Quoting Michael Loo to Bill Swisher <=-
What, you, the social butterfly?
In preparation for you arrival...today I took down the prints, except for the Charles Gauss, and patched holes. I wandered up to the office and ask who I should get to come out and tighten my carpet, it's loose and developing wrinkles. They arranged for someone to arrive on July 10, and redo the carpeting (moving the furniture, etcetera) and look at the flooring in the kitchen/entry (it also is developing wrinkles). I'm not sure if this on my nickle, directly, I didn't ask. It needs to be done, that simple, and this place probably gets a bulk discount. It was all new when I moved in last June.
Which means on the 9th I'll be going early to see the Nurse Practitioner for my official post-ablation gabfest, and in the afternoon knocking down the computers so I can move somethings out of the room. Tomorrow I run down to the
lake and meet with the guy who will hopefully fix the well, 3-3.5 hours to drive down....3-3.5 hours back (I've made this trip a lot of times and know exactly where all the bumps in the road are), turn the stereo up, set the cruise control, stay awake and dodge 4 footed furry things (there's also them derned tourists in RV's dawdling/gawking for no apparent reason).
Yum - I hope that doesn't require much maintenance.
I did put in a backflow valve. I do have to take this stuff apart in the fall,
and blow out the lines before things freeze, and don't want anything unexpected
to happen. :-)
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Black Pasta
Categories: Pasta
Yield: 10 ounces
1 md Egg
2 tb Squid Ink
1/4 c Water
1 Batch of Basic Egg Pasta
Use only 1 egg. Omit salt. Mix about 2 tablespoons squid ink (from 9
(4-gram) packages) with 1/4 cup water. Combine squid ink mixture with
remaining ingredients from Basic Egg Pasta and proceed as in Basic Egg
Pasta. Omit stap of kneading by hand; instead put dough in a plastic
bag and press to a ball.
MMMMM
--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)