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Post by Kate on Mar 29, 2014 20:31:25 GMT -5
I think that spring is a special time for everyone because it represents the return of life - the eternal return.
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Post by Kate on Mar 29, 2014 20:27:39 GMT -5
It didn't last long. I never understood why she told everyone that she had found Christ, or whatever, then she gets upset because they said that being gay was a sin. Well, Duh! Didn't she know that before she became born again, or whatever she did? Now, she's back to writing vampire novels.
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Post by Kate on Mar 29, 2014 20:24:48 GMT -5
This sounds like it would be interesting. If anyone reads it, please tell us. I'd like to know if it's worth buying before I spend my money.
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Post by Kate on Mar 29, 2014 20:23:21 GMT -5
I once saw a woman pushing a little ugly monkey baby in a carriage in a mall in Nashville. I looked twice to make sure it wasn't something else and then reported her to the security guard for having an animal in the mall and he made her leave. There's something wrong with people who try to turn animals into humans. I have a couple of cats, but they live outside, although they do have a cat-door where they can come in the utility room if it's cold, but even when it's snowing and below zero, they seldom come inside. Most people are so stupid that they don't know that the average body temperature of animals is MUCH higher than humans and a comfortable temperature for us isn't comfortable for them.
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Post by Kate on Mar 14, 2014 0:19:00 GMT -5
St. Patrick's Day Corned Beef & Cabbage
Ingredients 3 pounds of corned beef, preferably homemade, but store-bought is OK 4 medium carrots, peeled and cut into 1" segments 2 pounds of potatoes, cleaned and cut into 2" chunks 1 small head of cabbage, outer leaves removed, cut in quarters
Optional. You can add an onion and in Eastern Europe, caraway seeds are popular.
Whether the corned beef is homemade or store bought, pour off the curing liquid and place the meat in a large pot along with enough hot water to cover it by at least 1" and put the lid on. Turn the heat to medium, bring to a low simmer and keep it simmering for 30 minutes. If you boil it, it will get tough and shrink. Beware that the meat is cold, so when it warms the water will slowly move from simmer to boil. Keep an eye on it and try not to let it boil.
After 30 minutes, dump out the water and cover 1" over the meat with fresh hot water. Bring to a low simmer again, this time for 3 hours or until fork tender. Keep the meat submerged even if you have to weight it down with a small plate. It is now ready for slicing across the grain for sandwiches or for adding cabbage and the other goodies. The water will now not be too salty to be used as a soup. If you wish, refrigerate it and eat it cold.
Cooking ( 1) Follow the steps above for desalinating and cooking corned beef. The extra step of changing the water after 30 minutes will mean that the broth will not be too salty to be served like with the meat and veggies like a stew.
(2) After the corned beef has been cooking a little over 2 hours and is close to fork-tender, add the carrots and potatoes. After 30 minutes, add the cabbage. After 15 to 25 minutes the cabbage will be done and so should everything else.
(3) Remove the meat and place it on a carving board. If you got the point section, there are often two horizontal muscles with a thick layer of fat between them. Separate them by sliding a knife through the fat. Carve and/or scrape off the fat layer. Carve the meat by cutting across the grain about the thickness of a pencil. Any thinner and it will fall apart, any thicker and it will be chewy. Carve with the grain and you will have difficulty chewing.
(4) Lift out the cabbage, potatoes, and carrots and divide them into serving bowls. Place the meat in the bowl. Spoon some of the cooking liquid over them and serve.
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Post by Kate on Mar 14, 2014 0:02:50 GMT -5
This is another very good article. Thanks for finding and posting it, Joanna.
I don't know what it is about vampires, but I've been hooked ever since I started watching Dark Shadows re-runs when I was a kid in the 80's. I was so young that I didn't realize what re-runs were when I first started watching it, but even after I found out that the show was made 20 years earlier, it didn't matter, I was hopelessly hooked.
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Post by Kate on Mar 13, 2014 23:52:43 GMT -5
I've never believed that there was any such thing as ADHD unless it's something caused by all the vaccines they give kids today, which also causes autism and God only knows what else. I've heard older people say that when they were in school back in the 50's and 60's when all the kids weren't on drugs, and they said that kids back then didn't have any problems paying attention, so why do they have problems today?
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Post by Kate on Mar 9, 2014 13:29:11 GMT -5
I'd like to see those other plays too. This is an excellent article. Thanks for posting it.
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Post by Kate on Mar 9, 2014 13:21:19 GMT -5
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Post by Kate on Mar 9, 2014 13:14:54 GMT -5
Since this year's festival is being held on the 48th anniversary of the beginning of Dark Shadows on TV, why is everything about the movies instead of the TV show?
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Post by Kate on Mar 3, 2014 18:26:37 GMT -5
Has anyone seen this show? Is it worth watching?
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Post by Kate on Mar 3, 2014 18:24:19 GMT -5
Does anyone have a list of cities in the U.S. where these Death Cafes are located? I'd like to see if there are any in my area.
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Post by Kate on Feb 24, 2014 0:28:58 GMT -5
That's not very nice, Jason. It's not as interesting as some of the others, but I appreciate the time and effort that Lee puts into doing these every week and so should you.
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Post by Kate on Feb 24, 2014 0:27:41 GMT -5
Thanks, I might order one.
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Post by Kate on Feb 15, 2014 16:52:01 GMT -5
I'd love to have a charm bracelet like the one in the photo. Does anyone know who makes them?
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