How do you leave a good man?
16 years ago
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- 16 years agolast modified: 11 years ago
- 16 years agolast modified: 11 years ago
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Good iced tea----how do you make it???
Comments (22)I have been making this ice tea for 14 years now. My family, husband, and friends LOVE IT. I have friends that will drive by my house just to come in for ice tea. It is just good. The funny thing is it is simple and easy. I got the recipe while visiting my aunt in Boston. We couldn't stop drinking it. Ok, here is the recipe: Get a medium size sauce pan and fill it will water. Boil the water, then remove it from the heat. Get 6 Lipton tea bags and tie the strings together as to put them in the hot water. Keep the tea bags in the water for 8 minutes. Then take the bags out and throw them away. Important: Do not sqeeze the tea bags after taking them out of the water. Then at 1/3 cup of sugar to the warm tea mixture in pan and mix until the suger dissolves. Fill a good size tea pitcher half way with water, then pour the tea mixture in. You can add more water to fill the pitcher if needed. Put it in the fridge or try it over ice. Oh so good! Enjoy!...See MoreHow Do You Find A Good Employee?
Comments (10)I think this would be an excellent opportunity for a woman re-entering the work force or "leaning in" whether due to kids now in school, single mom, divorce, etc. I imagine the pay won't be great, but if he can offer some flexibility in hours that would make up for a lot, especially for someone who just wants a respectable job but isnt necessarily expecting some great career right off the bat. I've got friends who either have these types of jobs or would love one. If someone isn't willing to do soup to nuts, from sweeping to purchasing, find someone else who is. Last week's NY Magazine had an article about this return to work which has gotten a lot of buzz. I didn't read it but it might be worth searching out. I'd google and ask around to see if there are any local women's groups focused on this issue who might have suitable candidates. My first thought was college interns, but hearing my wife complain about their frequent entitlement issues would have me shy away from that option. On the other hand, I just spoke with her and she thinks people are clammoring for internships and might jump at the opportunity. One thing I would caution is to present the job - and future growth or lack thereof - honestly. No employee is happy when promised things that don't come to fruition. I've been there....See MoreHow do you define a good (or great) cook?
Comments (23)Like some of you have said, I don't consider myself a good cook. I am an OK recipe follower and I like to eat good food, so I cook. My aunt is a good cook. She can put together a meal out of nothing. It's really amazing, she goes in the kitchen, putters around and you really have no idea what she is doing in there and it seems like nothing, and then she pulls out an amazing meal. She has a great sense of taste and texture and what to make out of what. She is not a fancy, gourmet cook, her food just tastes good. I have also noted that she creates thing bit by bit, which is why it seems like she pulls meals out of nowhere. She starts a dish in the AM or the day before and does some aspect of cooking it and then just keeps going at odd times. She has a grand scheme of her kitchen and food and pantry in her mind. I'm always amazed by her, because she doesn't have fancy serving ware or antyhing, she can serve up the best dessert on a chipped dime store plate. And nothing fancy either, but she knows what pleases. Like when my dad or her son come to her house for a visit, blintzes will be made . . . On the other hand, practice makes perfect if you have a good palate. I am not too shabby with rice, beans, pasta and soup, because I make them constantly. I now have a tasty repertoire of taste combos and techniques in my mind. So some of it is just good taste, knowing what works for your tried and true favorites. That's my biggest problem actually, my sense of adventure. For every "Wow that was good!" concoction that I try, there are three or four "Meh's" and a sometimes a "Yuk." I dunno, perhaps a great cook never goes there . . . but it is my domain most of the time....See MoreSo DH sez . . . 'How do you know Annie's Salsa is good?' (pic)
Comments (20)Erika, Sorry. Forgot this is a first time for you. What Carol said is exactly right. I was "leading you" toward BWB (or HWB...same thing) since it doesn't require a pressure canner. Fill a very large kettle about 1/2 full of water and start heating (medium temp or so). In Annie's recipe, from the point where it says "pour into hot jars..." You would fill your jars to about 1/2" from the top, put on a lid and ring (no need to really crank down hard here, just put the lid on like you would something stored in the fridge) and place in the kettle. Use a rack of some kind or a folded dish towel towel in the bottom to keep the jars from actually sitting on the bottom. Yes, it's fine, it won't burn sitting in all that water. Just seems odd. When all your jars are in there, you need to add enough water to cover the tops of the jars by an inch or two and have room for it to boil gently (mine barely makes it in a 12 qt. stockpot). Crank up the burner and bring to a boil. As soon as it starts to boil, start timing.... 15 min./pints or 20 min./quarts. I usually turn the burner down just a little here so it doesn't boil over and flood my stove, but it has to keep boiling. This process will seal your jars and make them safe to store unrefrigerated. The extra vinegar doesn't bother me a bit!! LOL Pressure canning is a another adventure entirely!! Deanna...See More- 16 years agolast modified: 11 years ago
- 16 years agolast modified: 11 years ago
- 16 years agolast modified: 11 years ago
- 16 years agolast modified: 11 years ago
- 16 years agolast modified: 11 years ago
- 16 years agolast modified: 11 years ago
- 16 years agolast modified: 11 years ago
- 16 years agolast modified: 11 years ago
- 16 years agolast modified: 11 years ago
- 16 years agolast modified: 11 years ago
- 16 years agolast modified: 11 years ago
- 16 years agolast modified: 11 years ago
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