Silly cyrillic
Let's Talk Turkey - Year-End Edition
Allrighty, then!!!!!
Here as promised is the first signs of spring.
Beautiful! Thanks.
Those are so cheery Sandy! Thank you!!!!
They always bloom around now. I have been growing them for around 45 years, My DGM gave me the original back then.
Here is another flower I found blooming
Very luvly wren.
Took my kids to see Tales of Desperaux today. It was very good. Once again, every movie previewed was animated. What a sorry situation.
Lots of birthdays on DG today.
Makes sense Victor. Hankypanky was occuring on April Fool's.
Victor get them the book. Much more fun & you can stop for meals if you need to.
Chinese charcaters look more like Korean.
Victor I'm so happy to hear you say 'Tales of Desperaux' was good...im a big kid at heart and have been dying to see that movie. Maybe this weekend I can talk the DGD's into going with me.
Wren, is taht one a Hoya? Very pretty!
No that is a Butterfly weed or milkweed. Asclepias
Nice pics, Wren. Thanks for sharing.
I saw that movie, too, Victor. I loved it. I do love movies like that, and I like entirely grown-up movies, too. Why did you think it was a sorry situation that all the movies previewed were animated? It would make sense, as it was a children's movie you were seeing, so they would show previews of movies geared towards the little ones.
Karen
It's not just the previews. There are so fewer live action movies these days. Even in the kids genre, there used to be at most one animated preview. Now they all are. It's pretty pathetic. Similar thing with Broadway. Revivals, Disney stuff or other movies turned into productions. Not much in the way of new, creative stuff.
Even the 'live-action' stuff is so often comic book inspired - Iron Man, Hulk, Batman...
or the ones made from video games, hello???? anyone with any creativity out there?
There were many years where any of the five Oscar nominated movies would easily win today.
Am going to see Marley & Me, even though I don't like the male lead--can't remember his name--he seems barely literate, & the guy in the story is a journalist. But my cousin has a yellow lab, so we'll go & sniffle.
Victor, go see Seven Pounds if you get a chance. That one is genuinely creative and different.
I want to see Marley And Me, as well as Bedtime Stories. Inkheart also looks good.
Karen
This is Korean: ;-)
재료: 해파리 400g, 오이 3개, 피단 2개, 새우 큰 것 8마리
소스 1: 다진 마늘 3큰술, 설탕 4큰술, 식초 6큰술, 소금 1큰술, 참기름 2작은술
소스 2: 케첩 3큰술, 고추기름 1큰술, 식초 1작은술, 간장 1큰술, 설탕 2큰술, 마늘 1큰술
1. 해파리는 찬물에 깨끗이 씻은 후 여러 번 물을 갈아주면서 두어 시간 찬물에 담가 짠맛을 우려낸 후 끓여서 한김 나간 물을 부어 데친 다음 찬물에 다시 헹궈 꼭 짜서 설탕 1큰술, 식초 1큰술, 간장 1작은술을 버무려 냉장고에 넣어둔다.
2. 새우는 소금, 후추, 술 2큰술를 뿌려 두었다가 김이 오른 찜통에 넣고 생강과 대파를 얹어 8분 정도 쪄낸 후 식으면 껍질을 벗기고 냉장고에 차게 두었다가 저며 썬다.
3. 상에 내기 직전에 해파리와 오이를 섞어 소스 1에 버무려 그릇 가운데 담고 피단을 돌려 담는다. 새우는 오이와 함께 겹쳐 담고 소스 2를 뿌린다.
Note all the ovals.
Still Druid to me.
hee hee ..... I was lucky to be able to transliterate Cyrillic in college ..... Never even gave studying an Asian Language a nanosecond of thought. Just French, Italian, German, Dutch, Spanish .... and barely English. I'll stick to Romanized characters for now.
You guys crack me up. Neat symbols and stuff! I have tried and failed at finding them. Except a few cool ^_^! How is everything over there in Buffalo? Did you have a snowy wake up as I did this morning? Yesterday most of the snow was all gone. I woke up tho the sound of my plow guy! ekkkk! Well it is central NY! Have a wonderful day all!
dahl, I dont speak Druid, maybe you can teach me.?!
Things in Buffalo are getting better, thanks! Driving is still slightly treacherous, but not extremely dangerous. One just has to go slow.
I promise I won't post in any other alphabet set but Romanized English!
I don't think the smiley works through the Mac.
^_^
dagnabbit!
Buffalo streets never really get cleared well. Must be all the cars on the road sides or something. Everytime I visited they were awful! (No offence meant) hehehe!
Oh I liked all the symbols, though I cant read any!
I got smiley though. ^_^
The city's side streets are HORRIBLE, but I live in the burbs where they are cleaned promptly, so here it is never a problem UNTIL I have to get onto a city side street.
The city does keep the "main drags" cleared, but all the cars parked along the side streets makes it impossible for the plows to get onto those narrow lanes.
I guess the smileys do work :-)
Ya, that sounds about right! I suppose every city has that problem.
I just know when I visited out there the roads are awful! Did you get a lot of snow overnight?
I think we got about 7 inches, Jeanmarie .... no totals are available yet for today, as the snow didn't start to fall until about midnight, which recorded 0.5 inches of snow.
Hope you stay safe and warm out that way.
Did anyone noticed the huge light switch that is in Times Square today?
I bet BigCityAl is staying very busy this season, too.
For the ball drop? (big switch)
Defininately not staying up to watch the ball drop---am expecting a dozen here for a sauerbrauten dinner tomorrow--must get my beauty sleep----not that it helps!
Lots of snow here today. I went to brunch earlier, and it was white-out conditions. I won't go out again today. Won't be able to now until I shovel my driveway, and I'm gonna wait for the snow to stop or slow down quite a bit before I tackle that. I bet this will put a damper on people's new year's celebrations.
Karen
I didn't forget ya, Karen!! Here it is ......
Mashed Potato Three Cheese Country Bread
INGREDIENTS:
2 tsp active dry yeast
1/4 cup warm water (105ºF to 115ºF)
1/3 cup warm milk
1 egg
2 Tbsp softened butter
1 tsp salt
1/2 cup mashed potatoes
1/4 cup shredded Parmesan cheese
2-1/2 to 3 cups flour
CHEESE FILLING:
1/2 cup shredded Parmesan cheese
1 clove garlic, minced or pressed (I use more)
1 egg, beaten
1 jar pimento, drained (they are those tiny jars)
1/2 cup chopped, fresh parsley
1/3 cup cubed mozzarella cheese
1/3 cup cubed Swiss cheese (I use thinly slice Lorraine, two layers)
1 tsp oregano leaves (I use McCormick's Italian Seasonings)
1/4 tsp black pepper
PREPARATION:
• Dissolve yeast in warm water.
• In a mixing bowl, combine the milk, egg, butter, salt, potato and cheese. The mixture should be lukewarm when adding the dissolved yeast.
• Stir in the flour, half a cup at a time. Beat into a stiff dough.
• Knead until dough is smooth and elastic. Add more flour as needed.
• Let raise until doubled, 1 to 1-1/2 hours. Punch down. Let rest 10 minutes.
• Combine the filling ingredients.
• Roll out the dough into a rectangle, 1/2-inch thick. Spread with cheese mixture. Roll up the dough beginning at the wider side.
• Let rise, covered, on baking sheet until ALMOST doubled. About 30 minutes. BE CAREFUL not to let the loaf overrise during this second rising. The top will look shriveled and sink. It should not quite double in size. To test, press fingertip into top. The fingerprint should remain.
• With a sharp knife, cut a deep slash in top.
• Bake at 350ºF for 25 minutes until golden. Cool on a rack.
I used different herbs and cheeses depending on the entrée it accompanies.
Photo from recipe card, not one I took.
Thanks, Willie, it sounds delicious. I printed it out.
Karen