winesonoma

I on the other hand will become fantastically rich due to the fact if it's illegal it's plenty expensive. We are already setting up Ranches to produce this where it is available. Hell I introduce a set of feed your Ducks and Geese at home funnels; with children's models also. How do you detect Duck liver at check in?

You should look at food and laboratory seamless flooring. It's really tough cushioned stuff and in the sizes it comes in you have no seams. See what the local shops have in the back room. When you do large jobs often the cutoff area is a bargain.

Kinda like VEGANS dressed in leather.

You just need to invite more people next time.

We picked, crushed and pressed our white today. About 3 barrels. I have pics. On monday we bottle last years white so when I get Back after the weekend I'll have pics of that and will start my own thread. Seems very sticky in here. Time for a shower. More to come. Bruce

Just call the restaurant on you cell phone and tell them you need bread at your table.

Did she bring the $10.00 as a bill or broken into $5.00 plus singles. Cause if she brought it as a $10.00 she would have gotten the $.53 from me as a tip.

Rug underlayment.

It has to do with the way the grain lines up. Standing on end the surface tends to be self healing. That's how Bristle Dart boards are made. Don't try to make one I did and I've been doing this for 30 years. Look for small pieces put together they have less movement. Don't fell bad, come and have fun here We all started somewhere.

Service charges are figured in when computing sales tax. Tips are added later.

Try a half chicken that has been flattened, then cooked with your brick on top in the grill pan. Can't think of what they call it in Italian but it sure is good. Ah there it is from Santi in Geyserville Ca. :"Galletto al Mattone 18.00 Boneless half of a young chicken cooked under a brick with farro and sautéed zucchini, summer squash and torpedo onion"

Always remember that if you change the bathroom you become subject to the ADA laws and a simple job could become $75,000 minimum. I know of a space here in town that remained empty until deep pockets came in. Landlord got a free $100,000 improvement and should have no problem renting it when the current tenant moves down the street. It should always be clean though.

The more people the better, You each bring Tables, Chairs, and cooking stuff for what your doing. That way no one has too feel like a caterer. Or each week someone else brings the BBQ and the cooking trailer.

Did you learn that from Emeril? Taken from a put down that my cousin did when being introduce to Ginger Baker after a concert said "Did you learn that from Buddy Rich?"

It's very labor intensive and unfortunately we do every thing else with machines. You might be able to stomp at Amphora in Dry Creek valley. Rafanelli is by appointment only. Visit the Wine Exchange on First St East right on the Plaza. Enjoy your visit. Go see Carolyn at Ladera if you get a chance.

Teach Him how to make Bread.

Hard to think about in Northern Calif but looks like Braised anything and Soups. Crabs are coming later. Pick and press seems to be the order of the day. Taste last years and adjust. Finish the Tomatoes.

Secret Service babysitters most likely cannot sign for the check or have any of the evenings fun. You called it "That's just classless behavior. Period. They're spoiled little bourgeoise brats with no concern for the "common man". And you people are suprised. I tip well cause I earn my money.

You need a better class of Server or speak with the Owner. This is why restaurants fail.

Red Meat, Martinis and Grilled cheese for everything else. Veg is Heirloom tomatos.

← Yea but rembember that they are unemployed just outta college. You think they ever saw a check?

Girl and the Fig for lunch and La Haye for dinner. What else are you doing for 5 days? When are you comming? Wanna pick grapes?

Stieners on 1st west on the square or the Swiss Hotel (nicer crowd).

Girl and the Fig Swiss Hotel Della Santina's Trattoria All in Sonoma

Any thoughts on the Kitchenaid one?