Originally Posted By EPCOT Explorer >It's slightly better than a Six Flags dark ride.< It used to be something great, dark, mysterious...unique... It needs some love.
Originally Posted By EPCOT Explorer >>>I'm going to learn to do that before I die.<<< It's easy. Know how to text?
Originally Posted By EPCOT Explorer >>> Learn to speak French before you go EE. They'll beat you up if you try to speak English. Go to Calgary instead. Just get ready for those long Canuck winters<<< And here I am studying Spanish... ...And long+Winter= win
Originally Posted By MPierce >> You can put on clothes (and lots of them) in the cold. You can't take off clothes (Here comes the cracks!!) in the heat << Try spending a winter in Karlstad Minn.. Just a little East of Grand Forks N.D., and a little South of the Canadian line. After 1 winter there my father said he was never going further north than where I-10 crosses I-45 in Houston.
Originally Posted By MPierce >> You can put on clothes (and lots of them) in the cold. You can't take off clothes (Here comes the cracks!!) in the heat << >> (Here comes the cracks!!) << The crack is only obvious if you're being observed from the rear.
Originally Posted By MPierce >> I do agree, though, the reduced daylight gets a bit depressing...but I would rather be comfortable than well lit. << Not if you're a nightime person, like I am. I come alive at night! Me, and Bela.
Originally Posted By MPierce >> I'd rather be a bit "down" or "mellow" because of the lack of light than totally irritated, bothered, and feeling gross from the heat. << Heat rash, and sweat are not your friends.
Originally Posted By MPierce >> Just pushed the AC down ... 73.6 and dropping! << Al Gore is on his way over to your house to turn that thermostat up, up, up!
Originally Posted By MPierce >> I attended a leadership/political science/history conference at Valley Forge and visited the city for a week in 2008. Was one of the most interesting, patriotic, and perhaps life changing experiences I have had. << Might I also suggest Gettysberg to anybody going through Pennsylvania. The most impressive battlefield I've ever been to. You could easily spend a week or more exploring there.
Originally Posted By MPierce >> 73.1 ... EE. And you can sleep in the laundry room if you like, I'll set up some old pillows and towels and sheets like you're a stray! << What are you going to give him to eat? Cold Pizza, and luke warm tap water?
Originally Posted By MPierce >> And winter/spring was way TOO COLD ... when you have snow fluries and ice and trees dying and the heat running for weeks straight ... something's not right! << Try snow flurries on December 4th in Houston. Earliest on record. A strange winter all across the South.
Originally Posted By MPierce >> We do use it, but nothing it should not be able to handle, for a 5 y/o system. << What brand, because 5 years is not very long at all.
Originally Posted By HokieSkipper Maelstrom is honestly so lame. That thing needs way more than love.
Originally Posted By MPierce >> I couldn't believe how cold it was in LA and the Inland Empire the week before last. I had to wear a sweater most evenings and it was chilly during the day. I'm hoping it warms back up when I'm back next week. << That sounds more like San Fransico this time of year rather than LA.
Originally Posted By MPierce >> First off, dinner itself was superb. Really have no complaints with the menu, or with the price, or with the quality of the food. The Bangers and Mashed are excellent…. I want to hunt down the recipe << Prep Time: 20 minutes Cook Time: 45 minutes Total Time: 65 minutesIngredients: •2 tbsp vegetable oil Go to your local meat market, and ask for traditional English styled sausages. If you really want to sound cool EE ask for some snag, using a British accent. •8 thick sausages (beef, pork, or flavored as you wish) •FOR THE MASH •2 lb / 900g peeled potatoes, quartered •6 tbsp milk •1 stick/ 110g butter, cubed •Salt and ground black pepper •FOR THE ONION GRAVY •2 medium onions, peeled and thinky sliced •2 tbsp vegetable oil •2 tbsp butter •1 tsp sugar •1 tsp balsamic vinegar •1 ¼ pint/700ml beef stock •4 tsp corn starch/corn flour •4 tsp cold water •Salt and black pepper Preparation: Serves 4 •Heat the oil in a large frying pan, turn the heat to medium and add the sausages. Fry until the sausages are golden brown and firm, turning them from time to time - about 20 minutes. Once cooked place in an ovenproof dish and keep warm until the mash and gravy are ready. •Meanwhile start the mashed potato by boiling the potatoes in lightly salted water until soft. Drain, and keep warm until ready to mash. •While the potatoes are cooking make the gravy - melt the oil and butter in a large saucepan over a gentle heat. Add the onion and cover with a lid. Cook slowly for approx 10 mins or until the onions are soft and translucent. •Add the sugar and balsamic vinegar to the onions and stir well. Cover with the lid and continue to cook for a further 5 minutes. •Add the stock and boil gently uncovered for 5 minutes. •In a heatproof jug or bowl mix the corn starch/flour with the cold water to a thin paste. Pour a little of the hot gravy into the starch mixture and mix thoroughly. Pour the starch mixture back into the gravy, raise the heat to high and boil for 10 minutes or until the gravy is slightly thickened. Keep warm until ready to serve. •Finish the mash by placing the milk and butter in the pan used to boil the potatoes, return to the heat and warm gently until the butter has melted. •Add the potatoes and mash using either a potato masher, a fork or a potato ricer. Whip the mashed potato lightly with a wooden spoon. Season with salt and pepper. To Serve: Spoon the mash onto 4 warmed dinner plates, place two fat sausages either on the top or at the side of the mash and pour the hot onion gravy over. I believe the Rose and Crown serve theirs with braised cabbage also. Medium head green cabbage (about 2 pounds) 1 large yellow onion (about 8 ounces) 1 large carrot, cut into 1/4 inch rounds 1/4 cup chicken stock, homemade or store-bought, or water 1/4 cup extra-virgin olive oil Coarse salt and freshly ground black peper 1/8 teaspoon crushed red pepper flakes, or to taste Fleur de sel or coarse sea salt 1-Heat the oven to 325. Lightly oil a large gratin dish or a baking dish (9 by 13 inch works well). 2-Trimming the cabbage: Peel off and discard any bruised or ragged outer leaves from the cabbage. The cabbage should weigh close to 2 pounds (if you don’t have a kitchen scale, consult the grocery store receipt). If the cabbage weighs more than 2 pounds, it won’t fit in the baking dish and won’t braise as beautifully. To remedy this, cut away a wedge of the cabbage to trim it down to size. Save the leftover wedge for salad or coleslaw. Then cut teh cabbage into 8 wedges. Arrange the wedges in teh baking dish, they may overlap some, but do your best to make a single layer. Also the AC man just left. I was lucky. Only $329 for a compressor saver. I love the cool, 72 degrees and counting.
Originally Posted By EPCOT Explorer >>>Try spending a winter in Karlstad Minn.. Just a little East of Grand Forks N.D., and a little South of the Canadian line.<<< I'm for it.
Originally Posted By EPCOT Explorer >>>Me, and Bela.<<< Pierce...PLEASE tell me that was not a Twilight reference. Please. Please.
Originally Posted By EPCOT Explorer >>>The crack is only obvious if you're being observed from the rear.<<< There's the obvious joke.... Now, where's the next one?
Originally Posted By EPCOT Explorer >>>Might I also suggest Gettysberg to anybody going through Pennsylvania. The most impressive battlefield I've ever been to. You could easily spend a week or more exploring there.<<< Been! I agree in full. Yet another fantastic experience.
Originally Posted By EPCOT Explorer >>>What are you going to give him to eat? Cold Pizza, and luke warm tap water?<<< Sounds like my breakfast.
