lindag

Something I don't quite understand occurs when I dine out and put the charges on my credit card; the next day the charge for the food is posted to my account; then the next day that charge is replaced by the charge for the food and the tip together. I've always wondered why it's a two-step process.

My dinner will be leftover chicken and broccoli over rice from yesterday allowing me a leisurely cocktail hour to enjoy my White Russian followed by a glass or two of Merlot. My kind of dinner.

I am enjoying season 15 more than the previous is BBECAUSE of the lack of snark between the contestants. I'd like to see less of Padma.....by that I mean less revealing clothing. She's so gorgeous she doesn't need to be spilling out of her dresses. BTW, that purple and white ruffled number she wore for the cowboy cookout was Absolutely stunning.

All this is kind of disturbing. At my favorite cafe that I go to about once a week I tip my server very well, but the real reason I go there is because the food is so good and that means the cook is very good... how can anyone know if HE (he is a he) is paid a decent wage?

At the nearby Dairy Queen I have to ASK for my change back! i only ever order a cone but the snotty young woman feels entitled to keep the change despite the fact that she's done nothing to earn it. They keep a tip cup in the window marked 'colleg fund'. Because I find the behavior so obnoxious, I won't leave a tip at all which is something I'd never do elsewhere.

Me too. Definitely my all-time favorite books.

When a server makes $300 a night and the cook who prepares that fabulous food make a piddling amount there's something very wrong with the picture. Seems it would be fairer if tipping was done away with and the food was priced fairly, then everyone could get a living wage.

You were more than generous. I'd probably have given her $20 but you're talking about New York/Jersey dollars, that's different.

Good for you, Jo, I'm in your camp.

I stopped shopping at my nearby Walmart for that very reason. i'd get to the store around 10AM or so and find half the shelves in produce empty. It was a waste of my time to go there. And, FCSOL*, if it's not on the shelves there's no sale! *forchristsakeoutloud

I made pot roast a couple weeks ago and used all the leftover meat for sandwiches...they were SO good! your photo has inspired me to do that again.

Wentto try it but now Incan't find the darned thing! Did I throw it away? It's possible.

So I needed to read the manual? Go figure.

I have this weird issue with my mini, the little plastic drip cup doesn't fit its mount and won't stay on. Not a big deal because there hasn't been any output to it yet. Nothing to get worked up about.

Any word from the mfr. about the mini pot problem?

My favorite wintertime soup is a Potato, Sausage and Kale soup that is SO good; the broth is every bit as good as the solids. Recipes available via Google or I can post the one I use. Some recipes use kielbasa, prefer spicy Italian.

I put a 'set' of hocks in my shopping cart then discovered the shipping cost was even more than the hocks. i still want them though, they look much meatier than those I can get locally.

a "throw up"? Meaning a toss-up? I get the connection to the cat barf.

My experience with EFPs is from a while back but what I didn't like about the ones I used was that 'heat ring' in the base...it caused very uneven cooking. Apart from the fact that they didn't hold a consistent temperature.

Did you have the valve in the right position for PC? Don't laugh, that happened to me.

Has anyone compared KFC chicken with Popeye's? We have both nearby but the KFC is a whole lot easier and quicker to get to so I haven't tried Popeye's yet...and I also want to try their shrimp.

I like using my crockpot when it's hot or just when I want time for other things. There are more and more recipes that can successfully made that way without losing flavor, texture or appearance. I make my mac and cheese that way now and it's still good.

I made this cornbread today, it's almost cool enough to try!

Dinner tonight is leftover short ribs and gravy pressure cooked in the mini IP along with crockpot Mac and cheese presently cooking in the mini IP. Lots of time to relax and enjoy cocktail time.

Like Kaye, I use my IP, CSO, other pressure cookers plus I sometimes will deep-fry or grill out on the deck. i make more salads when it's hot as well. on my trip to Costa Rica a few years ago, in early January it was still much too hot for me. Fortunately, the condos we stayed in had AC. I can't stand the heat here in the summer! AC is essential to my comfort.