Screaming child at restaurant
10 years ago
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- 10 years ago
- 10 years ago
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here we go...I feel like crying and screaming over our build.
Comments (51)Oh, KYgirl--Big hugs coming from me, too. I haven't been on his forum in a while because I've been dealing with our own build from He$$, and I didn't read all the responses in this thread, but I did read your original post. We've just gone through something very, very similar--different problems, but similar in scope, jerk of a builder, almost no on-site supervision, several horrible subs, lots of stress and tears. It has been horrible. We ended up moving into our house ten days ago while it was still unfinished because of having to be out of our rental, reaching our bank deadline for closing, etc. I just wrote you a long post, but realized that it ended up being about me, not you--and this is your thread! So, I guess I just want to say that I sympathize with you, and I think I understand a lot of what you must be feeling. It's a good day if I haven't cried more than once before 9 a.m.! This has been the most stressful, unpleasant experience of our lives. Friends will say, "Oh, you must be so excited to be in your house," and I feel like a spoiled brat if I don't respond positively. It has been a nightmare. There's still lots to be done here, dh and I are doing and/or redoing stuff that we've already paid contractors to do, but they either did a crappy job or haven't been showing up. It just sucks. As badly as I feel for you, reading your post at least made me feel as though I'm not the only one who has gone through this and I thought you might want to know you're not alone. The old misery loves company routine, I guess! Take care of yourself, and try not to let it get you down--I know how hard it is, but if we don't look at the positive side, we'll go completely crazy. Although, at least you could then plead insanity when you're charged with killing Mr. Peanut!...See MoreTri-Ply Clad: 'screaming hot pan' & 400 degree oven
Comments (20)"dcarch - I don't have scientific answers to your questions, but having quasi-followed Appliances over the years I've NEVER seen anyone question that electric boils faster than gas. " I will take your word for it since I have not visited that Forum. The key is to locate actual controlled studies to confirm if that is an empirical truth or one of the many anecdotal kitchen myths. I will say this again, I am not claiming that it is not true; I am saying that I have questions which I myself can't answer. "Evidently a gas flame is an even poorer delivery boy. " Either that or whoever tested gas was not aware that "watched pot never boils" :-) "Are you saying when properly adjusted, natural gas isn't a clean burning fuel? That'd be news to me, too. " Not what I meant. If gas is such a poor deliverer of heat then all the extra BTUs will be wasted in heating the air, and air conditioning is a big cost in restaurants. Gas also require an immense amount of make-up air for combustion, and to exhaust air for a restaurant to the roof thru fire proofed welded steel ducts in a high rise office building in NYC is incredibly expensive. In addition, electric cooking appliances are much easier for cleaning, and cleaning is a big problem for commercial kitchens. Why don't they use electric? "I'd guess there are many factors involved. Some I've already touched upon, and economics would certainly come into play." This heated debate really boils down (PUN + PUN!) to one single question: Except cooking in a TV studio, why no chefs prefer electric for cooking? dcarch...See MoreIf I see one more #, I am going to scream
Comments (21)I opened a Facebook account right before I went to Oxford in 2009. I wanted a way to upload photos to something other thn photobucket (which i just hate to use, hadnt found smugmug yet) and be able to communicate with my immediate family. I started getting friend requests from people I knew and accepted them--- and soon I had about 75 people looking at my photos, remarking, innundating me with absurd and often untrue details about their personal life. Well.... Lets just say there are very few people I want to know that well, and I defriended all but the original seven. I haven't put anything on it (status changes) except pictures of trips because it is easier for a few of them to view them on fb than another site. Mainly because fb comes to them--- extraordinarily passive way of living ones life, among other things. I see many older people who use fb to try to project a public life that is painfully at odds with what is actually happening. I see younger people who can't go out and have a good time unless they have pictures on Facebook to prove they did. There's a tremendous amount of over sharing, it's sort of like a conversation between two people who are not listening to the other because they're so busy planning what to say next. I don't think that fb is evil, or necessarily stupid, but it can rob you of any vestige of privacy, a commodity that, once lost is difficult to reestablish. Several years ago our family went to Miami beach for Thanksgiving and unbeknownst to me I was logged into fb. It announced what hotel I was staying at, and I got comments from people about their experiences at it ! This was during a time when they changed the terms of their agreement with account holders and required an active opt out. Even with that there were problems, and after a hue and cry they expanded personal control of the accounts. I think twitter is a complete waste of time and an incredible conceit that anyone would actually think his/her tweets are worth "following." I turned 57 a few days ago and somewhere along the line seem to have become a curmudgeon!...See Morei scream, you scream, we all scream for ice cream!
Comments (23)No problem, Daylilydayzed. Here it is: Limoncello-Mint Sorbet with Fresh Blackberries Limoncello, the citrusy Italian liqueur, brightens this sorbet. It's nice to have a bottle on hand to splash with soda in a spritzer or macerate with fruit for a quick dessert. 2 cups water 1 1/3 cups sugar 1/2 cup limoncello 1 cup fresh lemon juice (about 6 large lemons) 1/2 cup chopped fresh mint 2 cups blackberries Lemon slices (optional) 1. Combine first 3 ingredients in a saucepan over medium-high heat; bring to a boil, stirring until sugar dissolves. Remove from heat; add lemon juice and mint. Cover and chill. 2. Strain juice mixture through a sieve into a bowl; discard solids. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm. Serve with blackberries; garnish with lemon slices, if desired. Yield: 8 servings (serving size: about 1/2 cup sorbet and 1/4 cup berries) CALORIES 184 ; FAT 0.2g (sat 0.0g,mono 0.0g,poly 0.1g); CHOLESTEROL 0.0mg; CALCIUM 13mg; CARBOHYDRATE 39.3g; SODIUM 1mg; PROTEIN 0.6g; FIBER 2g; IRON 0.2mg Cooking Light, MAY 2009 Lori...See More- 10 years agolast modified: 10 years ago
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