If you adore home-made hamburgers...
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7 years ago
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impatien
7 years agoamylou321
7 years agoRelated Discussions
Do you have an engineered wood floor that you adore?
Comments (7)So sorry about the water leak. Our home is also on a slab. Dh and I did a glue down install of Lauzon's 3-1/4" red oak natural (select & better). They sell the wider planks, too. We went with their square edge (no bevels) but they sell the micro beveled boards as well. We were very impressed with the quality. No abnormalities in the planks and they have a nice factory finish (not matte, but not super shiny either). Check out the web site (below) for all their types of wood and colors. When looking at other GW members pics of Benjamin Moore Manchester Tan, it looks like a great neutral color that I may want to use, someday. It might be a good color for your home, too. -Laurie Here is a link that might be useful: Lauzon...See MoreDo you have an engineered hardwood floor you adore?
Comments (19)Oh wait, I reread here and see that Oakley has the Anderson floors, too. Well, that may seal the deal as I like to copy her. Oakley, you probably don't remember this, but I fell in love with your checkerboard tile floor quite awhile back. I asked you for the details. I ordered the exact same tiles and did your look in the lower level of an old lake home we had purchased and were renovating. I LOVE IT! Gosh, and as I looked at all the floors again here, they are all so pretty. I would take any one of them....especially am drawn to the ones that will stand up to dog toenails. I have FIVE dogs...that's a bunch of toenails! Jodi, your floor is just as lovely as your kitchen backsplash. Thanks again, pup...See MoreGuess who ordered a hamburger and FF from my
Comments (28)LOL Kframe! Glenda, my Aunt Dott would probably make your Savannah tour guide as well as Paula sound like they're from the northeast! Aunt Dott was married to our uncle and he has a Brooklyn accent - they moved back south many many years ago - he still talked Brooklyn and she always spoke "Southern" - and is a great cook. In fact I had sent her Paula's Not Yo Mamma's Banana Pudding recipe a few years ago after I made it - Aunt Dott made it too :)...See MoreThe Perfect Hamburger?
Comments (50)Yes, he's a cute little guy, and an absolute terror in the pasture, LOL. He's also fuzzy and makes you just want to grab him. Fortunately, they're a lot less cute when they become 1000 pounds of bull, and start pushing everything and everyone around! I love my animals, my cows are treated just like my horses, I love 'em all. I pet them and play with them and feed them treats and they follow me around. Even when it's time for them to become beef they don't go into a trailer and spend time in a stock yard, away from their herd in a strange place. I have Dallas come to the farm to slaughter and so they are born here, spend their lives here and only leave here after their death, which is as quick and painless as I can arrange. If I had to eat commercial beef, I'd give it up too. They way they are raised and fed and treated offends me, it's a cruel industry and not a good life for those animals. So, I raise my own. It seems contra-indicative, but I raise my own beef because I DO love my animals, and I believe that everyone should remember where that meat comes from and the animals that produced it, and make their lives safe, happy and contented and their final demise as quick and painless as possible. rgreen, I like a good veggie burger too. I actually eat meat about 3 or 4 times a week, not even every day. I've even kind of lost my taste for bacon and ham, although I know that's heresy, LOL. And yes, I raise my own pigs and chickens too. Now, back to those burgers. olychick, Grandma used to tell me to mix ice chips into the meat and that they would produce steam as the ice melted and keep the meat moister, so it's not a new concept at all. As for size, a quarter pounder is a bit more even than I want, maybe 5 burgers per pound or even 6, although mine don't shrink appreciably and some fattier meat might. I don't want it really crunchy on the outside, but I do want a bit of browned "crust", and warm in the middle, not cold. Annie...See MoreNancy 6b
7 years agodcarch7 d c f l a s h 7 @ y a h o o . c o m
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7 years agoUser
7 years agoannie1992
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7 years ago
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