This is a sample guest message. Register a free account today to become a member! Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!
We were in the nurse's lunch room when he gave me the shot and I of course had to take my shirt and tie off for him to give it to me. I'm there with my pants half way down when one of the other nurses walks in. I didn't think a thing about it. He says "hey there's a locker room and bathroom over here". I kind of nod my head and say "oh yeah". He follows me in and continues our conversation. Doubt he's gay but obviously very cool. Most doctors that I've met are nice enough but not very personable.
Office Pete, I also helped out the STL Public Schools today. My large client that got bought out used to buy ten of thousand of markers with their logo imprinted on them. We stocked them and shipped them out to their individual locations as needed. The new regime said they didn't want them, yes they were paid for, and to throw them away or whatever I wanted with them. I suggested to give them to Kidsmart. They agreed that would be alright. I gave 8 gross to Cal & Dyl's school and another 4 gross to Cal's old school. That still left over 30,000 markers (4 different colors) for Kidsmart. I hope the kids have fun coloring.
Office Pete, I also helped out the STL Public Schools today. My large client that got bought out used to buy ten of thousand of markers with their logo imprinted on them. We stocked them and shipped them out to their individual locations as needed. The new regime said they didn't want them, yes they were paid for, and to throw them away or whatever I wanted with them. I suggested to give them to Kidsmart. They agreed that would be alright. I gave 8 gross to Cal & Dyl's school and another 4 gross to Cal's old school. That still left over 30,000 markers (4 different colors) for Kidsmart. I hope the kids have fun coloring.
Office Pete, I also helped out the STL Public Schools today. My large client that got bought out used to buy ten of thousand of markers with their logo imprinted on them. We stocked them and shipped them out to their individual locations as needed. The new regime said they didn't want them, yes they were paid for, and to throw them away or whatever I wanted with them. I suggested to give them to Kidsmart. They agreed that would be alright. I gave 8 gross to Cal & Dyl's school and another 4 gross to Cal's old school. That still left over 30,000 markers (4 different colors) for Kidsmart. I hope the kids have fun coloring.
Office Pete, I also helped out the STL Public Schools today. My large client that got bought out used to buy ten of thousand of markers with their logo imprinted on them. We stocked them and shipped them out to their individual locations as needed. The new regime said they didn't want them, yes they were paid for, and to throw them away or whatever I wanted with them. I suggested to give them to Kidsmart. They agreed that would be alright. I gave 8 gross to Cal & Dyl's school and another 4 gross to Cal's old school. That still left over 30,000 markers (4 different colors) for Kidsmart. I hope the kids have fun coloring.
Office Pete, I also helped out the STL Public Schools today. My large client that got bought out used to buy ten of thousand of markers with their logo imprinted on them. We stocked them and shipped them out to their individual locations as needed. The new regime said they didn't want them, yes they were paid for, and to throw them away or whatever I wanted with them. I suggested to give them to Kidsmart. They agreed that would be alright. I gave 8 gross to Cal & Dyl's school and another 4 gross to Cal's old school. That still left over 30,000 markers (4 different colors) for Kidsmart. I hope the kids have fun coloring.
While I was out interviewing for other jobs yesterday, one of the people who reports to me sent me this e-mail:
I read a "daily inspiration" which read "When someone does something that makes a difference in your life, tell them." Therefore, I am shouting these words to you and the heavens above…Thank you for all your support, encouragement and belief in me. You mean a lot to me and you will always hold a special place in my heart. Even if things do not go the way I want them to go, I can say with sincerity, you lifted me up at times when I've needed it most. Thank you for being there for me.
Thanks GM. Actually the "streak" is just me not posting about some bad ####. Finally pushed a bit too far. Probably won't be around these parts a whole lot except for bored drunken nights.
I feel like someone had to debunk this PB&J mixing myth. I got a little snacky tonight so here goes (I opted against the first ever PB&J shot-vid and just went with a few pictures.)
I had to find some sort of receptacle to mix the PB and the J, so I had to get a bowl that would then have to be washed. Not off to a good start. I added a generous portion of PB and J to the bowl. Mixing was a little more difficult, given the viscosity of the PB and the fact I tried just using the knife. So I went with a fork, yet another item that would have to be washed. I ended up with a gooey blend that looked like a date with Dentist and a hooker had gone horribly bad.
Once it was all mixed, I scooped the goo onto a freshly warmed English muffin. And I devoured it, and it was good. It tasted like a PB&J sandwich. In the end, I didn't notice any difference in taste and it was as if I was eating exactly what I had for breakfast just this morning. The utensils needed for this concoction increased by 100% and the time invested increased by 300%, which are completely unnecessary.
Thanks GM. Actually the "streak" is just me not posting about some bad ####. Finally pushed a bit too far. Probably won't be around these parts a whole lot except for bored drunken nights.
I feel like I am on my death bed. Went to the doctor yesterday and have bronchitis and a double ear infection, on top of the sinus infection that I never seemed to shake after Austin. Apparently, I am part of a small percentage of the population that is resistant to the Z-Pak I took earlier in the month, so now I'm on a nice 10-day antibiotic.
Very rarely do I miss work due to sickness because, frankly, I don't get sick very much. At all. But I felt so terrible today, I had to leave at lunchtime.
And yes, I would like some cheese wine with my whine.
I feel like I am on my death bed. Went to the doctor yesterday and have bronchitis and a double ear infection, on top of the sinus infection that I never seemed to shake after Austin. Apparently, I am part of a small percentage of the population that is resistant to the Z-Pak I took earlier in the month, so now I'm on a nice 10-day antibiotic.
Very rarely do I miss work due to sickness because, frankly, I don't get sick very much. At all. But I felt so terrible today, I had to leave at lunchtime.
And yes, I would like some cheese wine with my whine.
I have an over the air antenna on the TV in my garage and I always turn on PBS when I'm hanging out there. Her accent makes her even 10x more sexier. Wow.
Oh I believe it. The chicks with the southern accent too. That was probably the most disappointing thing about Coshole. YSR faked having a Midwest dialect the whole time and I think I only heard Thorn say "wicked" twice.
I've had another really bad day and can think of a few ways. I ####### hate PB&J sandwiches too. That's what I had almost every single day for lunch a solid 6 years in grade school. OH PB&J WHY MUST YOU BLEED THROUGH THE BREAD AND CREATE AND STINKY SMELL IN MY BOOK BAG??!!
I also got a cortisone shot in my left shoulder today. It's nice with Mrs. SLB being a nurse. Showed up at her work, the Orthopedic Surgeon, same guy that did my knee, gives me the shot. No paperwork, no co-pay etc. Thanked him with a couple of Panera cards and he seemed genuinely happy about it. Cool guy. Man, it's been a long day.
So you're saying you need a separate bowl in order to make a sandwich? I like this shtick.I'm going to put some ham in a bowl with some mustard and mix it up. Then put the pre-mixed/coated ham on some bread.
Thanks GM. Actually the "streak" is just me not posting about some bad ####. Finally pushed a bit too far. Probably won't be around these parts a whole lot except for bored drunken nights.
Serves: 4Ingredients:Four-ish squashes (1.5lbs)4 shallotsA little olive oil34oz (1 liter) chicken stock or vegetable stock0.5 peeled, cooked shrimpsSalt, pepper and nutmeg to tasteMethod:Cut away the skin on the squash with a knife. Cut the flesh into very small dice, and peel and chop the shallots.Sweat the vegetables in a little olive oil until soft but not coloured. Season with a generous amount of salt, pepper and nutmeg, then add the chicken stock. Bring to a simmer and cook for 20 minutes. Then, blend until smooth. Add the shrimps just before serving the soup.
SLB> I went on a tour of a furniture factory (process improvement thing), and this place had the awesomest office supplies ever.
Do you know where to get sheets of magnetic whiteboard material? They had tons of this stuff and could cut shapes out of it, and write on it and move them around on a bigger whiteboard. I need these so bad for my team.
First 3 bars I went to were closed. Some due to the "weather" even though its above freezing, not raining, and there's no hint of snow on the ground. Other than Richmond being a complete ghost town, it seems ok.
Found a bar. I guess VCU played Richmond tonight so that was probably a big deal here.
SLB> I went on a tour of a furniture factory (process improvement thing), and this place had the awesomest office supplies ever.
Do you know where to get sheets of magnetic whiteboard material? They had tons of this stuff and could cut shapes out of it, and write on it and move them around on a bigger whiteboard. I need these so bad for my team.
yetAaron, if you're into Civil War history at all, go check out Hollywood Cemetary. They've got a lot of old Confederate generals buried there and a crap load of horse statues, etc.
Note: I don't care if it's "authentic" or how you would do it or how they do it in New Orleans. This is how I do it. ANd it is fantastic.
Ingredients:
Twelve pack of Keystone light.
One pound block of unflavored tofu
8 cans of chicken broth
A couple pounds of peeled and deveined medium size shrimp;
a pound of Jimmy Dean Hot sausage
Bay leaves
Tony Chaccccooorrriii's (sp?) seasoning
Salt
Pepper
Six Bell Peppers
Four white onions
1 pound bag of frozen Okra
Flour
12 sticks of butter
Bundle of celery
Gumbo File
Two cans real lump crab meat - #### is expensive or I'd put more
Four tomotos (I hate tomatoes but they are necessary)
Jar of minced garlic from the store.
Step 1 - Open a beer and begin drinking it.
Step 2- Discard tofu (snicker).
Chop bell pepper and tomatoes in to cubes. Cut celerty in to ~1/2" slices. Cut onion in to chunks.
Step 3:
MAKING THE ROUX - Like a first round draft pick in fantasy football, you can't win your league with the roux but you can certainly lose it. Roux takes TIME. For the uninitiated, you are "browning the flour". But flour burns easily and burnt or scorched ruins the gumbo. The idea is to not burn it but cook it enough to get a nice low-mid-brown. Somewhere between Migel Cabrera and Monte Ellis.
Step4:
Add five sticks of butter to a cast iron pan, put it on high and melt it completely. Sprinkle in a half cup of flour and stir in to the butter with a wooden spoon. Take a sip of beer because you will be stirring for the next 30-45 minutes non-stop. Add another half cup of flour stir it in, etc. until you have two cups of flour in there. You'll probably need more butter so add another stick. Yell at Hazel to bring you another beer. I add butter and flour until I have a roux mixture that is about 3/4 of an inch deep in my standard size skillet. Stir and stir and listen to Lee Corso pick the Gators again this year. Nothing will happen for a while and you'll want to go outside for a smoke. Keep stirring. Around the 20 minute mark you'll think to yourself, "well, it doesn;t look like butter and flour...maybe it's starting to turn color." Ten -20 minutes later it should be getting towards a caramel color. This is where a lot of the color of gumbo comes from, so keep cooking it if you like 'em dark. Like I said, I pull mine off at a nice creamy tanish-brown.
(*Note - Cosjobs or TF are already loading up a comment about cooking the roux in the bottom of the stock pot and not a cast iron pan. Cos makes great gumbo (never had TF's) but like I said, this is how I do it).
Step 5: Turn a stock pot (big) on low-medium on a burner. Drop in half a stick of butter and a can of chicken broth to get it going. When butter is melted, transfer your roux (quickly) from cast iron to stock pot. Stir for a bit to introduce the Roux to the chicken broth and pot..."how you doing?"
Step 6: Take your cast iron skillet and put it over low-med heat. You better not have rinsed it out. That remaining roux-butter-grease-stuff is important. Drop in the pound of Jimmy Dean hot sausage and half your diced peppers, half your diced onions, and about 3 tablespoons of minced garlic. Stir it some but mostly let it cook slowly. Should take about 20 minutes or so for the sausage to start to brown.
Step 7: While doing that, add three more cans of chicken broth and a beer to the pot and drop your tomatoes in the stock pot and bring it up to where it is trying to simmer but not quite there in terms of heat. Stir a bunch. The key is the stirring. If you don't know what to do, stir something. "Forrest, did you forget to pay the cable bill?" :stir: At all costs, keep the spoon moving. (As a practical matter, although I have no evidence it would happen, I am always afraid my flour and butter mix is going to become "unglued" so I keep stirring).
Step 8: Go outside for a smoke and get the beer you need to keep your stirring arm limber.
Step 9: Add some Tony C's to the broth mix. Check on sausage-veggie thing. Sausage is browned a bit, vegggies are getting a little limber. Ok, good. Dump them in the stock pot - try and get as much of the grease to go with them as possible. Stir the stock pot for a while to get it all involved in the gumbo orgy taking place beneath your nose.
Step 10: Add a bay leaf to the pot. Ah, hell, add two!
Step 11:
Stir. "No honey, I can't get the door...I'm making the gumbo."
Step 12: We're a bit passed an hour and three beers in all of this so it's time for the stretch run. Bring it up to a low boil. Add the rest of the veggies in to the stock pot. Add chicken stock in whatever proportion you want to make sure there is enough broth-to-stuff. Let it boil for ten minutes once the veggies are in.
Step 13: Bring it to low-med heat and cover. Watch the five minutes of the game. Come back and taste. Hm...needs some seasoning...add salt and pepper and some Tony C's. Stir a bit just for old time's sake.
Step 14: at end of first quarter come taste again. It should be coming together. Add a little gumbo file'. Not sure how much, just a dash or two. Add ten good shakes of Tobasco. Morei f you like, less if you don't want it spicey.
Step 15: With ten minutes to go in the half add the shrimp and Okra and celery. With 7 minutes to go add the crab. Five or six minutes of real time later, turn it to low, taste it once more to make sure it needs no more salt, pepper, or Tony C's to even thing out.
Serve at halftime with rice. Make sure and save some for the sunday games because it is better the next day. There is no recipe for rice here. Google it.
Note: I don't care if it's "authentic" or how you would do it or how they do it in New Orleans. This is how I do it. ANd it is fantastic.
Ingredients:
Twelve pack of Keystone light.
One pound block of unflavored tofu
8 cans of chicken broth
A couple pounds of peeled and deveined medium size shrimp;
a pound of Jimmy Dean Hot sausage
Bay leaves
Tony Chaccccooorrriii's (sp?) seasoning
Salt
Pepper
Six Bell Peppers
Four white onions
1 pound bag of frozen Okra
Flour
12 sticks of butter
Bundle of celery
Gumbo File
Two cans real lump crab meat - #### is expensive or I'd put more
Four tomotos (I hate tomatoes but they are necessary)
Jar of minced garlic from the store.
Step 1 - Open a beer and begin drinking it.
Step 2- Discard tofu (snicker).
Chop bell pepper and tomatoes in to cubes. Cut celerty in to ~1/2" slices. Cut onion in to chunks.
Step 3:
MAKING THE ROUX - Like a first round draft pick in fantasy football, you can't win your league with the roux but you can certainly lose it. Roux takes TIME. For the uninitiated, you are "browning the flour". But flour burns easily and burnt or scorched ruins the gumbo. The idea is to not burn it but cook it enough to get a nice low-mid-brown. Somewhere between Migel Cabrera and Monte Ellis.
Step4:
Add five sticks of butter to a cast iron pan, put it on high and melt it completely. Sprinkle in a half cup of flour and stir in to the butter with a wooden spoon. Take a sip of beer because you will be stirring for the next 30-45 minutes non-stop. Add another half cup of flour stir it in, etc. until you have two cups of flour in there. You'll probably need more butter so add another stick. Yell at Hazel to bring you another beer. I add butter and flour until I have a roux mixture that is about 3/4 of an inch deep in my standard size skillet. Stir and stir and listen to Lee Corso pick the Gators again this year. Nothing will happen for a while and you'll want to go outside for a smoke. Keep stirring. Around the 20 minute mark you'll think to yourself, "well, it doesn;t look like butter and flour...maybe it's starting to turn color." Ten -20 minutes later it should be getting towards a caramel color. This is where a lot of the color of gumbo comes from, so keep cooking it if you like 'em dark. Like I said, I pull mine off at a nice creamy tanish-brown.
(*Note - Cosjobs or TF are already loading up a comment about cooking the roux in the bottom of the stock pot and not a cast iron pan. Cos makes great gumbo (never had TF's) but like I said, this is how I do it).
Step 5: Turn a stock pot (big) on low-medium on a burner. Drop in half a stick of butter and a can of chicken broth to get it going. When butter is melted, transfer your roux (quickly) from cast iron to stock pot. Stir for a bit to introduce the Roux to the chicken broth and pot..."how you doing?"
Step 6: Take your cast iron skillet and put it over low-med heat. You better not have rinsed it out. That remaining roux-butter-grease-stuff is important. Drop in the pound of Jimmy Dean hot sausage and half your diced peppers, half your diced onions, and about 3 tablespoons of minced garlic. Stir it some but mostly let it cook slowly. Should take about 20 minutes or so for the sausage to start to brown.
Step 7: While doing that, add three more cans of chicken broth and a beer to the pot and drop your tomatoes in the stock pot and bring it up to where it is trying to simmer but not quite there in terms of heat. Stir a bunch. The key is the stirring. If you don't know what to do, stir something. "Forrest, did you forget to pay the cable bill?" :stir: At all costs, keep the spoon moving. (As a practical matter, although I have no evidence it would happen, I am always afraid my flour and butter mix is going to become "unglued" so I keep stirring).
Step 8: Go outside for a smoke and get the beer you need to keep your stirring arm limber.
Step 9: Add some Tony C's to the broth mix. Check on sausage-veggie thing. Sausage is browned a bit, vegggies are getting a little limber. Ok, good. Dump them in the stock pot - try and get as much of the grease to go with them as possible. Stir the stock pot for a while to get it all involved in the gumbo orgy taking place beneath your nose.
Step 10: Add a bay leaf to the pot. Ah, hell, add two!
Step 11:
Stir. "No honey, I can't get the door...I'm making the gumbo."
Step 12: We're a bit passed an hour and three beers in all of this so it's time for the stretch run. Bring it up to a low boil. Add the rest of the veggies in to the stock pot. Add chicken stock in whatever proportion you want to make sure there is enough broth-to-stuff. Let it boil for ten minutes once the veggies are in.
Step 13: Bring it to low-med heat and cover. Watch the five minutes of the game. Come back and taste. Hm...needs some seasoning...add salt and pepper and some Tony C's. Stir a bit just for old time's sake.
Step 14: at end of first quarter come taste again. It should be coming together. Add a little gumbo file'. Not sure how much, just a dash or two. Add ten good shakes of Tobasco. Morei f you like, less if you don't want it spicey.
Step 15: With ten minutes to go in the half add the shrimp and Okra and celery. With 7 minutes to go add the crab. Five or six minutes of real time later, turn it to low, taste it once more to make sure it needs no more salt, pepper, or Tony C's to even thing out.
Serve at halftime with rice. Make sure and save some for the sunday games because it is better the next day. There is no recipe for rice here. Google it.
actually made my first gumbo from scratch this year with help from my BIL. We used a stock pot. Echo your comments about the roux...I had always heard, but never realized how tedious it was to do it right. You literally can't "not stir" at all. Constant stirring for a looooong time.
In my hybrid painting/drawing/graphic novel thing I am working on, I an working on a section about being a giant jerk while being a serious poker nerd.
Love it. Though I would find it even funnier if the SMUC was sliding into second base vs. an opponent who is either a fat slob in a t-shirt and cutoff jeans, or a butch lesbian.
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.
he sent me a box of office goods include a stapler my wife still uses. If I were a gay doctor id find panera cards to be quite the come on.
We were in the nurse's lunch room when he gave me the shot and I of course had to take my shirt and tie off for him to give it to me. I'm there with my pants half way down when one of the other nurses walks in. I didn't think a thing about it. He says "hey there's a locker room and bathroom over here". I kind of nod my head and say "oh yeah". He follows me in and continues our conversation. Doubt he's gay but obviously very cool. Most doctors that I've met are nice enough but not very personable.
Retro porn.
and yet it seems everyone in GMTAN is doing exactly that (except for Guster and me) (actually true)
