I bet I'm the only one who has ________.
uxorial
15 years ago
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xantippe
15 years agoMeghane
15 years agoRelated Discussions
Looks Like I'm not the only one...lol
Comments (1)I have Netstamps and just hit the butttons and let it figure the postage out. What are Netstamps? If you were to send an empty bubble envelope to someone, what cost would 'it' figure you should affix? All empty bubble envelopes should be going for 83 cents, with NO exceptions. If you are receiving in BE with postage due, you really should try and address the problem with your Post Master/Mistress. They may not know their employees are overcharging by demanding that postage is due. For that matter, I have found that there are numerous Post Masters/Mistress/Supervisors out there that are unaware themselves that the majority of seed trades are to go as Large Envelope rates, as opposed to parcels. Most seed trades are under 3/4" thick, flexible, and should be uniformly thick if the seeds have been taped down to a piece of paper to keep them from shifting and bunching up. First Class Mail costs for Letters, Large Envelopes, and Packages/Parcels Please note...LETTER rate does not apply because almost all BE are over 1/4 " thick, even if they are empty. The PO has a template to drop them through to see if they are under 1/4", or if the they must go up to the next tier of Large envelope. Lastly...MOST Post Offices it seems are just charging Parcel Rate in error it seems. If you want to assist in trying to get the problem solved across the country Sue...See MoreI'm I the only one?
Comments (10)The west half of my little raised garden was ready to go, I had put a thin layer of leaves on in the fall and black landscape fabric over it. I lifted the fabric and just about swooned at the beautiful black dirt (the worms must have been quite busy!) I just couldn't walk away from such inviting dirt, so I planted the cool stuff in. The east half doesn't have snow (other parts of the yard do) but definitely isn't ready to be touched. I'll put the warm stuff in there after I get it warmed up. Between being raised, south facing and backed on the north with a stockade fence, I can get away with some stuff I wouldn't try somewhere else. Snow coming tonight. Sigh....See Moreglad to see I'm not the only one having a late TG
Comments (5)The Turkey Roulade turned out great. My brother's significant other ended up making that whole thing. DH also made turkey on the grill and that was good too. And other friend made a roasted brussel sprout dish that was yummy. We had quite a few things I'd never tried before and it was fantastic to have new and different flavors. I loved that make ahead gravy - I don't much care for gravy but I sure liked having it made ahead of time. People really liked the Cranberry Jezebel - even those who said they couldn't eat anything spicy. The greatest thing was a cousin I rarely see called on Friday to see if there was a time he could stop by to see if we could get together while my brother he was in town. Turned out they could join us for dinner and we had just a wonderful time - and a few more mouths to eat all this food. Here's the Turkey Roulade - from Ina Garten. I didn't do the dressing quite as described. I used egg beaters equivalent to 2 eggs instead of one extra large regular egg. Dressing was literally runny which I'm assuming was due to my egg substitution. So I used the whole bag of dressing mix instead of three cups which was perfect because I really wanted double batch of dressing. Roasted Turkey Roulade (Serves 6 or 7) 3/4 cup large-diced dried figs, stems removed 3/4 cup dried cranberries 1/2 cup Calvados or brandy 4 tablespoons (1/2 stick) unsalted butter 1-1/2 cups diced onions (2 onions) 1 cup (1/2-inch-diced) celery (3 stalks) 3/4 pound pork sausage, casings removed (sweet and hot mixed) 1-1/2 tablespoons chopped fresh rosemary leaves 3 tablespoons pine nuts, toasted 3 cups Pepperidge Farm herb-seasoned stuffing mix 1-1/2 cups chicken stock, preferably homemade 1 extra-large egg, beaten Kosher salt and freshly ground black pepper 1 whole (2 halves) turkey breast, boned and butterflied (5 pounds) 3 tablespoons unsalted butter, melted Place the dried figs and cranberries in a small saucepan and pour in the Calvados and 1/2 cup water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside. Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Add the onions and celery and sautuntil softened, about 5 minutes. Add the sausage, crumbling it into small bits with a fork, and sauté, stirring frequently, for 10 minutes, until cooked and browned. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon. Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and stir well. (The stuffing may be prepared ahead and stored in the refrigerator overnight.) Preheat the oven to 325 degrees. Place a baking rack on a sheet pan. Lay the butterflied turkey breast skin side down on a cutting board. Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper. Spread the stuffing in a 1/2-inch-thick layer over the meat, leaving a half-inch border on all sides. DonÂt mound the stuffing or the turkey will be difficult to roll. (Place the leftover stuffing in a buttered gratin dish and bake for the last 45 minutes of roasting alongside the turkey.) Starting at one end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder. Place the stuffed turkey breast seam side down on the rack on the sheet pan. Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1-3/4 to 2 hours, until a thermometer reads 150 degrees in the center. (I test in a few places.) Cover the turkey with aluminum foil and allow it to rest at room temperature for 15 minutes. Carve 1/2-inch-thick slices and serve warm with the extra stuffing....See MoreChristmas Day is Bittersweet - I'm hoping I'm not the ONLY one...
Comments (11)My husband died on December 19, 2008. His funeral was the 23rd - This is my fourth Christmas without him. Any real joy in the holidays died with him - it will always been the anniversary of the saddest week of my life. Since then, I've also become estranged from one of my daughters, due to her mental illness and alcoholism. Today was quiet - son and I shared a turkey dinner I cooked. No tree, no presents, no decorations - one grandson called briefly, said he was "making the rounds" and would be over soon - never showed up. I told son if he had not been with me today, I would have been totally alone all day - might as well have just been any old day. Next year I'm seriously considering just taking a cruise over the holidays - never been on one, so maybe it's time to see what that's like. The secret is to not have very high expectations of the day....See Morebronwynsmom
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