Floof: How much caffeine do you take every day?
29 days ago
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- 29 days ago
- 29 days agolast modified: 29 days ago
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How much time do you spend in the yard/garden every day?
Comments (28)Same for me, as much as possible. I still work full time too, but I retired in '06 from the Navy reserve, so at least now I have my weekends. I go out in the mornings and walk around the garden to look at everything while I drink my coffee. In the afternoons, I get outside as quickly as possible so that I'm really dirty by the time DH gets home. I know that if I look really scroungy and sweaty he won't ask me to make dinner. And of course, housecleaning, laundry and dishes are out of the question too. So I'd say about 4-5 hours on the weekdays, 10-12 hours on weekends. I confess, I hired an electrician to run a wire out to the potting shed and install a light and some outlets so I can stay out after dark. I also had electricity run to the greenhouse for the heater and swamp cooler and have 6 extra outlets in there too. I have everything out there now but a KITCHEN and who needs one of those??????!!!! MWAHAHAHAHAHAHAHAHAHAH......... Cheryl...See MoreHow much water do you drink per day?
Comments (26)Thanks to you rhizo, I have made a conscious effort to brink actual water!.I had my coffee as usual (decaf) but made sure to measure out 4 oz of water for my supplements. Coffee is considered half. So, that is one glass. The I had a cup of tea mid morning. With lunch I had a glass of water. I never do this! I'm going to do a half hour on my lifecycle, and will bring down a glass of water. From what my eye doctor has told me (I have dry eyes) you are suppose to drink the after gradually. It needs to have a chance to absorb, so downing it in a hurry really doesn't produce the desired effect. i still don't understand how people drink 8 glasses a day....See MoreHow much tip do you give for take out?
Comments (53)It's not just chains- I've personally worked for two independent restaurants, one mid level and one very high end fine dining, that calculate taxes based on assumed tips. Most servers will receive paychecks for $0.00; the $2.13/hour the restaurant owes them is completely consumed by taxes, so tips are literally all they take home most of the time. And if your state has income taxes they are the last to be taken out of a paycheck, so your server will get hit at tax time for all the state taxes there wasn't enough In her paycheck to cover. Here's another one most people don't know about- the 1-3% to run your credit card is often taken out of your servers tips! It's the same as any industry, if you haven't done it, you have no idea. Poor service? By all means, show your displeasure in your tip, I do! But no tip because you assume takeout is no work? That's just cheap. Some restaurants are moving to a no tip model for many of these reasons; Joe's Crab Shack announced they would be switching to a higher set wage and no tips, and they have already said the menu prices will rise accordingly. Good food, good service, cheap prices- pick any two ya like, but you can't have all three....See MoreEgg Floof-How do you like your eggs?
Comments (84)Lol, Bunny :) The crust is the only actual recipe; the quiche is just s method… 4 eggs beaten with 3/4 cup heavy cream with salt and pepper and whatever herbs you like, poured into a parbaked crust lined with shredded cheese and whatever else you want. This is a double crust recipe; for chicken or ham and leek pie i use it all, but for quiche I freeze half the dough. 2 1/2 cups sifted AP flour quarter cup grated Parmesan 12 tblsp salted butter (or equal amount of unsalted butter and a tsp table salt) 1/2 cup sour cream 1 egg at room temp In a food processor, pulse flour (and salt if you’re using unsalted butter) and parmesan til combined. Add in cold butter cut into 1/2 inch pieces and pulse until butter is pea sized Combine sour cream and beaten egg, then add half to the flour mixture and pulse five or six times, then add the rest and pulse until a dough begins to form. I put a piece of plastic wrap on the counter and dump the dough into it, then bring it together by pulling the sides of the plastic in towards the center. (it’s easier than handling it and oreserves the butter temp better.) Divide the dough equally and form into disks, wrap and refrigerate for an hour, or put one in the freezer for future use....See More- 29 days ago
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