It depends on the name of the class. If the name does not convey that the instructor is non-native or non-fluent I would not be interested in teaching it.

I'd sift. You said garbage was infrequent, right?

"Instead of you being in control of whether, at any given time, you are in the role of mother or teacher, you're allowing your children to make that determination. Wow, who's worse? The little rats who control you or the spineless jellyteachermom who allows it to happen? I say just do a little less work an encourage the kids to ask all the questions they have. I cannot imagine saying, "NO QUESTIONS after 2pm!"

If you only live 1 mile away, you should go to any and all family Christmas dinners but say you can only stay for an hour. Find a sitter for the kids while your roast cooks. 1 hour is plenty to utter some pleasantries to the family and then just leave. Drop off something for the dumb gift exchange. Keep doing the $50 g.c. thing and stop worrying about her 15-30% Kohl's discount. Accept the $8-15 loss and just move on. Think of it as paying a fee for not having to be there. Spare your children from any drama because I think one day some claws will really come out at one of these family dinners.

What brand is your ir oven？

(I changed my reply b/c it's a jawm thread). The friend does seem pretty keen on her new food mandate, huh? I like the menu, but I wouldn't go hungry if I weren't used to such fare. "New converts," as someone has named above, are not good at preparing things outside of a few staples. The most questionable thing is the pie. A lot of people just don't understand the physical contributions of sugar to a recipe outside of sweetness.

(edited b/c I just noticed JAWM) Your Christmas will be a tad different but still filled with friends.

I like room temperature Fresca.

I honestly don't think there is a way to tactfully ask for tips. Also, I think you should only include a cute card (with at least your first name) if you really want to wish those customers a happy new year. And it couldn't hurt just to be nice to your customer base. Lastly even those who do tip may not do so as speedily as you may like -- they may get ground to it after the holidays. So you might be on your own for gifts this season. I could see some weekend or Sunday only subscribers just stopping their service if they felt pressured or awkward.

Thanks for the WRTR input.

... broken into syllables like: col lec tor and not as "col lect or" ? I can say it either way and rationalize it to myself. Plus I thought suffixes form another syllable from: Syllable Division Rule 6 -- Prefixes and suffixes are usually separate syllables: ex press un a ble re cov er re turn ex cept plant ed on ly set ting com ing eas y

York Peppermint Patties are an abomination. That "grippy" brown coating, that translucent white jelly inside ... {shudder!}. This is what I imagine what flying reindeer fawn scat looks like.

Me either. I think the advent of children's menus has everything to do with marketing, and trying to sell kids a sense of autonomy and alot of non-nutritive calories at the same time. The funny thing is, I think kids know that "kid foods" are junky. (http://www.ucalgary.ca/foodmarketing/files/foodmarketing/Elliott2011_JunkFoodandChickenNuggets.pdf) It's up to parents and (home ec teachers of lore) to tell kids how they are being played.

I'm not much part of the glazerati (fancy glazers), and rarely use alot of sauce in cooking -- aside from spaghetti sauce. The idea of boiling off balsamic vinegar to reduce it down to some glaze makes me feel sick just thinking about the smell (I know you can buy balsamic glaze) but then the question is what would I use it on? Is there anyone who never leaves a pan un-deglazed? What are some your favorite foods that must be served with a glaze sauce or else not served at all? All you glazerati, please spill.

oops wrong forum

I'm not much part of the glazerati (fancy glazers), and rarely use alot of sauce in cooking -- aside from spaghetti sauce. The idea of boiling off balsamic vinegar to reduce it down to some glaze makes me feel feel sick just thinking about the smell (I know you can buy balsamic glaze) but then the question is what would I use it on? Is there anyone who never leaves a pan un-deglazed? What are some your favorite foods that must be served with a glaze sauce or else not served at all? All you glazerati, please spill.

I think I'm outgrowing the Y. They close way too early on weekends (6pm). Skimpy on the towels. Pool schedules are weird. I mostly enjoy working out on machines alone (not into group fitness classes) and like saunas and steam rooms, and I do I value the kid classes at the Y (which I think Anytime has none of). Does anyone have any +/- things to say about Anytime Fitness in comparison, or any other gyms in comparison with the YMCA? With other gyms, I am not looking for kid camps or extra kid classes that go much beyond the cost of membership.

I miss Celestial Seasonings' Cranberry Cove tea.

For starters, if you maintain eating all you like but just cut out alcohol and things that contain actual refined sugar or any caloric sweeteners ... cakes, pancakes, pancakes with maple syrup, cookies, biscotti, Nutella, sodas, lemonade, iced coffee thingies from Starbucks, yogurt smoothies sweetened with honey, brownies made with organic brown rice syrup, (you get the picture) ... you may just get the jump start you're looking for. I can be on board with all of your foodisms and a lot of your preferences resonate with me, but consumption of actual desserts is not one of them.

... to soak beans.

"A meta-analysis on one study on an intervention of magic. Pu-lease. " <== funny! The whole idea of "boosting the immune system" by taking vitamins or whatever suggests that a revved up immune system is what you want. It is not.

I use a rice cooker and set things up at night so that it is ready in the morning when we are. Sizzle oats in a little hot oil or butter (like you would rice grains for rice pilaf). Throw in a bit of salt, cinnamon, oat bran, ground flaxseed. Add some sort of chopped nuts (almonds, pecans, ...) Let mixture cool off slightly. Add 2.4c of fluid for every 1c of s.c.o. (Fluid can be all water or some combo of water and milk/nut milk). Add a splash of vanilla. Set rice cooker on porridge mode, and tell it to be done at 7:30am. In the morning, add chopped apple when s.c.o. are done cooking, or nearly done. (I don't like mushy apples) Put things like honey, milk, other dried fruits on the table for people to dress up their oatmeal. You could add the dried fruits in with the wet mixture, but if I don't like mushy apples, you can imagine how I feel about mushy raisins.

I've been reading this thread for ideas and with interest. Over the summer, I stopped buying any packaged snacks for the kids -- granola bars, fruit chewy things or juice boxes. I got tired of paying for sugar pressed into different forms. I realized that if the time is right for a granola bar, the time is also right for simply a handful of nuts or seeds. If the time is right for some fruit snacks, the time is also right for a banana. I don't know if that helps. Also, I believe that snacks should have minimal goals: its point is to help you scrape through to the next meal -- not to fill you up or leave you feeling sated. As far as the op's question, I think beans are part of the answer. I make lots of things with beans -- bean salad, baked beans, hummus.

Tamarind. Annie's BBQ sauce and ketchup used to list tamarind explicitly. Now I think it's gotten lumped into spices Tamarind is botanically related to peanut. It even looks like a peanut.

You could try some pumpkin seeds (also rich in Mg) instead and see if they have the same relaxing effect.