Heat index warning from NAS Oceana came in late Friday. Expect up to 108F heat index with some high points today of 112F. Basically about 97-99F with high humidity and low/no breeze. People with ceiling ACs should watch for condensation issues and check any drip pans. Basically as always, the next 6 weeks will be randomly miserable heat here. |
| Gary <g.majors@att.net>: Jul 19 10:52AM -0400 cshenk wrote: > should watch for condensation issues and check any drip pans. > Basically as always, the next 6 weeks will be randomly miserable heat > here. It's not been a fun summer at all so far. I'm just so thankful that I don't have to work outside all day in this like I did for so many years. arrghh |
| Sheldon Martin <penmart01@aol.com>: Jul 19 10:03AM -0400 On Sun, 19 Jul 2020 08:59:29 -0400, jmcquown <j_mcquown@comcast.net> wrote: >store-brand wins, sometimes another brand. Pompeian won out the last >time. :) >Jill We buy the neutral flavored EVOO at Walmart, it's the only cooking oil we buy, we find the estate oils too strongly flavored and not in a good way, and too expensive. Often we blend the Walmart EVOO with butter for cooking, that's flavored enough... for salads there are all sorts of herbs and spices to go with the neutral flavored EVOO... we don't care for vinegar in our homemade salad dressing, we much prefer fresh squeezed lemon juice, then the rinds are used in mixed cocktails. I buy 2lb bags of lemons at Tops for $3-$4, eight very nice lemons, juicey and very few seeds.... one bag lasts about a month. |
| Gary <g.majors@att.net>: Jul 19 10:12AM -0400 jmcquown wrote: > > meh heh > What the hell are you two talking about? > Jill It's all quoted above. Just scroll up and read, Jillers ;) Then smile. We're just having some fun here. :) |
| jmcquown <j_mcquown@comcast.net>: Jul 19 10:20AM -0400 On 7/19/2020 10:12 AM, Gary wrote: >> Jill > It's all quoted above. Just scroll up and read, Jillers ;) > Then smile. We're just having some fun here. :) I'm laughing about you following along in the troll's footsteps. Did you actually look at the photo? There is NO exercise machine. Jill |
| jmcquown <j_mcquown@comcast.net>: Jul 19 10:29AM -0400 On 7/19/2020 10:03 AM, Sheldon Martin wrote: > cocktails. I buy 2lb bags of lemons at Tops for $3-$4, eight very > nice lemons, juicey and very few seeds.... one bag lasts about a > month. I'm happy for you, Sheldon. I don't shop at Walmart. Their supermarket sucks in terms of pretty much everything. I agree about adding a little butter to the oil for cooking certain dishes. Absolutely when pan-searing something like sea scallops. I don't use a lot of olive oil and don't much worry about brand. I'm not an olive oil snob. I do not buy bags of lemons. They'd go bad before I could use them. Jill |
| Gary <g.majors@att.net>: Jul 19 10:31AM -0400 jmcquown wrote: > I'm laughing about you following along in the troll's footsteps. Did > you actually look at the photo? There is NO exercise machine. > Jill DUH Jill. We are joking that that cat tower toy is YOUR exercise machine. You really don't have any sense of humor, do you? |
| Gary <g.majors@att.net>: Jul 19 10:31AM -0400 jmcquown wrote: > A funny thing is, Sheldon claims he doesn't like to type. > Don't forget, Cheri had you pegged too, Gary. ;) Notice the winky Heheh > Jill Cheri and I argued sometimes but also got along well, Jill. |
| jmcquown <j_mcquown@comcast.net>: Jul 19 10:05AM -0400 On 7/17/2020 6:24 PM, Sheldon Martin wrote: > I occasionally like pasta but it's not typically a go-to meal for me. > I enjoy some real guinea pasta dishes like pissghetti with scungilli > and mussels marinara with linguinni and dago red. In my Brooklyn (snipped a bunch of sexual dreaming) When, was that, Sheldon? About the same time you were cooking a bunch of bacon on a Navy ship? Jill |
| Dave Smith <adavid.smith@sympatico.ca>: Jul 19 10:14AM -0400 >> Leo > It was 99° here today and I made sure to NOT go outside except to the > mailbox. It is only 10 am and the temperature is 81 with a "feels like " 100. It's stinking hot. It is going to be 90 this afternoon. AC is on and I am planning on staying inside. |
| Gary <g.majors@att.net>: Jul 19 10:09AM -0400 Bruce wrote: > >Costco store in Spain.* > I had to look up scrapple. If my dictionary's correct, it's > American-English and means meatloaf. But not the meatloaf that we talk about here. Big difference. Scrapple is more like a loaf form of breakfast sausage. |
| Gary <g.majors@att.net>: Jul 19 10:11AM -0400 Bruce wrote: > >Fry until both sides are crispy, dab of ketchup. If you don't crisp the > >outside it is a mushy texture. > Well, I see 10 ingredients and numbers 1, 2, 3, 6, 7 and 8 are pork :) I do love scrapple but have always joked about it and the name. Once you butcher a pig, all the scraps leftover on the table and on the floor are collected to make "SCRAPple" Hence, the name. Might be about right too but it sure is tasty. Somewhat sad that you're not allowed to at least taste it, Bruce |
| Gary <g.majors@att.net>: Jul 19 10:07AM -0400 dsi1 wrote: > I once caught a can of crab. My wife thought it was cat food and fed it to those bastards! Looks like no crab cakes for me! Lol! You're probably better off having the cat eat the canned stuff. heh eheh |
| Gary <g.majors@att.net>: Jul 19 10:09AM -0400 > > All my crabcakes are made from live crabs that I've killed, > > cooked, and picked. > They all say that, though? True. In my case though it's very true. I've never eaten restaurant crab, canned crab or even the pasteurized crab meat but I am tempted to try that sometime. I really have caught or purchased, killed and picked all the blue crab I've ever eaten. I did have Alaskan King crab a couple of times that someone else did the dirty work. I just microwave the legs to hot. Next on crab list is the Dungeness crab. Never had that. Oh and...snow crab isn't worth eating, imo. |
| S Viemeister <firstname@lastname.oc.ku>: Jul 19 02:49PM +0100 On 19/07/2020 10:41, Bruce wrote: > -Coffee grounds are high in nitrogen. Do your plants want that? > "Applying spent coffee grounds directly to urban agriculture soils > greatly reduces plant growth." Thank you. |
| S Viemeister <firstname@lastname.oc.ku>: Jul 19 02:50PM +0100 On 19/07/2020 13:33, Nancy Young wrote: > earthworms. And remember how adding organic material attracts helpful > bacteria? Well, coffee grounds also have antibacterial properties. Bye > bye, little buggies. Interesting. |
| Gary <g.majors@att.net>: Jul 19 10:06AM -0400 > No tomatoes here so I just had a fried egg sandwich on lightly toasted and > buttered bread. I make fried egg sandwiches occasionally for lunch or dinner. I always make two at a time. I'm a piggy. Make and butter the toast first. Put down 2 bottom slices with some cheese One slice torn into 4 pieces, two pieces on each slice of toast. Then I fry 3 eggs over easy. Right before they are done, I'll break the yolks on top and spread it around the egg then quick flip to seal up the yolk a bit. Still runny but won't run out of the sandwich. One and a half eggs right on the cheese to melt it. Salt and pepper each then put on top slices of toast. On the 2nd sandwich, I'll put a lot of ketchup. That's my 2nd sandwich and "dessert" sandwich. YMMV. That's just what works for me. |
| Snag <Snag_one@msn.com>: Jul 19 08:49AM -0500 On 7/19/2020 7:30 AM, Sheldon Martin wrote: >> generally a little riper than the other tomatoes. > I don't cook my home growns, then what was the point when I can buy > whole canned and canned crushed. I prefer my home canned tomatoes , the only thing added is a bit of citric acid . No added salt , no preservatives . Frozen is even better , nothing but tomato . -- Snag Illegitimi non carborundum |
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