> And since you and grubby made such a big deal above about where my photos were from⦠I didnâÂÂt make a big deal; I simply explained that your 4 photos were NOT uploaded from your computer, as some were thinking from your confusing first post. And yes, your post WAS confusing, because out of 6 people who posted here, 4 were confused; they though itâÂÂs possible to upload more than one picture from computer - which is not possible. They though there is aâÂÂtrick.â Michael wrote: > I'll have to try your preview trick Dave, thanks for that! seysonn wrote: > I have tried doing that trick. But won't work. grubby_me wrote: > Yep, the preview and add trick is totally fake. And I wrote: > There is NO trick⦠[ I knew that AFTER I tried too the trick. ] > But since photos play only a minor secondary role on a discussion forum anyway⦠Well, some would like to post pictures in a sequence, and being able to upload more than one picture from the computer, is useful / faster for some. > ...minor secondary role... ? Sometimes a picture IS necessary to help somebody who asks a question. See posts when people who want to help, request pictures. This post was edited by Daniel_NY on Thu, Sep 18, 14 at 20:33

Posted by glenda_al "Are you married? tee hee" I know. I don't cook as well as many of you do. I must not be married right? LOL! Posted by Charcuterie "You food looks amazing! I love your plating and photography. The Asian serving platters is beautiful and fits perfectly. Do you have a blog or anything? If not you definitely should! The Char Siu came out incredibly delicious looking, I would love the recipe. When I make it, it's usually from a powdered mix at the Asian grocery store. The meat comes out radioactive red from the food dyes and the taste is rather meh. If you make it again save some to make steamed Chinese pork stuffed buns aka char siu bao. " Thank you. The Asian platter was bought cheap because it is chipped. The char siu recipe is a typical recipe. Except I don't use red coloring. The sous vide makes it kind of pink anyway. I sometimes add a little balsamic vinegar in the marinate. I never seem to have leftovers for bao. LOL. No, I don't have a blog or WEB page. Haven't had the time at this point. Posted by bumblebeez "Beautiful as always but it's nice to see some carbs too. I don't recall seeing a pie from you before and that's a great design." Thank you. I make pie once in a while. I don't post the pies because I have not tried to make the dough myself like you guys.. dcarch

Hello! Thought someone might like to see pics of my Danby marble island countertop, since I think most of the old thread with pics of my kitchen in them are lost forever. Danby Marble "holds up" just fine, but I find it chips much easier than my perimeter countertop, which is Ceasarstone "Raven". It also etches incredibly easily, and not just with the things you'd expect. Egg white even causes a mark. I don't mind/care anymore and just cook on it. We haven't gotten around to having the entire top "honed", which is an easy expense to put off, and meanwhile, the more I cook on it, the more etches all over it gets. Zero stains, which is awesome. I've left everything on it at one time or another, even tomato sauce for a bit. No stains. Love how it looks and have no regrets for installing it. Happy to help w/any questions!

Happy The Fourth. Here its, the first truss The second one was hiding and picture ( cell phn) did not come out good. But there are 4 more tomatoes. The plant itself with 3 branches is about 5 ft tall. There are two more trusses setting. Not ready to slice on the Fourth. Too bad. Sey