This place is just OK, but usually they are $95 for an hour.
Hah, yeah no way. I guess what you save on mani-pedis on the east coast you pay in massage.
Anybody can be a prop class clown.
Xander ,'Touched'
Natter 65: Speed Limit Enforced by Aircraft
Off-topic discussion. Wanna talk about corsets, pandas, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
brenda m - May 14, 2010 4:56:34 pm PDT #29492 of 30001
If you're going through hell/keep on going/don't slow down/keep your fear from showing/you might be gone/'fore the devil even knows you're there
Sophia Brooks - May 14, 2010 4:56:48 pm PDT #29493 of 30001
Cats to become a rabbit should gather immediately now here
Does anyone have a good recipe for "chicken leg quarters"? They are on sale for very, very cheap, but I am a breast woman. I am usually OK when I first cook the leg, but subsequent re-heatngs make me feel like I am eating my cat.
Jesse - May 14, 2010 4:58:24 pm PDT #29494 of 30001
Sometimes I trip on how happy we could be.
Hah, yeah no way. I guess what you save on mani-pedis on the east coast you pay in massage.
Not in Boston! It's all BS up here. I'm going to try the $30 mani-pedi place this weekend, and see if it's at all reasonable. The regular crappy places here are $35.
shrift - May 14, 2010 4:59:50 pm PDT #29495 of 30001
"You can't put a price on the joy of not giving a shit." -Zenkitty
Sorry to hear that shrift. Didn't mean to gloat.
Oh, I didn't have a Zmayhem-type week, or anything. I've just overcommitted myself, my workload at the job is robust, my allergies are hellish, and people are being Very Wrong on the internet.
sarameg - May 14, 2010 5:00:36 pm PDT #29496 of 30001
Scanned (still in frame) picture of my first meeting with Miss P: [link]
DavidS - May 14, 2010 5:00:41 pm PDT #29497 of 30001
"Look, son, if it's good enough for Shirley Bassey, it's good enough for you."
OMG, is that some kind of San Francisco thing?
A Safeway thing, maybe?
I only ask because years ago, I was visiting a friend out there, and she had 36 eggs in the fridge for the same reason! I made some awesome devilled eggs that weekend. With a variety of flavors.
Tell me more of these flavor varieties.
brenda m - May 14, 2010 5:00:49 pm PDT #29498 of 30001
If you're going through hell/keep on going/don't slow down/keep your fear from showing/you might be gone/'fore the devil even knows you're there
$35 is cheap around here, but findable. I've never seen it less. And they mostly don't even do the razor!
DavidS - May 14, 2010 5:03:33 pm PDT #29499 of 30001
"Look, son, if it's good enough for Shirley Bassey, it's good enough for you."
Does anyone have a good recipe for "chicken leg quarters"? They are on sale for very, very cheap, but I am a breast woman.
Well, the French people (and me) will tell you the leg quarters are a better cut of meat. I usually would just smother them in fresh salsa and broil them. But you can also broil them in a mix of Worcesthire and mustard. That's good.
What flavors do you like?
brenda m - May 14, 2010 5:05:31 pm PDT #29500 of 30001
If you're going through hell/keep on going/don't slow down/keep your fear from showing/you might be gone/'fore the devil even knows you're there
They're a lot less likely to dry out if you use them in recipes than the breast, FWIW.
Typo Boy - May 14, 2010 5:06:14 pm PDT #29501 of 30001
Calli: My people have a saying. A man who trusts can never be betrayed, only mistaken.Avon: Life expectancy among your people must be extremely short.
Chicken leg quarters are very good in casseroles. You can cook with the casserole. For example, I just did cauliflower, onions, red pepper,tomato, garlic, brown sugar, curry power, black pepper, and and chicken with a quarter cup of wine, a tablespoon of oil, and 3/4 cups of chicken broth in a slow cooker. Added brown rice about an hour and a half before it was done. (I've done this with all sorts of things - greens and black beans and salsa other ingredients similar but no curry powder is another example.) You can keep the chicken intact, or shred it off the bone and mix with the casserole when it is finished. In terms of veggies and spices, use what you have that appeals to you.