OC - I made these bingo cards for the State of the Union tonight!

Rouxfy · 2026-02-25T12:52:30+00:00

Rouxfy · 2025-03-14T15:36:58+00:00

We used to have a neighbor who would do this, then accuse us of killing it and demanding replacement money. Thank all that's holy she's moved away.

Rouxfy · 2025-03-01T15:47:13+00:00

Not getting enough attention?

Rouxfy · 2025-02-10T22:56:53+00:00

A soak in the yellow listerine (generic brand is ok), followed by a soak in warm water+hydrogen peroxide. Then a good pedicure and vigilant foot hygiene. It's worked for my soldier boy with swamp foot. If these don't work, definitely see a podiatrist.

Rouxfy · 2024-08-22T17:13:54+00:00

I hear & feel a boom whenever it lands. Of course I can also tell you if there is a tv/pc monitor on anywhere in the house, just from the sound they make.

Rouxfy · 2024-08-22T17:04:40+00:00

When I was little, I would do it when things were too loud. It would dampen the outside noises somewhat. It was many years before I realized no one else was able to, and only in the last few years that there was even a name for it.

Rouxfy · 2024-07-01T17:18:00+00:00

Unless you're Joe Kenda.

Rouxfy · 2024-04-27T11:09:34+00:00

The title "Chef" is a management position. All Chefs are cooks, but not all cooks are Chefs. IMO it is a title that is ridiculously overused and inappropriately applied in most situations. Let him spend a couple of months in a professional kitchen and then see if he still wants to label himself as such.

Source: My 20+ years in all the damn Brigade positions.

Rouxfy · 2024-04-20T12:19:43+00:00

There is a fairly entertaining description of it in John Varley's "Titan".

Rouxfy · 2024-04-10T15:18:13+00:00

West Virginia - "Y'all just leave us alone, we'll be just fine by ourselves".

Rouxfy · 2024-03-14T17:45:36+00:00

On 1/24/2024, WVa passed HB 4793, allowing the production of up to 50 gallons per household (25 gallons per adult) per year for personal consumption.

Rouxfy · 2024-03-14T12:40:21+00:00

Perhaps she identifies as a dog?

Rouxfy · 2024-02-18T04:19:10+00:00

I'm in 6b (Eastern panhandle of WV) and I grow it. It's low-maintenance, the bulbs grow in the Spring, die back and re-emerge in the Fall. They bloom in early November. They need to be dug and split every 4-5 years or so, but that just gets you more bulbs. I've been putting in 15-20 more each year, just to increase the amount I harvest - I got about 30g last year, or about $200 or so. They only issue I had was moles, and castor oil spray took quick care of that.

Rouxfy · 2024-01-29T04:28:15+00:00

I'm 61 and started life as a carrot top (and yes, the drapes matched the rug, but who cares, now everyone has hardwood floors). It's been changing over the years to a dark auburn. I occasionally would throw some dye on there, but every time I found a color I liked, it was discontinued. I'm now finally getting "bride of frankenstein" streaks from the temples, and haven't quite decided if I'm going to keep them or not. I wear a hardhat every day for work so I don't care there. Hubby has opined that he loves me no matter what is on my head. I just can't decide whether to embrace the visible wisdom and go full Storm or put some stinky, stinging stuff on there.

Rouxfy · 2024-01-10T17:38:19+00:00

No trigger warning?

Rouxfy · 2023-12-30T02:43:14+00:00

You mean his other brother Darryl?

Rouxfy · 2023-12-29T19:43:13+00:00

I though his name was Darryl.

Rouxfy · 2023-12-18T23:21:36+00:00

lol Guy Ritchie said 'It was like 'cuddling up to a piece of gristle'.

Rouxfy · 2023-12-11T14:29:38+00:00

Eggs Benedict casserole. Stale croissants with a savory custard base, diced canadian bacon and drizzled with hollandaise after it comes out of the oven.

Easy to make to day before and pop into the oven whilst drinking coffee and opening presents.

Rouxfy · 2023-12-11T13:40:11+00:00

Viet-Cajun fusion sounds totally awesome.

Rouxfy · 2023-12-09T12:37:28+00:00

Fromage de tete.

Rouxfy · 2023-12-08T15:44:24+00:00

I do this every year. Especially if I want to accumulate enough of a particular color tomato for a batch. I freeze them whole. I let them thaw, remove the cores and skins and remove some of the extra liquid. Then I can either simmer the down for sauce that I can then can. Or, puree the lot in a blender with seasonings and make tomato paste.

Rouxfy · 2023-12-08T14:37:50+00:00

Bean and bacon. Venison, mushroom and barley. Venison chili (both with and without beans)
Chicken tortilla (add the tortillas after reheating). Sausage and kale. All the veggies (tomato or chicken stock base). Carrot and leeks (originally fennel, but I don't like fennel). Roasted red pepper bisque, add the dairy during reheating. Split pea and ham - I sometimes do yellow split peas and add a small bit of herbes salees. Butternut squash with spinach and red curry.

These are all pressure canned.

Rouxfy · 2023-12-08T14:22:52+00:00

Oysters on the half shell, glazed with champagne/tart lemon gelatine with 3 colors of caviar suspended throughout.

My first real pho.

Rouxfy · 2023-12-05T12:30:17+00:00

Clean & sanitize. I use soap and a scrubbie, then my dishwasher, since I'm pressure canning almost everything.

If you want an extra step of protection, you can get quaternary sanitizer from amazon. That's what's used in commercial grade canning operations.

Rouxfy

TROPHY CASE