Perhaps Denise Richards and Deana Lohan arent' doing themselves any favors with their reality shows. I'm starting to swing over to Charlie's side and I haven't had an opinion before. They aren't very impressive women somehow. I've seen a couple of clips from their shows. Maybe I should watch them before deciding. I may have seen enough.
Oh, Sex and the City. It sounds like people are saying 'in'. Vowels are stupid.
Saturday, May 31, 2008
and another forgotten
Ingredient for "let 'er buck'
oregano - sprinkle some across the hamburger, before the mushrooms, or where ever pleases. How much? hmmm, try a teaspoon for both halfs. I've mostly used powdered, dry so that's my preference from custom. Dried leaves work and can be ground finer if desired.
I should stop the recipe portion of this program.
I saw directions for hard boiled eggs on a blog for a no fail method. Simmer for 20 minutes. Huh? Doesn't everybody know the heat to boiling, cover for 10 minutes then drain and cool thing? Guess not. People don't always know the same things at the same times and sometimes don't ever know them. There's me, for example. I don't know many things.
Sharon Stone, for instance, apparently says many stupid things - frequently. I don't follow her and can't think of any movies I've seen her in.
And all this Sex in the City jabber. People have traditionally gone to movies to escape their own realities. Shirley Temple, Fred and Ginger...people didn't live like that, act like that even want that. People are ascribing many strange motivations and recupertions to this show. I, for instance, no longer think animals talk and fly but mightly enjoyed Disney at one time.
It's not the sex that interests women, but the women's thoughts and feelings and the similarity of experience in all female lives. Things that haven't changed in thousands of years. Uh, not that sex doesn't interest women.
I'm watching Red Eye which I catch occasionally. Everybody looks into the camera, and frequently glances in that direction. It's a very odd viewer experience. I wonder what they're looking at. It's like they're speaking directly to us.
oregano - sprinkle some across the hamburger, before the mushrooms, or where ever pleases. How much? hmmm, try a teaspoon for both halfs. I've mostly used powdered, dry so that's my preference from custom. Dried leaves work and can be ground finer if desired.
I should stop the recipe portion of this program.
I saw directions for hard boiled eggs on a blog for a no fail method. Simmer for 20 minutes. Huh? Doesn't everybody know the heat to boiling, cover for 10 minutes then drain and cool thing? Guess not. People don't always know the same things at the same times and sometimes don't ever know them. There's me, for example. I don't know many things.
Sharon Stone, for instance, apparently says many stupid things - frequently. I don't follow her and can't think of any movies I've seen her in.
And all this Sex in the City jabber. People have traditionally gone to movies to escape their own realities. Shirley Temple, Fred and Ginger...people didn't live like that, act like that even want that. People are ascribing many strange motivations and recupertions to this show. I, for instance, no longer think animals talk and fly but mightly enjoyed Disney at one time.
It's not the sex that interests women, but the women's thoughts and feelings and the similarity of experience in all female lives. Things that haven't changed in thousands of years. Uh, not that sex doesn't interest women.
I'm watching Red Eye which I catch occasionally. Everybody looks into the camera, and frequently glances in that direction. It's a very odd viewer experience. I wonder what they're looking at. It's like they're speaking directly to us.
big mistake...so sorry
In the 'Let 'er' Buck' recipe, I forgot the cooking time - 350 for 20-30 minutes till hot. Last post, I think.
This is the first time I've thought Obama might tank. New preacher scandle. It's gonna get to people to hear their race talked about that way. The second is a white Catholic Priest. I wonder when a person speaks and acts against his own race. The priest seemed to be pandering to the crowd, seeking approval and acceptance maybe. But why? What's he looking for?
And I think may people are surprised at the Black sentiments they've been hearing. If they want to be seperate then they can be. We can't really unite as a country with so much animosity from all sides. As long as parties get to claim the injured slot, they win. I've heard blacks claim that Jews haven't suffered a halacost
(how do ya spell that?) to compare with theirs. I've heard blacks say that they like their own neighborhoods and schools so they don't have to be around whites.
I don't know what to think anymore. They look at us with hatred. It makes it hard to care or take anything they say seriously. Some have argued that everything is racist.
There isn't anything I can do about the past. Looks like there isn't anything they can do either. But I don't think they want to. It's part of their status and pride. We all have to live out our identies.
This is the first time I've thought Obama might tank. New preacher scandle. It's gonna get to people to hear their race talked about that way. The second is a white Catholic Priest. I wonder when a person speaks and acts against his own race. The priest seemed to be pandering to the crowd, seeking approval and acceptance maybe. But why? What's he looking for?
And I think may people are surprised at the Black sentiments they've been hearing. If they want to be seperate then they can be. We can't really unite as a country with so much animosity from all sides. As long as parties get to claim the injured slot, they win. I've heard blacks claim that Jews haven't suffered a halacost
(how do ya spell that?) to compare with theirs. I've heard blacks say that they like their own neighborhoods and schools so they don't have to be around whites.
I don't know what to think anymore. They look at us with hatred. It makes it hard to care or take anything they say seriously. Some have argued that everything is racist.
There isn't anything I can do about the past. Looks like there isn't anything they can do either. But I don't think they want to. It's part of their status and pride. We all have to live out our identies.
hahahahahaha
God, I crack myself up. The history of ground meat goes back at least to ancient Egypt.
The mongol invasion of 1235 brought the concept to the Russians who then created Steak Tartare.
hahahahaha
It was traditionally scraped meat.
The mongol invasion of 1235 brought the concept to the Russians who then created Steak Tartare.
hahahahaha
It was traditionally scraped meat.
turkey
Since I've nothing I want to do, I will now describe my one turkey cooking experience.
I had a coupon for a free grocery store turkey. I cooked it. It tasted of chemicals - really awful. I then realized that a whole turkey for me was pointless. I don't like the dark meat except in Ala King (helpful hint: add about 1/4 cup of dry sherry - it really makes a big, tasty difference. Fab, really) There's no point in cooking any more turkeys.
I pretty much quick cooking, well, for a couple of reasons, but mostly cause I kept burning up pots. I just started forgetting things were on the stove. Busy net surfing, falling asleep, whatever.
But then I heard about brining. Wanted to try it especially since my meat cooking skills are lacking (although that chicken I roased was really good. I combined a couple of recipes and it was great. Do I remember how? No.)
Very tasty results. I forgot one and it over cooked, but still was great for sandwiches. The other I over cooked because I read the directions wrong. It still tasted better than Mom's in a way. The meat was seasoned. I really recommending brining.
I saw a method for skipping the water part and salting steaks for awhile that produces the same effect. Blue Kitchen mentions it. He got it from another site. I don't remember which.
And Worcestershire Sauce? My dad always called it Lee and Perins. I know it says 'Lea', but don't find that relevant no matter how that's pronounced. The British say, "Wooster" (I think) which is a lot easier to pronounce. I think it's the name of a county, or titled family or something familiar to them. It's an English sauce, but the way, in case you don't know and are wondering why this matters. I've heard several people stumble and laugh. It's a tough one. I have to sound it out in sections and even then, I don't know if I need an 'r' or a 's' sound at times.
I've made 2 meatloafs. I don't like meatloaf. One was very involved, 30 minutes of chopping, tons of ingredients Amish recipe. It sucked real bad. The second was a simple recipe that came with a microwave. It was really good. Even I liked it.
So open that jar of sauce and live life. I recommend putanisca. No one adds enough olives, so I always add more black and green ones. It gives a comforting chew factor and makes a nice meat substitue. I liked Emerils' sauce best for taste, but it really teeny, tiny bits of olive I could barely see. Does he still make it? See? I need a better grocery.
The olive thing surprised me before. I've an olive pasta recipe that uses black and green, oil based that I really like. I'n not that fond of olives, but they're sure good in sauces. They add a lot of flavor, salt and vinegar probably, that gives a specialness to sauces. Try it and see what you think. That one's no meat, too.
Mom used to have a meatless meal once a week as she could. Spanish rice, no relation to authentic recipes but better, a cheese/canned chile spread heated on french bread, can't think of anything else - might not have been anything else...no, nothing's comming back. It was for bugeting reasons, not health especially, although she was a naturally healthy eater mostly. She wouldn't give up her mayonnaise and neither will I.
Ya, I know Rachel Ray hates it, but I hate arugala. Am I alone with this? I've never seen or heard anyone else mention it. It tastes so overwhelming nasty that I can't eat it all all, and I can eat a lot of things I don't like very much. Really. It's true. I got a bag of mixed lettuce that must have included it and I threw it out. I just can't eat it. Does everybody love it? I like the peppery end note but not enough to gag down the rest of it first. I learned to eat cilantro even though I wasn't fond of it at first. I never had to throw it out.
I have an excellent salsa recipe from the Frugal Gormet. Dad used one of his books. When he tried one of the recipes even he couldn't eat it. He used others successfully enough, but Dad ate everything. Literally. Limburger, head cheese, liverworst, scrapple. He loved and often relived his memories of (what's that raw beef with a raw egg and other condiments called?) He said they used scrapped steak, not hamburger. But that was 1925 San Fransisco and recipes and processes change. Did they use ground beef then? Doesn't matter - just curious.
A German woman had a fit when I said that cause her Mother makes it with ground meat so that's the only way. Did she mean hamburger or ground steak or what? I don't know, but fat content and which parts used are the only probably differences. She was easily threatened by differences.
a favorite recipe:
From Peg Bracken's "I hate to cook" book
In this order spread cheese spread (I've always used the Pimento Cheese and usually about 1 1/2 jars for my preference, but pick your flavor) on each half of a long french loaf. Cut horizontally, sweet works best for me. Sour toasts too hard.
I suppose you can remove some bread innards if you'd like. I never have and it's a pretty messy treat.
about 1- 1/2 lbs browned, seasoned hamburger, cooking some chopped onion with it helps
1 can sliced mushrooms, drained
some well chopped green onions, up to one bunch
1 1/2 cans tomato sauce, 8 oz size.
drizzel some oil on top 1-2 tbls? I dropped this step long ago.
Warning - part of the bread end and sides usually gets sogy. The cheese is supposed to prevent that, but never does for me.
Mom started making it when I was young. Think it's called 'Let 'er Buck' and was a suggestion for left over roast beef which I've never tried. The idea doesn't appeal to me, but live large and prosper. Try it with lamb if you'd like.
I had a coupon for a free grocery store turkey. I cooked it. It tasted of chemicals - really awful. I then realized that a whole turkey for me was pointless. I don't like the dark meat except in Ala King (helpful hint: add about 1/4 cup of dry sherry - it really makes a big, tasty difference. Fab, really) There's no point in cooking any more turkeys.
I pretty much quick cooking, well, for a couple of reasons, but mostly cause I kept burning up pots. I just started forgetting things were on the stove. Busy net surfing, falling asleep, whatever.
But then I heard about brining. Wanted to try it especially since my meat cooking skills are lacking (although that chicken I roased was really good. I combined a couple of recipes and it was great. Do I remember how? No.)
Very tasty results. I forgot one and it over cooked, but still was great for sandwiches. The other I over cooked because I read the directions wrong. It still tasted better than Mom's in a way. The meat was seasoned. I really recommending brining.
I saw a method for skipping the water part and salting steaks for awhile that produces the same effect. Blue Kitchen mentions it. He got it from another site. I don't remember which.
And Worcestershire Sauce? My dad always called it Lee and Perins. I know it says 'Lea', but don't find that relevant no matter how that's pronounced. The British say, "Wooster" (I think) which is a lot easier to pronounce. I think it's the name of a county, or titled family or something familiar to them. It's an English sauce, but the way, in case you don't know and are wondering why this matters. I've heard several people stumble and laugh. It's a tough one. I have to sound it out in sections and even then, I don't know if I need an 'r' or a 's' sound at times.
I've made 2 meatloafs. I don't like meatloaf. One was very involved, 30 minutes of chopping, tons of ingredients Amish recipe. It sucked real bad. The second was a simple recipe that came with a microwave. It was really good. Even I liked it.
So open that jar of sauce and live life. I recommend putanisca. No one adds enough olives, so I always add more black and green ones. It gives a comforting chew factor and makes a nice meat substitue. I liked Emerils' sauce best for taste, but it really teeny, tiny bits of olive I could barely see. Does he still make it? See? I need a better grocery.
The olive thing surprised me before. I've an olive pasta recipe that uses black and green, oil based that I really like. I'n not that fond of olives, but they're sure good in sauces. They add a lot of flavor, salt and vinegar probably, that gives a specialness to sauces. Try it and see what you think. That one's no meat, too.
Mom used to have a meatless meal once a week as she could. Spanish rice, no relation to authentic recipes but better, a cheese/canned chile spread heated on french bread, can't think of anything else - might not have been anything else...no, nothing's comming back. It was for bugeting reasons, not health especially, although she was a naturally healthy eater mostly. She wouldn't give up her mayonnaise and neither will I.
Ya, I know Rachel Ray hates it, but I hate arugala. Am I alone with this? I've never seen or heard anyone else mention it. It tastes so overwhelming nasty that I can't eat it all all, and I can eat a lot of things I don't like very much. Really. It's true. I got a bag of mixed lettuce that must have included it and I threw it out. I just can't eat it. Does everybody love it? I like the peppery end note but not enough to gag down the rest of it first. I learned to eat cilantro even though I wasn't fond of it at first. I never had to throw it out.
I have an excellent salsa recipe from the Frugal Gormet. Dad used one of his books. When he tried one of the recipes even he couldn't eat it. He used others successfully enough, but Dad ate everything. Literally. Limburger, head cheese, liverworst, scrapple. He loved and often relived his memories of (what's that raw beef with a raw egg and other condiments called?) He said they used scrapped steak, not hamburger. But that was 1925 San Fransisco and recipes and processes change. Did they use ground beef then? Doesn't matter - just curious.
A German woman had a fit when I said that cause her Mother makes it with ground meat so that's the only way. Did she mean hamburger or ground steak or what? I don't know, but fat content and which parts used are the only probably differences. She was easily threatened by differences.
a favorite recipe:
From Peg Bracken's "I hate to cook" book
In this order spread cheese spread (I've always used the Pimento Cheese and usually about 1 1/2 jars for my preference, but pick your flavor) on each half of a long french loaf. Cut horizontally, sweet works best for me. Sour toasts too hard.
I suppose you can remove some bread innards if you'd like. I never have and it's a pretty messy treat.
about 1- 1/2 lbs browned, seasoned hamburger, cooking some chopped onion with it helps
1 can sliced mushrooms, drained
some well chopped green onions, up to one bunch
1 1/2 cans tomato sauce, 8 oz size.
drizzel some oil on top 1-2 tbls? I dropped this step long ago.
Warning - part of the bread end and sides usually gets sogy. The cheese is supposed to prevent that, but never does for me.
Mom started making it when I was young. Think it's called 'Let 'er Buck' and was a suggestion for left over roast beef which I've never tried. The idea doesn't appeal to me, but live large and prosper. Try it with lamb if you'd like.
It's confirmed.
Maybe I'm definately changing pharmacies. The problem? They needed to apply to insurance co. differently. The prefered barf stuff is covered by insurance and needs no prior approval. Or is it the insurance co.? They say the pharmacy has my number wrong. It's the only number I have. It's the number everybody always uses. huh? I ask again. Sometimes there are no answers.
Jon and Kate: Thing is, anytime we let the rules be more important than the people, we screw up. What rules do is save time since we don't have to think, so we have more time for our assigned goals. Kate creates her own frustration and anger and tantrums through excessive and unrealistic and unfair demands and expectations. See? We hurt others because of ourselves. We mostly don't mean to. Sometimes it's us, not them.
Gear-up time for pharmacy calling. I didn't realize that yesterday was Friday, so unless they got in touch with the dr, I won't be chemo-therapying till next week.
I looked up chemo and all I get out of it is that it's chemicals. I guess as opposed to hormones, it's a different thing entirely. Maybe I shouldn't expect clarity since people go to school for years and years to learn this stuff. Inquiring minds and all...
But that's ok about the pharmacy stuff. The better grocery has a pharmacy. If it's still open. They serve a different area mostly, so there's hope.
Gear-up time for pharmacy calling. I didn't realize that yesterday was Friday, so unless they got in touch with the dr, I won't be chemo-therapying till next week.
I looked up chemo and all I get out of it is that it's chemicals. I guess as opposed to hormones, it's a different thing entirely. Maybe I shouldn't expect clarity since people go to school for years and years to learn this stuff. Inquiring minds and all...
But that's ok about the pharmacy stuff. The better grocery has a pharmacy. If it's still open. They serve a different area mostly, so there's hope.
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