Here's the toy.
Is there a companion Snow Miser figure to go with it?
'The Train Job'
Off-topic discussion. Wanna talk about corsets, nail polish, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
Here's the toy.
Is there a companion Snow Miser figure to go with it?
I'm off to make crayons. I bet I'm going to burn my hands.
In my head making crayons is like making tamales, it kinda sounds like fun, but after doing it once and realizing how cheap they are to buy, never again.
I got my single-serving lemon-blueberry pound cake (ounce cake?)in the oven. I'm excessively pleased with myself.
Chicken thighs are not greasy if you skin them for the love of god, and throw them in a pot of rice with celery leaves, onion, garlic, roselmary and more black pepper than you think you need. Bring to boil, steam for 20 minutes, add seasalt to taste, serve. Aromatic, non-greasy, nom.
Chicken skin squicks me no matter what. Years of cutting up whole raw chickens, brrrr.
Can I get some get-healthy Buffista vibes for my brother? It turns out that he's still in the hospital, and might be until Monday. They want to do a stress test, and it being a Sunday tomorrow, there's a good chance they won't be able to until Monday. If that doesn't produce good results, they're going to put in a pacemaker.
He is only 49 years old and already had a heart attack 20 months ago.
Now I'm freaking out.
Health~ma for him Kathy. He's all kinds of monitored and looked after now, so that's good.
I just cut up a whole chicken last night. Turns out, when there are heads and feet to be dealt with going ahead and quartering the bird is easier than keeping it whole as for roasting. Or so it seems to me.
I know that America's Test Kitchen had what looked like a great way to roast the Thanksgiving turkey this past November--they just used turkey parts and cooked them on a baking sheet instead of keeping it whole.
I do their butterflied turkey all splayed out over a mound of stuffing since the first year I tried it. I love how it comes out, really evenly roasted, and the amount of stuffing isn't limited by the size of the cavity
Sending your brother ~ma, Kathy.
Chicken thighs are not greasy if you skin them for the love of god, and throw them in a pot of rice with celery leaves, onion, garlic, roselmary and more black pepper than you think you need. Bring to boil, steam for 20 minutes, add seasalt to taste, serve. Aromatic, non-greasy, nom.
Wow that sounds yummy, Beverly. And very like a chicken and rice dish my grandmother used to make. mmmmm.