Marlene

Gee, I guess the thread evolved somewhat As a newborn, I could take Ryan into restaurants and be reasonably assured he would sleep through most of dinner. However, it impacted on me being able to enjoy the experience because I would keep checking on him or worrying that he might wake up. Once he was past the newborn stage, no way. I had one of those kids who never slept and cried 12 hours a day after the first three months. I would have been happy to give him away some days, never mind inflicting him on unsuspecting diners. The responsibility here lies with the parents. The baby cannot control his or her crying etc. The problem is, some parents are just oblivious to their kid's behaviour and how is disrupts others or they wouldn't be there with their baby in the first place. At Mark's place what I might have done is have a quiet word with the parents, and perhaps offer them a comp (drink or whatever) to come back another time.

Yes, the rest of our cows are just surly Seriously, yes, we had one instance of mad cow here a while back which resulted in the US banning all Canadian beef. Note we did not do the same to the US during your recent mad cow experience, which of course, they are now claiming came from Canada

I'm Canadian, and I have NOT been avoiding beef since our single Mad cow instance and I don't intend to start now. I'd starve

This is ridiculous -- the idea that I shouldn't bring my well-behaved children to a restaurant because other customers might be worried that they might misbehave. Bad behaviour is inappropriate whether from adults or children -- we all agree. Beyond that I don't see why there should be special rules for children -- I have had more meals disrupted by noisy drunk businessman bragging about themselves than by children. I think restaurants should feel free to throw out disruptive customers whether they are adults or children. I've also had more meals disrupted because of drunken, noisy adults, than children. Recently in Las Vegas, we dined at a Japanese restaurant. The table behind us was full of loud, obnoxious drunken people who disturbed the whole restaurant. Loud enough that we couldn't talk to each other at our own table without having to raise our voices. The management did nothing about it. We've been taking our son to higher end restaurants since he was about 7. There was always something on the menu he would eat, and the experience taught him how to behave in nice restaurants. We would quite often when he was that young take a colouring book and crayons to occupy him until the meal arrived. He also finished before us and would colour quietly until we were done. Quite often, he'd give his pictures to the server. I've seen several of his "creations" still hanging in a couple of the kitchens of restaurants we frequent He was never allowed to get down and play on the floor or run around. As he got older, we allowed him to take his game boy (with the sound turned off), if we expecting the meal to be a long one (2-3 hrs). The rule was, he would participate in conversation with us until the appetizers arrived. Once the main course was done (again he usually finishes first), he could play his game boy until we were ready for coffee and dessert. The benefits of taking him to nicer places since he was young have been that he knows how to act in a restaurant, use the menu, ask questions, order properly and carry on a conversation with adults. He is never shy now when we have adults over. He is able to engage them and look them in the eye without fidgeting. He is also mildly ADD and these strategies have helped tremendously with teaching him to be able to sit in one place for a longer period of time. And I don't mean he's hyperactive, quite the opposite in fact. He just has/had a short attention span. Of course, it perhaps helps that my son is not a rough and tumble boy . He prefers quiet activities to physical ones and maybe that makes a difference, I honestly don't know.

That may be, but when you're engaging in vigorous exercise such as weight training, it's advisable to drink as much water as possible -- not only during your workout, but throughout the day -- in order to keep hydrated as much as possible. I'll let the trainers amongst us clarify and correct me if need be. It's just good health common sense to drink as much as possible, hence the "8 glasses a day". Me, my love of water is well documented here on eGlutton , but I can see where it might be a concern for other people. Soba Soba is correct in this. I weight train. During any kind of exercise, you should be sweating and of course, are losing water from the body. Thus, is makes sense to replentish it. Further, when weight training, muscles absorb more water and thus your body needs more. Water also flushes excess salt and impurities from the body. I'll bet anyone who starts a "diet" (I prefer lifestyle change), and drinks the requisite 8 glasses a day of water or more, will lose approximately 4 lbs during the first week. This is the "water loss" period of weight loss. It is the first thing that happens. Water helps your circulatory system and other systems of the body function properly. The body is 98% water, so it makes sense that it's one of the most important things to give back to your body.

Not so surprising. We get lots of door to door solicitations all the time. For charities, for any number of things. I will answer the door during the day, as usually it is a delivery of some sort. I never answer the door at night unless I'm expecting someone (a) because it's probably someone who wants money (b) quite often I'm alone in the house at night. I'm not taking any chances.

4 more, the first 3 from the Company Coming's series The Book of Pork Best loved Appetizers Decadent Desserts from the Special Occassions Series William Sonoma Christmas

Yeah, they are kind of fun to read and I agree with you about the order of the books. WW served me well. I lost about 70 lbs through them and have more or less managed to keep it off. Well, until this Christmas season that is. I'm afraid to get on a scale!

If you can find the Crazy Spoons one go for it. They've got some pretty decent recipes.

Do you have the new Weight Watchers cookbook? Also Crazy Plates & LooneySpoons, both by Janet & Greta Podleski have wonderful low fat recipes to try.

Ah. Yes, we wait for everyone to finish the main course before we serve dessert. If my son finishes first, he may be excused from the table until we are ready for dessert. Usually this is at family dinners when people spend more time talking than eating

1. Everyone eating the same food. Only in the last year did I have to stop making separate food for my son and the rest of us. Joy of joys, he's discovered steak and spices! you can't really have 3 or 4 without 2.

I got two out of three right. I've got way too much time on my hands

I have the same problem with my husband. I'm always after him to put the book/magazine down while we're eating. That's much more rude than watching TV!

These days, quite often my son eats in front of the TV during the week. However, I've always been pretty fanatical about manners and he knows how to behave in a restaurant and carry on a conversation with adults at a dinner table. He'll eat with us at the table on the weekends. And he always says please and thank you and may I be excused from the table.

He's 6'2" at 14?! Good grief. What do you feed that boy?

We also have caller id and will only answer the phone at dinnertime if it is a family member. Just in case it's an emergency. I also won't answer the phone when I'm working out, or if I have company.

I received one of these for Christmas. Dom is the one Champagne I've never had, so hubby decided to gift me with one. Comments on this vintage?

I got: 8 piece Wusthof knife set Maple cutting board 4 different bottles of Shiraz wine Bottle of Dows Vintage Port 1995 Vintage Dom Perignon All Clad Stainless steel fondue pot cookbook holder Caphalon non stick broiler garlic oil and seasonings for bread dipping Hickory Farms cheese and salami assortment nuts, chocolate. Money from my mom which is going to buy a Waring Pro deep fryer and six handsome steak knives from Wusthof. And a host of non related food items

I haven't received anything yet. Hubby's actually making me wait until Christmas! I've bought him (foodie related) A book on wines a computer program for tracking his wine cellar Wine chiller I've asked for: a set of Wustof or MAC knives a kick ass wood meat cutting board new martini and double old fashioned glasses a non stick caphalon broiling pan I got my son a gift basket of various popcorns and an old fashioned popcorn cart machine The rest are all non food stuff

The rules vary from Province to Province in Canada this is taken from the Federal Human Resources site: When I went to Hotel and Restaurant Managment College, bartending was a required course, and and both certificates were required if you wanted to be employed as a bartender. That was 25 years ago or so I know that today, anyone serving drinks (as a bartender or waitstaff) in an Ontario casino or racetrack is required to have completed the Responsible Beverage Service Certification.

Well I would have said that, but you asked!

Sounds like it went well. Cograts! I'm really not a fan of the non stick roasting pans, but hey, it worked for you. I've never had a problem cleaning my stainless steel ones. It's going to be really hard to cook the ends well done if you want a rare roast. Best thing is to convert your hubby The other thing you could do for anyone who wanted well done is to cut the ends off the roast, wrap them in foil and warm them in the oven for a few minutes. After you have let the roast stand as long as you're going to. While the ends are cooking up in the oven, slice the rest of the beef, get all the stuff on the table, and by then, the slices in the oven should be well done,without drying out too much. I love that thermometer too

Tommy, this is very simple, but it's really good. Maple Glaze for Ham or this one Mustard Glaze

Mustard Glaze for ham 1/2 c brown sugar 2 T orange juice 2 tsp dry mustard or honey mustard Mix all the ingredients, baste ham during last 45 minutes of baking Keywords: Easy, Pork ( RG787 )