doojable

Sir! Yes Sir! I volunteer to be the embedded reporter. I will record the battle in words and photos.

Yes. You're up George.

"Saving Private Ryan" "I'll be back."

So Gawd is the soup nazi? Or is that that prayer nazi? On a more serious note... What would you say to a father who answered the requests of his child ONLY if they used exact and proper phrasing - else they didn't really want it?

As it is now, they hold up signs that read, "Will PREACH for food."

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Yes, your turn WW.

"Squeal like a wee wah pig!"

"The Patriot"???

One of the Star Wars movies (more recent 3)???

"The Truman Show"??

"I'll think about it tomorrow..."

Pickle the green tomatoes too!

Here's another winner:

"Harry Potter" (First movie - and the only one I've seen)??

I generally try to avoid running into people in general. I hear the fines are too steep and the possibility of jail is just way too unappealing. Though there are a few ex-wayfers that might make it all worthwhile.... *Note the tongue firmly planted in my cheek*

I realize the concept of accountability is common. My point was that the added "benefit" of SIT was that it added a layer of deception to everything.

I would like to know how the whole "going to heaven and all hell can't stop you" thing is being taught now. Remember? If you could SIT... blah, blah... Your proof in the senses world...(BUT we weren't supposed to be deceived by our 5 senses!) So... let's see... I do something I KNOW is wrong. But I can SIT...oh goody! The Big Guy didn't catch that one. I'm still gonna wear a white robe. I do something I KNOW is wrong - AGAIN... check the SIT meter... Yep still going to the pearly gates. Maybe if I ramp it up a bit... OMG - this is amazing! And hey... no matter what, as long as I fess up at the end of the day He has to forgive me! WOW! What a free pass! So is there still a complete doctrine of unaccountability being taught? Is Gawd still just a puppet on a string? Is someone still teaching that with the wave of a few words and by the power of the Magic of Believing all is well? Say is isn't so...

Apparently it takes a long time to get those few words approved.

Thanks Mstar.

Okay- even though no one asked... The proportions are: 60% - meat and/or eggs 20% - veggies (I used zucchini and carrots finely shredded) 20% soaked oat bran I think I used 2 pounds of ground turkey (Cooked slowly but completely) 1 dozen hard boiled eggs - finely chopped (Or enough eggs to make the protein portion equal 6 cups) 2 cups oat bran soaked in 4 cups water for at least 24 hours 4 cups shredded zucchini and carrots I did all the shredding with my food processor. Mix it all in a big bowl. Freeze in baggies - approx 1/2 cup to a baggie (or 1/4 cup per cat in each baggie) Cats get 1/4 cup of food each day (about 2 TBSP per meal per cat) I always started with two bags in the fridge and I took out one bage every day to start thawing in the fridge. If I needed to defrost some food, I put a bag in very warm water for an hour. The above recipe lasted about 1 month and took about an hour to prepare. I would start the oat bran soaking a day ahead, then cook the meat and the eggs. While that was cooling, I would shred the veggies, and count out 31 baggies. I did this for ten years. The cats were extremely healthy and never had weight problems. On more than one occasion someone would ask to taste the cats food. The only complaint I ever heard was that it needed some salt. LOL

For years I made my cats' food at home. It was cheaper than the expensive dry food. I would make enough for a month, and freeze it in baggies that held enough for a day at a time. I'll post the recipe if anyone wants it.

Here's a link to something I grew up eating on a weekly basis. http://hubpages.com/hub/The_Greatest_Pasta_Sauce_Youve_Never_Tasted Click on the link above for more information. Genovese Sauce - 3 lbs. (1.5 kg.) approx. of chuck, blade or other inexpensive beef or veal. Tie it into a roll if feasible. - 10 lbs. (4.5 kg.) pounds medium yellow onions, finely sliced. - 1 small-medium carrot, finely sliced. - 1 small rib celery, finely chopped. - 3 teaspoons salt. - 4 rounded tablespoons finely cut parsley. - 4 tablespoons bacon drippings (you can substitute this with canola or other vegetable oil). - 4 tablespoons canola or other vegetable oil. - 4 tablespoons Extra Virgin olive oil. - 1 cup dry white wine (optional). - 4 oz. (150 gr.) Parmigiano Reggiano. - Freshly ground black pepper to taste. Don't you dare throw it all in together at once! Another secret of Genovese is the timing of the ingredients. The process is simplicity itself, but mind the clock! 1) Get the biggest pot you have, but make sure that it has a nice thick bottom. Copper is best. Thin aluminum pots will burn the sauce. Pour the 4 tablespoons of canola or other vegetable oil into the pot, followed by all the onions. Cook at a medium heat and keep turning until all onions are beginning to become translucent. 2) In a cast-iron frying pan, heat up the bacon drippings until they're almost smoking. Now place the beef roll in the pan (watch for sizzling splatters) and turn it until it is forms a lovely light brown crust all the way around. 3) Remove the beef roll from the pan and place into the onion pot, covering the beef with onions and pouring the beef/bacon drippings into the pot. Deglaze with a little dry white wine if necessary. Turn to a medium-low simmer so that the juices from the beef and onions don't evaporate and leave the pot dry. Add a bit of water throughout the process if necessary. Now go to the beach, shopping, wash the car, whatever as you don't need to do much for another 6-8 hours. Just don't burn the sauce! 4) About one hour prior to dinner, remove the beef roll. Let it rest. Add the carrots and celery, give it a good stir, and leave it alone. 5) About 15 minutes prior to dinner, add the parsley (and wine if desired). Gently shred the beef roll, removing any obvious gristle that survived the cooking, and stir back into the sauce. 6) This is critical. About 3 minutes prior to serving, add all the salt and pepper. Give it a quick stir and then pour it over the plates of steaming pasta. Ziti and Penne are preferred, but this works with anything except spaghetti. Now grate enough Parmigiano to cover the sauce with a layer of cheese and pop under the broiler/salamander for a couple of minutes, just enough to melt the cheese. And that's what makes Naples' Genovese sauce the best sauce you've never tasted!

I think that religion brings out the worst in mankind. I'd like to think differently - but I can't. Something is missing in the concept of being godly. I've spent time with some folks that say they have a 'personal relationship with Jesus" and they are some of the most abusive people you'll ever meet. Then on top of it all, they lord that relationship over those they meet, as if they are in some club that you'd never be accepted in. It's all very arcane and subject to opinion. A conversation with these folks makes one feel like you're swimming in oatmeal.

I Googled and found this recipe: http://www.nytimes.com/2005/08/17/dining/171crex.html?_r=1 Recipe: Chicken Purloo Time: 2 hours 1 chicken, 4 to 5 pounds, cut into serving pieces Kosher salt 3 tablespoons peanut oil 2 cups diced yellow onion 1 cup diced celery 2 tablespoons chopped garlic 1½ cups diced green bell pepper< 1/8 teaspoon crushed red pepper flakes 1/8 teaspoon dried basil 1/8 teaspoon dried thyme 2 bay leaves 1 cup skinned diced eggplant 2 cups long-grain white rice ¼ teaspoon freshly ground black pepper ½ cup diced tasso or other smoked ham 2 cups okra sliced 1/3 inch thick ¼ cup red wine 2½ cups canned whole peeled tomatoes, chopped 2 cups chicken stock or canned broth Tabasco sauce, optional. 1. Heat oven to 375 degrees. Season chicken with salt to taste. Place 1 tablespoon oil in a large sauté pan over medium-high heat, and brown chicken pieces. Transfer to a medium bowl, and set aside. 2. Add onion (and 1 teaspoon oil if necessary) to pan, and sauté until golden brown, about 6 minutes. Add celery (and 1 teaspoon oil if necessary), and cook until slightly softened, about 4 minutes. Add garlic, bell pepper, red pepper flakes, basil, thyme and bay leaves; sauté 2 minutes. Add eggplant (and 1 teaspoon oil if necessary), and sauté until eggplant is tender, about 4 minutes more. Transfer all vegetables and pan juices to a wide 3-to-4-quart ovenproof casserole dish, and spread them in an even layer. 3. Heat 2 teaspoons oil in sauté pan, and add rice. Sauté until rice is lightly golden, 2 to 3 minutes. Spread rice in an even layer over vegetables in casserole. Sprinkle 1 teaspoon salt and the pepper over rice. 4. Add 1 teaspoon oil to sauté pan. When hot, add ham, stirring until it is fragrant. Add okra, and sauté until lightly browned, 6 to 8 minutes. Add wine, and cook until pan is almost dry. Add tomatoes; simmer vigorously until mixture has thickened, about 6 minutes. In a small saucepan, bring stock to a boil, then remove from heat and set aside. 5. Layer okra and tomato mixture over rice in casserole. Arrange chicken pieces on top, placing thigh and leg portions near edge of pan and breast pieces in center. Top with any juices from bowl of chicken. Pour hot stock into casserole, and cover pan tightly with a lid or foil. Bake until rice has absorbed all liquid, about 1 hour. 6. Transfer chicken pieces to a platter. Toss rice and vegetables in pot, and season to taste with salt, pepper and Tabasco. On each of four plates, place a portion of chicken and a serving of rice and vegetables. Serve hot. Yield: 4 servings.