Making assumptions vs. making judgments
18 years ago
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- 18 years ago
- 18 years ago
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Ugh -- I hate assumptions about how much money we have
Comments (65)Of course, there are people who are naturally rude. And there are people who are tired; who are stressed over a family member's illness; who are simply preoccupiedby how their child may get home from soccer practice. And there are people who simply are not good at their jobs. Let's deal with them when they may be encountered. These are the exceptions, not the common rule of everyday contact. And if these are one's common everyday contact, there may be another problem entirely. It sounds as if the issue may be respect. When it comes to respect, however, there's a simple and basic truth: respect is never given away, it's always earned. No one is "entitled" to respect. And the first step in earning respect is to always give respect. That means in one's dress, manner, communications and habits. For example, one certainly doesn't earn or give respect by being in a bank for a mortgage wearing a tank top, shorts and flip-flops, now do they? For those who are young and/or look youthful, congratulations! You will be the envy of your peer group for years to come. If you want to be taken seriously, then be serious. Earn respect by giving respect. For some at least, earning respect is as simple as courteously giving it to others through how one appears, presents and conducts oneself. For example, when was the last time you said "yes, mam" or "yes, sir"? This discussion seems like a lot about a little. It seems like something that would be discussed in an affluent region of a developed nation and no where else. Only a thought....See MoreInduction vs. Gas.. Am I making a mistake?
Comments (98)As promised I tried cooking on both induction and gas for most of the evening and did identical dishes on the same pan, here are my thoughts: I was more than impressed with capital and every single bit of information here has been accurate about the culinarian. The simmer was fantastic high heat was more than anyone will use in a day-to-day residential kitchen but it�s there if you need to do wok cooking or some quick water boil. I was very happy with the culinarian and was practically sold but had to reserve my judgment until I had tried the induction. Now I have waited a good day or so before writing my thoughts so I can process everything I experienced and be as objective to my needs as possible. My one word experience with induction has been "magic". The induction usage was same as the culinarian, i.e. I made the same dishes and I did not alter my cooking at all. I tossed the items (vegetables) by lifting my pan and it made little to no difference as you do it once or twice and put it back on. The amazing magical factor was the lack of sweat on my forehead even as few burners were going doing various things. Magical aspects included lack of atmospheric temperature increase and accuracy of level of heat - holding sauces directly in the pan (butter without burning and cream based sauce, sure would be true for chocolate also). Without going overboard praising induction cooking I will say everything people have mentioned in terms of lack of heat loss, efficiency & cleaning of these cooktops have been very humbly stated. I am more confident than before that I will be going the induction route and enjoy a clean looking contemporary kitchen with little to no cleanups after cooking and not to mention a much cooler kitchen in summer. One thing that concerned me was power sharing issues and I realized even while water boiling the bosch if group 1 or 3 is used it shuts the shared hobs off but water boiling is something I don't do everyday and if I do what are the chances all groups are being used? Water boiling for pasta can be done on group two whose boosting does not disable anything. So the power sharing is a non-issue for me. I personally cannot come up with any reason to go to boost except water boiling and trying to heat oil for deepfrying, the high level of heat from the hobs is already hot enough and the hobs reach the set level so quickly that you don�t have to blast it on powerboost to get the temp and reduce it down. Someone had mentioned water boiling (I did not do this test on both times but I did boil water and I was gobsmacked at how quickly the induction boiled water at 9 without any flames)is quick but how quickly would it carmalize onions. I did cook some vegetables and I decided to carmalize the onions for funs sake on both culinarian and the induction. For both devices I did not go max heat and lower it down I set the heat level with oil in and started to cook, I timed both and the induction was a wee bit quicker. This is of no huge importance to me on which device you can quick faster on, they are both excellent devices and for me personally the pros outweigh the cons for the induction. I think whoever is trying to decide between gas and induction; that you should atleast go out and try to cook on both devices and then make up your mind. I am looking forward to cooking without dripping sweat all over and requiring showers after most cooking sessions. I did not do any steaks or burgers or pork chops. I cooked some eggs, a quick stir fry, boiled some pasta, thawed frozen sauce and just held butter on low. All this was done on a capital range top and a bosch 800 series induction in the same location and same day....See MoreParameters/assumptions in a retirement plan: conservative enough?
Comments (20)celticmoon Thank you so much for the plan outline. I have been thinking along these lines but never really put it on paper and crunched the numbers. I think your plan is as good as you can possibly make it with out a crystal ball. You are right about the unknown. How much will they reduce SS based on income? And how much we will have to pay for Medicare again based on income. We will have to use Medicare and buy a supplement. After all the research I did for my parents I have a pretty good idea how much it would cost today buy who knows what will happen in between now and the 3 or 4 when DH retires or in the future. I agree LTC insurance is to iffy at this point and would rather save that money than take a chance on it. If we live to be 100 one of the issues may be every day living expenses. We all have watched the price of food and most utilities double in the last 10 years. It still blows my mind to pay $4.00 for a loaf of bread or $5 something a pound for a tomato. We could also see our property tax skyrocket here in California. Some politicians would love to get rid of our Prop 13 that keeps property taxes from going up and up. After Joyful referred to my DH as being stupid for not paying attention to household finance in another post, he didn't know the whole story, I got to thinking about it so last month I told DH the bills were ready to be paid, money needing transferred, ect and ask him to do it. I had in the past told him I did most of it on the computer and showed him how to find passwords but really didn't think he paid attention. Guess what it took him all of about 20 minutes to do everything. He then said if I wanted him to do this every month I had better give him a key to our post office box. LOL Never even thought about it but in the 20+ years we have lived in the mountains he has never ever stepped foot in the post office. He now knows where the extra key is. So thanks Joyful for making me think. So all of you out there keep the questions and ideas coming. I can use all the help I can get in trying to think this through. At this point about the only thing I can think of that hasn't been brought up, not really a retirement issue but related, is pre paid funeral arrangements. Not terribly expensive but a great gift to the ones left who have to settle your affairs....See MoreMake my kitchen more efficient
Comments (11)"... I don't want to get into moving plumbing/gas/etc. around ..." "My wish list: ... Increase counter space between sink and stove. ..." If you aren't willing to move the plumbing and gas, that means the sink and range cannot move. It's impossible to increase the space b/w them if you're not willing to move them! You're concerned about cost...I understand. However, unless you're on a slab, it will probably cost you more to open up the wall than it will to move plumbing and gas. If the layout really is an issue and the kitchen is difficult to work in, then I think you should seriously consider either waiting to redo your kitchen until you can afford to do it all or accept the kitchen for what it is and realize you're probably not going to be able to do much with it if you're not willing to move things around. Another option would be to wait on items that can be done later and use the money to fix the things that can't be done later...the "bones" of the kitchen. What can be done later? Appliances, if they work right now...especially if you plan to use "standard" size appliances like a 24" DW or 36" refrigerator or 30" range (yes, I know you don't plan to replace the range & refrigerator, I just mentioned them b/c I wanted to mention the "standard"/most commonly used sizes) Backsplash Extras like decorative doors on the exposed backs/sides of cabinets Counters...if you're willing to put very inexpensive ones in now. Personally, I would not do this b/c I wouldn't want to pay for two counters, even if the first is very inexpensive, but it's something to think about. What cannot be done later w/o great expense (these are the "bones" of the kitchen)? Layout Cabinets Counters (to fit the cabinets) Floor Plumbing & gas move (to fix the layout) BTW...that counterspace b/w the range & refrigerator may become more useful if you put your replacement MW on that counter. The most expensive component of a kitchen remodel is the cabinets and, if an expensive material, the counters. Just replacing cabinets b/c you don't want to spend money on moving plumbing & gas for a more functional layout is not, IMHO, wise if the layout is bothering you. Regardless of your decision, a 2-D drawing w/measurements like Plllog mentioned will help me at least!...See More- 18 years ago
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