Posts by turtles_all_the_way_down

Original Post by fatanr11:

blah blah blah un important

Now for the good stuff.

I <3 your profile pic!

Original Post by trhawley:

When I was a kid we didn't take road trips.  The five of us would pile into a four seat Cessna when we traveled.  My sister and I had to share a seat belt.

. . . and both your parents were chain smokers who refused to crack a window in the wintertime.

Original Post by starlitocean:

*noms crayon*

this does not taste like yellow-green.

*hears screams coming from ladies room*

*points, laughs, sing-songs*

hehehe SLO is pooping rainbows hahaha

Edit: added link

Original Post by rosieblue:

I have to go work out or the guilt will kill me.  See you later

*reads*

*shakes head*

*re-reads*

Ohhhh, I thought she said she had to w*rk. This is better.

Or you haven't had a TV at any time in the past ahhhh twenty ish years.

Original Post by kathygator:

Original Post by turtles_all_the_way_down:

Original Post by kathygator:

And WHAT THE FRAK is dressy-casual?????

Um, no sequins, rhinestones, beads, satin, or cleavage. Flats acceptable, jeans unmentionable.

 Dude. No cleavage???? How the frak am I supposed to avoid that???

umm, don't do one of these?

Original Post by rosieblue:

It's nice to go home, isn't it?  Since starting CC I'm starting to wonder.  Lots of people around here hate their parents.

I love my family but can clearly see the crazy in em all.

Original Post by kathygator:

Original Post by turtles_all_the_way_down:

Original Post by kathygator:

I found a method of brining that does not require the purchase of a five gallon bucket. I am pleased.

What is this strange alchemy of which yea speak?

 The turkey is submerged for several hours in a salt/sugar/spice solution that, by osmosis, replaces the turkey's water with flavored water. The result is a really wonderful and flavorful texture to the meat that prevents the usual drying out.

Okay. I thought that was a marinade. It sounds exactly like what I do to meat and fish before it goes into the smoker, come to think of it.

Original Post by kathygator:

I found a method of brining that does not require the purchase of a five gallon bucket. I am pleased.

What is this strange alchemy of which yea speak?

Original Post by kathygator:

Original Post by turtles_all_the_way_down:

*sweats profusely all over chat*

Wood heat is great but it sure would be nice to have more control over the temp in my house. The way the stove is I can have fully damper-ed or rip-snorting, currently sitting at 35° in the living room.

 Interesting. How does one 'bank' a fire in a wood stove?

"pull the lever" it's supposed to cut off air flow in a controlled fashion, reducing the rate of burn. Unfortunately my stove has only open and closed options, no in between. You would know this if you had actual winter instead of just wet n windy where you are:-D

Always such a charmer *shakes head in wonder*

g'mornin'

Original Post by kathygator:

Original Post by turtles_all_the_way_down:

*reaches under couch cushions*

 Dang girl! Nice pull.

*and for my next trick. . . *

*reaches under couch cushions*

I'm back, and I brought the meat!

I now have 158lbs of venison in my freezer and I found a secret chocolate stash I'd forgotten about:-D

*pulls on Canadian Red-Neck toque*

I have just been informed that my deer is ready to be picked up from the butcher shop across the road. I did not know I had a deer. Apparently it was a gift from my uncle, shipped with another relative returning from his hunting trip, all the way from northern Alberta.

I'll be back later, with meat:-D

I wonder if Halmark makes a thank-you card for this situation, eh?