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Julie in CA

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Everything posted by Julie in CA

  1. As another poster said, that *is a significant change*. I don't think I've ever had media rate arrive in less than 2 weeks time, and often up to 4 weeks. I'll have to reacquaint myself with USPS policies. That would be great, 2-8 days!
  2. Yes! Now if we can just get a lucky moment when our internet is running fast enough... :001_unsure:
  3. Showing my complete tech ignorance here... We just got a Roku, and I don't even really understand what it does. :rolleyes: I'm watching an event on my laptop that's on ustream. Is there a way to send what's on my computer screen to the Roku?
  4. If I change my screen name, will it make me into someone else? I'm not sure I'd mind that... :leaving:
  5. Married in 1988 in California, and did the same. Offered, but not required. We wanted children to be a part of the wedding celebration, but didn't want loved ones to miss the fun if their little ones had just had enough and needed a place to unwind. I didn't in any way have the impression that it was a matter of etiquette, I just wanted to provide it as a kindness to the parents of young children.
  6. ((Hugs, Bethany)) Honestly, my recent personal problems have left me feeling like I have no wisdom, and no standing to comment or offer other advice. Still, I just want to offer this up to you, for what it's worth... There are only three kinds of guilt/condemnation: #1. The external kind that comes from the opinions and judgments of those around us. This kind should be like water off a duck's back, because it has no eternal value one way or the other. #2. The kind that our loving Father sends us in order to convict us of our sin and bring repentance. This kind should be the only kind that matters, and if conviction of sin and repentance have already happened, then it's OVER. Done. Continuing in guilt rather than in saving grace is a denial of God's grace towards you (sorry, I know that sounds harsh. I don't mean it to be so, but imo, denial of His grace is indulging in sin. Sorry... :( ) #3. This is the kind of guilt/condemnation that is scariest to me. We already know that God's purpose in using guilt/condemnation is to bring about the opportunity to extend His saving grace to us. If that's already been accomplished, then, well...you need to be very careful about where it's coming from now. The Father of Lies will take every opportunity to twist God's gift to us (guilt) away from it's original, edifying purpose. Do not follow the Father of Lies, Bethany. (Picture me looking you in the eye as I say that) Do not follow him. Do not allow him any purchase in your life, not even the smallest corner.
  7. Not Greek, but this is one of the best museums my kids and I have been to. Google the Rosicrucian museum. I think it's in San Jose, so you'd have to check on transportation, but it's a really cool place.
  8. I'd bake it *and* frost it, cover it tightly, and keep it in the fridge. I would not do that with any other flavor of cake (except cheesecake), but I've found that the moisture content of the carrot cake I make is such that the flavor improves over a day or two. Do you have a great recipe? ETA: I *promise* you that it will be fine! I'm kind of known professionally in my teeny-tiny corner of the world as *the place to get carrot cake*. Carrot cake will *not* suffer over a couple of days, if it's frosted (again, to help keep moisture in), and refrigerated. I'm absolutely rabid about baking things the day they're needed (under regular circumstances), but I purposefully *plan* to make carrot cakes a bit ahead of when I'll need them.
  9. I'm going to hope and pray that it's this. We are wounded and broken as it is, and I just don't think, as a family, that we can go through much more. :crying:
  10. Rats. Double Rats. This is not really something I want to battle about with this person (Selfish, huh?), but I can't watch them go down without a fight. :(
  11. Last checkup was appx. 6 months ago, and was given a clean bill of health, including bloodwork. During that time though, the symptoms weren't present to any noticeable degree, or if they were, it was attributed to excess stress. The depression was neither noticed (by the doc), nor mentioned (by the patient).
  12. Not sure how to title this... In a person who's depressed, but pretty functional, does depression cause these symptoms? -Or should I be concerned that there might be another underlying problem? (No, it's not me) Difficulty with reading--slow, halting reading, during which some everyday words don't make sense when read, and must be "sounded out". Memory loss--difficulty remembering numbers in a profession where remembering numbers has been a lifelong skill, forgetting how to get to places that are frequently visited. Slight lack of body coordination--resulting in injuries at work. Ending up hurt approximately 10x more than normal for the same time frame. Mostly small stuff, cuts, scrapes, & bruises caused by an overall slight clumsiness that wasn't present in the past. Should I worry about this a little, or chalk it up to untreated depression?
  13. A hot box, when done properly, will keep food at a steamy ready-to-serve temp for several hours. Keep in mind though, that you need to have everything hot & ready to load when the box is ready, and that you will want to work quickly and then *keep the lid closed every possible moment*. You'll need an ice chest (or several) that's big enough to hold your pans. I always stack them, but you'll have to make sure your pans are sturdy enough, or that you put large pieces of cardboard between them so they stack without crushing. Boil a large stockpot of water on the stove, then pour it into the ice chest and close the lid. Leave it closed for appx. 15 minutes. CAREFULLY drain the water out, and quickly line the ice chest with a towel. Stack the hot food containers in the ice chest and cover with another towel, then close the lid and leave it closed right until the minute you need the food. Time is of the essence here, and you need to have both the ice chest and the food as hot as possible and work quickly to get it loaded and closed up. I have tested the temp of food several hours after I put it in the hot box, and it was still at a completely safe temperature for holding hot food before serving.
  14. I'm not clear on whether you're prepping at home and then serving at another venue, or it you mean that you'll be cooking at the event. If I were prepping at home and then serving at the event, it would depend on the formality of the event. For a formal event, I would prep the food at home, using foil pans that fit in my chafing dishes. I would make a hot box for transport, and that would keep the food hot for several hours until I needed it, as long as it's kept closed. At the event I would slide the foil pans into the chafers, replenishing as needed. I would make the rolls ahead and put them in the freezer, then warm them before the event. For a less-formal event, I would prep the food at home and put it into plug-in roasters. They hold a lot, so for 150 people you wouldn't need many of them. While I own my roasters, many people have them collecting dust in their garage or attic, so I'd tell everyone I know that I needed to borrow some, and see if I could find what I needed that way. At the event, I would pull the pan out of the roaster, nest a piece of pretty fabric in the well of the roaster, letting lots of fabric overhang and cover the roaster base, then slide the cooking pan back in. For an informal event, it's usually decorative enough, and the fabric can coordinate with other decor. If you do this, you'll want to make sure you have extension cords and electricity nearby, and probably a mat that you can put over the cords so no one trips. I can tell you how to prepare the hot box if you think you might want to go that route. BTW, that cake could also be made plenty early, and be stored in the freezer until the day before the event. Many cake decorators purposely freeze cakes because they believe it improves the texture. I generally do not, but in your situation, I definitely would.
  15. I did that last year, and it was not good. I know everyone says that taping is the thing to do, but that didn't work for me at all. After about 2 weeks, when I still couldn't walk on it without extreme pain, I went to the doc. Turned out that I had broken two of my toes, and had 5 breaks going back farther into my foot. They put my foot in the yucky immobilizer thing with the velcro straps that keep the foot from bending at all, and that's what finally helped it heal. I guess during the two weeks that I didn't go in, I'd been repeatedly re-breaking my foot every time I walked on it (which was a LOT because I pretty much tried to do everything, no matter how much it hurt!). It did take 6 weeks in the immobilizer thingy to be healed, and honestly, sometimes I can still feel a little something like pain, though it's not frequent, and I take it as a sign that I need to examine what I'm doing. I think it's possible to buy the velcro-strapped thing online, at much less expense than I had getting it from the orthopedic surgeon they sent me to. :rolleyes: ETA: This is exactly what I had, but they charged me $57 for it plus the cost of office visits. :glare: http://www.amazon.com/Trainers-Choice-Orthopedic-Post-Op-Female/dp/B004W2OQ3Y/ref=sr_1_19?s=hpc&ie=UTF8&qid=1359828503&sr=1-19&keywords=orthopedic+shoes
  16. "Like" is not enough, I love this! I may have found a place. It doesn't have any curb appeal, but I think I could dress it up, and the location is great: Across the street from the post office, police station, and city hall, on the opposite corner from library park, where the farmers market is held on Saturday mornings. Lots of parking, and the ability to expand into adjacent parts of the building if I eventually need them. It's also a rental, so even though I'd have to spend some money to put in a kitchen space, I wouldn't need to come up with a down payment on top of that. I still don't think I'll really do it, but I just keep putting one foot in front of the other. My best friend, who owns the restaurant that I currently provide desserts to, is super-enthusiastic and willing to help/mentor. I guess we'll wait and see. :lurk5:
  17. One more question. Does the flour and the milk make them "stick together", or are they still kind of loose/individual. Weird question, huh? :D Now I want potatoes. Can I call it a professional obligation to try this out *right now*??
  18. Sounds great. :drool5: So you do the flour and then the milk? And then the seasoning? Or do you just put the seasoning in with the flour?
  19. If you were in a cafe having a full breakfast, how would you like the potatoes to be served? For instance: Cubed or shredded? With or without bell peppers/onions? Softer, or really crisp & crunchy? Seasoned, or just s & p? You don't have to answer those specific questions, I just need a good description of what your ideal breakfast potato experience would be, lol! I know, I know, some of you will respond that you'd rather have fruit with your breakfast, or that you don't eat breakfast at all, or that you're low-carbing and a potato will never pass your lips. I know all of that, but I'm looking for the people who *love* breakfast potatoes done right, and I'm looking for their description of "right".
  20. Lots of stuffed mushroom recipes use sausage, and they are easy to prep in the days before a party, and quick to bake right before a party starts.
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