- OT Mailbox update - 6 Updates
- My Buffy has gone - 2 Updates
- Fourthj of July Pre-Meeting - 7 Updates
- WAREZ John? - 1 Update
- My ongoing pizza trouble - 2 Updates
- Pizza From Scratch: Part Deux - 5 Updates
- Fourth of July Plans? - 2 Updates
| "Julie Bove" <juliebove@frontier.com>: Jul 04 05:27AM -0700 "Sqwertz" <sqwertzme@gmail.invalid> wrote in message news:1mj79ndaydnmc.dlg@sqwertz.com... > You pick up your keys at the post office, just like I said 4 threads > ago. > -sw Then why didn't they give me keys when I went to the post office? We have all been going there and nobody was given keys. It hasn't cost us anything yet. We've all decided that we won't pay anyone unless/until they can prove that they bought it, were required to buy it and proof of what they paid. |
| "Julie Bove" <juliebove@frontier.com>: Jul 04 05:07AM -0700 "Gary" <g.majors@att.net> wrote in message news:5EFEF2B1.EA4A52E7@att.net... >> picked up my mail. I have no way to get it now. > In the real world, the post office would have given you the > neighbor's address and/or phone number. They know. Ask them. Well, they didn't. And the plot thickens. Whoever put the box in, did not put the correct box. There is only one parcel locker and far too many mailboxes. One neighbor heard from another neighbor that we each owe $200 but she will not pay. I contacted another neighbor to tell him what she said. He said he tracked down the mailman and was told that a USPS guy named Dave installed it and we have to call him. He was given a 206 area code number. We are 425 here. Talk about muddy waters! Dang. Sooo complicated. And I can't do a thing till Mon. now. |
| Dave Smith <adavid.smith@sympatico.ca>: Jul 04 10:13AM -0400 On 2020-07-04 8:22 a.m., Gary wrote: >> USPS person named Dave installed it. Don't know who he is either! > It's a federal crime to mess with the US mail. > Something has gone very wrong in Bothell. It is that famous Bothell vortex of dysfunction. |
| Sheldon Martin <penmart01@aol.com>: Jul 04 12:49PM -0400 >> USPS person named Dave installed it. Don't know who he is either! >It's a federal crime to mess with the US mail. >Something has gone very wrong in Bothell. Something is very wrong in Julie's head. And Julie's ass is too lazy to contact the postmaster. I've had a PO Box most of my life and in several post offices throughout the US. Anytime there's been an issue I've been contacted in writing by official USPS mail... I get a notice in my PO Box each year for paying my rent. Anytime I've had a question I could either phone the Postmaster or stop in to talk with the Postmaster. There are very specific USPS rules regarding all aspects of mail boxes and they are the same regardless which zip code.. . all mail boxes must be approved by the USPS and their location by the postmaster for the area... approved mail boxes are so stamped. The issues regarding the Bothel, WA post office and their mail boxes are very likely on line. |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Jul 04 09:51AM -0700 On Saturday, July 4, 2020 at 9:12:32 AM UTC-5, Dave Smith wrote: > > It's a federal crime to mess with the US mail. > > Something has gone very wrong in Bothell. > It is that famous Bothell vortex of dysfunction. I'm so glad I don't live in Washington state. The constant drama, the lack of food, the stringent laws, kitchen appliances being destroyed, toilet paper being stolen right out of your house, the list goes on and on. I don't think my nerves could handle all this stress and strife. |
| jgrove24@hotmail.com: Jul 04 09:51AM -0700 Sounds like you have a one stop community mail center. Until USPS activates it, your old box should get serviced. Or just wait until Mt. Renier esplodes and mail is cancelled. |
| cshenk <csh...@cox.nut>: Jul 04 12:37PM -0400 On 6/28/2020 10:08 AM, jmcquown wrote: > away. I learned later from a neighbor that it was a white-tailed hawk. > The thought of Buffy being ripped to pieces has been too much for me to > handle. I am in a state of shock and will be grieving. So sorry for your loss, Jill. My cousin had a similar experience in Wyoming. In that instance an eagle grabbed her little Maltese. It was a bloody horror I heard. My thoughts are with you. |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Jul 04 09:45AM -0700 On Saturday, July 4, 2020 at 11:37:44 AM UTC-5, cshenk wrote: > So sorry for your loss, Jill. My cousin had a similar experience in > Wyoming. In that instance an eagle grabbed her little Maltese. It was a > bloody horror I heard. My thoughts are with you. WHAT?!?!? That's terrible, simply terrible. That must have been a very large hawk to swoop in and carry off an adult cat. |
| Sqwertz <sqwertzme@gmail.invalid>: Jul 04 07:33AM -0500 On Sat, 04 Jul 2020 07:26:08 -0400, Gary wrote: > lol > That's a great example of "fake news" or deceptive > advertising. Discription as "Robust" is a joke. That's just where I usually keep my olive oil, and I had just used it on the meat. Nothing sinister about it but I'm glad it causes you such paranoia and angst. My cutting boards are always back there, too, but they don't seem to piss you off as much for some reason. I'll put your name on the bamboo one, how's that? And it was $2.21/qt and tastes great. I brushed it on the meats before the rub as its been shown to nearly eliminate the questionable carcinogens from the wood smoke. What are you eating today Gary - Swanson's or Hungry Man? -sw |
| Sqwertz <sqwertzme@gmail.invalid>: Jul 04 09:19AM -0500 On Fri, 3 Jul 2020 20:50:38 -0500, Sqwertz wrote: > packer cut brisket! And a 5+ pound rack of short ribs (the meaty > kind). And an 11-pound pork butt. I'll probably throw in a pound of > sausage just to round me out, literally. Move over Joey Chestnut. The meat's been on the smoker since 7:AM. I finally found some post oak, but I had to buy 2 cubic feet of it - about 100 pounds - and it's in split logs - not suitable for smokers as-is. So neighbors heard the sound of the jigsaw and swearing coming from my garage at 6:AM. But I love the smell of that post oak coming from my smoker - smells like real TX BBQ. Potato salad is almost made and I had a marinated fior di latte, marinated roasted red pepper, and pesto on a ciabatta sandwich for breakfast. https://i.postimg.cc/G2y2z9hK/Sandwich-Fior-di-Latte-and-Red-Pepper.jpg https://i.postimg.cc/Xq6vP3rb/Sandwich-Fior-di-Latte-and-Red-Pepper-Assmebled.jpg 2 shots of Canadian whiskey got me a nice buzz. So I'm gonna fill up the charcoal pan, add another chunk of wood, and go back to sleep. -sw |
| Sqwertz <sqwertzme@gmail.invalid>: Jul 04 09:27AM -0500 On Fri, 03 Jul 2020 21:14:45 -0500, cshenk wrote: >> -sw > Umm, HEB isn't 3rd world. It's a fairly upscale Texas market, or was > when I lived there for 3 years. <yawn> HEB is not upscale, maybe for a hillbilly like you its upscale. Central Market is their upscale offering. And HEB's are different in each part of the city, which is why some are referred to as third-world HEB's. I named four of them specifically, two first world and two third-worlds. Don't be trying to educate me on a chain a grocery stores I shop at twice weekly for 20 years. Tell me which ones you shopped at and I'll rate them for you. -sw |
| Sqwertz <sqwertzme@gmail.invalid>: Jul 04 09:31AM -0500 On Fri, 3 Jul 2020 23:18:32 -0400, Ed Pawlowski wrote: >> when I lived there for 3 years. > But if they are in a 3rd world location they carry the ethnic foods the > neighborhood wants. I've seen that in Walmart too. Exactly. Some of them cater to a heavier Mexican market, one to Russians and Eastern Europeans, and another to Jewish/Halal. I live near the White Cracker ones. But they all cater to Mexican cuisine at some level. -sw |
| Sqwertz <sqwertzme@gmail.invalid>: Jul 04 10:19AM -0500 On Fri, 3 Jul 2020 21:08:16 -0400, Alex wrote: >> and a certified marijuana nurse! Time for my standard breakfast. > It wasn't that difficult, was it? If you paid a guy $1500 it would > be...the same. It was amazingly simple. I didn't even know it could be done until I looked it up, and 20 minutes later it was fixed. I was having trouble with the crescent wrench until I realized it was on backwards and I was pulling it towards the frame. I'm glad I didn't have any sandpaper, otherwise that's how I would have fixed it. Which really only makes it worse. Tomorrow I fix the oven. I was late updating my credit card info at Amazon and I didn't get it delivered yesterday (I may need it today if I run out of lump). So it will be delivered Sunday. That was $225 minimum for a house call including the igniter. Or $17.40 from Amazon and DIY. I've always pissed and moaned about youtube, except for the DIY videos. My childhood would have been a lot different with the Internet. -sw |
| Sqwertz <sqwertzme@gmail.invalid>: Jul 04 10:22AM -0500 On Fri, 03 Jul 2020 05:45:55 -0400, Gary wrote: > It's been over a week since he last posted. Not like him. > I hope the fellow is ok. He got the 'rona working at the nursing home and his housemates made him quarantine at a fleabag hotel. -sw |
| Sqwertz <sqwertzme@gmail.invalid>: Jul 04 11:35AM -0500 On Fri, 3 Jul 2020 20:50:38 -0500, Sqwertz wrote: > packer cut brisket! And a 5+ pound rack of short ribs (the meaty > kind). And an 11-pound pork butt. I'll probably throw in a pound of > sausage just to round me out, literally. Move over Joey Chestnut. Well, I'm not sure exactly how this happened, but the short ribs are at 174F and the brisket at 154F while the smoker is running at about 265F after only 4 hours. I just wrapped the ribs and will wrap the brisket here in a minute. No time to go back to sleep like I planned. And I'm gonna have to switch from Segrams 7 to Everclear a little earlier than I expected. April from my bank is coming over with her dog, too! She's hot for me in my Bernie outfits - I think it's a Daddy Thing. -sw |
| Dave Smith <adavid.smith@sympatico.ca>: Jul 04 12:08PM -0400 On 2020-07-03 5:45 a.m., Gary wrote: > It's been over a week since he last posted. Not like him. > I hope the fellow is ok. When was he okay? |
| Mike Duffy <bogus@nosuch.com>: Jul 04 01:59PM On Sat, 04 Jul 2020 06:20:20 -0400, Gary wrote: > [...] always the main ingredient on a white pizza. I was going to wait until I got everyone on-board discussing culinary diversity and pineapple privilege before addressing the much more entrenched tomato sauce privilege. But I need to ask: "What is a white pizza?" |
| Ed Pawlowski <esp@snet.xxx>: Jul 04 10:24AM -0400 On 7/4/2020 5:58 AM, Cindy Hamilton wrote: > Sweet/savory foods have a long tradition in Western cooking. > Pineapple on pizza is terrible. I'd rather have ham and onion. > Cindy Hamilton I'd have one slice, once a year or so. Just something different. No way would I ever get a full pie like that. |
| Pamela <pamela.poster@gmail.com>: Jul 04 01:26PM +0100 On 02:04 4 Jul 2020, cshenk said: > For sweets: my mind goes to jellies and jams. Yes, I know they do more. > For standard, meat pies seem perfected there but I had one in Russia > (Vladivostok) that blew me away. I wonder if Graham is referring to highly traditional English food, such as Gary Rhodes became "known for reviving British classics, including faggots, fishcakes, braised oxtails and bread and butter pudding". [Wikipedia] |
| Pamela <pamela.poster@gmail.com>: Jul 04 01:29PM +0100 On 02:18 4 Jul 2020, cshenk said: > Have you no love of cooking? If not, why are you here? People who love > to cook, experiment all the time. Some work, some don't. It's > expected. I have given up attempting weird and wonderful novel dishes. I stick to making classics as I know I will like them. |
| Pamela <pamela.poster@gmail.com>: Jul 04 01:30PM +0100 On 11:07 4 Jul 2020, Cindy Hamilton said: > culinary evolution by its successes while ignoring its failures. > Have you ever seen a Medieval cookbook? > Cindy Hamilton The dishes which lasted became the classics I refer to, reliably enjoyed by succeeding generations. |
| Pamela <pamela.poster@gmail.com>: Jul 04 01:31PM +0100 On 12:42 4 Jul 2020, Bruce said: >>I use a 32 ounce cup for water. In the summer, I'll add one or >>two ice cubes just to chill it a bit. > Duly noted, Gary. Thanks for sharing. You don't know how to make chilled water in Oz? |
| Dave Smith <adavid.smith@sympatico.ca>: Jul 04 10:09AM -0400 On 2020-07-04 6:07 a.m., Cindy Hamilton wrote: > On Friday, July 3, 2020 at 5:59:19 PM UTC-4, Pamela wrote: any good. >> the time become classics, which shows they have only transient appeal. > How many dishes from history had only transient appeal? You're judging > culinary evolution by its successes while ignoring its failures. People cooked with what was available, so that changed with location and season. Northern Europeans used a lot of root vegetables and they used a lot of smoked and salted meat and fish. > Have you ever seen a Medieval cookbook? When we were in Tallinn Estonia we had dinner one night in a medieval style restaurant that served only foods with ingredients that were available in those days. |
| Gary <g.majors@att.net>: Jul 04 08:38AM -0400 Bruce wrote: > >> Bacon potato salad is major TIAD! Leave out the potatoes. > >The bacon, to me, really adds something extra to this dish. > The funny thing is that Tom Cruise was born on the 3rd of July. No one gives a crap about Tom Cruise. Why mention him? He's just a short, unpleasant movie star. |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Jul 04 06:01AM -0700 On Saturday, July 4, 2020 at 8:16:42 AM UTC-4, Gary wrote: > > > I was in the jr. high and high school bands. > > As was I. I probably could still play the song from memory. > What instument did you play? Flute. > I played the cornet and I now have that back but my lip > muscles have died after 50 years. Can't even get a note > out of the darn thing. (just need to practice) I still have mine, but it could use a little time in the shop. Can't tell if it's a missing cork or a spring that's out of place. Cindy Hamilton |
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