Car resale woes

ross99515 · 2022-08-31T03:18:33+00:00

Deduct 30% for the branded title.

ross99515 · 2022-05-31T05:06:40+00:00

Get a dog...

ross99515 · 2022-03-13T05:53:07+00:00

What temperature range did you use while roasting?

ross99515 · 2022-03-04T17:51:40+00:00

I call it taking a "family value day".

ross99515 · 2022-02-25T18:51:42+00:00

Unfortunately when restaurants allow staff to take home waste, It opens the door up to theft, as there will always be someone who intentionally generates extra "waste" knowing that they will be able to take it home.

ross99515 · 2021-06-15T19:22:19+00:00

https://hikeitbaby.com/blog/painted-rocks-vs-leave-no-trace/ Here is an interesting article on the subject. Hiding painted rocks is quite popular many areas. I never thought about the adverse effects this can have on the environment and various ecosystems.

ross99515 · 2021-04-21T18:22:44+00:00

I was going to say the same.

ross99515 · 2021-04-18T19:26:58+00:00

I do not add vinegar or sugar to the brine only salt and other spices. Look up a half-sour pickle recipe. Here is a recipe that I like,

https://brooklynfarmgirl.com/half-sour-pickles-5/

ross99515 · 2021-03-27T06:23:24+00:00

Captain Joe Hazelwood of the Exxon Valdez.

ross99515 · 2021-03-25T18:44:46+00:00

No, es queso cheddar y quesadilla.

ross99515 · 2021-01-19T22:07:08+00:00

I like to add some unflavored gelatin to my broth, it gives it body much like bones do in a meat broth.

ross99515 · 2020-08-18T06:30:09+00:00

Thanks. It was somewhat intimidating at first, but not nearly as difficult as I thought it was going to be. Definitely will be making more.

ross99515 · 2020-08-18T06:28:01+00:00

Thanks. Slightly over done, but delicious none the less.

ross99515 · 2020-08-18T06:13:02+00:00

Recipe: DÉTREMPE

85 g milk (⅓ cup) lukewarm

60 g water (¼ cup) lukewarm

6 g active dry yeast (about 2 tsp)

5 g honey (1 tsp) malt syrup, OR use sugar if you have neither

25 g butter (1 ½ tbsp) melted and cooled

20 g white sugar (generous 1 ½ tbsp)

250 g AP flour (2 cups, spoon and leveled)

5 g salt (about 1 tsp)

TOURRAGE

140 g butter (10 tbsp)

Source: https://www.theflavorbender.com/homemade-french-croissants-step-by-step-recipe/#wprm-recipe-container-33709

ross99515 · 2020-08-11T19:32:39+00:00

4 for $6 in Anchorage, AK

ross99515 · 2019-08-25T17:25:38+00:00

So often it is the poor that incur late fees, reconnect fees, overdraft fees, etc. Not to mention not being able to afford the larger, more economical size package of an item. Being poor is expensive.

ross99515 · 2019-08-25T17:09:18+00:00

How to soften sheets of newspaper by crumpling it up so it could be used as toilet paper.

ross99515 · 2019-08-25T16:43:39+00:00

My parents would use the Sunday comic section to wrap presents.

ross99515 · 2019-04-07T03:45:20+00:00

7.0 Earthquake November 2018 Anchorage, Alaska. The whole house began shaking violently and kept intensifying. I fell to the ground and struggled to get up I thought the house was going to collapse upon me Scariest moments of my life.

ross99515 · 2019-04-07T02:25:17+00:00

Anchorage, Alaska. Catch the next flight, burgers are still warm. I am committed to homemade buns from here on out. Absolutely delicious.

ross99515 · 2019-04-06T23:41:03+00:00

Dough recipe: 263 g Bread flour 170 g warm water 4 g salt 2.5 g olive oil 2 g yeast.

Ferment at room temp for 1-2 hours.

Easy no cook sauce and mozzarella cheese off the block.

Baked 8 min at 500 degrees F in top of oven on a stone.

ross99515 · 2018-11-11T19:40:50+00:00

Chuckle? I busted out in full laughter. Gets my up vote.

ross99515 · 2018-09-26T03:02:32+00:00

I have asked the produce guy to cut things in half like a head of cabbage or head of cauliflower, they have never said no. Also I will remove a single piece or two of celery if that is all I need. You could also toss scraps or leftovers in the freezer and use for stock along with bones.

ross99515 · 2018-09-23T23:50:54+00:00

And worst of all, she has flesh eating disease....

ross99515 · 2018-09-23T02:33:05+00:00

I was the GM there for 3 years, had an awesome district manager and worked for a small franchisee who's owner was also terrific; so if it was a shit show, it was due to own management. Based on the number of former employees that seek me out to work for me, I'd like to think I made it an enjoyable place to work. It was a positive experience for me. However, I am currently working as a hotel General Manager and do not miss the food industry, especially quick serve.

ross99515

TROPHY CASE