topchefan
December 31, 2006 - 12:40 PM
Quote:
Where are you in Fl????
Sorry .....but are you the person on the West Coast???
I'm near West Palm.
East coast. The little old lady from Fernandina, Although not so old it would seem. Many posters are in their 50's. I am 58. Maybe I am just one of the crowd. If so, cool!
Fordmanrod
December 31, 2006 - 12:54 PM
Quote:
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Ziti is macaroni..You mix up ricotta
(rigut)and mozzerella (muzzadell) and eggs and parsley and parmesean cheese then add to the macaroni and sauce and bake...it's delish and a lot less work than lasagna..If you want the recipe let me know.
Sounds wonderful! What is your recipe?
OK here goes....I never follow a real recipe so I'll try and do this as far as measuements go:
I usually make one pound of macaroni for like 4 adults
and then double it as need be.
I box of ziti
1 small container of ricotta cheese
3 eggs
fresh parsley
garlic powder
salt and pepper to taste
1 large package mozzerella
Parmesean or any grated Italian cheese...Romano etc.
prob 1/2 a cup but I like a lot.
Sauce
I use jar sauce almost always even though my mother thinks I am sacrilegious but I buy a good one.
You can get away with one jar but I like a lot of sauce too
and it always good to have "extra sacue"
Cook the ziti
In a seperate bowl mix all the ingredients
Add almost all the mozzerella cut into little cubes but save some for the top also before baking uncut.
You want large thin slices for the end or you can even buy the shredded. I like Polly O so I don't buy shredded.
Put some sauce in the bottom of your pan.Add ziti then spoon on the wet mixture and most of the sauce....Mix it up
Then on top spoon more sauce and thin slices of the mozzerella...Cover with foil and tent it so the cheese doesn't stick and cook for like 45 mins. on 350
That's about as close as I can get!!!
Mmmmmm
I'm gonna go have some right now 
))))
Oh Yeah...The meat....You can add browned ground beef or sausage or whole cut up sausage or both and it's really good too.This is a really messy dish
and a [expletive deleted] to clean the pan afterwards so I line the pan with foil or use a throw away pan always...You live and learn.
AND.....Depending on how cheesey you like it you can use
like 3/4 of a large rocotta.....lol
Sorry ......but I love the cheese
and didn't want this to get too complicated as I kinda' make it diffrerent every time....If you do add more cheese add another egg.
For two pounds of ziti I used a large and a small ricotta
and 5 eggs like I did last night.
Last time my son brought me home Ragu and it was way too sweet.....I really don't like Prego or Ragu at all.
Classico or Barilla seems to be the best and they have other great but expensive gourmet sauces now too.
The sauce can make or break this dish really.
We Italians take our sauce very seriously.....lol
No REALLY...we do.
I made homemade sauce for Christmas for the first tme in years this year and it was to die for.
thanks Kristl. Plan on trying it very soon. I remember my mom making spaghetti as a kid and the sauce cooked on the stove all day. Now, I too use jar sauce. I just "kick it up a notch" as Emiril would say, and is just as good as mom's. And no, not Italian, we are German.
If anyone is interested I have a family recipe for an all purpose marinara sauce that we cook once or twice a year and can in quart jars. It takes a weekend of time but then you have a "home made" red sauce for whatever you need it for. If anyone wants the shopping list and recipe let me know here and I will post it. It makes about 50 quarts.
Fordmanrod
December 31, 2006 - 12:57 PM
Quote:
Quote:
Quote:
Quote:
Quote:
Quote:
Ziti is macaroni..You mix up ricotta
(rigut)and mozzerella (muzzadell) and eggs and parsley and parmesean cheese then add to the macaroni and sauce and bake...it's delish and a lot less work than lasagna..If you want the recipe let me know.
Sounds wonderful! What is your recipe?
OK here goes....I never follow a real recipe so I'll try and do this as far as measuements go:
I usually make one pound of macaroni for like 4 adults
and then double it as need be.
I box of ziti
1 small container of ricotta cheese
3 eggs
fresh parsley
garlic powder
salt and pepper to taste
1 large package mozzerella
Parmesean or any grated Italian cheese...Romano etc.
prob 1/2 a cup but I like a lot.
Sauce
I use jar sauce almost always even though my mother thinks I am sacrilegious but I buy a good one.
You can get away with one jar but I like a lot of sauce too
and it always good to have "extra sacue"
Cook the ziti
In a seperate bowl mix all the ingredients
Add almost all the mozzerella cut into little cubes but save some for the top also before baking uncut.
You want large thin slices for the end or you can even buy the shredded. I like Polly O so I don't buy shredded.
Put some sauce in the bottom of your pan.Add ziti then spoon on the wet mixture and most of the sauce....Mix it up
Then on top spoon more sauce and thin slices of the mozzerella...Cover with foil and tent it so the cheese doesn't stick and cook for like 45 mins. on 350
That's about as close as I can get!!!
Mmmmmm
I'm gonna go have some right now ))))
Oh Yeah...The meat....You can add browned ground beef or sausage or whole cut up sausage or both and it's really good too.This is a really messy dish
and a [expletive deleted] to clean the pan afterwards so I line the pan with foil or use a throw away pan always...You live and learn.
AND.....Depending on how cheesey you like it you can use
like 3/4 of a large rocotta.....lol
Sorry ......but I love the cheese
and didn't want this to get too complicated as I kinda' make it diffrerent every time....If you do add more cheese add another egg.
For two pounds of ziti I used a large and a small ricotta
and 5 eggs like I did last night.
Last time my son brought me home Ragu and it was way too sweet.....I really don't like Prego or Ragu at all.
Classico or Barilla seems to be the best and they have other great but expensive gourmet sauces now too.
The sauce can make or break this dish really.
We Italians take our sauce very seriously.....lol
No REALLY...we do.
I made homemade sauce for Christmas for the first tme in years this year and it was to die for.
OT- Kristl, I don't know how to cook much and since this sounds delicious, I'm actually thinking about giving this a go lol, but I have a question, why the eggs? Or what does putting the eggs into the ziti do?
Thank You, whattheheck lol
Well see you mix the eggs in the ricotta first
and the other stuff then add that to the ziti.
To tell you the truth I have no idea why...lol.
I think to keep it moist and wet as it would be too dry the other way.
I only know whenever my mother made mannicotti or stuffed shells
she always added eggs to the filling.
She used to make homemade mannicotti
(mannagut we say ) shells and homemade gnocchi
sometimes....To DIE for!
She also made a spinach and egg roll that was delish too
I'll try and find that recipe.
The eggs are a "binder" to give structure to the filling... the protiens in the eggs help hold everything together.
whattheheck
December 31, 2006 - 01:21 PM
Your right!! I almost want to slap myself LOL what was I thinking. hehehehe No cooking or kitchen.
I love meatloaf and hubby hasn't made that in like 7 years or more. Gotta get him on the shtick LOL. Thank you for all of the advice and tips Kristl, I appreciate it.
whattheheck
December 31, 2006 - 01:23 PM
Quote:
Quote:
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Ziti is macaroni..You mix up ricotta
(rigut)and mozzerella (muzzadell) and eggs and parsley and parmesean cheese then add to the macaroni and sauce and bake...it's delish and a lot less work than lasagna..If you want the recipe let me know.
Sounds wonderful! What is your recipe?
OK here goes....I never follow a real recipe so I'll try and do this as far as measuements go:
I usually make one pound of macaroni for like 4 adults
and then double it as need be.
I box of ziti
1 small container of ricotta cheese
3 eggs
fresh parsley
garlic powder
salt and pepper to taste
1 large package mozzerella
Parmesean or any grated Italian cheese...Romano etc.
prob 1/2 a cup but I like a lot.
Sauce
I use jar sauce almost always even though my mother thinks I am sacrilegious but I buy a good one.
You can get away with one jar but I like a lot of sauce too
and it always good to have "extra sacue"
Cook the ziti
In a seperate bowl mix all the ingredients
Add almost all the mozzerella cut into little cubes but save some for the top also before baking uncut.
You want large thin slices for the end or you can even buy the shredded. I like Polly O so I don't buy shredded.
Put some sauce in the bottom of your pan.Add ziti then spoon on the wet mixture and most of the sauce....Mix it up
Then on top spoon more sauce and thin slices of the mozzerella...Cover with foil and tent it so the cheese doesn't stick and cook for like 45 mins. on 350
That's about as close as I can get!!!
Mmmmmm
I'm gonna go have some right now ))))
Oh Yeah...The meat....You can add browned ground beef or sausage or whole cut up sausage or both and it's really good too.This is a really messy dish
and a [expletive deleted] to clean the pan afterwards so I line the pan with foil or use a throw away pan always...You live and learn.
AND.....Depending on how cheesey you like it you can use
like 3/4 of a large rocotta.....lol
Sorry ......but I love the cheese
and didn't want this to get too complicated as I kinda' make it diffrerent every time....If you do add more cheese add another egg.
For two pounds of ziti I used a large and a small ricotta
and 5 eggs like I did last night.
Last time my son brought me home Ragu and it was way too sweet.....I really don't like Prego or Ragu at all.
Classico or Barilla seems to be the best and they have other great but expensive gourmet sauces now too.
The sauce can make or break this dish really.
We Italians take our sauce very seriously.....lol
No REALLY...we do.
I made homemade sauce for Christmas for the first tme in years this year and it was to die for.
OT- Kristl, I don't know how to cook much and since this sounds delicious, I'm actually thinking about giving this a go lol, but I have a question, why the eggs? Or what does putting the eggs into the ziti do?
Thank You, whattheheck lol
Well see you mix the eggs in the ricotta first
and the other stuff then add that to the ziti.
To tell you the truth I have no idea why...lol.
I think to keep it moist and wet as it would be too dry the other way.
I only know whenever my mother made mannicotti or stuffed shells
she always added eggs to the filling.
She used to make homemade mannicotti
(mannagut we say ) shells and homemade gnocchi
sometimes....To DIE for!
She also made a spinach and egg roll that was delish too
I'll try and find that recipe.
The eggs are a "binder" to give structure to the filling... the protiens in the eggs help hold everything together.
Thank you I couldn't figure it out.
I've decided better to leave the kitchen to the cooks.
But will be sure to give the ziti recipe to hubby. LOL
swiss74
December 31, 2006 - 02:02 PM
Quote:
Quote:
Quote:
Quote:
Quote:
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Ziti is macaroni..You mix up ricotta
(rigut)and mozzerella (muzzadell) and eggs and parsley and parmesean cheese then add to the macaroni and sauce and bake...it's delish and a lot less work than lasagna..If you want the recipe let me know.
Sounds wonderful! What is your recipe?
OK here goes....I never follow a real recipe so I'll try and do this as far as measuements go:
I usually make one pound of macaroni for like 4 adults
and then double it as need be.
I box of ziti
1 small container of ricotta cheese
3 eggs
fresh parsley
garlic powder
salt and pepper to taste
1 large package mozzerella
Parmesean or any grated Italian cheese...Romano etc.
prob 1/2 a cup but I like a lot.
Sauce
I use jar sauce almost always even though my mother thinks I am sacrilegious but I buy a good one.
You can get away with one jar but I like a lot of sauce too
and it always good to have "extra sacue"
Cook the ziti
In a seperate bowl mix all the ingredients
Add almost all the mozzerella cut into little cubes but save some for the top also before baking uncut.
You want large thin slices for the end or you can even buy the shredded. I like Polly O so I don't buy shredded.
Put some sauce in the bottom of your pan.Add ziti then spoon on the wet mixture and most of the sauce....Mix it up
Then on top spoon more sauce and thin slices of the mozzerella...Cover with foil and tent it so the cheese doesn't stick and cook for like 45 mins. on 350
That's about as close as I can get!!!
Mmmmmm
I'm gonna go have some right now ))))
Oh Yeah...The meat....You can add browned ground beef or sausage or whole cut up sausage or both and it's really good too.This is a really messy dish
and a [expletive deleted] to clean the pan afterwards so I line the pan with foil or use a throw away pan always...You live and learn.
AND.....Depending on how cheesey you like it you can use
like 3/4 of a large rocotta.....lol
Sorry ......but I love the cheese
and didn't want this to get too complicated as I kinda' make it diffrerent every time....If you do add more cheese add another egg.
For two pounds of ziti I used a large and a small ricotta
and 5 eggs like I did last night.
Last time my son brought me home Ragu and it was way too sweet.....I really don't like Prego or Ragu at all.
Classico or Barilla seems to be the best and they have other great but expensive gourmet sauces now too.
The sauce can make or break this dish really.
We Italians take our sauce very seriously.....lol
No REALLY...we do.
I made homemade sauce for Christmas for the first tme in years this year and it was to die for.
thanks Kristl. Plan on trying it very soon. I remember my mom making spaghetti as a kid and the sauce cooked on the stove all day. Now, I too use jar sauce. I just "kick it up a notch" as Emiril would say, and is just as good as mom's. And no, not Italian, we are German.
If anyone is interested I have a family recipe for an all purpose marinara sauce that we cook once or twice a year and can in quart jars. It takes a weekend of time but then you have a "home made" red sauce for whatever you need it for. If anyone wants the shopping list and recipe let me know here and I will post it. It makes about 50 quarts.
I sure would love the recipe and the shopping list. Thanks much for offering.
sizzler
December 31, 2006 - 02:26 PM
Quote:
Quote:
Quote:
Quote:
Quote:
Quote:
Ziti is macaroni..You mix up ricotta
(rigut)and mozzerella (muzzadell) and eggs and parsley and parmesean cheese then add to the macaroni and sauce and bake...it's delish and a lot less work than lasagna..If you want the recipe let me know.
Sounds wonderful! What is your recipe?
OK here goes....I never follow a real recipe so I'll try and do this as far as measuements go:
I usually make one pound of macaroni for like 4 adults
and then double it as need be.
I box of ziti
1 small container of ricotta cheese
3 eggs
fresh parsley
garlic powder
salt and pepper to taste
1 large package mozzerella
Parmesean or any grated Italian cheese...Romano etc.
prob 1/2 a cup but I like a lot.
Sauce
I use jar sauce almost always even though my mother thinks I am sacrilegious but I buy a good one.
You can get away with one jar but I like a lot of sauce too
and it always good to have "extra sacue"
Cook the ziti
In a seperate bowl mix all the ingredients
Add almost all the mozzerella cut into little cubes but save some for the top also before baking uncut.
You want large thin slices for the end or you can even buy the shredded. I like Polly O so I don't buy shredded.
Put some sauce in the bottom of your pan.Add ziti then spoon on the wet mixture and most of the sauce....Mix it up
Then on top spoon more sauce and thin slices of the mozzerella...Cover with foil and tent it so the cheese doesn't stick and cook for like 45 mins. on 350
That's about as close as I can get!!!
Mmmmmm
I'm gonna go have some right now ))))
Oh Yeah...The meat....You can add browned ground beef or sausage or whole cut up sausage or both and it's really good too.This is a really messy dish
and a [expletive deleted] to clean the pan afterwards so I line the pan with foil or use a throw away pan always...You live and learn.
AND.....Depending on how cheesey you like it you can use
like 3/4 of a large rocotta.....lol
Sorry ......but I love the cheese
and didn't want this to get too complicated as I kinda' make it diffrerent every time....If you do add more cheese add another egg.
For two pounds of ziti I used a large and a small ricotta
and 5 eggs like I did last night.
Last time my son brought me home Ragu and it was way too sweet.....I really don't like Prego or Ragu at all.
Classico or Barilla seems to be the best and they have other great but expensive gourmet sauces now too.
The sauce can make or break this dish really.
We Italians take our sauce very seriously.....lol
No REALLY...we do.
I made homemade sauce for Christmas for the first tme in years this year and it was to die for.
thanks Kristl. Plan on trying it very soon. I remember my mom making spaghetti as a kid and the sauce cooked on the stove all day. Now, I too use jar sauce. I just "kick it up a notch" as Emiril would say, and is just as good as mom's. And no, not Italian, we are German.
Yeah me too...I always fry a little garlic in olive oil in the pan and
add other herbs to make it seem more like homemade but didn't want to make that NOVEL any longer...lol
I do the same with canned black beans.I fry green peppers and garlic and onions and some Mojo then add the beans.....Delish.
My BIL is Cuban and that is a sacrilege to them.
I LOVE tawwking food ))))
OK...... Please give me a real good German dish.
I love German food...well ALL food!!
The one thing my mom always made that I just love is very German as best I know. We all love saurekraut. First you fry up pork chops nice and crispy. Take them out of the pan and using the drippings, add flour to make gravy. When gravy is ready, pour in a can of saurekraut and heat through. The gravy is wonderful on the pork chops, but also great on potatoes. She also made something called "roulatin" (not sure about the spelling. (roo-la-tin)
Take fajita meat (very thin slices of beef)
In each piece, put a half slice of bacon and 1/2 of a dill pickle. (yes, I know it sounds strange)
roll up meat and tie with string. Brown in fry pan then add beef broth to cover and simmer until done.
Remove beef bundles and make gravy but using pickle juice for any additional liquid. Serve with either rice, potatoes or noodles, whatever you prefer. These are just a couple of her recipes that I can remember off the top of my head. Not sure will appeal to all, but I can eat either one of them every day.
sizzler
December 31, 2006 - 02:31 PM
Quote:
Quote:
Quote:
Quote:
Quote:
Quote:
Ziti is macaroni..You mix up ricotta
(rigut)and mozzerella (muzzadell) and eggs and parsley and parmesean cheese then add to the macaroni and sauce and bake...it's delish and a lot less work than lasagna..If you want the recipe let me know.
Sounds wonderful! What is your recipe?
OK here goes....I never follow a real recipe so I'll try and do this as far as measuements go:
I usually make one pound of macaroni for like 4 adults
and then double it as need be.
I box of ziti
1 small container of ricotta cheese
3 eggs
fresh parsley
garlic powder
salt and pepper to taste
1 large package mozzerella
Parmesean or any grated Italian cheese...Romano etc.
prob 1/2 a cup but I like a lot.
Sauce
I use jar sauce almost always even though my mother thinks I am sacrilegious but I buy a good one.
You can get away with one jar but I like a lot of sauce too
and it always good to have "extra sacue"
Cook the ziti
In a seperate bowl mix all the ingredients
Add almost all the mozzerella cut into little cubes but save some for the top also before baking uncut.
You want large thin slices for the end or you can even buy the shredded. I like Polly O so I don't buy shredded.
Put some sauce in the bottom of your pan.Add ziti then spoon on the wet mixture and most of the sauce....Mix it up
Then on top spoon more sauce and thin slices of the mozzerella...Cover with foil and tent it so the cheese doesn't stick and cook for like 45 mins. on 350
That's about as close as I can get!!!
Mmmmmm
I'm gonna go have some right now ))))
Oh Yeah...The meat....You can add browned ground beef or sausage or whole cut up sausage or both and it's really good too.This is a really messy dish
and a [expletive deleted] to clean the pan afterwards so I line the pan with foil or use a throw away pan always...You live and learn.
AND.....Depending on how cheesey you like it you can use
like 3/4 of a large rocotta.....lol
Sorry ......but I love the cheese
and didn't want this to get too complicated as I kinda' make it diffrerent every time....If you do add more cheese add another egg.
For two pounds of ziti I used a large and a small ricotta
and 5 eggs like I did last night.
Last time my son brought me home Ragu and it was way too sweet.....I really don't like Prego or Ragu at all.
Classico or Barilla seems to be the best and they have other great but expensive gourmet sauces now too.
The sauce can make or break this dish really.
We Italians take our sauce very seriously.....lol
No REALLY...we do.
I made homemade sauce for Christmas for the first tme in years this year and it was to die for.
OT- Kristl, I don't know how to cook much and since this sounds delicious, I'm actually thinking about giving this a go lol, but I have a question, why the eggs? Or what does putting the eggs into the ziti do?
Thank You, whattheheck lol
Well see you mix the eggs in the ricotta first
and the other stuff then add that to the ziti.
To tell you the truth I have no idea why...lol.
I think to keep it moist and wet as it would be too dry the other way.
I only know whenever my mother made mannicotti or stuffed shells
she always added eggs to the filling.
She used to make homemade mannicotti
(mannagut we say ) shells and homemade gnocchi
sometimes....To DIE for!
She also made a spinach and egg roll that was delish too
I'll try and find that recipe.
My mom always put egg in her lasagna too, mixing it with the ricotto (or cottage cheese which is what she usually used) I think it helps bind it together and adds a richness to it.
sizzler
December 31, 2006 - 02:37 PM
Quote:
Your right!! I almost want to slap myself LOL what was I thinking. hehehehe No cooking or kitchen.
I love meatloaf and hubby hasn't made that in like 7 years or more. Gotta get him on the shtick LOL. Thank you for all of the advice and tips Kristl, I appreciate it.
Sheesh! my hubby would have meatloaf EVERY DAY if I would fix it...meatloaf, mashed potatoes, broccoli...once a month is good enough for me.
sizzler
December 31, 2006 - 02:50 PM
Quote:
Quote:
Quote:
Quote:
Quote:
Quote:
Quote:
Quote:
Ziti is macaroni..You mix up ricotta
(rigut)and mozzerella (muzzadell) and eggs and parsley and parmesean cheese then add to the macaroni and sauce and bake...it's delish and a lot less work than lasagna..If you want the recipe let me know.
Sounds wonderful! What is your recipe?
OK here goes....I never follow a real recipe so I'll try and do this as far as measuements go:
I usually make one pound of macaroni for like 4 adults
and then double it as need be.
I box of ziti
1 small container of ricotta cheese
3 eggs
fresh parsley
garlic powder
salt and pepper to taste
1 large package mozzerella
Parmesean or any grated Italian cheese...Romano etc.
prob 1/2 a cup but I like a lot.
Sauce
I use jar sauce almost always even though my mother thinks I am sacrilegious but I buy a good one.
You can get away with one jar but I like a lot of sauce too
and it always good to have "extra sacue"
Cook the ziti
In a seperate bowl mix all the ingredients
Add almost all the mozzerella cut into little cubes but save some for the top also before baking uncut.
You want large thin slices for the end or you can even buy the shredded. I like Polly O so I don't buy shredded.
Put some sauce in the bottom of your pan.Add ziti then spoon on the wet mixture and most of the sauce....Mix it up
Then on top spoon more sauce and thin slices of the mozzerella...Cover with foil and tent it so the cheese doesn't stick and cook for like 45 mins. on 350
That's about as close as I can get!!!
Mmmmmm
I'm gonna go have some right now ))))
Oh Yeah...The meat....You can add browned ground beef or sausage or whole cut up sausage or both and it's really good too.This is a really messy dish
and a [expletive deleted] to clean the pan afterwards so I line the pan with foil or use a throw away pan always...You live and learn.
AND.....Depending on how cheesey you like it you can use
like 3/4 of a large rocotta.....lol
Sorry ......but I love the cheese
and didn't want this to get too complicated as I kinda' make it diffrerent every time....If you do add more cheese add another egg.
For two pounds of ziti I used a large and a small ricotta
and 5 eggs like I did last night.
Last time my son brought me home Ragu and it was way too sweet.....I really don't like Prego or Ragu at all.
Classico or Barilla seems to be the best and they have other great but expensive gourmet sauces now too.
The sauce can make or break this dish really.
We Italians take our sauce very seriously.....lol
No REALLY...we do.
I made homemade sauce for Christmas for the first tme in years this year and it was to die for.
thanks Kristl. Plan on trying it very soon. I remember my mom making spaghetti as a kid and the sauce cooked on the stove all day. Now, I too use jar sauce. I just "kick it up a notch" as Emiril would say, and is just as good as mom's. And no, not Italian, we are German.
Yeah me too...I always fry a little garlic in olive oil in the pan and
add other herbs to make it seem more like homemade but didn't want to make that NOVEL any longer...lol
I do the same with canned black beans.I fry green peppers and garlic and onions and some Mojo then add the beans.....Delish.
My BIL is Cuban and that is a sacrilege to them.
I LOVE tawwking food ))))
OK...... Please give me a real good German dish.
I love German food...well ALL food!!
The one thing my mom always made that I just love is very German as best I know. We all love saurekraut. First you fry up pork chops nice and crispy. Take them out of the pan and using the drippings, add flour to make gravy. When gravy is ready, pour in a can of saurekraut and heat through. The gravy is wonderful on the pork chops, but also great on potatoes. She also made something called "roulatin" (not sure about the spelling. (roo-la-tin)
Take fajita meat (very thin slices of beef)
In each piece, put a half slice of bacon and 1/2 of a dill pickle. (yes, I know it sounds strange)
roll up meat and tie with string. Brown in fry pan then add beef broth to cover and simmer until done.
Remove beef bundles and make gravy but using pickle juice for any additional liquid. Serve with either rice, potatoes or noodles, whatever you prefer. These are just a couple of her recipes that I can remember off the top of my head. Not sure will appeal to all, but I can eat either one of them every day.
Mmmm sounds good to me..My mother always made the pork and sauerkraut too...But we didn't fry the chops first.
She always baked them and this sounds really good.We didn't do the gravy either but I'm gonna'.
We had one German /French/Dutch/Irish grandfather...lol
Funny, lot of my mom's dishes had saurekraut...pork chops, spare ribs, hot dogs. She also used to make a liver dumpling that many of us liked. (not me so much) Will check her recipe box and see what else I can find that looks tasty. I know I already printed the baked ziti and the Hoppin' John. Will try them on Hubby. When you try it, let me know what you think. I like this recipe exchange. Good way to try new things.
IronChef
December 31, 2006 - 04:27 PM
Quote:
Have a wonderful safe night y'all )))))
Gonna go get ready and go out for Chinese food.
We've been doing that since I was a wee one.
Enjoy that Chinese food! To be honest, I'd rather celebrate Chinese New Year anyway. Kicking the old year to the curb has always made me a little blue.
Same Old Lang Syne (Dan Fogelberg, "The Innocent Age," 1981)
Met my old lover in the grocery store.
The snow was falling Christmas Eve.
I stole behind her in the frozen foods, and I touched her on the sleeve.
She didn't recognize the face at first, but then her eyes flew open wide.
She tried to hug me and she spilled her purse, and we laughed until we cried.
We took her groceries to the checkout stand.
The food was totaled up and bagged.
We stood there lost in our embarrassment, as the conversation dragged.
We went to have ourselves a drink or two, but couldn't find an open bar.
We bought a six-pack at the liquor store, and we drank it in the car
We drank a toast to innocence, we drank a toast to now.
Tried to reach beyond the emptiness but neither one knew how.
She said she'd married her an architect, who kept her warm and safe and dry.
She said she'd like to say she loved the man, but she didn't like to lie.
I said the years had been a friend to her, and that her eyes were still as blue.
But in those eyes I wasn't sure if I saw doubt or gratitude.
She said she saw me in the record store, and that I must be doing well.
I said the audience was heavenly, but the traveling was hell.
We drank a toast to innocence, we drank a toast to time.
We're living in our eloquence, another old lang syne.
The beers were empty and our tongues grew tired of running out of things to say.
She gave a kiss to me as I got out, and I watched her drive away.
Just for a moment I was back in school, and felt that old familiar pain.
And as I turned to make my way back home, the snow turned into ... rain.
Fordmanrod
December 31, 2006 - 06:10 PM
As per the positive response here is my sauce recipe:
Shopping List
8-10 Medium Onions
6 heads of Garlic(or 1 big jar of pre-peeled garlic from Costco)
35 oz Olive oil
6 #10 Cans Tomatoe Sauce
or 79 8oz Cans
or 42 15 oz Cans
2 #10 Cans Tomatoe Paste
or36 6oz Cans
or18 12 oz cans
5 oz Oregano (1big jar from costco)
salt
sugar
To make a "canning kettles " amount":
Place 3/4 cup olive oil in kettle; add 2 1/2 cups chopped onion and 1head of chopped garlic. saute until soft.
Add 12 cups tomatoe sauce( or puree)(1 #10 can)
12 cups Water(just refill the #10 can and pour it in)
3 1/2 cups tomatoe paste
add 1/3 heaping cup each Salt, Sugar, Oregano
add pepper to taste
Stir well then simmer covered for 1 1/2 Hour.
You can then ladle off into clean ,sterile canning jars and process in a water bath for 25 minutes.
We add meat to the sauce at the time of use..if we are making pizza we will pour it into a sauce pot and simmer it a while to reduce and thicken it. I have added it to soup and stew... it works anyplace you would use Prego, etc.
Fordmanrod
December 31, 2006 - 06:12 PM
Quote:
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Your right!! I almost want to slap myself LOL what was I thinking. hehehehe No cooking or kitchen.
I love meatloaf and hubby hasn't made that in like 7 years or more. Gotta get him on the shtick LOL. Thank you for all of the advice and tips Kristl, I appreciate it.
Sheesh! my hubby would have meatloaf EVERY DAY if I would fix it...meatloaf, mashed potatoes, broccoli...once a month is good enough for me.
Have you tried meatloaf with half of the meat being Italian sausage? We love it that way and in fact I think I might do one later this week!!!
Fordmanrod
December 31, 2006 - 06:15 PM
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Ziti is macaroni..You mix up ricotta
(rigut)and mozzerella (muzzadell) and eggs and parsley and parmesean cheese then add to the macaroni and sauce and bake...it's delish and a lot less work than lasagna..If you want the recipe let me know.
Sounds wonderful! What is your recipe?
OK here goes....I never follow a real recipe so I'll try and do this as far as measuements go:
I usually make one pound of macaroni for like 4 adults
and then double it as need be.
I box of ziti
1 small container of ricotta cheese
3 eggs
fresh parsley
garlic powder
salt and pepper to taste
1 large package mozzerella
Parmesean or any grated Italian cheese...Romano etc.
prob 1/2 a cup but I like a lot.
Sauce
I use jar sauce almost always even though my mother thinks I am sacrilegious but I buy a good one.
You can get away with one jar but I like a lot of sauce too
and it always good to have "extra sacue"
Cook the ziti
In a seperate bowl mix all the ingredients
Add almost all the mozzerella cut into little cubes but save some for the top also before baking uncut.
You want large thin slices for the end or you can even buy the shredded. I like Polly O so I don't buy shredded.
Put some sauce in the bottom of your pan.Add ziti then spoon on the wet mixture and most of the sauce....Mix it up
Then on top spoon more sauce and thin slices of the mozzerella...Cover with foil and tent it so the cheese doesn't stick and cook for like 45 mins. on 350
That's about as close as I can get!!!
Mmmmmm
I'm gonna go have some right now ))))
Oh Yeah...The meat....You can add browned ground beef or sausage or whole cut up sausage or both and it's really good too.This is a really messy dish
and a [expletive deleted] to clean the pan afterwards so I line the pan with foil or use a throw away pan always...You live and learn.
AND.....Depending on how cheesey you like it you can use
like 3/4 of a large rocotta.....lol
Sorry ......but I love the cheese
and didn't want this to get too complicated as I kinda' make it diffrerent every time....If you do add more cheese add another egg.
For two pounds of ziti I used a large and a small ricotta
and 5 eggs like I did last night.
Last time my son brought me home Ragu and it was way too sweet.....I really don't like Prego or Ragu at all.
Classico or Barilla seems to be the best and they have other great but expensive gourmet sauces now too.
The sauce can make or break this dish really.
We Italians take our sauce very seriously.....lol
No REALLY...we do.
I made homemade sauce for Christmas for the first tme in years this year and it was to die for.
thanks Kristl. Plan on trying it very soon. I remember my mom making spaghetti as a kid and the sauce cooked on the stove all day. Now, I too use jar sauce. I just "kick it up a notch" as Emiril would say, and is just as good as mom's. And no, not Italian, we are German.
Yeah me too...I always fry a little garlic in olive oil in the pan and
add other herbs to make it seem more like homemade but didn't want to make that NOVEL any longer...lol
I do the same with canned black beans.I fry green peppers and garlic and onions and some Mojo then add the beans.....Delish.
My BIL is Cuban and that is a sacrilege to them.
I LOVE tawwking food ))))
OK...... Please give me a real good German dish.
I love German food...well ALL food!!
The one thing my mom always made that I just love is very German as best I know. We all love saurekraut. First you fry up pork chops nice and crispy. Take them out of the pan and using the drippings, add flour to make gravy. When gravy is ready, pour in a can of saurekraut and heat through. The gravy is wonderful on the pork chops, but also great on potatoes. She also made something called "roulatin" (not sure about the spelling. (roo-la-tin)
Take fajita meat (very thin slices of beef)
In each piece, put a half slice of bacon and 1/2 of a dill pickle. (yes, I know it sounds strange)
roll up meat and tie with string. Brown in fry pan then add beef broth to cover and simmer until done.
Remove beef bundles and make gravy but using pickle juice for any additional liquid. Serve with either rice, potatoes or noodles, whatever you prefer. These are just a couple of her recipes that I can remember off the top of my head. Not sure will appeal to all, but I can eat either one of them every day.
Mmmm sounds good to me..My mother always made the pork and sauerkraut too...But we didn't fry the chops first.
She always baked them and this sounds really good.We didn't do the gravy either but I'm gonna'.
We had one German /French/Dutch/Irish grandfather...lol
The best use for Sauerkraut I know of are Reuben /Rachel Sandwiches!!!
MauiCat
December 31, 2006 - 06:18 PM
Quote:
YOU BEING GOOD MC??????
OH AND I'M REFFERING TO THE NEW JOB
TAKE CARE OVER THERE
ALOHA
HAVE FUN
The new job is going okay... thanks for asking Justme (and Kristl)! Its kinda strange to be "the boss" of people... LOL Normally I had 5-6 CNA's that were fairly independent, but in this job I will pretty much be helping to manage the entire nursing staff and some of them, though many years older than me, act like they don't have a frickin clue about life! Amazing!
Anyways... its not really the kind of nursing I WANT to do. I'd rather be out there on the floor (or in the trenches if you prefer hehe). I became a nurse to help PEOPLE, not PAPERS. But we shall see how it goes.
One advantage to being salary management is that I can pretty much come and go as I please as long as I get my 40hrs in a week... don't hafta work weekends or holidays... that kind of stuff. Now THAT I could get used to... especially since last Christmas/New Year's I put in around 150hrs in that 2 week period.
Anyway... its ok... will know more after I am there awhile.
MauiCat
December 31, 2006 - 07:05 PM
Quote:
Bear... on a practical note you say you have been on Prozac for 10 years; I know first hand that you can build a tolarance to that med (my wife is diagnosed bi-polar and OCD) and that what worked in the past may not be as effective for you now. Also ,there are other meds out there now that may work for you better than Prozac. The advise that you recieved earlier to get help is good advise. With the new year and all , it might be time to get a fresh start and make 07 easier to deal with.
I know the hoildays are hard ... with all the crap I have gone through this season I am really looking foward to boxing the stuff up for another year and moving on. I hope you have a better 07... hell ,I hope I have a better 07!!!
Prozac sucks. Its cheap but it sucks.
Take it from me, I've tried many different antidepressants in the last 12yrs and Wellbutrin has been about the only one that's kept me from blowing my fuckin head off. Not that I don't still get depressed/moody on it, but it works much better than the others. I was a mess on Prozac... only a danger to myself thank goodness, but ugh!
Everyone's body chemistry is different, so its a matter of finding what works for you, but you're right Ford... you CAN build up a tolerance. When you feel like your meds aren't working for you anymore, its important to tell your doctor and have him either put you on a "drug holiday"(usually about a week to cleanse your system) or change to something different.
I can't imagine going off of mine for a week tho... that would not be good... I can tell when I miss one or two doses and its very frightening. The last time I switched we did a taper down of the old and a taper up of the new so it wasn't such a shock to my system. But some people are more tolerant to that kind of thing I guess.
Now that I've babbled for half an hour, I guess what I'm trying to say is the same thing everyone else is saying. Get professional help! That's what they're there for. Maybe even just a temporary increase in dosage might be called for. About the only person who can really determine what's best for you (besides you) is your doctor.
Good luck Bear <hugs>
MauiCat
December 31, 2006 - 07:16 PM
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With the size of Beth's hooters, and her trashy outfits, I'd say she's a top runner for a Top Chef's next season's judge.
Using the TC producers' logic, if showing itty-bitty hooters will boost ratings, just think what Beth's hooters would do.
I just had the greatest vision of Collichio drooling over her hooters while she's pointing and singing "ice head, ice head, lolly lolly ice head" and Dog & Leland body slam and mace the losers of the QF challenge.
swiss74
December 31, 2006 - 07:20 PM
Quote:
As per the positive response here is my sauce recipe:
Shopping List
8-10 Medium Onions
6 heads of Garlic(or 1 big jar of pre-peeled garlic from Costco)
35 oz Olive oil
6 #10 Cans Tomatoe Sauce
or 79 8oz Cans
or 42 15 oz Cans
2 #10 Cans Tomatoe Paste
or36 6oz Cans
or18 12 oz cans
5 oz Oregano (1big jar from costco)
salt
sugar
To make a "canning kettles " amount":
Place 3/4 cup olive oil in kettle; add 2 1/2 cups chopped onion and 1head of chopped garlic. saute until soft.
Add 12 cups tomatoe sauce( or puree)(1 #10 can)
12 cups Water(just refill the #10 can and pour it in)
3 1/2 cups tomatoe paste
add 1/3 heaping cup each Salt, Sugar, Oregano
add pepper to taste
Stir well then simmer covered for 1 1/2 Hour.
You can then ladle off into clean ,sterile canning jars and process in a water bath for 25 minutes.
We add meat to the sauce at the time of use..if we are making pizza we will pour it into a sauce pot and simmer it a while to reduce and thicken it. I have added it to soup and stew... it works anyplace you would use Prego, etc.
Thanks so very much, I appreciate the recipe.
MauiCat
December 31, 2006 - 07:21 PM
Quote:
If you look at the early shows compared to the later shows, it's seems very likely that she has had very large implants placed.
In the first videos she was busty, but within what you would expect for a woman her size, shape and body habitus.
But in the later shows they have at least doubled in size. She's gained a few pounds and lost a few pounds throughout the show's run, but nothing to account for such a massive increase in hooter size.
Ok... that brings me to my next question...
Why in the F*CK would anyone do that to themselves?
Its not like she's a porn star or something... though she prolly could be in the gonzo ones or something.
Don't get me wrong... if money was no object I'd be sportin a nice full "C" cup myself, but jeez. There has to be a limit!
swiss74
December 31, 2006 - 07:30 PM
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If you look at the early shows compared to the later shows, it's seems very likely that she has had very large implants placed.
In the first videos she was busty, but within what you would expect for a woman her size, shape and body habitus.
But in the later shows they have at least doubled in size. She's gained a few pounds and lost a few pounds throughout the show's run, but nothing to account for such a massive increase in hooter size.
Ok... that brings me to my next question...
Why in the F*CK would anyone do that to themselves?
Its not like she's a porn star or something... though she prolly could be in the gonzo ones or something.
Don't get me wrong... if money was no object I'd be sportin a nice full "C" cup myself, but jeez. There has to be a limit!
I was in LA a few years ago and was told it was a status symbol or something like that for women in that area. Seems stupid to me if you want to know how I feel.
sizzler
December 31, 2006 - 07:31 PM
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Your right!! I almost want to slap myself LOL what was I thinking. hehehehe No cooking or kitchen.
I love meatloaf and hubby hasn't made that in like 7 years or more. Gotta get him on the shtick LOL. Thank you for all of the advice and tips Kristl, I appreciate it.
Sheesh! my hubby would have meatloaf EVERY DAY if I would fix it...meatloaf, mashed potatoes, broccoli...once a month is good enough for me.
Have you tried meatloaf with half of the meat being Italian sausage? We love it that way and in fact I think I might do one later this week!!!
Haven't tried it with Italian sausage, but do use port sausage all the time. My mom used Oscar Meyer smokies sliced in it. It is pretty good that way too. Will have to try it your way though, sounds like it adds a lot of flavor to it. thanks FordMan
MauiCat
December 31, 2006 - 09:12 PM
Well... you knew it had to hit the internet sometime. Someone took a cameraphone video of Saddam's execution. Here's the link if you're interested. Somewhat graphic.
http://www.youtube.com/watch?v=t-QsZ8bqYlc
SisterZip73
December 31, 2006 - 10:08 PM
Quote:
Good deal...But we share the dishes ))
You also add garlic powder .....salt pepper to taste and it's really good with cut up Italian sausage or ground beef
or both but my son doesn't eat meat so I do it without now.
They go nuts for it.
It's great for parties 'cause it's easy and filling.
AND FATTENING.
If I eat one more bite I will need a crane......Seriously..we really over did it this year.
Monday I stop....But it's so good..ALL of it....lol
If you will do the cooking, I will do all the dishes. I know, sounds weird. Ever since I was a little girl, I love to clean house. Drives my family nuts.
How much do you charge? I'll even include the air fair! It drives Hubby nuts that I don't clean as much as I should.
SisterZip73
December 31, 2006 - 10:35 PM
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If anyone is interested I have a family recipe for an all purpose marinara sauce that we cook once or twice a year and can in quart jars. It takes a weekend of time but then you have a "home made" red sauce for whatever you need it for. If anyone wants the shopping list and recipe let me know here and I will post it. It makes about 50 quarts.
Sounds good to me! We make our own BBQ sauce & can it...and you're right. It takes a whole weekend.
When my grandmother went into the nursing home, oh those many years ago...she's been gone for 13 years, her children had a sale of stuff she would neve use again. I got her antique quilt frames, curtain stretchers (lol), a trunk, and various other stuff (I'll tell you about the horse blanket some other time). One of her quilting buddies who still had all of her faculties, saw grandma's cookbooks and a recipe box on a table to be sold. She grabbed a box, shoved all the stuff into it and handed it to me saying, "This is an absolute disgrace. You take this stuff and make sure you grandkids get the recipes". I now have a recipe that she used to make sloppy joes for our church picnic. It starts out with 150lbs of hamburger...anyone want it? LOL!!!
JUSTMEAOD
December 31, 2006 - 10:38 PM
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NO MORE CAFFINE FOR YOU IC LOL
TAKE CARE OVER THERE
ALOHA
HAVE FUN
Heh! Caffeine wasn't exactly the juice that was jazzin' me, but hey, whatevah woiks!
~L~
O8~~~~~~~~~~~~
OK IC KEEP DOIN WHAT YOU'RE DOIN LOL
TAKE CARE OVER THERE
ALOHA
HAVE FUN
JUSTMEAOD
December 31, 2006 - 10:47 PM
Quote:
It's a cartoon. Really it is. There is no way that, in the context of the show we see, they actually catch any bad guys on their own. If you don't take it seriously, it's fun.
I mean, really--can you imagine wearing leather in Honolulu? Or anywhere in Hawaii? My daughter lives up mauka on the Big Island and, even though it might occasionally be cool enough to wear leather, the humidity would mold it so quickly, even if you had a dehumidied room.
Say, since we're still on Dog the Bounty Hunter, one of the trash magazines a few weeks ago had an article about how supposedly Dog is on crack (both in Colorado and in Hawaii) AND has slept with the women who supplied it, too.
THANKS AMAZON
THAT IS REALLY A GOOD WAY TO LOOK AT IT
BUT IT'S SUCH A WASTE OF TIME LOL
THAT LEATHER THING......
I WEAR LEATHER TRENCH COATS AND JACKETS LOL
THEY INSULATE PRETTY WELL
NEVER HEARD ABOUT THE CRACK RUMOR
BUT I KNOW HE IS STILL FIGHTING EXTRADITION TO MEXICO
FOR AN ILLEGAL APREHENSION
PERSONALLY I THINK HE'LL BEAT THE CHARGE
NOT BECAUSE OF WHO HE IS
BUT WHO HE HAS BECOME
TAKE CARE OVER THERE
ALOHA
HAVE FUN
SisterZip73
December 31, 2006 - 10:50 PM
Quote:
Mmmm sounds good to me..My mother always made the pork and sauerkraut too...But we didn't fry the chops first.
She always baked them and this sounds really good.We didn't do the gravy either but I'm gonna'.
We had one German /French/Dutch/Irish grandfather...lol
My mom would always fix pork ribs & sauerkraut. Dad threw a fit at first (being German & all), wanted sausage/wurst with it. But now he can't get enough of ribs & sauerkraut. I take the Johsonville brats, grill them crispy & then put them it a pot with sauerkraut. Wow! My daughter says it makes the house smell like ass...I don't think I want to know when she stuck her nose in and found out what ass smelled like!
JUSTMEAOD
December 31, 2006 - 10:55 PM
Quote:
Quote:
Your right!! I almost want to slap myself LOL what was I thinking. hehehehe No cooking or kitchen.
I love meatloaf and hubby hasn't made that in like 7 years or more. Gotta get him on the shtick LOL. Thank you for all of the advice and tips Kristl, I appreciate it.
Sheesh! my hubby would have meatloaf EVERY DAY if I would fix it...meatloaf, mashed potatoes, broccoli...once a month is good enough for me.
I LIKE MEATLOAF
GOT A SECRET RECIPE TOO LOL
SORRY CAN'T GIVE IT OUT
TAKE CARE OVER THERE
ALOHA
HAVE FUN
JUSTMEAOD
December 31, 2006 - 10:59 PM
Quote:
Quote:
If you look at the early shows compared to the later shows, it's seems very likely that she has had very large implants placed.
In the first videos she was busty, but within what you would expect for a woman her size, shape and body habitus.
But in the later shows they have at least doubled in size. She's gained a few pounds and lost a few pounds throughout the show's run, but nothing to account for such a massive increase in hooter size.
Ok... that brings me to my next question...
Why in the F*CK would anyone do that to themselves?
Its not like she's a porn star or something... though she prolly could be in the gonzo ones or something.
Don't get me wrong... if money was no object I'd be sportin a nice full "C" cup myself, but jeez. There has to be a limit!
SHRUG THEY WERE PRETTY BIG IN THAT SOUTHPARK EPISODE LOL
COVERED HER FACE AS I RECALL
BUT HEY SHE COULD JUST BE HIDING SOME EXTRA AMMO
IN SPECIAL HARNESSES LOL
TAKE CARE OVER THERE
ALOHA
HAVE FUN
JUSTMEAOD
December 31, 2006 - 11:01 PM
Quote:
Well... you knew it had to hit the internet sometime. Someone took a cameraphone video of Saddam's execution. Here's the link if you're interested. Somewhat graphic.
http://www.youtube.com/watch?v=t-QsZ8bqYlc
SHUCKS MC
IT'S A SIGN UP SITE
HAVE ENOUGH SPAM AS IT IS LOL
TAKE CARE OVER THERE
ALOHA
HAVE FUN
JUSTMEAOD
December 31, 2006 - 11:09 PM
Quote:
Have a wonderful safe night y'all )))))
Gonna go get ready and go out for Chinese food.
We've been doing that since I was a wee one.
Eat drink drink drink drink drink
drink and be f@cking merry
damnit.
Auld Lang Syne lyrics
Submitted by Anonymous on Sun, 2005-11-13 07:28. Practices and customs
Don't be left speechless when the bells chime and everyone crosses arms to sing in the new year. These are the words to Auld Lang Syne, with glossary for those less obvious Scots words at the end.
AULD LANG SYNE
Words adapated from a traditional song
by Rabbie Burns (1759-96)
Should auld acquaintance be forgot,
And never brought to mind?
Should auld acquaintance be forgot,
And auld lang syne?
CHORUS:
For auld lang syne, my dear,
For auld lang syne,
We'll tak a cup of kindness yet,
For auld lang syne!
And surely ye'll be your pint-stowp,
And surely I'll be mine,
And we'll tak a cup o kindness yet,
For auld lang syne!
We twa hae run about the braes,
And pou'd the gowans fine,
But we've wander'd monie a weary fit,
Sin auld lang syne.
We twa hae paidl'd in the burn
Frae morning sun till dine,
But seas between us braid hae roar'd
Sin auld lang syne.
And there's a hand my trusty fiere,
And gie's a hand o thine,
And we'll tak a right guid-willie waught,
For auld lang syne
Meanings
auld lang syne - times gone by
be - pay for
braes - hills
braid - broad
burn - stream
dine - dinner time
fiere - friend
fit - foot
gowans - daisies
guid-willie waught - goodwill drink
monie - many
morning sun - noon
paidl't - paddled
pint-stowp - pint tankard
pou'd - pulled
twa - two
BACK AT YA KRISTY
IC MC AI ACTOR SIZ SISZIP BEAR AMAZON....
AND EVERYONE ELSE
TAKE CARE OVER THERE
ALOHA
HAVE FUN
SisterZip73
December 31, 2006 - 11:16 PM
Quote:
Quote:
Bear... on a practical note you say you have been on Prozac for 10 years; I know first hand that you can build a tolarance to that med (my wife is diagnosed bi-polar and OCD) and that what worked in the past may not be as effective for you now. Also ,there are other meds out there now that may work for you better than Prozac. The advise that you recieved earlier to get help is good advise. With the new year and all , it might be time to get a fresh start and make 07 easier to deal with.
I know the hoildays are hard ... with all the crap I have gone through this season I am really looking foward to boxing the stuff up for another year and moving on. I hope you have a better 07... hell ,I hope I have a better 07!!!
Prozac sucks. Its cheap but it sucks.
Take it from me, I've tried many different antidepressants in the last 12yrs and Wellbutrin has been about the only one that's kept me from blowing my fuckin head off. Not that I don't still get depressed/moody on it, but it works much better than the others. I was a mess on Prozac... only a danger to myself thank goodness, but ugh!
Everyone's body chemistry is different, so its a matter of finding what works for you, but you're right Ford... you CAN build up a tolerance. When you feel like your meds aren't working for you anymore, its important to tell your doctor and have him either put you on a "drug holiday"(usually about a week to cleanse your system) or change to something different.
I can't imagine going off of mine for a week tho... that would not be good... I can tell when I miss one or two doses and its very frightening. The last time I switched we did a taper down of the old and a taper up of the new so it wasn't such a shock to my system. But some people are more tolerant to that kind of thing I guess.
Now that I've babbled for half an hour, I guess what I'm trying to say is the same thing everyone else is saying. Get professional help! That's what they're there for. Maybe even just a temporary increase in dosage might be called for. About the only person who can really determine what's best for you (besides you) is your doctor.
Good luck Bear <hugs>
When I started perimenapause, I thought I was losing my mind. I had various symptoms, but my gyn at the time said I was too young (33) to be going through that. He retired(thank the Lord...he was a sweet man, but very old fashioned) and the new doc started me on my way to sanity. Between hormone replacement therapy & antidepressants, I am finally at a place I can survive without killing everyone around me. My gyn took me off the hormones for a while and I just wanted to sit and stare at the wall. Couldn't move, didn't care.
Have taken a few different anti-depressants over the years, but right now I am on Levapro. Works pretty well. don't feel too sluggish (like Zoloft...all I wanted to do was sleep). Can't even imagine what I would do if I stopped the HTR & antidepressants. At 51 1/2...don't eve want to find out!
MauiCat
December 31, 2006 - 11:17 PM
Happy 2007 Everyone!
JUSTMEAOD
December 31, 2006 - 11:19 PM
Quote:
Quote:
YOU BEING GOOD MC??????
OH AND I'M REFFERING TO THE NEW JOB
TAKE CARE OVER THERE
ALOHA
HAVE FUN
The new job is going okay... thanks for asking Justme (and Kristl)! Its kinda strange to be "the boss" of people... LOL Normally I had 5-6 CNA's that were fairly independent, but in this job I will pretty much be helping to manage the entire nursing staff and some of them, though many years older than me, act like they don't have a frickin clue about life! Amazing!
Anyways... its not really the kind of nursing I WANT to do. I'd rather be out there on the floor (or in the trenches if you prefer hehe). I became a nurse to help PEOPLE, not PAPERS. But we shall see how it goes.
One advantage to being salary management is that I can pretty much come and go as I please as long as I get my 40hrs in a week... don't hafta work weekends or holidays... that kind of stuff. Now THAT I could get used to... especially since last Christmas/New Year's I put in around 150hrs in that 2 week period.
Anyway... its ok... will know more after I am there awhile.
NOW THAT'S THE SPIRIT
SOUNDS LIKE YOU HAVE A NICE "PERKS" PACKAGE
AND YOU'RE STILL HELPING PEOPLE YOU KNOW
BECAUSE YOU'RE THE ONE WHO WILL MAKE SURE THE PATIENTS GET ATTENTION
NOT SURE IF YOU DO SCHEDULING
BUT THINK OF IT THIS WAY
YOU'RE NOT HELPING "A" PATIENT
YOU'RE HELPING MANY PATIENT"S"
OK THAT'S AN OBVIOUSE STATEMENT
BUT HOPEFULLY SOMETHING THAT MIGHT POP INTO MIND WHEN THE
RESPONSIBILY BEARS DOWN
THEN AGAIN
YOU COULD BORROW SIZZLER'S BASEBALL BAT LOL
TAKE CARE OVER THERE
ALOHA
HAVE FUN
SisterZip73
December 31, 2006 - 11:20 PM
Quote:
Happy 2007 Everyone!
Right back at ya, MC!
HAPPY NEW YEAR!!!!!!
As Cnl Potter said on a MASH epi...May the new year be a damn sight better than the old one.
JUSTMEAOD
December 31, 2006 - 11:29 PM
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Have a wonderful safe night y'all )))))
Gonna go get ready and go out for Chinese food.
We've been doing that since I was a wee one.
Enjoy that Chinese food! To be honest, I'd rather celebrate Chinese New Year anyway. Kicking the old year to the curb has always made me a little blue.
Same Old Lang Syne (Dan Fogelberg, "The Innocent Age," 1981)
Met my old lover in the grocery store.
The snow was falling Christmas Eve.
I stole behind her in the frozen foods, and I touched her on the sleeve.
She didn't recognize the face at first, but then her eyes flew open wide.
She tried to hug me and she spilled her purse, and we laughed until we cried.
We took her groceries to the checkout stand.
The food was totaled up and bagged.
We stood there lost in our embarrassment, as the conversation dragged.
We went to have ourselves a drink or two, but couldn't find an open bar.
We bought a six-pack at the liquor store, and we drank it in the car
We drank a toast to innocence, we drank a toast to now.
Tried to reach beyond the emptiness but neither one knew how.
She said she'd married her an architect, who kept her warm and safe and dry.
She said she'd like to say she loved the man, but she didn't like to lie.
I said the years had been a friend to her, and that her eyes were still as blue.
But in those eyes I wasn't sure if I saw doubt or gratitude.
She said she saw me in the record store, and that I must be doing well.
I said the audience was heavenly, but the traveling was hell.
We drank a toast to innocence, we drank a toast to time.
We're living in our eloquence, another old lang syne.
The beers were empty and our tongues grew tired of running out of things to say.
She gave a kiss to me as I got out, and I watched her drive away.
Just for a moment I was back in school, and felt that old familiar pain.
And as I turned to make my way back home, the snow turned into ... rain.
REALLY IC?????????
FOR ME IT'S LIKE
WHEW MADE IT THROUGH ANOTHER ONE....GRIN
WITH THAT SAID
HAVE TO CLEAR OUT A PATH FOR THE NEW RACE TO BEGIN LOL
TAKE CARE OVER THERE
ALOHA
HAVE UN
JUSTMEAOD
December 31, 2006 - 11:31 PM
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With the size of Beth's hooters, and her trashy outfits, I'd say she's a top runner for a Top Chef's next season's judge.
Using the TC producers' logic, if showing itty-bitty hooters will boost ratings, just think what Beth's hooters would do.
I just had the greatest vision of Collichio drooling over her hooters while she's pointing and singing "ice head, ice head, lolly lolly ice head" and Dog & Leland body slam and mace the losers of the QF challenge.
DANG MC
NOW IT'S STUCK IN MY HEAD LOL
IT'S OK
STILL EARLY IN THE EVENING SOOOOOO
HOPEFULLY IT WILL BE GONE BEFORE
I HIT THE SHEETS LOL
TAKE CARE OVER THERE
ALOHA
HAVE FUN
JUSTMEAOD
December 31, 2006 - 11:35 PM
Quote:
Don't get me wrong... if money was no object I'd be sportin a nice full "C" cup myself, but jeez. There has to be a limit!
OK MC
THAT OTHER PICTURE HAS JUST BEEN REPLACED,,,
GRIN
TAKE CARE OVER THERE
ALOHA
HAVE FUN
JUSTMEAOD
December 31, 2006 - 11:37 PM
Quote:
Happy 2007 Everyone!
THANKS MC
NOT QUITE THERE YET
ONLY 9:45 HERE
TAKE CARE OVER THERE
ALOHA
HAVE FUN
JUSTMEAOD
December 31, 2006 - 11:42 PM
TWO HOURS AND COUNTING
Yeah...
All is quiet on New Year's Day
A world in white gets underway
I want to be with you
Be with you night and day
Nothing changes on New Year's Day
On New Year's Day
I will be with you again
I will be with you again
Under a blood red sky
A crowd has gathered in black and white
Arms entwined, the chosen few
The newspapers says, says
Say it's true it's true...
And we can break through
Though torn in two
We can be one
I...I will begin again
I...I will begin again
Oh...
Maybe the time is right
Oh...maybe tonight...
I will be with you again
I will be with you again
And so we're told this is the golden age
And gold is the reason for the wars we wage
Though I want to be with you
Be with you night and day
Nothing changes
On New Year's Day
On New Year's Day
BE SAFE
TAKE CARE OVER THERE
ALOHA
HAVE FUN
MauiCat
December 31, 2006 - 11:49 PM
Quote:
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Don't get me wrong... if money was no object I'd be sportin a nice full "C" cup myself, but jeez. There has to be a limit!
OK MC
THAT OTHER PICTURE HAS JUST BEEN REPLACED,,,
GRIN
TAKE CARE OVER THERE
ALOHA
HAVE FUN
Glad I could... umm... HELP
sizzler
January 1, 2007 - 08:00 AM
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Mmmm sounds good to me..My mother always made the pork and sauerkraut too...But we didn't fry the chops first.
She always baked them and this sounds really good.We didn't do the gravy either but I'm gonna'.
We had one German /French/Dutch/Irish grandfather...lol
My mom would always fix pork ribs & sauerkraut. Dad threw a fit at first (being German & all), wanted sausage/wurst with it. But now he can't get enough of ribs & sauerkraut. I take the Johsonville brats, grill them crispy & then put them it a pot with sauerkraut. Wow! My daughter says it makes the house smell like ass...I don't think I want to know when she stuck her nose in and found out what ass smelled like!
My son always said it smelled like dirty feet. Hey, doesn't taste like either one to me...I LOVE the stuff!
sizzler
January 1, 2007 - 08:02 AM
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Your right!! I almost want to slap myself LOL what was I thinking. hehehehe No cooking or kitchen.
I love meatloaf and hubby hasn't made that in like 7 years or more. Gotta get him on the shtick LOL. Thank you for all of the advice and tips Kristl, I appreciate it.
Sheesh! my hubby would have meatloaf EVERY DAY if I would fix it...meatloaf, mashed potatoes, broccoli...once a month is good enough for me.
I LIKE MEATLOAF
GOT A SECRET RECIPE TOO LOL
SORRY CAN'T GIVE IT OUT
TAKE CARE OVER THERE
ALOHA
HAVE FUN
I'm sure it involves "pork" too. lol
sizzler
January 1, 2007 - 08:05 AM
Quote:
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Have a wonderful safe night y'all )))))
Gonna go get ready and go out for Chinese food.
We've been doing that since I was a wee one.
Eat drink drink drink drink drink
drink and be f@cking merry
damnit.
Auld Lang Syne lyrics
Submitted by Anonymous on Sun, 2005-11-13 07:28. Practices and customs
Don't be left speechless when the bells chime and everyone crosses arms to sing in the new year. These are the words to Auld Lang Syne, with glossary for those less obvious Scots words at the end.
AULD LANG SYNE
Words adapated from a traditional song
by Rabbie Burns (1759-96)
Should auld acquaintance be forgot,
And never brought to mind?
Should auld acquaintance be forgot,
And auld lang syne?
CHORUS:
For auld lang syne, my dear,
For auld lang syne,
We'll tak a cup of kindness yet,
For auld lang syne!
And surely ye'll be your pint-stowp,
And surely I'll be mine,
And we'll tak a cup o kindness yet,
For auld lang syne!
We twa hae run about the braes,
And pou'd the gowans fine,
But we've wander'd monie a weary fit,
Sin auld lang syne.
We twa hae paidl'd in the burn
Frae morning sun till dine,
But seas between us braid hae roar'd
Sin auld lang syne.
And there's a hand my trusty fiere,
And gie's a hand o thine,
And we'll tak a right guid-willie waught,
For auld lang syne
Meanings
auld lang syne - times gone by
be - pay for
braes - hills
braid - broad
burn - stream
dine - dinner time
fiere - friend
fit - foot
gowans - daisies
guid-willie waught - goodwill drink
monie - many
morning sun - noon
paidl't - paddled
pint-stowp - pint tankard
pou'd - pulled
twa - two
BACK AT YA KRISTY
IC MC AI ACTOR SIZ SISZIP BEAR AMAZON....
AND EVERYONE ELSE
TAKE CARE OVER THERE
ALOHA
HAVE FUN
Back at cha' Justme and everyone else. Happy 2007!
IronChef
January 1, 2007 - 08:15 AM
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Quote:
Mmmm sounds good to me..My mother always made the pork and sauerkraut too...But we didn't fry the chops first.
She always baked them and this sounds really good.We didn't do the gravy either but I'm gonna'.
We had one German /French/Dutch/Irish grandfather...lol
My mom would always fix pork ribs & sauerkraut. Dad threw a fit at first (being German & all), wanted sausage/wurst with it. But now he can't get enough of ribs & sauerkraut. I take the Johsonville brats, grill them crispy & then put them it a pot with sauerkraut. Wow! My daughter says it makes the house smell like ass...I don't think I want to know when she stuck her nose in and found out what ass smelled like!
My son always said it smelled like dirty feet. Hey, doesn't taste like either one to me...I LOVE the stuff!
I've never been a big sauerkraut fan. I do like boiled cabbage, though. I guess it must be the "sauer" part of the sauerkraut that turns me off. Boiled cabbage, IMO, smells just as bad as 'kraut, but it sure is tasty!
If you happen to have some leftover boiled cabbage, line the bottom of a well-buttered oven-proof dish with several large leaves. Dust the cabbage well with freshly grated Parmigiano, followed by a beaten egg or two, and then a dusting of minced boiled meat. Drizzle some melted butter over all, season lightly with salt and pepper, and repeat layers until you've used up all the cabbage and boiled meat, dusting the top layer with bread crumbs and dotting it with butter curls. Heat the dish through in the oven until the top has browned, and serve it.
sizzler
January 1, 2007 - 08:27 AM
Quote:
Quote:
Quote:
Quote:
Mmmm sounds good to me..My mother always made the pork and sauerkraut too...But we didn't fry the chops first.
She always baked them and this sounds really good.We didn't do the gravy either but I'm gonna'.
We had one German /French/Dutch/Irish grandfather...lol
My mom would always fix pork ribs & sauerkraut. Dad threw a fit at first (being German & all), wanted sausage/wurst with it. But now he can't get enough of ribs & sauerkraut. I take the Johsonville brats, grill them crispy & then put them it a pot with sauerkraut. Wow! My daughter says it makes the house smell like ass...I don't think I want to know when she stuck her nose in and found out what ass smelled like!
My son always said it smelled like dirty feet. Hey, doesn't taste like either one to me...I LOVE the stuff!
I've never been a big sauerkraut fan. I do like boiled cabbage, though. I guess it must be the "sauer" part of the sauerkraut that turns me off. Boiled cabbage, IMO, smells just as bad as 'kraut, but it sure is tasty!
If you happen to have some leftover boiled cabbage, line the bottom of a well-buttered oven-proof dish with several large leaves. Dust the cabbage well with freshly grated Parmigiano, followed by a beaten egg or two, and then a dusting of minced boiled meat. Drizzle some melted butter over all, season lightly with salt and pepper, and repeat layers until you've used up all the cabbage and boiled meat, dusting the top layer with bread crumbs and dotting it with butter curls. Heat the dish through in the oven until the top has browned, and serve it.
Wow!! that does sound good. Thanks for the recipe. Some people just are not into the vineger taste. I love pickled things, okra, brussell sprouts, cucumbers, cabbage. All tasty to me but not everyone. Happy New Year IC!!
JUSTMEAOD
January 1, 2007 - 10:02 AM
Quote:
Quote:
Quote:
Don't get me wrong... if money was no object I'd be sportin a nice full "C" cup myself, but jeez. There has to be a limit!
OK MC
THAT OTHER PICTURE HAS JUST BEEN REPLACED,,,
GRIN
TAKE CARE OVER THERE
ALOHA
HAVE FUN
Glad I could... umm... HELP
WHAT CAN I SAY MC
YOU'RE A SKILLED PROFESSIONAL
GOOD LUCK IN THE NEW YEAR
TAKE CARE OVER THERE
ALOHA
HAVE FUN
JUSTMEAOD
January 1, 2007 - 10:08 AM
Quote:
Wow! My daughter says it makes the house smell like ass...I don't think I want to know when she stuck her nose in and found out what ass smelled like!
My son always said it smelled like dirty feet. Hey, doesn't taste like either one to me...I LOVE the stuff!
EVER MAKE TRIPE?????????
YIKES IS THAT STUFF STINKY LOL
HERE'S MY THEORY ON STINKY FOOD
THE SMELL REGENERATES AFTER CONSUPTION [8
AND IF YOU'RE LUCKY
YOU'RE NOT IN THE ROOM WHEN IT IS RELEASED LOL
TAKE CARE OVER THERE
ALOHA
HAVE FUN
CALady
January 1, 2007 - 10:11 AM
Happy New Year JustMe.
Happy New Year everyone.
JUSTMEAOD
January 1, 2007 - 10:11 AM
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Quote:
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Quote:
Your right!! I almost want to slap myself LOL what was I thinking. hehehehe No cooking or kitchen.
I love meatloaf and hubby hasn't made that in like 7 years or more. Gotta get him on the shtick LOL. Thank you for all of the advice and tips Kristl, I appreciate it.
Sheesh! my hubby would have meatloaf EVERY DAY if I would fix it...meatloaf, mashed potatoes, broccoli...once a month is good enough for me.
I LIKE MEATLOAF
GOT A SECRET RECIPE TOO LOL
SORRY CAN'T GIVE IT OUT
TAKE CARE OVER THERE
ALOHA
HAVE FUN
I'm sure it involves "pork" too. lol
WITHOUT DELVING INTO DETAIL
WHAT CAN I SAY
"NO PORKING THE MEATLOAF" LOL
REALITY IS I DON'T EAT PORK MUCH
NOT SURE IF IT IS AN AGE THING
BUT I FIND IT MAKES ME A TAD BIT SLUGGISH [8
TAKE CARE OVER THERE
ALOHA
HAVE FUN
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