Pretty much. But as Walter Piston said to a
buddy of mine (in a different context), "Well,
you gotta keep tryin'."
I just wave to the overhead cameras in passing and let 'em watch.
I don't see them, so I see them everywhere.
Leaving aside the religious stuff, the issue
here is that your deity is also all-good,
whereas others (government, private parties,
corporations) can't be imagined to be that,
even by the most practiced Pollyanna.
I'm not even certain the latter have good intentions half the time.
Then there are the insurance companies. Don't get me started on those.
I think we share certain attitudes towards
institutions like that.
Sounds like. Skill can make up for damaged equipment to some extent,
but
it doesn't sound like the red line has any of that either.
Having ridden the red line off and on for 48
years, I've seen little cause for confidence.
I'd rather ride the rails in India, from the sounds of it.
If you had to, you'd probably be talking out
of the other side of your mouth.
We went to a production of Steel Magnolias
(awful, terrible play - stay away), and
Never fear; the movie synopsis was enough to send me running years ago. There is zero temptation to see the play.
Good choice.
when we showed at the box office, our tickets
were not there. Turns out somebody else had
picked up our tickets, why on earth would
anyone do that?, and I was about to rejoice at
getting kicked out, but they let us in anyhow.
Rats. Could you at least sleep through it?
Tried. Failed. Seats were too uncomfortable.
I think kitties spit them out; I had a cat who ate rabbits and she
left
those on the steps for me.
Really - I thought cats liked the things.
Apparently not.
The cats I knew ate them, in fact begged
for offal. Perhaps it was just practicing
for when there was better stuff to cadge.
Easter is over, thank you.
Beer'30 Springs eternal.
It's always 5 someplace.
And there's always day drinking.
Ah, you knew about that?
145. Scared. Be thankful for what you've got.
I am, but wouldn't mind there being less of it. (LOL)
I gained a pound, whoopee.
I personally prefer pesto, but Mom isn't fond. Even the fridge case
stuff
is better than jarred tomato sauce.
It's really, really easy stuff to make.
I used to do it too - basil, olive oil, garlic, pine nuts, and into the
food processor.
Tomato sauce is also really easy to make.
or silver jewelry bought under melt weight, but....
If it happens to be useful.
Precious metal that melts into cash is always useful.(LOL)
If you have an in with a smelter, perhaps.
Or just a place that buys precious metal at something close to scrap.
That sounds like an in with a smelter. How
good are you at telling the purity of gold?
any normal person would be asleep... and then it's off and running
again.
That's the origin of forever, I guess.
Get one crackpot into the wild, broadcast it on the Web, and it will live forever.
For sure - we've seen that altogether too
often.
It was going cheap, but doesn't taste good enough to bother.
As the whole point of chocolate is the pleasure,
you made the better choice.
The chocolate covered marshmallow things can be fun, since Passover marshmallows are the only ones worth eating.
I'm not so sure that I agree. I've acquired a
fondness for them in whatever form, but only
since the diabetes. Before that I was indifferent.
---------- Recipe via Meal-Master (tm) v7.05
Title: Apricot Braid
Categories: Breads, not so m'm good
Servings: 4
-Jo Ferry cmsj69b 17 oz Can apricot halves in
1 lb Loaf frozen dough -heavy syrup
4 tb Margarine; softened 3/4 c Miniature marshmallows
4 tb Brown sugar 1 ts Cinnamon
Let bread dough completely thaw. On a lightly floured surface, roll
thawed loaf into a rectangle approximately 14 by 8". Place rectangle of
dough on a greased sheet pan. Spread with 2 tablespoons margarine and 2
tablespoons brown sugar (save remaining margarine and sugar for glaze).
Drain the apricots, reserving the liquid for the glaze.
Place drained apricot halves lengthwise down center of rectangle.
Sprinkle with marshmallows and cinnamon. With sharp knife or scissors,
cut
dough into strips lengthwise down eachside of rectangle. Make strips 1"
wide an 2" deep (or cut in until it almost hits the filling). Gently
stretch each strip and criss-cross over filling.
Let rise in warm area until puffy, 30 to 60 minutes (see note). While
rising make glaze.
For glaze, combine remaining sugar and margarine with reserved apricot
syrup in a medium sauce pan. Bring to a boil. Let boil for 5 minutes.
Remove form heat. Set aside. When twist has risen, bake in a preheated
350
oven for 25 minutes.
Remove from oven and brush with glaze. Return twist to oven and bake 10
to 15 minutes longer. Remove from oven, brush with additional glaze.
Remove
twist from sheet pan to cool on a wire rack. When cool, slice and serve.
Note: Twist can be assembled in the evening to rise in the
refrigeratior
overnight. This enables you to quickly bake it for breakfast in the
morning. Simply brush the unrisen twist with some melted margarine and
cover with plastic wrap to keep from drying out while in the
refrigerator.
In the morning, proceed with remaining recipe instructions.
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