Have > to remember, for authenticity, nothing that doesn't fit the
time frame.
Strikes me that a lot of people had to fail to notice
that one - props crew, scene director, camera person,
editors, and not least the actors on the set. Or was
Yes, but one person should have been responsible for the final
"look/see", ensuring all was right with the set.
I would think that was the director's job. I still
think sabotage, or else an outtake somehow was
substituted for the authorized take. In any case,
surely many heads rolled for that one.
there postproduction sabotage?
Couldn't prove it by me; that's one (of many) shows we don't watch.
Whether one watches or not is not of great importance.
Myself, I don't watch any shows.
IOW, I should wear all wire, not a mix of plastic and wire, frame glasses if I were to be an extra in anything set before the 1920s or
so.
A lot more than that - big lenses are a fairly
recent thing, for example.
True, but I don't wear big lenses. Mine are on the smaller side of
medium.
I'll pass--we don't have cable or anything like Netflix and it
probably > wasn't on over the airwaves channels.
I've no idea. As I said ... .
Not worth checking out unless you're a big George Clooney fan, in all probabliity.
To my knowledge I've seen exactly one of his films.
Or an oil rig worker. Another joke.
Not funny.
Tough crowd. I'll be here all week.
I should be also, with time out for this and that. Got a good deal
on
That was a joke too.
On a roll there? Just don't slip on the butter.
Said the one hot dog to the other hot dog.
bok choy at the farmer's market (bought one bunch, given 2 more) the other day so spent some time earlier today getting some veggies
ready > for a stir fry for supper. Also putting in some carrots,
onion, zuchinni > and yellow squash--got the latter 2 at the market also. A bit of beef, > maybe about 1/2 pound and seasoning.............over rice, supper.
Oh, my, this time you took away my appetite!
Sorry, but we thught it was good. (G)
That recipe should be quashed if not squashed.
Warm weather crops mostly, We may end up getting those
to Yellowknife eventually "Light up your life with Uranium Mine Coffee."
I'll take a pass on that one.
That would be a bright idea.
Ore not so bright, if it's a poor grade uranium.
How could I counter that?
Don't expect you to, in half my life time.
That might ray-se a question or two.
Had another check today, doing well enough that he said "4-6
weeks" > ML> for > the next one. Booked it for 4 weeks because of
other plans. > ML> That they're willingly giving you wiggle room
is also a good sign.
Yes, it means that the hole is almost filled in--finally!
Yeah! or, as people spell it nowadays, yay.
I've been told tho, that it takes a good year or so for a knee to get to whatever "normal" is. I'm only 3 months into the process, but doing well
over all, despite the set backs. I can now go down stairs almost
normally.
We don't want any of our friends to have a painful
time of it.
I don't know if she tried much of anything "adventurous" when they
were > first married. (There was the story about her using curry
powder in
I first read "first marriage" and went whoa!,
nowadays often spelled woah!
No, it was only one marriage, lasted 64 years and 5 months.
That's why I said woah!, more properly spelled whoa!
something while she was pregnant with my brother, Dad saying that it
was > his turn for morning sickness.) She used to make chili sauce
with home
That is quite a funny story.
We never did hear anything more about it but Mom's assortment of herbs
and spices was rather minimal.
The proof of the story was in the eating.
Doing as much violence to the concept of chili would be
to add too many home-grown tomatoes, which are likely to
have been way too sweet.
She would put a home canned quart of tomatoes into her "chili", a bit of chili powder but the chili had no heat what so ever. She always served
it over white bread (like her beef stew) to make it stretch far enough
to feed a family of 7.
Sloppy Jose, I think some call it.
I have cooked in many kitchens where the Tabasco bottle
was the only spicy heat presence and have seen several
bottles whose contents have turned various shades of
brown or gray and in at least one case almost clear.
I've seen it go brown but not gray or almost clear. The latter must have
been a really old bottle or improperly store. IIRc, Mom kept hers on a
pantry shelf.
Probably both.
Remind me, in September, to tell you the potato chip story.
Not sure I'll remember, but Nancy probably will.
OK, it doesn't involve us; we just heard it from the ones responsible
for it.
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Egg Rolls #1
Categories: Chinese, Appetizers
Servings: 4
1 lb Package Egg Roll Skins
Egg Beaten
Enough Oil To Deep-fry
1 c Diced Roast Pork
1/2 c Cooked And Diced Shrimp
1/4 c Water Chestnuts
1/4 c Shredded Bamboo Shoots
2 c Chopped Bean Sprouts, Fresh
2 Green Onion, Finely Chopped
4 Fresh Mushroom Chopped
1/2 ts Sugar
2 tb Soy Sauce
1 tb Sesame Oil
Salt And Pepper To Taste
Heat the sesame oil in a large skillet. Quickly cook the bean sprouts
over
high heat stirring constantly. Add mushrooms, water chestnuts, bamboo
shoots and cook approximately 2 minutes. Add meat, shrimp, green onion,
salt & pepper, soy sauce and sugar. Remove from heat and set aside to
cool. Place 2 tablespoons of the mixture in center of egg roll skin.
Take
the two opposite ends and fold in. Moisten other 2 edges with beaten
egg.
Roll into a log shape. Pre-heat oil in either a deep pot or wide deep
skillet. Fry the egg rolls until golden brown turning every so often to
get an even browning. Remove from oil and place on absorbent paper to
drain and serve very hot.
Source unknown
MMMMM
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)