SLEEP ON THE PLANE
THAT"S MY PLAN
Scheduled payments for all the bills that come due while I am gone. Time for a tasty beverage.
'Out Of Gas'
Off-topic discussion. Wanna talk about corsets, duct tape, butt kicking, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
SLEEP ON THE PLANE
THAT"S MY PLAN
Scheduled payments for all the bills that come due while I am gone. Time for a tasty beverage.
Jilli, that was a perfect Wednesday moment.
Anyone want an inn in Maine? [link]
Wanted: new owner for a classic Maine inn. Experience: whatever you’ve got. Requirements: 200 words of pithy persuasion.
I am the opposite. I actively despise DST. It fucks up everything I do from commuting to work all the way through getting my children into bed. LOATHE.
Apparently, Hawaii doesn't do DST. So, now I am an additional hour off from all of you, but the sun still rises and sets at the same time it did
I may have made a tactical error and left myself with no clean towels for tomorrow. Not gonna get up and check the linen closet right now. I'll figure it out in the morning.
I don't like it either, Kat. I don't mind it in the middle of summer when there is just so much daylight shuffling it around a little doesn't matter so much, but right now it is exactly what I don't need.
Does anyone know how people find out the FICA score without paying for it
Do you have any credit cards? Capital One has a link where you can check your credit score.
I forced Dan to get a teeny credit balance Cap One card just a month ago! (Damn good thing, too, else we'd be starving right now.)
I'll ask him! (and I need to get a copy of the card for myself, too, dammit.)
Thanks, Connie!
I prefer DST for all the named reasons.
Given those foodie-depressing parameters, what should I do to get chicken soup that tastes of more than salty water with meat, noodles, and veggies?
I always start my stocks/soups/sauces by sauteeing onion in butter and olive oil. Easiest way to add depth of flavor. Classically you can go with a mirepoix which is onion, carrot and celery.
I add garlic later in the cooking (despite it being a strong flavor it is kind of delicate and dissipates quickly). I also add (depending on the soup) things like: Worcestershire sauce, sherry, wine, fish sauce (works surprisingly well even in Western dishes).
I just discovered -t has never had Cadbury mini-eggs.
I will be fixing this on Thursday, oh yes I will.
So of the commercially available stocks, which are people's favorites?