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
Not sure who has the job of the final look over but whoever did, fell
down on the job.
Strikes me that the sensible thing to do would
be for there to be a hard-and-fast rule of
Nothing and nobody extraneous on set between
setup at the beginning of a day's shooting and
cleanup at the end of the session. One could
even go so far as to require technicians and
anybody going on the set to be costumed
(apparently in another episode one of the
extras can be seen in blue jeans at the edge
of the shot).
Whether one watches or not is not of great importance.
Myself, I don't watch any shows.
Our tv is mostly on for news and "Jeopardy". When the new season of "America's Got Talent" starts, we'll probably watch it also. Seen some
really good talent there, also some that makes you go "Huh?, how did
they think they had a million dollar act with That?"
My TV was a little battery-powered job
that was the emergency information during
power outages (but I ended up watching the
occasional episode of Square One TV).
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.
I think that's one more than I've seen. Started to watch one once but
the language was quite offensive so I turned it off.
Back when Up in the Air came out, Lilli and I just
happened to be in one of the 15 cities that was
chosen for the prerelease sneak preview, so she
talked me into seeing it. It was amusing, but
I'd rather have been in a real airplane.
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.
Did he relish the thought?
Mustard done so.
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.
No real recipe to it; it's one of my "clean out the fridge before it
goes bad" meals.
I do that a lot, mostly with other people's
fridges. My rule is that I'm not required
to touch summer squashes.
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.
No answer of mine would be worth taking the tine to type. (G)
[...]
We don't want any of our friends to have a painful
time of it.
Have to expect some pain from it, especially in the therapy sessions but nothing that ice, rest and maybe some light weight meds will handle.
I've been off the heavy pain meds since the end of February or so.
Getting better all the time, better, better, better ...
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!
I'd never spell it any way but the latter.
Wo, there, we knew that ... we're talking about
the rest of the world now.
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.
We had no choice but to eat it when I was at home. Had to be a
reasonable sized serving too, none of this "two bites worth" also. But,
at least Mom never fixed sweet potatoes when I was growing up; the one
time a year (Thanksgiving) when my grandmother did them was more than
enough for us.
My mother, in one of her attempts to make us
Americans, fixed sweet sweet potatoes, which
tied my taste buds in knots. It was quite a
while before I could look a sweet potato or
yam in the face.
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.
This had beans and onion besides the meat (ground beef) and tomato,
nothing worth writing home about. Don't know where she got the recipe
but after getting married, Steve and I immediately tweaked it to our
tastes.
Nothing to be ashamed about, but one does not long
for the days of tinily limited spice shelves.
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.
I keep mine (if I have it, don't always have some on hand) in the
fridge. Always have, always will.
The stuff retains its heat long after it's
gone rancid, I found.
Title: Egg Rolls #1
Those are good--a lot of work to make, but well worth the taste. Best
made (but not cooked) in quantity. Freeze the uncooked ones to cook
fresh, as needed.
Not that much trouble to make for those of
us who have a modicum of hand strength.
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Cucumber Oregon Hazelnut Salad
Categories: Salads
Yield: 6 Servings
2 lg Cucumbers; seeded & diced
1 Zucchini; thinly sliced
1 Red onion
- thinly sliced & separated
1 lg Clove garlic; minced
1 lg Carrot; grated
1 lg Avocado; diced
1 c Unflavored yogurt
3 oz Crumbled blue cheese
1/2 ts Salt
1/4 ts Pepper
1 ds Tabasco
1/2 c Roasted & chopped hazelnuts
-(Oregon hazelnuts)
Mix all vegetables together in a large bowl. Combine yogurt, cheese,
salt and pepper and tabasco sauce. Toss with vegetables and garnish with
roasted hazelnuts.
* COOKFDN brings you this recipe with permission from:
* Oregon Hazelnut Industry and The Hazelnut Marketing Board
MMMMM
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