- Chapter 11 - 5 Updates
- My govenor in Pa - 1 Update
- Huuuuuneeeee - 3 Updates
- Old World Roofing was over unloading/setting up equipment and supplies today! - 4 Updates
- My Favorite Thrift Store Find - 2 Updates
- Turtle Soup ( WAS Re: Potatoes and onions) - 1 Update
- Plot thickens on mailbox - 4 Updates
- Need an accurate conversion chart for baking - 2 Updates
- Cobb Salad w/Blackened Chciken - 1 Update
- Tips and tricks - 1 Update
- Yep! I alive and WELL! - 1 Update
| graham <g.stereo@shaw.ca>: Jul 09 09:31AM -0600 "Sur la table" has just filed. Could Williams-Sonoma be far behind? |
| Ed Pawlowski <esp@snet.xxx>: Jul 09 12:11PM -0400 On 7/9/2020 11:31 AM, graham wrote: > "Sur la table" has just filed. Could Williams-Sonoma be far behind? Could be. This does not seem to be the time to sell high end kitchen wares. Few people heading to the mall these days. |
| graham <g.stereo@shaw.ca>: Jul 09 10:34AM -0600 On 2020-07-09 10:11 a.m., Ed Pawlowski wrote: >> "Sur la table" has just filed. Could Williams-Sonoma be far behind? > Could be. This does not seem to be the time to sell high end kitchen > wares. Few people heading to the mall these days. Except that more people have been cooking and baking at home and discovering the joys of it. SLT's mail order side has been doing well from that but the closures hit the outlets badly. |
| Sqwertz <sqwertzme@gmail.invalid>: Jul 09 11:45AM -0500 On Thu, 9 Jul 2020 09:31:40 -0600, graham wrote: > "Sur la table" has just filed. Could Williams-Sonoma be far behind? WS is several brands of housewares, clothing, and a few hotels. Most of their housewares revenue is online sales. So while their stores may close, they'll still survive just fine. They just made Fortune 500 status last year. Most of their WS branded kitchenwares are just rebranded major brands at a huge markup (sometimes with a slight, usually insignificant modification to make it "unique"). I wouldn't buy anything there without searching out the parent brand product first. -sw |
| graham <g.stereo@shaw.ca>: Jul 09 10:46AM -0600 On 2020-07-09 10:11 a.m., Ed Pawlowski wrote: >> "Sur la table" has just filed. Could Williams-Sonoma be far behind? > Could be. This does not seem to be the time to sell high end kitchen > wares. Few people heading to the mall these days. On a personal note, wood-turning is my hobby and I make utilitarian and artistic pieces. I started negotiations with a large craft shop just before the shutdown. They haven't survived and will close down next month. So I am stuck with numerous boxes, bowls, coffee scoops and ornamental items. https://postimg.cc/gallery/FQRSfXG |
| Sheldon Martin <penmart01@aol.com>: Jul 09 12:41PM -0400 On Thu, 09 Jul 2020 Gary wrote: >> Yes, that would be nice. >And that's today! :-D >All windows are open this morning. Yoose are dreaming, there's been no fresh (clean) air on this planet for way more than 100 years.... all the air is polluted, all the water is polluted.... and becomes more polluted every minute of every day. We live in a sealed bubble, there is no way that man made pollutants can escape. The best we can do is attempt to filter the pollutants from the air we breathe and from the water we drink. Smelling ocean air is no differeent from smelling any deodorized air... lousy water may taste better mixed with Koolade but then it'll be further polluted. Spraying your toilet with Febreze makes it no less polluted, just that yoose prefer the aroma of lilac to yoose shit (for brains). Some of the biggest pollutors are fast food joints with all their frying... so what that they have exhaust fans, where do yoose dummys think that exhaust schmutz goes? |
| Sheldon Martin <penmart01@aol.com>: Jul 09 11:01AM -0400 >> A once a year treat. >I don't care to have honey plain (like on toast or biscuits) >but I do use it as an ingredient in some asian sauces. Rather than sugar I like a little honey drizzled on fresh cut fruit... also on hot cereal. A little on vanilla icecream too. |
| "Ophelia" <ophelia@elsinore.me.uk>: Jul 09 04:06PM +0100 "Gary" wrote in message news:5F06F901.2A80429F@att.net... Ophelia wrote: > A "bee cam" I love the idea! :) > ==== > So do I:))) Will you do it, Gary?:))) May-BEE a ferret cam someday. That would be cool. ==== Oh yes:))))) |
| jmcquown <j_mcquown@comcast.net>: Jul 09 12:34PM -0400 On 7/8/2020 10:21 PM, John Kuthe wrote: >> Jill > Like Heath Bars? My English Toffee is way better! Made with cream, butter and sugar! In fact I may just go get a piece! BRB...YUM!! Yep, better than a Heath Bar! :-) > John Kuthe... Don't talk to me about making candy, John. I've made different types of candy many times, starting when I was a teenager with my grandmother's recipe for date-nut coconut candy which is very labor intensive. Also my recipe for peanut brittle. And different kinds of fudge. I don't need advice from you about how to make candy. Jill |
| Sheldon Martin <penmart01@aol.com>: Jul 09 10:55AM -0400 On Wed, 8 Jul 2020 John Kuthe wrote: >https://i.postimg.cc/NjbPGhsG/Old-World-Roofing-1.jpg >https://i.postimg.cc/yxBFSdjM/Old-World-Roofing-2.jpg Who is the imbecile who installed that water hose right at your electric service... definitely not to code. >I am so excited that this is finally happening! >In 6 years, I will retire on full SocSec benefits projected to be $1600/mo. >John Kuthe... Your projection is a big fat lie... you haven't worked long enough... you'd be lucky to get 1/4 that amount. |
| jmcquown <j_mcquown@comcast.net>: Jul 09 11:23AM -0400 On 7/9/2020 10:55 AM, Sheldon Martin wrote: >> John Kuthe... > Your projection is a big fat lie... you haven't worked long enough... > you'd be lucky to get 1/4 that amount. He's just hoping. He doesn't seem to know how these things work. Go to SSA dot gov and use their benefits calculator. The amount will you receive at retirement (the official age is 67 but you can apply for benefits at age 62) is calculated based on a formula. It involves paid work credits. Being an unemployed student most of your life and renting rooms at $250 a month to students doesn't count as earned income or work credits. Jill |
| Ed Pawlowski <esp@snet.xxx>: Jul 09 12:01PM -0400 On 7/9/2020 11:23 AM, jmcquown wrote: > rooms at $250 a month to students doesn't count as earned income or work > credits. > Jill Correct, if he made good money in the past it will be higher: We base Social Security benefits on your lifetime earnings. We adjust or "index" your actual earnings to account for changes in average wages since the year the earnings were received. Then, Social Security calculates your average indexed monthly earnings during the 35 years in which you earned the most If he works full time as a nurse for a few more years he can still kick it up a bit. |
| jmcquown <j_mcquown@comcast.net>: Jul 09 12:26PM -0400 On 7/9/2020 12:01 PM, Ed Pawlowski wrote: > which you earned the most > If he works full time as a nurse for a few more years he can still kick > it up a bit. I hope he's still got that nursing job so he can earn more work credits. Jill |
| Sqwertz <sqwertzme@gmail.invalid>: Jul 09 11:06AM -0500 On Wed, 8 Jul 2020 20:30:10 -0700, Julie Bove wrote: >> $3. Yours? >> (Hi Gary!) > Out thrift stores aren't open. Yes they are. > I tend to donate more than buy. That's because you're an online shopaholic who loves to buy shit that you don't need or like. > Can't think of anything special. I imagine thrift store ick you out. =sw |
| Sqwertz <sqwertzme@gmail.invalid>: Jul 09 11:14AM -0500 On Thu, 09 Jul 2020 09:00:56 -0400, Sheldon Martin wrote: > there... brushing raw meats and putting that brush back contaminates > the oil. For oiling meats I pour some oil on the meats and use my > hands/fingers to spread/rub in the oil... hand washing is easy... [snip diarrhea] I've never used it to oil meats. And if I did I would obviously wash the brush before putting it back in the bottle. It's not rocket science, Pussy Katz. The silicon brush washes very easily. Notice the rim of the bottle has two little pour nipples, too. It's currently filled with equal parts EVOO and soybean. I'll be using it to brush some hash browns in a minute... -sw |
| jmcquown <j_mcquown@comcast.net>: Jul 09 12:04PM -0400 On 7/8/2020 6:28 AM, Ophelia wrote: >> captivity - >> > what the heck do they have to fear? Nuttin'. >> Turtle soup! Don't you know what's going on? No, what's going on? Heh. > be eating turtle soup. After that, it's cat soup. When things get really > desperate, I'll open a can of Spam. I pray to Jesus that that it never > comes to that. (snippage) I had turtle soup at Owen Brennan's restaurant in Memphis. It was absolutely delicious. And no, it is NOT served in turtle shells, it's served in regular soup bowls. Owen Brennan's is an offshoot of Brennan's Restaurant in New Orleans, Louisiana. dsi1 is just running off at the mouth again. https://www.brennansneworleans.com/recipes/turtle-soup/ Instructions Over medium-high heat, melt the butter in a heavy 7-quart saucepan. Add the turtle meat and garlic. Cook until the meat is no longer pink, about five minutes, stirring occasionally. Stir in the onions, celery, sweet peppers, kosher salt, and pepper. Cook until the vegetables start to become translucent, about 10 minutes. Add the tomatoes and cook about five minutes, stirring often so the bottom of the pan does not scorch. Reduce the heat to medium. Dust the vegetables with the flour and cook five minutes, stirring constantly and scraping the pan bottom clean so the flour does not burn. Slowly add the stock, stirring and scraping the pan bottom constantly to prevent dough balls from forming in the soup. Stir in the worcestershire, pepper sauce, parsley and thyme. Simmer 30 minutes. Add the eggs, spinach, lemon zest, lemon juice and sherry. Continue simmering 10 minutes more. You, Ophelia, wouldn't be likely to try this. Even if you could find turtle meat, the soup contains pepper, peppers and [hot] pepper sauce. Can't have anything spicy! It's not really a spicy soup. It was delicious. :) Jill |
| Sheldon Martin <penmart01@aol.com>: Jul 09 10:39AM -0400 > post office or a mail box service. In my case, that would be easy enough > since the PO is located down the street. My guess it that it might be a > hassle to get to yours. I've had a PO Box most of my life, since I was seven years old. I never found it any hassle... I don't go to the PO Box every day, twice a week is plenty... and the area with the PO Boxes is always accessable. It's only if there's a notice to pick up a package at the counter after hours that I need to return in a day or two, I've never gotten any package that I needed right away. And since I order a lot of mail order items the post office is heated so liquids won't freeze. I can specify mail orders be sent to the PO Box or to our house. whichever is more convenient for me... at the house it goes to our country mail box and that freezes in winter. PO Box rental is not expensive unless you want/need a large box. I rent the smallest size and it costs only $35/yr... I consider that a bargain. I never need to deal with all the foibles that Julie has. If I'm waiting for something in particular I can phone the post office and ask if it's there before I make the trip, but maybe I phoned 2-3 times in nearly 20 years. I go into town a couple times a week anyway so I usually check the PO Box, not always, not if I just checked the day before... it's only 3 1/2 miles to the post office, and there's no traffic here. |
| graham <g.stereo@shaw.ca>: Jul 09 08:58AM -0600 On 2020-07-09 7:08 a.m., Cindy Hamilton wrote: >> I thought that too when I saw the movie. > And this is why we have a reputation as a nation of Philistines. > Cindy Hamilton and to make it palatable, they turned it into "Kiss me, Kate"! |
| "Ophelia" <ophelia@elsinore.me.uk>: Jul 09 04:26PM +0100 "Julie Bove" wrote in message news:re638i$dd8$1@dont-email.me... "Ophelia" <ophelia@elsinore.me.uk> wrote in message news:hmlludFdnfbU1@mid.individual.net... > I stand corrected. I'm not into Shakespeare. > === > Juliette is not an uncommon name:) It's not very common here. There's the actress Juliette Lewis and the other cateress Juliet Mills. Don't know of any others. ==== :)) |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Jul 09 08:55AM -0700 On Thursday, July 9, 2020 at 10:58:36 AM UTC-4, graham wrote: > > And this is why we have a reputation as a nation of Philistines. > > Cindy Hamilton > and to make it palatable, they turned it into "Kiss me, Kate"! Which, actually, wasn't a bad movie. Then again, I have a "thing" for Howard Keel. Cindy Hamilton |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Jul 09 08:42AM -0700 On Thursday, July 9, 2020 at 6:50:14 AM UTC-4, Bruce wrote: > >conditions in your kitchen. > The conditions in people's kitchens don't explain a 126-225 gram > difference. Unless some of those people live on other planets. Then it's probably whether they spoon the flour into the cup or use the dip-and-sweep method. I've always used the latter. Cindy Hamilton |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Jul 09 08:43AM -0700 On Thursday, July 9, 2020 at 7:40:18 AM UTC-4, Bruce wrote: > >as you slowly stir it. Good stuff. > >It thickens the soup somewhat and adds egg nutrition. > What if you added grated carrots? Would that add carrot nutrition? Snerk. Thanks. That's better than anything I would have said. Cindy Hamilton |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Jul 09 08:39AM -0700 On Thursday, July 9, 2020 at 9:38:53 AM UTC-4, Mike Duffy wrote: > > You didn't say, but I conjecture that you put pickle brine in your > > burgers (and other dishes). > No. Sometimes, I'll use malt vinegar to dip fries into. Then I'm a little confused as to why you strain the brine. Just so the seeds don't stick to your peeled, sliced pickles? Cindy Hamilton |
| jmcquown <j_mcquown@comcast.net>: Jul 09 11:35AM -0400 No one here is going to click on your SPAM link. Move on... Jill |
| jmcquown <j_mcquown@comcast.net>: Jul 09 10:11AM -0400 On 7/9/2020 7:01 AM, Gary wrote: >>>> thing every day sounds just plain boring. It also sounds like >>>> institutionalized meals to me. > That's just "princess" talk. ;) Kuthe isn't a "princess", much as he'd like to be. Really, Gary, would you enjoy eating garlic mashed potatoes, rice and beans topped with veggies every single day? Sounds boring as hell to me. >>> I have a standard breakfast. We always have the ingredients, I like it >>> and it's quick. Suits me just fine. I have no idea what Bruce eats. If he cooks anything he sure hasn't mentioned much about it. >> As do I and I never tire of it. > My standard breakfast for so many years = one cup of coffee. > Works well for me. I don't have a standard meal of any kind. I don't eat breakfast every day but when I do it's closer to brunch/lunch time. I like eggs but I don't eat them every day nor do I necessarily cook them the same way every time. Scrambled (with or without cheese), soft boiled, over easy, basted... depends on my mood. When I do cook eggs (breakfast or breakfast for dinner) sometimes I have bacon with them. Other times I prefer a couple of link sausages or a couple of sausage patties. On rare occasions I'll make "home fries" to go with. Sometimes with a buttered biscuit, sometimes a slice of buttered toast. Or I'll have a bowl of grits. (I much prefer Lakeside brand yellow grits.) I like peanut butter toast for breakfast on occasion. Occasionally I have a bowl of oatmeal. Variety makes eating so much more interesting. :) Jill |
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