"jmcquown" > wrote in message
.. .
> Julia Altshuler wrote:
> > Dog3 wrote:
> >
> >
> >> Take a bottle of vodka to the cellar with you and lots of munchies.
> >>
> >
> >
> > There's so much people don't understand about Florida. Vodka, yes.
> > Munchies, yes. Cellars, no.
> >
> > --Lia
>
> ROFL! And I'm not in Florida, but it looks like even Michael might get
some
> rain out of this storm come next week.
>
> Jill

A neighbor couple just sold their house and within the last few weeks
travelled by their trawler down to their brand-new home
in.........Melbourne, FL. They barely missed Charley.

Dora

"jmcquown" > wrote in message
.. .
> Julia Altshuler wrote:
> > Dog3 wrote:
> >
> >
> >> Take a bottle of vodka to the cellar with you and lots of munchies.
> >>
> >
> >
> > There's so much people don't understand about Florida. Vodka, yes.
> > Munchies, yes. Cellars, no.
> >
> > --Lia
>
> ROFL! And I'm not in Florida, but it looks like even Michael might get
some
> rain out of this storm come next week.
>
> Jill

A neighbor couple just sold their house and within the last few weeks
travelled by their trawler down to their brand-new home
in.........Melbourne, FL. They barely missed Charley.

Dora

"jmcquown" > wrote in message
.. .
> Julia Altshuler wrote:
> > Dog3 wrote:
> >
> >
> >> Take a bottle of vodka to the cellar with you and lots of munchies.
> >>
> >
> >
> > There's so much people don't understand about Florida. Vodka, yes.
> > Munchies, yes. Cellars, no.
> >
> > --Lia
>
> ROFL! And I'm not in Florida, but it looks like even Michael might get
some
> rain out of this storm come next week.
>
> Jill

A neighbor couple just sold their house and within the last few weeks
travelled by their trawler down to their brand-new home
in.........Melbourne, FL. They barely missed Charley.

Dora

On Fri, 03 Sep 2004 01:13:43 -0000, Dog3 <dognospam@adjfkdla;not>
wrote:


>>
>> Working. Our labor Day isn't until May 1.
>>
>> Sandi
>
>I didn't check your IP addy so I don't know where you're located. Where do
>you reside?
>
>Michael

I think she/he was referring to May day. A spring festival, taken by
the communist, as a workers holiday.
Pan Ohco

On Fri, 03 Sep 2004 01:13:43 -0000, Dog3 <dognospam@adjfkdla;not>
wrote:


>>
>> Working. Our labor Day isn't until May 1.
>>
>> Sandi
>
>I didn't check your IP addy so I don't know where you're located. Where do
>you reside?
>
>Michael

I think she/he was referring to May day. A spring festival, taken by
the communist, as a workers holiday.
Pan Ohco

(Steve the Sauropodman) wrote in
om:

> Steve Calvin > wrote in message
> >...
>> Dog3 wrote:
>>
>> > I'm trying to figure out the menu for Labor Day. It's just us and
>> > 4 neighbors. I've got a pork loin that needs to be used, so I'm
>> > roasting that. I think a bit of chicken and burgers would be in
>> > order also. I'll make potato salad, slaw and some corn on the cob.
>> > I've been eating so much fish I'm not in the mood. Apps and nibble
>> > bits will be thrown together at the last minute. I sent the SO to
>> > the store today with a *list*. The list was followed exactly as
>> > written
>> >
>> > Michael
>>
>> I dunno yet. It depends on whether the Weber Smokey Mountain arrives
>> in time. If it does, I may try and do a brisket if I have enough time
>> to try a couple of "test burns" ahead of time.
>>
>> Otherwise, it'll be a 14lb turkey on the Weber Silver B in the
>> rotisserie with corn on the cob, grilled summer squash, baked
>> potatoes, strawberry shortcake for dessert.
>
>
> We've got family coming over - 18-20 people, including some folks from
> out of town. Traditionally, we have a big Labor Day feast on Sunday.
> This year we're going to break in our new patio and fire up the new
> outdoor brick oven. The festivities actually start on Friday night
> when my sister and our parents get in. Saturday evening we start
> preping, and by 10 AM Sunday, family and friends are in full swing. We
> have a blast.
>
> So far this year's menu includes: Kasseri cheese fried in good olive
> oil, shellfish marascada; baked stuffed sea bass; mussels in white
> wine, garlic, lemon and chopped tomato; cold squid salad with oilve
> oil, green onion, celery, onion and minced serano chili (hot!); rustic
> homemade sesame seed and poppy seed rolls; grilled sweet red and green
> (Poblano) peppers with garlic-infused olive oil and sea salt; orzo
> with lemon, and parsley; grilled asparagus wrapped in prosciutto; red
> and orange tomato salad with balsamic vinegar, Kafelotiri cheese and
> extra virgin olive oil; grilled corn; mixed green salad; home-cured
> olives; marinated mushrooms; other various Italian, Greek and Turkish
> cheeses, lots a' wine, plenty of fresh fruits, and raspberry granita
> for dessert.
>

You'll need at least 20 people to eat all that!

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

(Steve the Sauropodman) wrote in
om:

> Steve Calvin > wrote in message
> >...
>> Dog3 wrote:
>>
>> > I'm trying to figure out the menu for Labor Day. It's just us and
>> > 4 neighbors. I've got a pork loin that needs to be used, so I'm
>> > roasting that. I think a bit of chicken and burgers would be in
>> > order also. I'll make potato salad, slaw and some corn on the cob.
>> > I've been eating so much fish I'm not in the mood. Apps and nibble
>> > bits will be thrown together at the last minute. I sent the SO to
>> > the store today with a *list*. The list was followed exactly as
>> > written
>> >
>> > Michael
>>
>> I dunno yet. It depends on whether the Weber Smokey Mountain arrives
>> in time. If it does, I may try and do a brisket if I have enough time
>> to try a couple of "test burns" ahead of time.
>>
>> Otherwise, it'll be a 14lb turkey on the Weber Silver B in the
>> rotisserie with corn on the cob, grilled summer squash, baked
>> potatoes, strawberry shortcake for dessert.
>
>
> We've got family coming over - 18-20 people, including some folks from
> out of town. Traditionally, we have a big Labor Day feast on Sunday.
> This year we're going to break in our new patio and fire up the new
> outdoor brick oven. The festivities actually start on Friday night
> when my sister and our parents get in. Saturday evening we start
> preping, and by 10 AM Sunday, family and friends are in full swing. We
> have a blast.
>
> So far this year's menu includes: Kasseri cheese fried in good olive
> oil, shellfish marascada; baked stuffed sea bass; mussels in white
> wine, garlic, lemon and chopped tomato; cold squid salad with oilve
> oil, green onion, celery, onion and minced serano chili (hot!); rustic
> homemade sesame seed and poppy seed rolls; grilled sweet red and green
> (Poblano) peppers with garlic-infused olive oil and sea salt; orzo
> with lemon, and parsley; grilled asparagus wrapped in prosciutto; red
> and orange tomato salad with balsamic vinegar, Kafelotiri cheese and
> extra virgin olive oil; grilled corn; mixed green salad; home-cured
> olives; marinated mushrooms; other various Italian, Greek and Turkish
> cheeses, lots a' wine, plenty of fresh fruits, and raspberry granita
> for dessert.
>

You'll need at least 20 people to eat all that!

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

On Fri, 3 Sep 2004 13:30:14 -0400, "limey" > wrote:

>
>"Siobhan Perricone" wrote
>
> <snip. Couldn't you kill those suppliers?)

Heh. Update on the kitchen front: The guy who told my builder it was going
to take another 9 weeks didn't know that the guy who was working with us
has already arranged things at the factory so that it would be there by the
beginning of October. So we're fine. AND we're getting custom maple
cabinets, which will rock and add value to the house.

>> But the good news is, I'm getting my Dacor cooktop, my Bosch double wall
>> oven, and my maple cabinets with corian countertops. That has me totally
>> excited.
>
>No wonder - it sounds lovely. Hang in there and it will all come together.

Sometime next year I'll have nother Vermont cook-in, if anyone's
interested. Won't have the pool or the indoor gas grill (unless you call my
cooktop with a cast iron grill on it a gas grill ;D) nor the four bedrooms
of extra space, but I do have five acres of woods and a huge porch.

So think about it!

--
Siobhan Perricone
Humans wrote the bible,
God wrote the rocks
-- Word of God by Kathy Mar

On Fri, 3 Sep 2004 13:30:14 -0400, "limey" > wrote:

>
>"Siobhan Perricone" wrote
>
> <snip. Couldn't you kill those suppliers?)

Heh. Update on the kitchen front: The guy who told my builder it was going
to take another 9 weeks didn't know that the guy who was working with us
has already arranged things at the factory so that it would be there by the
beginning of October. So we're fine. AND we're getting custom maple
cabinets, which will rock and add value to the house.

>> But the good news is, I'm getting my Dacor cooktop, my Bosch double wall
>> oven, and my maple cabinets with corian countertops. That has me totally
>> excited.
>
>No wonder - it sounds lovely. Hang in there and it will all come together.

Sometime next year I'll have nother Vermont cook-in, if anyone's
interested. Won't have the pool or the indoor gas grill (unless you call my
cooktop with a cast iron grill on it a gas grill ;D) nor the four bedrooms
of extra space, but I do have five acres of woods and a huge porch.

So think about it!

--
Siobhan Perricone
Humans wrote the bible,
God wrote the rocks
-- Word of God by Kathy Mar

Wayne wrote:
>
> (Steve the Sauropodman) wrote in

> > So far this year's menu includes: Kasseri cheese fried in good olive
> > oil, shellfish marascada; baked stuffed sea bass; mussels in white
> > wine, garlic, lemon and chopped tomato; cold squid salad with oilve
> > oil, green onion, celery, onion and minced serano chili (hot!); rustic
> > homemade sesame seed and poppy seed rolls; grilled sweet red and green
> > (Poblano) peppers with garlic-infused olive oil and sea salt; orzo
> > with lemon, and parsley; grilled asparagus wrapped in prosciutto; red
> > and orange tomato salad with balsamic vinegar, Kafelotiri cheese and
> > extra virgin olive oil; grilled corn; mixed green salad; home-cured
> > olives; marinated mushrooms; other various Italian, Greek and Turkish
> > cheeses, lots a' wine, plenty of fresh fruits, and raspberry granita
> > for dessert.
> >
>
> You'll need at least 20 people to eat all that!

I think it's like tailgating, you are expected to bring more food
than you can possibly eat. I never even open half the stuff I bring.

nancy

Wayne wrote:
>
> (Steve the Sauropodman) wrote in

> > So far this year's menu includes: Kasseri cheese fried in good olive
> > oil, shellfish marascada; baked stuffed sea bass; mussels in white
> > wine, garlic, lemon and chopped tomato; cold squid salad with oilve
> > oil, green onion, celery, onion and minced serano chili (hot!); rustic
> > homemade sesame seed and poppy seed rolls; grilled sweet red and green
> > (Poblano) peppers with garlic-infused olive oil and sea salt; orzo
> > with lemon, and parsley; grilled asparagus wrapped in prosciutto; red
> > and orange tomato salad with balsamic vinegar, Kafelotiri cheese and
> > extra virgin olive oil; grilled corn; mixed green salad; home-cured
> > olives; marinated mushrooms; other various Italian, Greek and Turkish
> > cheeses, lots a' wine, plenty of fresh fruits, and raspberry granita
> > for dessert.
> >
>
> You'll need at least 20 people to eat all that!

I think it's like tailgating, you are expected to bring more food
than you can possibly eat. I never even open half the stuff I bring.

nancy

I'm starting my new diet. And getting used to taking Blood Glucose
readings. The thin lancets (31ga) don't work and the thick ones (21ga)
hurt.

--
Last year's nuts must go.
- Michael Odom

I'm starting my new diet. And getting used to taking Blood Glucose
readings. The thin lancets (31ga) don't work and the thick ones (21ga)
hurt.

--
Last year's nuts must go.
- Michael Odom

hahabogus wrote:
>
> I'm starting my new diet. And getting used to taking Blood Glucose
> readings. The thin lancets (31ga) don't work and the thick ones (21ga)
> hurt.

Oh, Alan, you poor thing. How about one of those things that you can
use on your arm instead? (hug)

> Last year's nuts must go.
> - Michael Odom

And your sig line still cracks me up.

nancy

hahabogus wrote:
>
> I'm starting my new diet. And getting used to taking Blood Glucose
> readings. The thin lancets (31ga) don't work and the thick ones (21ga)
> hurt.

Oh, Alan, you poor thing. How about one of those things that you can
use on your arm instead? (hug)

> Last year's nuts must go.
> - Michael Odom

And your sig line still cracks me up.

nancy

In article >,
hahabogus > wrote:

> I'm starting my new diet. And getting used to taking Blood Glucose
> readings. The thin lancets (31ga) don't work and the thick ones (21ga)
> hurt.

Alan,

You're not stabbing the pads of your fingers, are you? Try doing it on
the sides of your fingers. They're less sensitive, and you should be
able to get enough blood for the test. You also may need to "milk" the
blood down to the fingertip.

Back on-topic: SO and I are going to do a day hike near Mount Baker
tomorrow. Tonight we're having dinner at "the bunny ranch" near
Marblemount and staying at a motel so we can start on the trail early
tomorrow.

Cindy

--
C.J. Fuller

Delete the obvious to email me

Cindy Fuller > wrote in
:

> In article >,
> hahabogus > wrote:
>
>> I'm starting my new diet. And getting used to taking Blood Glucose
>> readings. The thin lancets (31ga) don't work and the thick ones (21ga)
>> hurt.
>
> Alan,
>
> You're not stabbing the pads of your fingers, are you? Try doing it on
> the sides of your fingers. They're less sensitive, and you should be
> able to get enough blood for the test. You also may need to "milk" the
> blood down to the fingertip.
>
> Back on-topic: SO and I are going to do a day hike near Mount Baker
> tomorrow. Tonight we're having dinner at "the bunny ranch" near
> Marblemount and staying at a motel so we can start on the trail early
> tomorrow.
>
> Cindy
>

Backs of the fingers work for me but I still need the larger ga lancet.


--
Last year's nuts must go.
- Michael Odom

Cindy Fuller > wrote in
:

> In article >,
> hahabogus > wrote:
>
>> I'm starting my new diet. And getting used to taking Blood Glucose
>> readings. The thin lancets (31ga) don't work and the thick ones (21ga)
>> hurt.
>
> Alan,
>
> You're not stabbing the pads of your fingers, are you? Try doing it on
> the sides of your fingers. They're less sensitive, and you should be
> able to get enough blood for the test. You also may need to "milk" the
> blood down to the fingertip.
>
> Back on-topic: SO and I are going to do a day hike near Mount Baker
> tomorrow. Tonight we're having dinner at "the bunny ranch" near
> Marblemount and staying at a motel so we can start on the trail early
> tomorrow.
>
> Cindy
>

Backs of the fingers work for me but I still need the larger ga lancet.


--
Last year's nuts must go.
- Michael Odom

Cindy Fuller > wrote in
:

> In article >,
> hahabogus > wrote:
>
>> I'm starting my new diet. And getting used to taking Blood Glucose
>> readings. The thin lancets (31ga) don't work and the thick ones (21ga)
>> hurt.
>
> Alan,
>
> You're not stabbing the pads of your fingers, are you? Try doing it on
> the sides of your fingers. They're less sensitive, and you should be
> able to get enough blood for the test. You also may need to "milk" the
> blood down to the fingertip.
>
> Back on-topic: SO and I are going to do a day hike near Mount Baker
> tomorrow. Tonight we're having dinner at "the bunny ranch" near
> Marblemount and staying at a motel so we can start on the trail early
> tomorrow.
>
> Cindy
>

Backs of the fingers work for me but I still need the larger ga lancet.


--
Last year's nuts must go.
- Michael Odom

jmcquown wrote:

> Dog3 wrote:
> > I'm trying to figure out the menu for Labor Day. It's just us and 4
> > neighbors.
> > Michael
>
> Probably ribs, corn and squash on the grill. Although, judging from the
> size of Hurricane Frances, I may well be hiding inside from rain on Labor
> Day.


We've got our big Corner Bar Cookout that day and they are talkin' rain here
in Chicago too...it had better not. I am in the process of making about 15
pounds of potato"e" salad, 10 of cole slaw, and a big thing of Thai peanut
noodles for that. The owner is on a sausage and brat run up to Wisconsin
today (she is getting some nice venison jerky for us, her brother shot the
deer) and I think they'll deep fry a turkey, etc. We eat very, *very* well
at these tavern "does"...

A good friend just moved into a new place up north on the Chicago/Evanston
border which is *right* on the lake. He is having us over tomorrow and I
offered as a gift to make all the food for us. I've got nice pork roast a -
brining that we'll do on the grill, and I'm doing a goat cheese/roasted red
pepper/dill pasta salad and some ratatouille.. I have just got back from my
*second* trip to the farmer's market this morning and I will make us a big
lovely honking salad with the heirloom tomatoes and other stuff I got there.
The prices are finally cheap so I'm stockin'. up. Whilst there I also got
some lovely "artisinal" (whatever that means) bread - two loaves of
focaccia and a loaf of garlic/rosemary bread. An order of nuns out of Notre
Dame sell baked goods there so I got a nice hunk of "Sister Cake" and
several slices of "Galette des Rois" for dessert...

Jeez I have a FOOD FIESTA goin' on here. I could use another fridge and
pantry and an extra person to help with the veg prep work. Jill if it is
nasty down there your way you are most welcome to come up and assist me -
I'll put you to work but you will eat *well* ;--)

--
Best
Greg

jmcquown wrote:

> Dog3 wrote:
> > I'm trying to figure out the menu for Labor Day. It's just us and 4
> > neighbors.
> > Michael
>
> Probably ribs, corn and squash on the grill. Although, judging from the
> size of Hurricane Frances, I may well be hiding inside from rain on Labor
> Day.


We've got our big Corner Bar Cookout that day and they are talkin' rain here
in Chicago too...it had better not. I am in the process of making about 15
pounds of potato"e" salad, 10 of cole slaw, and a big thing of Thai peanut
noodles for that. The owner is on a sausage and brat run up to Wisconsin
today (she is getting some nice venison jerky for us, her brother shot the
deer) and I think they'll deep fry a turkey, etc. We eat very, *very* well
at these tavern "does"...

A good friend just moved into a new place up north on the Chicago/Evanston
border which is *right* on the lake. He is having us over tomorrow and I
offered as a gift to make all the food for us. I've got nice pork roast a -
brining that we'll do on the grill, and I'm doing a goat cheese/roasted red
pepper/dill pasta salad and some ratatouille.. I have just got back from my
*second* trip to the farmer's market this morning and I will make us a big
lovely honking salad with the heirloom tomatoes and other stuff I got there.
The prices are finally cheap so I'm stockin'. up. Whilst there I also got
some lovely "artisinal" (whatever that means) bread - two loaves of
focaccia and a loaf of garlic/rosemary bread. An order of nuns out of Notre
Dame sell baked goods there so I got a nice hunk of "Sister Cake" and
several slices of "Galette des Rois" for dessert...

Jeez I have a FOOD FIESTA goin' on here. I could use another fridge and
pantry and an extra person to help with the veg prep work. Jill if it is
nasty down there your way you are most welcome to come up and assist me -
I'll put you to work but you will eat *well* ;--)

--
Best
Greg

Dog3 wrote:


> Can I catch Amtrak and head up?
>
> Michael <- thinking food for days

Sounds to me as if you'd be doing him a favor!! Think of all
those leftovers he's going to need help eating up! Go.. go
now... have some for me too
Goomba

Dog3 wrote:


> Can I catch Amtrak and head up?
>
> Michael <- thinking food for days

Sounds to me as if you'd be doing him a favor!! Think of all
those leftovers he's going to need help eating up! Go.. go
now... have some for me too
Goomba

Dog3 wrote:

> Can I catch Amtrak and head up?


Sure! Actually I have just not done much entertaining this summer nor has
any one else I know. It was so cool for the most part that everyone has
been anticipating the autumn "social season", which mainly centers around
football...

Now at summer's end it is finally steamy and I've had fun today shopping at
the farmer's market and getting stuff cooked up for the pending festivities.
The kitchen is HOT what with everything a - cookin' - I don't mind it, you
just have to get into the "zen" of it. Reminds me of the days when I'd pick
broiling hot days to do my canning. It's a very "August" kinda feeling....

I just slipped the skins off of the beets I cooked. "Oh -
ah...erotic...!!!" ;-p

--
Best
Greg

Dog3 wrote:

> Can I catch Amtrak and head up?


Sure! Actually I have just not done much entertaining this summer nor has
any one else I know. It was so cool for the most part that everyone has
been anticipating the autumn "social season", which mainly centers around
football...

Now at summer's end it is finally steamy and I've had fun today shopping at
the farmer's market and getting stuff cooked up for the pending festivities.
The kitchen is HOT what with everything a - cookin' - I don't mind it, you
just have to get into the "zen" of it. Reminds me of the days when I'd pick
broiling hot days to do my canning. It's a very "August" kinda feeling....

I just slipped the skins off of the beets I cooked. "Oh -
ah...erotic...!!!" ;-p

--
Best
Greg

Goomba38 wrote:

> Dog3 wrote:
>
>
> > Can I catch Amtrak and head up?
> >
> > Michael <- thinking food for days
>
> Sounds to me as if you'd be doing him a favor!! Think of all
> those leftovers he's going to need help eating up! Go.. go
> now... have some for me too


Won't be many leftovers at least with the Monday holiday bar cookout gang.
Last time I made tater salad I thought making it with a five pound bag of
taters would be sufficient - those pikers snarfed it down toot - sweet, and
we had tons and tons of food. Musta been altogether about 100 people at
least...

Everyone brings nice stuff. This crowd likes good food.

--
Best
Greg

Goomba38 wrote:

> Dog3 wrote:
>
>
> > Can I catch Amtrak and head up?
> >
> > Michael <- thinking food for days
>
> Sounds to me as if you'd be doing him a favor!! Think of all
> those leftovers he's going to need help eating up! Go.. go
> now... have some for me too


Won't be many leftovers at least with the Monday holiday bar cookout gang.
Last time I made tater salad I thought making it with a five pound bag of
taters would be sufficient - those pikers snarfed it down toot - sweet, and
we had tons and tons of food. Musta been altogether about 100 people at
least...

Everyone brings nice stuff. This crowd likes good food.

--
Best
Greg

Goomba38 wrote:

> Dog3 wrote:
>
>
> > Can I catch Amtrak and head up?
> >
> > Michael <- thinking food for days
>
> Sounds to me as if you'd be doing him a favor!! Think of all
> those leftovers he's going to need help eating up! Go.. go
> now... have some for me too


Won't be many leftovers at least with the Monday holiday bar cookout gang.
Last time I made tater salad I thought making it with a five pound bag of
taters would be sufficient - those pikers snarfed it down toot - sweet, and
we had tons and tons of food. Musta been altogether about 100 people at
least...

Everyone brings nice stuff. This crowd likes good food.

--
Best
Greg

Pan Ohco > wrote in message >. ..
> On Fri, 03 Sep 2004 01:13:43 -0000, Dog3 <dognospam@adjfkdla;not>
> wrote:
>
>
> >>
> >> Working. Our labor Day isn't until May 1.
> >>
> >> Sandi
> >
> >I didn't check your IP addy so I don't know where you're located. Where do
> >you reside?
> >
> >Michael
>
> I think she/he was referring to May day. A spring festival, taken by
> the communist, as a workers holiday.
> Pan Ohco

It´s also a wrokers holiday in many non communist countries - like
those non-Communist countries in Latin America where I happen to live.

sandi

Pan Ohco > wrote in message >. ..
> On Fri, 03 Sep 2004 01:13:43 -0000, Dog3 <dognospam@adjfkdla;not>
> wrote:
>
>
> >>
> >> Working. Our labor Day isn't until May 1.
> >>
> >> Sandi
> >
> >I didn't check your IP addy so I don't know where you're located. Where do
> >you reside?
> >
> >Michael
>
> I think she/he was referring to May day. A spring festival, taken by
> the communist, as a workers holiday.
> Pan Ohco

It´s also a wrokers holiday in many non communist countries - like
those non-Communist countries in Latin America where I happen to live.

sandi

Our pal hahabogus > wrote:

> I'm starting my new diet. And getting used to taking Blood Glucose
> readings. The thin lancets (31ga) don't work and the thick ones (21ga)
> hurt.

My sympathies; how often do you have to test? I'm lucky, it's only
one time per day now...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
(COLD to HOT for e-mail)

Our pal hahabogus > wrote:

> I'm starting my new diet. And getting used to taking Blood Glucose
> readings. The thin lancets (31ga) don't work and the thick ones (21ga)
> hurt.

My sympathies; how often do you have to test? I'm lucky, it's only
one time per day now...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
(COLD to HOT for e-mail)

(J.J.) wrote in :

> Our pal hahabogus > wrote:
>
>> I'm starting my new diet. And getting used to taking Blood Glucose
>> readings. The thin lancets (31ga) don't work and the thick ones (21ga)
>> hurt.
>
> My sympathies; how often do you have to test? I'm lucky, it's only
> one time per day now...
>
>

I'm just starting out. I'm testing 4 times a day. BTW I found a fix for my
lancet problems...With a razor knife I shaved a thin slice off of the base
of a used lancet, perhaps 1/32 inch and placed it inside the lancet holder
so now all inserted lancets sit a little taller and bite a little deeper.
So it's back to the relatively painless 31 ga lancets.

--
Last year's nuts must go.
- Michael Odom

In article . net>,
"Gregory Morrow" > wrote:

> I just slipped the skins off of the beets I cooked. "Oh -
> ah...erotic...!!!" ;-p


I've always kinda wondered about you, Greg. I wonder no more. "-)
--
-Barb, <www.jamlady.eboard.com> An update on 9/2/04; check the Fairs Fare tab.

In article . net>,
"Gregory Morrow" > wrote:

> I just slipped the skins off of the beets I cooked. "Oh -
> ah...erotic...!!!" ;-p


I've always kinda wondered about you, Greg. I wonder no more. "-)
--
-Barb, <www.jamlady.eboard.com> An update on 9/2/04; check the Fairs Fare tab.

I had no plans, but ended up getting together with our daughter and
peeling and vacuum sealing 1/2 bushel each of hot and mild freshly
roasted Hatch (N.M.) chile peppers. We split the cache with her
brother and they are in the freezer. I lo-o-o-o-ove my Tilia!

Then we all (husband, daughter, SIL, grandson, son and I) went
to a local Indian restuarant for a delicious belated birthday dinner.

3 yr. old grandson: "Yay, we're going to the mango lassi store!"

It was all wonderful and five of us waddled out, full to the gills.
(Grandson fell fast alseep somewhere between his lassi and the
arrival of the samosas even though it was an early dinner.)

I wonder what the rest of the weekend will bring? I am still
suffering from jet lag which wakes me at 4AM. I can't wait till
THAT'S over!

gloria p

I had no plans, but ended up getting together with our daughter and
peeling and vacuum sealing 1/2 bushel each of hot and mild freshly
roasted Hatch (N.M.) chile peppers. We split the cache with her
brother and they are in the freezer. I lo-o-o-o-ove my Tilia!

Then we all (husband, daughter, SIL, grandson, son and I) went
to a local Indian restuarant for a delicious belated birthday dinner.

3 yr. old grandson: "Yay, we're going to the mango lassi store!"

It was all wonderful and five of us waddled out, full to the gills.
(Grandson fell fast alseep somewhere between his lassi and the
arrival of the samosas even though it was an early dinner.)

I wonder what the rest of the weekend will bring? I am still
suffering from jet lag which wakes me at 4AM. I can't wait till
THAT'S over!

gloria p

Melba's Jammin' wrote:

> In article . net>,
> "Gregory Morrow" > wrote:
>
> > I just slipped the skins off of the beets I cooked. "Oh -
> > ah...erotic...!!!" ;-p
>
>
> I've always kinda wondered about you, Greg. I wonder no more. "-)


Oh Barb those skins were SO thin and sheer...kinda like Katra's sheer baby
doll nightie that she peels off for her virile hubby each night...


<boggle/>


Man I had not cooked beets for a long long time...the lil' buggers certainly
have a lot of "color" to bleed out...it's no wonder beets were one of the
original Rit dyes...

--
Best
Greg

Melba's Jammin' wrote:

> In article . net>,
> "Gregory Morrow" > wrote:
>
> > I just slipped the skins off of the beets I cooked. "Oh -
> > ah...erotic...!!!" ;-p
>
>
> I've always kinda wondered about you, Greg. I wonder no more. "-)


Oh Barb those skins were SO thin and sheer...kinda like Katra's sheer baby
doll nightie that she peels off for her virile hubby each night...


<boggle/>


Man I had not cooked beets for a long long time...the lil' buggers certainly
have a lot of "color" to bleed out...it's no wonder beets were one of the
original Rit dyes...

--
Best
Greg

On Sat, 04 Sep 2004 14:43:44 GMT, hahabogus > wrote:

>I'm starting my new diet. And getting used to taking Blood Glucose
>readings. The thin lancets (31ga) don't work and the thick ones (21ga)
>hurt.

Are you testing on your fingers or arms?

--
Siobhan Perricone
Humans wrote the bible,
God wrote the rocks
-- Word of God by Kathy Mar