Text 34958, 56 rader
Skriven 2016-01-08 20:37:43 av Ruth Haffly (1:396/45.28)
  Kommentar till text 34896 av MICHAEL LOO (1:123/140)
Ärende: more or less interesting 773
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Hi Michael,

 ML> >  ML> I tend to stay in one place until the rear end catches
 ML> >  ML> up with me! Sometimes the front sees the light as well.
 ML> > It is good to let the rear detachment catch up to the front. (G)

 ML> But stay in rank, thank you.

Have to file that away for further thought.

 ML> low > 20s, tonight may not be much warmer. I don't think we got much
 ML> above
 ML> > freezing during the day--I was in and out of the house, unloading
 ML> the > camper pantry, fridge, etc and it was cold!

 ML> Annie tells me that it was 7F when she took me to the
 ML> airport, with the lack of moderating effect of a large
 ML> body of water (I guess the Susquehanna doesn't count)
 ML> contributing. Although it's chilly this time of year,
 ML> the Atlantic is very helpful.

We're far enough away from the Atlantic that it doesn't help us any.
According to the latest forecast, we're going to warm up to the low 60s
by Sunday but be back to the 30s by Wednesday. Today was in the upper
40s, with a light drizzle as we were out grocery shopping.

 ML> >  ML> My most recent beef roast experience - brown on all
 ML> >  ML> sides but one, shove into a 500 oven, 10 minutes,
 ML> >  ML> heat off, I cut annie's off the browned sides and
 ML> >  ML> mine off the unbrowned side, and everyone was happy.
 ML> > As long as all are happy, that's what counts. My dad always grilled
 ML> > steaks to shoe leather; when he stopped grilling, Mom broiled them
 ML> to > the same done-ness. Rachel fixed a tri-tip roast for Christmas
 ML> dinner, > done to a nice medium, with some rare bits.

 ML> I will eat meat at a nice medium, if it's sliced thin
 ML> enough, but my preference as you know is a thick slab
 ML> of rare rare. Interestingly, for truly raw meat, I also
 ML> prefer thin-sliced.

Just a matter of preference. Lowe's has all meats 25% off again this
week so we got some chicken thighs, a chuck roast, a bottom round roast
and some boneless thick cut pork chops. The last were supper tonight,
the chuck will go into a beef stew. The bottom round will go into chili
and the chicken will be made into cachitori.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... There cannot be a crisis today; my schedule is already full.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)