This is gettting to be some fun. Not only to play with dough, but getting
up early, watching the sunrise over the peaks, cuppa joe.

This morning, I'm trying the Betty Crocker buttermilk biscuit recipe
with the DIY buttermilk (1T Real Lemon in 1 C 1% milk).

http://www.bettycrocker.com/recipes....-herb-biscuits

.....without the herbs.

I'll try the Real Lemon this time and the white vinegar next time.
Both sound unappetizing, but we'll see in the biscuits.

Defrosted a cube steak, but haven't decided to go for chkn frd stk or
use the beef for beef fried rice. My fried rice is perfected an to
die for.

Back to the biscuits. I discovered a good whisk works just as well as
a pastry blender. You just hafta cut the big pieces of shortening up till they're
small enough to fall back out of the whisk or they stay inside, like
in a cage. Saves having to buy another tool. I dug out my Graham
Kerr dough scraper. I don't know if that was his idea....

http://www.akitchen.com/store/grahscraper.html

.....so it would be flat on one side, but it was genius!

Oooh ooh!.... deer feeding outside my window, again. Cool. Gotta a
buncha pics.

Well, my DIY buttermilkd should be fermented, so I think I'll finish
up my dough and toss 'em in the oven. The only thing better than this
morning, so far, would be killer biscuits with butter and sorghum. I'm
still tracking down some sorghum. Almost as rare as Szechuan pepper,
hereabouts.

Be back later with update.

nb

On Oct 9, 9:48*am, notbob > wrote:
> This is gettting to be some fun. *Not only to play with dough, but getting
> up early, watching the sunrise over the peaks, cuppa joe. *
>
> This morning, I'm trying the Betty Crocker buttermilk biscuit recipe
> with the DIY buttermilk (1T Real Lemon in 1 C 1% milk). *
>
> http://www.bettycrocker.com/recipes....-herb-biscuits
>
> ....without the herbs.
>
> I'll try the Real Lemon this time and the white vinegar next time.
> Both sound unappetizing, but we'll see in the biscuits.
>
> Defrosted a cube steak, but haven't decided to go for chkn frd stk or
> use the beef for beef fried rice. *My fried rice is perfected an to
> die for. *
>
> Back to the biscuits. *I discovered a good whisk works just as well as
> a pastry blender. *You just hafta cut the big pieces of shortening up till they're
> small enough to fall back out of the whisk or they stay inside, like
> in a cage. *Saves having to buy another tool. *I dug out my Graham
> Kerr dough scraper. *I don't know if that was his idea....
>
> http://www.akitchen.com/store/grahscraper.html
>
> ....so it would be flat on one side, but it was genius! *
>
> Oooh ooh!.... deer feeding outside my window, again. *Cool. *Gotta a
> buncha pics.
>
> Well, my DIY buttermilkd should be fermented, so I think I'll finish
> up my dough and toss 'em in the oven. *The only thing better than this
> morning, so far, would be killer biscuits with butter and sorghum. *I'm
> still tracking down some sorghum. *Almost as rare as Szechuan pepper,
> hereabouts. *
>
> Be back later with update.
>
> nb

Results?
Lynn in Fargo
Enquiring minds want to know . . .

notbob > wrote in message
...
> This is gettting to be some fun. Not only to play with dough, but getting
> up early, watching the sunrise over the peaks, cuppa joe.
>
> This morning, I'm trying the Betty Crocker buttermilk biscuit recipe
> with the DIY buttermilk (1T Real Lemon in 1 C 1% milk).
>
> http://www.bettycrocker.com/recipes....-herb-biscuits
>
> ....without the herbs.
[snip]

Sounds good. The lemon-based buttermilk is what we use.

The Ranger

On Oct 9, 10:48*am, notbob > wrote:
> This is gettting to be some fun. *Not only to play with dough, but getting
> up early, watching the sunrise over the peaks, cuppa joe. *
>
> This morning, I'm trying the Betty Crocker buttermilk biscuit recipe
> with the DIY buttermilk (1T Real Lemon in 1 C 1% milk). *
>
> http://www.bettycrocker.com/recipes....-herb-biscuits
>
> ....without the herbs.
>
> I'll try the Real Lemon this time and the white vinegar next time.
> Both sound unappetizing, but we'll see in the biscuits.
>
> Defrosted a cube steak, but haven't decided to go for chkn frd stk or
> use the beef for beef fried rice. *My fried rice is perfected an to
> die for. *
>
> Back to the biscuits. *I discovered a good whisk works just as well as
> a pastry blender. *You just hafta cut the big pieces of shortening up till they're
> small enough to fall back out of the whisk or they stay inside, like
> in a cage. *Saves having to buy another tool. *I dug out my Graham
> Kerr dough scraper. *I don't know if that was his idea....
>
> http://www.akitchen.com/store/grahscraper.html

I love my dough scraper. I found it can cut carrots, chop feta
cheese, lots of stuff. Yeah, it even scrapes and moves a wad of dough
for shaping on the counter. It's one of those why-didn't-I-buy-one-
long-ago items.

I still have other uses tho for the pastry blender. Like, mixing wet
and dry. Too much gets stuck in the whisk cages.

On 2009-10-09, Kalmia > wrote:

> I love my dough scraper. I found it can cut carrots, chop feta
> cheese, lots of stuff. Yeah, it even scrapes and moves a wad of dough
> for shaping on the counter. It's one of those why-didn't-I-buy-one-
> long-ago items.

Yep. One of the few indispensable kitchen tools I kept when I moved.
And, like Graham says, his one flat side is perfect for smashing garlic.

> I still have other uses tho for the pastry blender. Like, mixing wet
> and dry. Too much gets stuck in the whisk cages.

I suspect you're right. I also see it for a hard boiled egg cutter.

nb

On Fri, 09 Oct 2009 14:48:04 GMT, notbob wrote:
>
> Well, my DIY buttermilkd should be fermented, so I think I'll finish
> up my dough and toss 'em in the oven. The only thing better than this
> morning, so far, would be killer biscuits with butter and sorghum. I'm
> still tracking down some sorghum. Almost as rare as Szechuan pepper,
> hereabouts.
>
> Be back later with update.
>
> nb

i know the shipping is expensive (and the price per pound expensive), but
szechuan pepper from penzeys is very fresh and good.

your pal,
blake

On 2009-10-09, notbob > wrote:

> Be back later with update.

Oh! - my! - gawd!

I can bake.

They came out just perfect. Light, flakey, tasty, all those
descriptive biscuit cliches. I've eaten two and feel like I'm gonna
grab my ol' dog, Blue, and go out coon huntin' any second, now.

I even took some pics. I guess I need to try one of those freebie
picture sites. Which one doesn't want your first born to open a
"free" acct?

nb

> Well, my DIY buttermilkd should be fermented, so I think I'll finish
> up my dough and toss 'em in the oven. *The only thing better than this
> morning, so far, would be killer biscuits with butter and sorghum. *I'm
> still tracking down some sorghum. *Almost as rare as Szechuan pepper,
> hereabouts. *
>
> Be back later with update.
>
> nb

We have several local sources of to-die-for sorghum, easily found in
our supermarkets - I love it on cornbread (with butter, of course).

N.

notbob > wrote in
on Oct Fri 2009 09:48 am

> This is gettting to be some fun. Not only to play with dough, but
> getting up early, watching the sunrise over the peaks, cuppa joe.
>
> This morning, I'm trying the Betty Crocker buttermilk biscuit recipe
> with the DIY buttermilk (1T Real Lemon in 1 C 1% milk).
>
> http://www.bettycrocker.com/recipes....-herb-biscuits
>
> ....without the herbs.
>
> I'll try the Real Lemon this time and the white vinegar next time.
> Both sound unappetizing, but we'll see in the biscuits.
>
> Defrosted a cube steak, but haven't decided to go for chkn frd stk or
> use the beef for beef fried rice. My fried rice is perfected an to
> die for.
>
> Back to the biscuits. I discovered a good whisk works just as well as
> a pastry blender. You just hafta cut the big pieces of shortening up
> till they're small enough to fall back out of the whisk or they stay
> inside, like in a cage. Saves having to buy another tool. I dug out
> my Graham Kerr dough scraper. I don't know if that was his idea....
>
> http://www.akitchen.com/store/grahscraper.html
>
> ....so it would be flat on one side, but it was genius!
>
> Oooh ooh!.... deer feeding outside my window, again. Cool. Gotta a
> buncha pics.
>
> Well, my DIY buttermilkd should be fermented, so I think I'll finish
> up my dough and toss 'em in the oven. The only thing better than this
> morning, so far, would be killer biscuits with butter and sorghum.
> I'm still tracking down some sorghum. Almost as rare as Szechuan
> pepper, hereabouts.
>
> Be back later with update.
>
> nb
>

I just don't get it. It takes me 1 cup of coffee and at least 20 minutes staring mindlessly outa the
window to raise the energy to consider shaving for the day. And here you guys are sprinting around
the kitchen, probably with smiles on your faces. Guessing I'm just not a morning person.

Breakfast at least on the weekends is made around 11 am. Workdays it occurs at coffee time and
usually is a fried egg sandwhich that I buy. Even though I rise obscenely early (5am) just not in me
to cook during the week. On weekends breakfasts are made after I wake from my morning nap, as
I still rise at 5am have coffee, shave maybe and crawl back to bed to read and nap around 7ish.
Only then can I consider the thought of jumping outa bed and start whistling (even happens now
and then). Then breakfast is more complex than a scowl and black coffee and more like scramble
eggs and bacon or ham and rye toast. Even then the extra work of cleaning up after baking would
stop the idea of biscuits dead in its' tracks. Nothing that involves extensive cleaning is started at
this house till at least after lunch.

--
Is that your nose, or are you eatting a banana? -Jimmy Durante

On Oct 9, 10:51*am, Wayne Boatwright >
wrote:
> On Fri 09 Oct 2009 07:48:04a, notbob told us...
>
>
>
>
>
> > This is gettting to be some fun. *Not only to play with dough, but
> > getting up early, watching the sunrise over the peaks, cuppa joe. *
>
> > This morning, I'm trying the Betty Crocker buttermilk biscuit recipe
> > with the DIY buttermilk (1T Real Lemon in 1 C 1% milk). *
>
> >http://www.bettycrocker.com/recipes....-herb-biscuits
>
> > ....without the herbs.
>
> > I'll try the Real Lemon this time and the white vinegar next time.
> > Both sound unappetizing, but we'll see in the biscuits.
>
> > Defrosted a cube steak, but haven't decided to go for chkn frd stk or
> > use the beef for beef fried rice. *My fried rice is perfected an to
> > die for. *
>
> > Back to the biscuits. *I discovered a good whisk works just as well as
> > a pastry blender. *You just hafta cut the big pieces of shortening up
> > till they're small enough to fall back out of the whisk or they stay
> > inside, like in a cage. *Saves having to buy another tool. *I dug out my
> > Graham Kerr dough scraper. *I don't know if that was his idea....
>
> >http://www.akitchen.com/store/grahscraper.html
>
> > ....so it would be flat on one side, but it was genius! *
>
> > Oooh ooh!.... deer feeding outside my window, again. *Cool. *Gotta a
> > buncha pics.
>
> > Well, my DIY buttermilkd should be fermented, so I think I'll finish
> > up my dough and toss 'em in the oven. *The only thing better than this
> > morning, so far, would be killer biscuits with butter and sorghum. *I'm
> > still tracking down some sorghum. *Almost as rare as Szechuan pepper,
> > hereabouts. *
>
> > Be back later with update.
>
> > nb
>
> Sorghum is rare in most places outside of the southern US, but it sure is
> good on biscuits. *You can order it here...
>
> <http://www.zingermans.com/Product.aspx?ProductID=P-
> SGM&crf=muumrk&gclid=CMqxybiosJ0CFQjyDAod7loQjw>
>
> If you have leftover biscuits, try splitting them, buttering the cut sides,
> and broil until nicely browned and slightly crispy. *Good with syrup or
> jam.
>
>
> - Show quoted text -

....or from he http://tinyurl.com/ylmhv2z. We also have some
locally grown/made in Kalona, famous for its quilting and Mennonite
culture - but I don't find a website.

My favorite is http://www.amanashops.com/product.asp?id=3k (from the
Amana Colonies).

N.

On 2009-10-09, hahabogus > wrote:

> I just don't get it. It takes me 1 cup of coffee and at least 20
> minutes staring mindlessly outa the window to raise the energy to
> consider shaving for the day. And here you guys are sprinting around
> the kitchen, probably with smiles on your faces.

I'll reveal a little secret. Mom is currently at that stage of her
dementia that she thinks she's poverty stricken and can't afford to
turn on the heat at night, yet not far enough gone to require forced
conservatorship. So, this Winter looks to be a cold one indeed. I
can stay warm at night, a good fleece blkt and comforter, but am not
gonna lie in bed till the sun rises and starts warming the house.
What to do? Get up and turn on the stove and make biscuits n' coffee.
Fun, warming, and good eats! Plus mom is still asleep and I have the
kitchen to myself. Brilliant!

nb

"notbob" > wrote in message
...
>>
> Defrosted a cube steak, but haven't decided to go for chkn frd stk or
> use the beef for beef fried rice. My fried rice is perfected an to
> die for.

> nb

Don't leave us hanging.....


--
Dimitri
Coming soon:
http://kitchenguide.wordpress.com.

notbob wrote:
> This is gettting to be some fun. Not only to play with dough, but getting
> up early, watching the sunrise over the peaks, cuppa joe.
>
> This morning, I'm trying the Betty Crocker buttermilk biscuit recipe
> with the DIY buttermilk (1T Real Lemon in 1 C 1% milk).
>
> http://www.bettycrocker.com/recipes....-herb-biscuits
>
> ....without the herbs.
>
> I'll try the Real Lemon this time and the white vinegar next time.
> Both sound unappetizing, but we'll see in the biscuits.
>
> Defrosted a cube steak, but haven't decided to go for chkn frd stk or
> use the beef for beef fried rice. My fried rice is perfected an to
> die for.
>
> Back to the biscuits. I discovered a good whisk works just as well as
> a pastry blender. You just hafta cut the big pieces of shortening up till they're
> small enough to fall back out of the whisk or they stay inside, like
> in a cage. Saves having to buy another tool. I dug out my Graham
> Kerr dough scraper. I don't know if that was his idea....
>
> http://www.akitchen.com/store/grahscraper.html
>
> ....so it would be flat on one side, but it was genius!
>
> Oooh ooh!.... deer feeding outside my window, again. Cool. Gotta a
> buncha pics.
>
> Well, my DIY buttermilkd should be fermented, so I think I'll finish
> up my dough and toss 'em in the oven. The only thing better than this
> morning, so far, would be killer biscuits with butter and sorghum. I'm
> still tracking down some sorghum. Almost as rare as Szechuan pepper,
> hereabouts.
>
> Be back later with update.
>
> nb

nb -

I'm just shocked that the best application of fresh buttermilk biscuits
being *sausage gravy* was missed here.

I like the lighter applications with toasting, butter, and some jam, but
sausage gravy is my favorite.

Bob

On 2009-10-09, Dimitri > wrote:

> Don't leave us hanging.....

Oops. Sorry.

Fried rice is about as easy as it gets. I start by making rice the
night before, but doing it in the morning and letting it sit in the
fridge all day is good enough. I make true steamed rice. Take about
1 to 1-1/4 cup of rice and wash it till water is not cloudy. Put rice
in heat proof bowl, SS if you have it, and fill the bowl with water so
the water level is about half a finger knuckle (1/2") above the rice.
Put in steamer for 30 mins. Pull out, fluff rice, and chill. I chill
in a sealed container like tupperware or the rice dries out too much,
IMO.

Have all these ingredients ready to go:

pork, chicken, or beef, cut into 1/2" pieces
1 bunch grn onions, chopped
1-2 cups frozen mixed vegetables[1]
2 cooked chopped eggs[2]
rice
soy sauce
oyster sauce
rice wine vinegar (opt)
oil

It's pretty straight forward from he

In a very hot wok or large skillet, add oil, and fry up the meat jes a
tad under fully cooked, then remove and put aside.

Add some more oil, then stir-fry vegetables and grn onions. Keeping
everything hot and moving, add rice, and stir fry till all rice is
coated with some oil. Add soy and oyster sauce to your taste. I use
about 50/50. I like to toss in a couple heathy shots of vinegar.
Keeping it hot and moving, add egg and meat. Stir to get it all hot
and hot and you're done! Good eats.

[1] I nuke the veggies till they are at least no longer frozen. Drain
any water. I prefer the carrot, corn, pea, string bean mixture (NO
LIMAS!), but use what you like. Peas are almost di rigueur, while
corn makes the dish sweet.

[2] I jes take two eggs and beat'em, then cook in skillet so I get a
flat thoroughly cooked omelet. When cool, chop it up in little
1/2" squares and set aside.

Natch, you can do about anything. Add garlic or ginger. Use grn/red
bell peppers for visual, regular onions, etc. I'd stay away from
celery, but chile peppers and even raisins could be fun. Try other
Chinese sauces, too. Hoisin is very sweet. I may try black bean,
tonight.

This dish is great cuz you control the meat and veggies, unlike a
Chinese restaruant where it's mostly rice with little seasoning and
just an obligatory smattering of meat n' veggies. When I first make
it, it's so good I gotta force myself to back off or I'll stuff
myself. A single pork chop, cube steak, or chicken breast is usually
more than enough for a batch. Yum!!

I'm off to steam some rice for tonight!

Enjoy =D
nb

On 2009-10-09, Bob Muncie > wrote:

> I'm just shocked that the best application of fresh buttermilk biscuits
> being *sausage gravy* was missed here.

Yeah, it was a poser. Not to worry, though, as I will make more
biscuits tomorrow and I have more steak. Besides, I'm still working
on the perfect chicken fried steak coating and my sawmill gravy is yet
to be perfected, plus I need some more bacon grease fer cooking it.
That means bacon, eggs, and hash browns tomorrow. Chicken fried steak
is looking good fer Sun morning.

nb

http://ngeorgia.com/ang/Georgia_Sorghum_Festival

Sue from the mountains of North Georgia.

The only thing better than this
>> morning, so far, would be killer biscuits with butter and sorghum. I'm
>> still tracking down some sorghum. Almost as rare as Szechuan pepper,
>> hereabouts.

On 2009-10-09, BK > wrote:

> Sue from the mountains of North Georgia.

Sue, I'm confused. Is sorghum syrup from the grain or the stalks. I
thought sorghum was like cane sugar and the stalks were processed like
sugar cane. Pictures on wiki and your website show a grain and say
sorghum is the 5th most important cereal crop in the World. Or, is it
like Certs? It's two... two... two foods in one!

nb

BK wrote:
> http://ngeorgia.com/ang/Georgia_Sorghum_Festival
>
> Sue from the mountains of North Georgia.

OMG!!!!! Waving!

--
Jean B.

On 2009-10-10, Jean B. > wrote:
> BK wrote:
>> http://ngeorgia.com/ang/Georgia_Sorghum_Festival
>>
>> Sue from the mountains of North Georgia.
>
> OMG!!!!! Waving!

Go get her and drag her back, Jean! lol...

nb

Jean B. wrote:
> BK wrote:
>> http://ngeorgia.com/ang/Georgia_Sorghum_Festival
>>
>> Sue from the mountains of North Georgia.
>
> OMG!!!!! Waving!
>
Hi, Jean. I was just passing through. Actually, I have been looking
into more food news groups. And....tada! Here I am!

sue

notbob wrote:
> On 2009-10-10, Jean B. > wrote:
>> BK wrote:
>>> http://ngeorgia.com/ang/Georgia_Sorghum_Festival
>>>
>>> Sue from the mountains of North Georgia.
>> OMG!!!!! Waving!
>
> Go get her and drag her back, Jean! lol...
>
> nb

You don't get rid of me that easily. LOL
Sue

notbob wrote:
> On 2009-10-09, BK > wrote:
>
>> Sue from the mountains of North Georgia.
>
> Sue, I'm confused. Is sorghum syrup from the grain or the stalks. I
> thought sorghum was like cane sugar and the stalks were processed like
> sugar cane. Pictures on wiki and your website show a grain and say
> sorghum is the 5th most important cereal crop in the World. Or, is it
> like Certs? It's two... two... two foods in one!
>
> nb

I am sorry to say I have no idea! I live perhaps a mile from the
mill and I buy sorghum there, but I have never gone when they are making
the actual syrup. And, I also have gone right by the exhibit at the
Georgia Mountain fair grounds and never stopped to watch. Dumb, huh? I
guess I will have to pay a visit to the mill and find out.
sue

On 2009-10-10, BK > wrote:

> I am sorry to say I have no idea! I live perhaps a mile from the
> mill and I buy sorghum there, but I have never gone when they are making
> the actual syrup. And, I also have gone right by the exhibit at the
> Georgia Mountain fair grounds and never stopped to watch. Dumb, huh? I
> guess I will have to pay a visit to the mill and find out.
> sue

Don't lose any sleep over it on my account, but if you get another
chance to re-visit the mill, get back to us who would like to know

Thnx.
nb

On Fri, 09 Oct 2009 15:56:15 GMT, notbob wrote:

> On 2009-10-09, notbob > wrote:
>
>> Be back later with update.
>
> Oh! - my! - gawd!
>
> I can bake.
>
> They came out just perfect. Light, flakey, tasty, all those
> descriptive biscuit cliches. I've eaten two and feel like I'm gonna
> grab my ol' dog, Blue, and go out coon huntin' any second, now.
>
> I even took some pics. I guess I need to try one of those freebie
> picture sites. Which one doesn't want your first born to open a
> "free" acct?
>
> nb

i haven't uploaded many pix, but i found tinypic was pretty easy to join
and use:

<http://tinypic.com/join.php?utm_source=header&utm_medium=button&utm_c ampaign=join_button>

it is free.

your pal,
blake

notbob wrote:
> On 2009-10-09, notbob > wrote:
>
>> Be back later with update.
>
> Oh! - my! - gawd!
>
> I can bake.
>
> They came out just perfect. Light, flakey, tasty, all those
> descriptive biscuit cliches. I've eaten two and feel like I'm gonna
> grab my ol' dog, Blue, and go out coon huntin' any second, now.
>
> I even took some pics. I guess I need to try one of those freebie
> picture sites. Which one doesn't want your first born to open a
> "free" acct?
>
> nb

nb - I use http://photobucket.com/

I haven't had an issue yet, and for a free service, I appreciate they
are out there.

Bob

"Becca" > wrote in message
...
>
> Girl Scouts would make omelets in a baggie. You crack the eggs, add them
> to the baggie, then squish the baggie to "beat" the eggs. Other items are
> optional: chopped ham, sliced green onions, mushrooms, pico de gallo.
> Sqeeze out all the air and add the baggie(s) to boiling water and cook for
> 10-15 minutes.
> Becca

I think they should stick to making cookies.

Felice

BK wrote:
> Jean B. wrote:
>> BK wrote:
>>> http://ngeorgia.com/ang/Georgia_Sorghum_Festival
>>>
>>> Sue from the mountains of North Georgia.
>>
>> OMG!!!!! Waving!
>>
> Hi, Jean. I was just passing through. Actually, I have been looking
> into more food news groups. And....tada! Here I am!
>
> sue

Well, nice to see more posts from you. Maybe you will do more
than pass through! :-)

--
Jean B.

On Oct 9, 12:07*pm, Ranée at Arabian Knits >
wrote:
>
>
> "She seeks wool and flax, and works with willing hands." Prov 31:13
>
"Thou shalt not wear a garment of divers sorts, as of woollen and
linen together."
--Deut 22:11

--Bryan

--Bryan wrote:

> On Oct 9, 12:07 pm, Ranée at Arabian Knits >
> wrote:
>
>>
>> "She seeks wool and flax, and works with willing hands." Prov 31:13
>>
>>
>
> "Thou shalt not wear a garment of divers sorts, as of woollen and
> linen together." --Deut 22:11
>
> --Bryan

Divers garments are usually neoprene anyhow.

With all that's going on in the world today, if Ranee wants to make a
wetsuit out of wool and flax I seriously doubt that God is waiting with
his finger on the "smite" button.

Really, Bryan, get serious...

On Sat, 10 Oct 2009 19:26:50 -0400, Felice wrote:

> "Becca" > wrote in message
> ...
>>
>> Girl Scouts would make omelets in a baggie. You crack the eggs, add them
>> to the baggie, then squish the baggie to "beat" the eggs. Other items are
>> optional: chopped ham, sliced green onions, mushrooms, pico de gallo.
>> Sqeeze out all the air and add the baggie(s) to boiling water and cook for
>> 10-15 minutes.
>> Becca
>
> I think they should stick to making cookies.
>
> Felice

<snort>

your pal,
blake

Kathleen > wrote in news:NNmAm.255949$0e4.176027
@newsfe19.iad on Oct Sun 2009 10:25 am

> I seriously doubt that God is waiting with
> his finger on the "smite" button.
>

Actually if she dives in a wool wetsuit God might be ... if the water is cold enough and due to the
weight of wet wool.

At least if she goes for drinks after the dive she'll look good and won't have to change outfits...except
to put on shoes. Ya figure a 2 or 3 piece wool wetsuit...how many buttons?

--
Is that your nose, or are you eatting a banana? -Jimmy Durante

hahabogus wrote:

> Kathleen > wrote in news:NNmAm.255949$0e4.176027
> @newsfe19.iad on Oct Sun 2009 10:25 am
>
>
>>I seriously doubt that God is waiting with
>>his finger on the "smite" button.
>>
>
>
> Actually if she dives in a wool wetsuit God might be ... if the water is cold enough and due to the
> weight of wet wool.
>
> At least if she goes for drinks after the dive she'll look good and won't have to change outfits...except
> to put on shoes. Ya figure a 2 or 3 piece wool wetsuit...how many buttons?
>

3 pieces, even though you might not always want the vest, two button
double breasted jacket. And make sure you get a second pair of trousers
(pleated).

Kathleen > wrote in
on Oct Sun 2009 11:57 am

> hahabogus wrote:
>
>> Kathleen > wrote in
>> news:NNmAm.255949$0e4.176027 @newsfe19.iad on Oct Sun 2009 10:25 am
>>
>>
>>>I seriously doubt that God is waiting with
>>>his finger on the "smite" button.
>>>
>>
>>
>> Actually if she dives in a wool wetsuit God might be ... if the water
>> is cold enough and due to the weight of wet wool.
>>
>> At least if she goes for drinks after the dive she'll look good and
>> won't have to change outfits...except to put on shoes. Ya figure a 2
>> or 3 piece wool wetsuit...how many buttons?
>>
>
> 3 pieces, even though you might not always want the vest, two button
> double breasted jacket. And make sure you get a second pair of
> trousers (pleated).
>
>

Yeah pleated to match da flippers

--
Is that your nose, or are you eatting a banana? -Jimmy Durante

hahabogus wrote:

> Kathleen > wrote in
> on Oct Sun 2009 11:57 am
>
>
>>hahabogus wrote:
>>
>>
>>>Kathleen > wrote in
>>>news:NNmAm.255949$0e4.176027 @newsfe19.iad on Oct Sun 2009 10:25 am
>>>
>>>
>>>
>>>>I seriously doubt that God is waiting with
>>>>his finger on the "smite" button.
>>>>
>>>
>>>
>>>Actually if she dives in a wool wetsuit God might be ... if the water
>>>is cold enough and due to the weight of wet wool.
>>>
>>>At least if she goes for drinks after the dive she'll look good and
>>>won't have to change outfits...except to put on shoes. Ya figure a 2
>>>or 3 piece wool wetsuit...how many buttons?
>>>
>>
>>3 pieces, even though you might not always want the vest, two button
>>double breasted jacket. And make sure you get a second pair of
>>trousers (pleated).
>>
>>
>
>
> Yeah pleated to match da flippers
>

Fins, dude. Not flippers.

And black used to be canonical, but since the advent of silicone you can
just go nuts with your accessorizing.

Kathleen > wrote in on
Oct Sun 2009 12:12 pm

> hahabogus wrote:
>
>> Kathleen > wrote in
>> on Oct Sun 2009 11:57 am
>>
>>
>>>hahabogus wrote:
>>>
>>>
>>>>Kathleen > wrote in
>>>>news:NNmAm.255949$0e4.176027 @newsfe19.iad on Oct Sun 2009 10:25 am
>>>>
>>>>
>>>>
>>>>>I seriously doubt that God is waiting with
>>>>>his finger on the "smite" button.
>>>>>
>>>>
>>>>
>>>>Actually if she dives in a wool wetsuit God might be ... if the water
>>>>is cold enough and due to the weight of wet wool.
>>>>
>>>>At least if she goes for drinks after the dive she'll look good and
>>>>won't have to change outfits...except to put on shoes. Ya figure a 2
>>>>or 3 piece wool wetsuit...how many buttons?
>>>>
>>>
>>>3 pieces, even though you might not always want the vest, two button
>>>double breasted jacket. And make sure you get a second pair of
>>>trousers (pleated).
>>>
>>>
>>
>>
>> Yeah pleated to match da flippers
>>
>
> Fins, dude. Not flippers.
>
> And black used to be canonical, but since the advent of silicone you can
> just go nuts with your accessorizing.
>
>

OOOO! Pin stripes and a tie! And maybe a silicone parrot for her shoulder for when she dives in the
caribean.

--
Is that your nose, or are you eatting a banana? -Jimmy Durante

blake murphy wrote:

> On Sat, 10 Oct 2009 19:26:50 -0400, Felice wrote:
>
>> "Becca" > wrote in message
>> ...
>>>
>>> Girl Scouts would make omelets in a baggie. You crack the eggs,
>>> add them to the baggie, then squish the baggie to "beat" the eggs.
>>> Other items are optional: chopped ham, sliced green onions,
>>> mushrooms, pico de gallo. Sqeeze out all the air and add the
>>> baggie(s) to boiling water and cook for 10-15 minutes.
>>> Becca
>>
>> I think they should stick to making cookies.
>>
>> Felice
>
> <snort>


I thought it was their paramours' penises those Gal Scouts put in a
"baggie"...


--
Best
Greg

Kathleen wrote:

> hahabogus wrote:
>
>> Kathleen > wrote in
>> on Oct Sun 2009 11:57 am
>>
>>
>>> hahabogus wrote:
>>>
>>>
>>>> Kathleen > wrote in
>>>> news:NNmAm.255949$0e4.176027 @newsfe19.iad on Oct Sun 2009 10:25 am
>>>>
>>>>
>>>>
>>>>> I seriously doubt that God is waiting with
>>>>> his finger on the "smite" button.
>>>>>
>>>>
>>>>
>>>> Actually if she dives in a wool wetsuit God might be ... if the
>>>> water is cold enough and due to the weight of wet wool.
>>>>
>>>> At least if she goes for drinks after the dive she'll look good and
>>>> won't have to change outfits...except to put on shoes. Ya figure a
>>>> 2 or 3 piece wool wetsuit...how many buttons?
>>>>
>>>
>>> 3 pieces, even though you might not always want the vest, two button
>>> double breasted jacket. And make sure you get a second pair of
>>> trousers (pleated).
>>>
>>>
>>
>>
>> Yeah pleated to match da flippers
>>
>
> Fins, dude. Not flippers.
>
> And black used to be canonical, but since the advent of silicone you
> can just go nuts with your accessorizing.


When I was a kid I used to get a woodrow watching Lloyd Bridges in _Sea
Hunt_, he had all those cool latex suits and things that he wore...


--
Best
Greg

Gregory Morrow wrote:

> Kathleen wrote:
>
>
>>hahabogus wrote:
>>
>>
>>>Kathleen > wrote in
on Oct Sun 2009 11:57 am
>>>
>>>
>>>
>>>>hahabogus wrote:
>>>>
>>>>
>>>>
>>>>>Kathleen > wrote in
>>>>>news:NNmAm.255949$0e4.176027 @newsfe19.iad on Oct Sun 2009 10:25 am
>>>>>
>>>>>
>>>>>
>>>>>
>>>>>>I seriously doubt that God is waiting with
>>>>>>his finger on the "smite" button.
>>>>>>
>>>>>
>>>>>
>>>>>Actually if she dives in a wool wetsuit God might be ... if the
>>>>>water is cold enough and due to the weight of wet wool.
>>>>>
>>>>>At least if she goes for drinks after the dive she'll look good and
>>>>>won't have to change outfits...except to put on shoes. Ya figure a
>>>>>2 or 3 piece wool wetsuit...how many buttons?
>>>>>
>>>>
>>>>3 pieces, even though you might not always want the vest, two button
>>>>double breasted jacket. And make sure you get a second pair of
>>>>trousers (pleated).
>>>>
>>>>
>>>
>>>
>>>Yeah pleated to match da flippers
>>>
>>
>>Fins, dude. Not flippers.
>>
>>And black used to be canonical, but since the advent of silicone you
>>can just go nuts with your accessorizing.
>
>
>
> When I was a kid I used to get a woodrow watching Lloyd Bridges in _Sea
> Hunt_, he had all those cool latex suits and things that he wore...
>
>

They are a PITA to wash, though. You have to go up to the laundromat to
use the big front-loader and there's always some hoosier with a month's
worth of clothes crammed in there.

And really, if you only dive once in a while and the suit has to go into
storage, just rinsing it out won't do. As my dive instructor said, the
only diver who doesn't pee in his wetsuit is a liar. Something to do
with pressure and temperature differentials...

On 2009-10-11, Kathleen > wrote:


>> Hunt_, he had all those cool latex suits and things that he wore...

neoprene, not latex, you perve!

> They are a PITA to wash, though.

WT...??? Why would anyone need to wash a wetsuit?

Washing simply moves water in and out of a fabric to cleanse it.
That's the nature of neoprene.

nb

Gregory Morrow wrote:
> When I was a kid I used to get a woodrow watching Lloyd Bridges in _Sea
> Hunt_, he had all those cool latex suits and things that he wore...

When I watched Sea Hunt, I believe it was already in syndication. My
father was a diver, so I started diving early, I was about 9 or 10. I
wonder how many people were encouraged to dive, because of Lloyd Bridges
and Sea Hunt.


Becca