It is windy here right now.
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It is windy here right now.
In lieu of starting a new thread I'll just mention a couple of things here.
One would be the media and gas prices. Down here in Southern Pines the price for a gallon of gas has been $3.579 for several months. The media had been shouting out about the ongoing rise in prices as if we could expect five bucks a gallon by the end of the month. Just the other day the price here went down a penny and the media then reported that the price is going to drop dramatically. Makes no sense to me. Any comments?
Another is about something I read in a Consumer Reports news letter I get periodically. Let me just quote it here:
For decades I have been a daily consumer of Grape Nuts for breakfast with fruit and, lately, Silk Almond Milk (w/ a hint of vanilla). It really tastes great, and I have found it to be excellent as a crisper for salads. Mrs Jarhead also uses it instead of corn flakes in Texas Potatoes. My consumption of Grape Nuts may be on its way out, because stores have been cutting back on shelf space for Grape Nuts for some time, now, and I am really pi..., angry about that. The the one row of space allocated is usually mostly empty, at that, and always on the top shelf. If not empty, I take what's left on the shelf. It keeps for years.Quote:
Think you're eating super-healthy cereal? Yes, Kashi Lean Crunch has lots of good-for-you fiber and tastes very good. But, Post Grape-Nuts Original has less bad-for-you sugars per serving. and Grape Nuts was Rated among the best tasting high-fiber cereals.
I asked for an explanation at the store the other day, and was told that they only sell a dozen or so boxes a week, so they don't order more than that. When I asked how much was ordered weekly for another cereal on lower shelves (three shelves, three rows wide), the answer was, "Oh, we don't have to order it weekly. Twice a month is plenty." I wonder how these stores are able to stay in business.
It's a casserole for shredded hash brown potatoes with cheese and lots of other stuff, and ordinarily well sprinkled with crumbled up corn flakes. Great for tailgating and family gatherings. Here's a recipe that's close to Mrs Jarhead's from memory recipe. When I asked for her copy, she said I should google it, and here it is. I forgot to say delicious, you should try it.
No matter how hard I try, all of my potatoes end up mashed.
It's an anger-issue thing.
I've learned the secret to "crisp" when deep frying is to double fry. Fry at low temp like 250 for like 20 minutes remove from oil and allow to cool at least to room temp then refry at high temp like 400 for a few minutes until crisp. Yeah its almost twice the work but, if you manage the temp well (easier said than done with my propane deep fryer) it works great.
I'm going to interrupt the potato talk for a moment: I was informed today by a friend that there is a Victorian British martial art. I looked it up, and not only is it real, it is everything I dreamed a "Victorian British martial art" would be. Now I have the overwhelming need to share this wonder with someone. Behold:
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PS: I like to put some ground beef in my Tater-tot casserole; makes it a complete meal rather than a side.
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LEGO martial arts.
And a gin n' tonic.
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Expanded LEGO martial arts.
And a refreshed gin n' tonic.
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LEGO Ninja cage match.
And a 1991 Duke National Championship commemorative Coca-Cola (unopened).
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Ummmm . . . Gin n' tonic, no drama.
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The horrible ravages of war.
And Deep Woods OFF.
What happened to the potato talk? Just when I thought we had finally found direction.